Micro Sausage!

[Mister B]

Hey Chef, I will hint again....lol...care to share your recipe?

[Chefrific]

We have rules here ya know..... If your going to brag on your sausage recipe and go through the extra effort of posting pictures of the finished product, you are required to share the recipe with everyone here.

Absolutely!
Adjust ingredients according to amount of meat.
4lbs coarse ground venison (I use a grinder plate with 1/2" holes)
4lbs Pork butt, ground coarse
1lb of bacon added to butt when ground for extra fat/flavor
8oz of shredded cheddar cheese
Natural casings, enough to make 8lbs of link sausage (1 runner usually does it)
*** I soak my casings in warm water with a tablespoon or two of white vinegar ***
Seasoning:
2 Tbs Kosher salt
3 Tbs coarse ground black pepper
8 cloves of fresh garlic, minced fine
2 tsp fennel seed
3 Tbs dried parsley
1 Tbs ground coriander
1 tsp dried oregano leaves
2 tsp ground cumin
1 tsp cayenne pepper (adjust for more or less heat)

Mix seasonings with ground meats, chill in freezer for a bit get meat cold before stuffing.

On another note, you can put some of the unstuffed mix through a hamburger grind, brown and add to a spaghetti meat sauce or lasagna and WOW!

Hope you guys try this and let me know how you like it. I worked as an executive chef in Savannah, GA for years, so I'm full of recipes.

[paulaboutform]

We have rules here ya know..... If your going to brag on your sausage recipe and go through the extra effort of posting pictures of the finished product, you are required to share the recipe with everyone here.

Absolutely!
Adjust ingredients according to amount of meat.
4lbs coarse ground venison (I use a grinder plate with 1/2" holes)
4lbs Pork butt, ground coarse
1lb of bacon added to butt when ground for extra fat/flavor
8oz of shredded cheddar cheese
Natural casings, enough to make 8lbs of link sausage (1 runner usually does it)
*** I soak my casings in warm water with a tablespoon or two of white vinegar ***
Seasoning:
2 Tbs Kosher salt
3 Tbs coarse ground black pepper
8 cloves of fresh garlic, minced fine
2 tsp fennel seed
3 Tbs dried parsley
1 Tbs ground coriander
1 tsp dried oregano leaves
2 tsp ground cumin
1 tsp cayenne pepper (adjust for more or less heat)

Mix seasonings with ground meats, chill in freezer for a bit get meat cold before stuffing.

On another note, you can put some of the unstuffed mix through a hamburger grind, brown and add to a spaghetti meat sauce or lasagna and WOW!

Hope you guys try this and let me know how you like it. I worked as an executive chef in Savannah, GA for years, so I'm full of recipes.

Chef John, I really hope you make it out to Boofest. I'm no chef but I'm a bit of a foodie and would love to pick your brain.

Paul

[dewy]

Thanks for taking the time and posting your recipe! I've yet to make a sausage such as that, so I will give it a go in a few weeks.

[DaveShooter]

Awesome looking Sausage Bet it taste as good as it looks too....