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Sausage Seasoning

sausage seasoning

sausage seasoning

1/2-teaspoon poultry seasoning
1/4-teaspoon garlic powder
1/4-teaspoon ground sage

Combine and use with 8 ounces ground turkey or lean beef.

sausage seasoning

Homemade Country Sausage

20 lb. finely ground pork (70-75% lean)
3/4 c. salt (scant)
1/2 c. black pepper
1 tsp. red pepper
1/2 c. brown sugar
1/4 c. powdered sage

Mix all dry ingredients. Sprinkle over ground meat and work in by hand until thoroughly mixed. Package and freeze or use immediately.

We like to double grind the pork so it is a very fine texture.

sausage seasoning

Summer Sausage

21 lb. lean meat
4 lb. beef fat
6 cups water
5 1/4 cups dried milk
1/2 cup sugar
1 cup + 2 tablespoons salt
1/2 cup mustard seed
6 tablespoons pepper
2 1/2 tablespoons liquid smoke
2 tablespoons cure
1 tablespoon + 1 teaspoon sodium erythorbate
Grind meat and fat through a 1/2-inch plate.

Mix in all ingredients after dissolving liquid smoke, cure and sodium erythorbate in the water. Stuff in artificial or natural casings Cook in the smokehouse at 185 degrees Fahrenheit until an internal temperature of 152 degrees Fahrenheit is reached.
Shower with water to a temperature of 90 degrees Fahrenheit and allow hanging at room temperature for about 1 hour before refrigeration

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