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newell · Posted: Wed, Oct 08 2008 08:58 am Post subject:

Does anyone have any sausage receipe's they are willing to share?
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88' Allison XTB-21 and two little sidekicks that love to fish!!

Bobby-Catfishing · Posted: Wed, Oct 08 2008 10:19 am Post subject:

What are you looking for? I have one that we use for a simple and mild smoked sausage and one for summer sausage with options for cheese and jalapeno peppers.
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Bobby Kubin
Bobby's Catfish Guide Service
www.bobby-catfishing.com
(817) 455-2894
bobby@bobby-catfishing.com

DavidP · Posted: Wed, Oct 08 2008 12:27 pm Post subject:

Well I got one that we really like. Been makin this recipe for years and get lots of favorable comments with it. Here ya go:

Big Country BBQ â€“ Venison Sausage Recipe

10 Tablespoons Course Ground Black Pepper
8 Tablespoons Pickling Salt
3 Tablespoon Dried Parsley (finely ground)
4 Tablespoons Brown Sugar
1 Teaspoon Cayenne Pepper (2 if you like it hotter, MORE IF YOU LIKE IT HOT)
1-2 Tablespoon Granulated Garlic (2 makes it garlicky)
4 Teaspoons Salt Cure (Prague #1)
2 pint ice water
20 pounds meat (I use 9 lbs venison, 3 lbs bacon trimmings, 5 lbs ground pork & 3 lbs lean ground beef)

Mix all spices in ice water until dissolved. Pour spice mixture over meat and mix until well blended. Stuff into casings. After stuffing, let hang until casings are dry to touch.

Once casings are dry, place in smoker. Smoke at 130 degrees until casings begin to take on color, approximately 1-2 hours. Once desired color is obtained, reduce smoke & increase cooker temp to 180 degrees. Cook until internal temperature of sausage is 152 degrees or desired color is obtained (usually 1-2 hours). Total time 3-4 hours.

Spray with cool water to set the bloom.

Now for a Jalapeno/Jap version add one diced Jalapeno per pound and 1.25 ounces shredded sharp cheddar or preferably diced hi temp chedder cubes per pound of sausage. You can make the above batch and only make a part of it jap/cheese if you want.

We like this recipe a lot. This is the sausage that I brought to several of the NTTC gatherings so some of ya'll have already tried it.

BigDave AKA DavidP on LLFF

DavidP · Posted: Wed, Oct 08 2008 12:29 pm Post subject:

Bobby, I would like the summer sausage recipe.

newell · Posted: Wed, Oct 08 2008 12:50 pm Post subject:

Thanks DavidP!

Bobby, whatever you are willing to share. I love trying new things and I like variety.

I have co-worker that here is from South Africa that is going to make some South African Vension Jerky. If I can get the receipe from him, I will send your alls way!!
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88' Allison XTB-21 and two little sidekicks that love to fish!!

Bobby-Catfishing · Posted: Wed, Oct 08 2008 01:23 pm Post subject:

I'll dig them up when I get home and try to get them posted soon.

My little boy Trip (Bobby 3) helped me make breakfast sausage last night. We knocked out 15 lbs in about 30 minutes on the old #10. I got a great picture of him working the grinder. He quickly figured out how to put meat in the hopper. He kept me cranking as fast as I could to keep up.
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Bobby Kubin
Bobby's Catfish Guide Service
www.bobby-catfishing.com
(817) 455-2894
bobby@bobby-catfishing.com

newell · Posted: Wed, Oct 08 2008 01:26 pm Post subject:

Cool!!! Love to see the pic's. May have not thought about something and give me an idea for what my boy can do!!!!

Thank you again for posting too!!
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88' Allison XTB-21 and two little sidekicks that love to fish!!