Thread: Sausage and Smoke Cooking

Originally Posted by TheGeek

Howdy folks

So I have a wonder. Does anyone have a recipe for a plainish pork sausage? My mum wants me to make some for her and dad but they aren't into herby sausage.

Also, second question, any insights into a pork sausage recipe for some pigs in blankets?

Geek

Maybe--

Uncle Harold Taylor’s Breakfast Sausage

Uncle Harold was my Grandmothers Brother on my Mothers side. This is his recipe. According to my Fathers Sister Winifred, it is very close to what was made by my Grandfather Davis when she and my father were growing up on Valentine Ridge in Garfield County, Washington State.

25 Lbs boned and cubed Pork

20 hundredths Pickling Salt
3 hundredths Rubbed Sage (dried, not fresh)
4 hundredths Ground Black Pepper (not fresh ground)
1 cup ice cold water

Mix spices with water and allow to set for 10-15 minutes.

Grind the meat through a 3/8 in die, and then mix the spices into the meat t. Re-grind the meat using the same 3/8 in die or a 1/4 inch die. Then add the ice
water.

Package immediately and if not to be used soon then freeze.

If you don’t have access to a hundredths scale, try the following proportions.

25 lbs Pork

4 Tbs plus 2 tsp salt*
4 Tbs Rubbed Sage tightly packed*
3 Tbs Black Pepper
1 Cup Ice Water

12 1/2 Lbs Pork
2 Tbs 2 Tbs plus 1/2 tsp salt*
2 Tbs plus 1 tsp Rubbed Sage tightly packed*
1 Tbs plus 1 1/2 tsp Black Pepper*
1/2 Cup Ice Water

* Denotes a level spoonful

Any more I use a different recipe which my family prefers--

Breakfast Sausage Deluxe

10-12# pork butts/shoulders

5 TBS salt
1 TBS ground white pepper
2 TBS rubbed sage
1 tsp ground ginger
1 TBS nutmeg
1 TBS thyme
1 TBS cayenne pepper (optional and or to taste)

1 pint ice water-divided

Mix the spices with 1 cup of the ice water and keep refrigerated.

Have the pork cubed and very cold/close to frozen, grind through a 3/8 plate, then re-grind again through the 3/8 plate. Then mix the water/spice mixture into the ground meat very well.

If stuffing, you may need to add the extra cup of ice water after the second grinding. For making bulk sausage it may not be needed or desired.

Keep all cold and refrigerate and or freeze immediately.

Originally Posted by cudarunner

Maybe--

Uncle Harold Taylor’s Breakfast Sausage

Uncle Harold was my Grandmothers Brother on my Mothers side. This is his recipe. According to my Fathers Sister Winifred, it is very close to what was made by my Grandfather Davis when she and my father were growing up on Valentine Ridge in Garfield County, Washington State.

25 Lbs boned and cubed Pork

20 hundredths Pickling Salt
3 hundredths Rubbed Sage (dried, not fresh)
4 hundredths Ground Black Pepper (not fresh ground)
1 cup ice cold water

Mix spices with water and allow to set for 10-15 minutes.

Grind the meat through a 3/8 in die, and then mix the spices into the meat t. Re-grind the meat using the same 3/8 in die or a 1/4 inch die. Then add the ice
water.

Package immediately and if not to be used soon then freeze.

If you don’t have access to a hundredths scale, try the following proportions.

25 lbs Pork

4 Tbs plus 2 tsp salt*
4 Tbs Rubbed Sage tightly packed*
3 Tbs Black Pepper
1 Cup Ice Water

12 1/2 Lbs Pork
2 Tbs 2 Tbs plus 1/2 tsp salt*
2 Tbs plus 1 tsp Rubbed Sage tightly packed*
1 Tbs plus 1 1/2 tsp Black Pepper*
1/2 Cup Ice Water

* Denotes a level spoonful

Any more I use a different recipe which my family prefers--

Breakfast Sausage Deluxe

10-12# pork butts/shoulders

5 TBS salt
1 TBS ground white pepper
2 TBS rubbed sage
1 tsp ground ginger
1 TBS nutmeg
1 TBS thyme
1 TBS cayenne pepper (optional and or to taste)

1 pint ice water-divided

Mix the spices with 1 cup of the ice water and keep refrigerated.

Have the pork cubed and very cold/close to frozen, grind through a 3/8 plate, then re-grind again through the 3/8 plate. Then mix the water/spice mixture into the ground meat very well.

If stuffing, you may need to add the extra cup of ice water after the second grinding. For making bulk sausage it may not be needed or desired.

Keep all cold and refrigerate and or freeze immediately.

Thanks for the alternate measurements I've never measured in hundredths lol. I can scale that no issues.

Also looks on paper like only might make a good base for piggy blankets.

I'm on the hook to make a big pig in blanket for the boxing day family meet.

I do believe that MikeB52 has the recipe for pigs in a blanket down pat. You might send him a PM--just a thought.

Originally Posted by cudarunner

I do believe that MikeB52 has the recipe for pigs in a blanket down pat. You might send him a PM--just a thought.

Will do although hopefully nowt with a smoker. Not there yet.

Geek

I believe that Mike's is done in the oven. As far as scales go, here's what I started weighing with. It works well--

https://www.amazon.com/Ozeri-ZK14-S-...s%2C348&sr=8-2

I don't know where you are but I'm guessing the UK? It's the 'mum' thing hehehe anyway you might find it over there.

Well Christmas is approaching and I'm starting to make the gifts of various meats.

Sorry but there aren't any pics of the meat marinating. but it right at 5 lbs before adding the marinade--it was 4.15.01

Here it is going into the smoker--



Here's the results--

Well it's time to give the kids and their families their Christmas presents.

I'd started with 5 lbs of beef for the jerky and ended up with 2.4 lbs.



Then I started with 15 lbs of beef and a little pork to make the summer sausage--Sorry no pics.

And then I went with 20#'s of pork to make the Polish sausage.



Yes that's my shower curtain rod and it's blooming for an hour.

An then I purchased 15#'s of various cheeses to smoke.



And so now here's the whole kit and kabootal.



I'll be giving them to the kids over the next few days-------------I sure don't want anything to happen to 'Santa'--

You got some lucky kids, that looks like a smokey good feast.

Originally Posted by spazola

You got some lucky kids, that looks like a smokey good feast.

Thanks, but I'm the lucky one. As I have good kids and grand kids. No Drugs, No problems.

Anyway, I'm sure that they will really enjoy there 'Treats'.

Very tasty gifts Roy. All the more special being made by hand, by dad!

Woke up early to the delicious smell of apple wood smoke and the relief of a still smoking smoker!
Always worry I’ll sleep through the alarm if it dies in the wee hours, but so far, never has.
Yearly brisket family GTG tonight.


Smoker temp holding at 220 and the meat is up to 196 now. Should be done at noon and in the warmer thereafter.
Have a good weekend men!