Since 40 pounds is a ridiculous amount of sausage for me to make, I decided to see if I could scale The first "German Sausage" recipe down to a 5-pound batch. 1. Both kids and adults love these sausages. I use dried sage/thyme, so I cut back to 1 tsp each. We experiment with more or less sugar and red pepper flakes. Bring to a boil to cook the garlic then blend until the garlic is finely chopped. 5 lbs. Do Ahead: Patties can be made 2 days ahead. 1 cup non-fat dry milk (94.6 g) 5 cups non-fat dry milk (473 g) 1 1/2 tbsp white pepper (12.2 g) 1/2 cup white pepper (60.8 g) Refrigerate up to 7 days or vacuum seal and freeze up to 6 months. Use 80-85% lean venison trim to 15-20% beef fat. As far as I can tell, this is an accurate conversion of the original recipe: Although I don't have grandma's recipe I'm gonna say that this one appears close. The sausage needs to be mixed thoroughly to distribute the seasonings evenly. Thank you for sharing this recipe!. 5 lbs. 1/2 tsp garlic powder (1.55 g) 2 1/2 tsp garlic powder (7.75 g) Hope that all is well ~. Combine Ground Beef and seasonings in large bowl, mixing lightly but thoroughly. Upon reaching 152F (67C), remove from smoker shower with cold water until internal temperature is 110F (43C). Use 75-80% lean venison trim to 25-20% pork fat. Cook over medium heat until meat is no longer pink; drain if necessary. Flip and cook 2 minutes more. Very grateful for her recipe and insight. STEP TWO: Place sausage in pan. 1. bacon hanger*, 1. The USDA suggests cooking sausage to an internal temperature of 160F (71C). hot red pepper flakes or ground cayenne pepper 2 tsp. Find the recipe well done and made so even a starter can feel . They eventually emigrated to western North Dakota (Dunn County). Add a small cooked liver and some skin and meat from the head. It could happen, because my idea of a particular sausage might not be what you had in mind, a problem easily remedied by personalizing the recipe formula. Thanks so much!! I had 1.8 pounds of pork so increased ingredients to allow for extra weight! 1 tbsp white pepper (8.1 g) 1/3 cup white pepper (40.5 g) Cook in hot water til the temperature reaches 160 F and a bit longer 10 minutes or so. Your Bratwursts are finished. Next day, hang salami chubs in a preheated 130F (54C) smoker with dampers wide open; hold for one hour. *You may use soy-protein concentrate in place of non-fat dry milk. 5 lbs. 7. 7. Go to Recipe. Cabbage stretches your dollar and adds tons of fiber and flavor to an easy soup dish. 1 tsp Prague Powder #1 (5.7 g) 5 tsp Prague Powder #1 (28.5 g) If it cracks but doesnt break, its dry enough and ready to eat. 1 tsp Prague Powder #1 (5.7 g) 5 tsp Prague Powder #1 (28.5 g) And Wishek will continue its sausage legacy for years to come. 22-24mm sheep casing/21mm collagen casing. 1 tsp onion powder (3.6 g) 5 tsp onion powder (18 g) You'll receive your first newsletter soon! Love it! 4 1/2 lbs pork butt (2.1 kg) 22 1/2 lbs pork butt (10.2 kg). Combine ground meat/fat with remaining ingredients; mix together well until the mixture is sticky and batter like. The correct percentage according to your weights would be 3% of total by weight, not 0.03%, When calculating percentages, you have to move the decimal over 2 places to the right (use the percentage button on a calculator if in doubt). Mix thoroughly. Use a sausage pricker to prick any air bubbles out of the links. Other than that, I used the exact recipe. Gently cook sausages in the same water the pigs head was cooked in for a half hour. I would note there are two places in the recipe where you list the ingredients. pinch of ground cloves. Mix sage, thyme, brown sugar, salt, fennel seeds, red pepper flakes, black pepper, garlic powder, and paprika in a medium bowl. Famous Wishek sausage recipe unchanged since 1909, UPDATE: Bismarck Police Release re incident at BHS, Judge sets bond for 76-year-old woman accused of killing terminally ill husband, News release from Williston Police Department, Closed Caption Inquiries - (701) 255-5757. Go to Recipe 19 / 40 Sausage Cheese Biscuits Fry the patties on medium heat in a cast iron skillet. Source: That Low Carb Life Smoked Sausage Green Beans and Potatoes Casserole Thanks for sharing your comment too. Well, at the risk of demonstrating just how good I am NOT at this sort of thing, here is a photo of one of the chubs of sausage after hanging for a few days at room temperature: Germans from Russia Heritage Collection at North Dakota State University, http://library.ndsu.edu/grhc/foods/recipe/sausage.html, http://library.ndsu.edu/grhc/foods/recipe/summersausage.html, http://library.ndsu.edu/grhc/foods/recipe/liver.html, http://library.ndsu.edu/grhc/foods/recipe/headcheese.html, http://library.ndsu.edu/grhc/foods/foodways/leberwurst.html. Be back to rate later. The casing wasn't nearly as crispy as I would have liked, so I put the sausage back in for another . I used about 60% lean venison and 40% fatty pig. Although times have changed over the years.one recipe has stayed the same and has attracted customers across. 6. 5. Wow, so impressed with all the great comments and suggestions. Bet you didn't know that the legendary Slim Jim was created in the basement of Adolph Levis during the Great Depression. Upon reaching temperature, remove links from smoker and shower with cold water until the internal temperature of. It does, however, make a good topping for the real star of Wishek. I told myself to be prepared to have to try several recipes, but this one was perfect. 1/2 cup non-fat dry milk (47.3 g)* 2 1/2 cups non-fat dry milk (237 g)* Beef bacon can be stored safely at 38-40F (3-4C) up to 7 days or vacuum seal and freeze up to 6 months. This salami is a lightly smoked, mildly spicy sausage, made from coarsely chopped beef and pork and flavored with cracked black pepper, cardamom and garlic. Bring to a boil. I have never found canned leberwurst in any grocery store. PORK - obviously and it's a good thing that it is the first ingredient. Online is your best source for cellulose casings but once you find them, the rest is easy enough. Refrigerate up to 5 days or vacuum seal and freeze up to 6 months. Turn the dough into a landscape position (the longest sides should be at the top and bottom) and begin to roll from the bottom to the top. Start by weighing out the correct amount of meat and fat, grind as directed, mix the freshly ground meat with the list of ingredients to form a sausage batter, stuff batter into the casing. 4. Mix again and let sit overnight before I package for freezer. When you are satisfied with the seasoning, stuff the sausage. All the years I was growing up on the farm, my father and my brothers were the sausage makers in the family. Wisheks famous sausage is by far the most popular of its kind in the entire state. Next day, arrange meat strips on oiled racks or screens in a single layer, leaving enough space to allow air flow. Do not allow the water bath to get hotter than 170F (77C). Reduce heat and cook slowly for 20 minutes. Cook until brown, about 5 minutes per side. Hang venison hots at room temperature to cool then peel off casing. 2. Love North Dakota? 2 1/2 tbsp table salt (54.8 g) 3/4 cup table salt (274 g) Scoop out -cupfuls of mixture and flatten into about "-thick patties (they will plump slightly when cooled). Hang snack sticks at room temperature for 1 hour to bloom (see page 159-160). Mix sage, thyme, brown sugar, salt, fennel seeds, red pepper flakes, black pepper, garlic powder, and paprika in a medium bowl. 25 lbs. Put in casing and bring slowly to 160 F. Or you can seal in pint jars. f youre having a tough time making ends meet during this economic downturn, heres a homemade sausage recipe that will help you lower the costs of the average midday meal. Hang salami chubs at room temperature for 1 hour to bloom. Remove tongue and brain. 1 cup non-fat dry milk (94.6 g) 5 cups non-fat dry milk (473 g) Mix together Prague Powder #1, pickling salt, molasses and brown sugar, rub mixture into top, bottom, sides and. Next day, hang bologna chubs in 130F (54C) smoker with dampers wide open; hold for one hour. Use 85% lean venison trim to 15% beef fat. The word homemade is the key. Drain any fat and use in recipes or add to pasta sauce. Ive been considering getting my German Russian friends together to partake in the laborious grind thinking that camaraderie would help alleviate the tediousness. Transfer to a plate, leaving the oil in the pan, and cover to keep warm. We'll see how it goes. *You may use soy-protein concentrate in place of non-fat dry milk. 1 tbsp apple cider vinegar (15 ml) 1/3 cup apple cider vinegar (75 ml) * Even people who don't like broccoli beg me to make this comforting broccoli cheese casserole recipe. 5 lbs, 25 lbs. Chill beef/fat to 34F (1C), grind one time through a 1/4 (6mm) plate. In a large skillet coated with cooking spray, cook patties in batches over medium heat until a thermometer reads 160, 5-6 minutes on each side. It can be used to make sausage patties if desired. Breakfast sausage is easy to make with ground pork, sage, and just the right seasonings. Time: 30-60 minutes. Just need to watch your heat when cooking so they don't burn, but it adds a nice flavor. nutmeg 2 tsp. For the best results, use 75-80% lean venison trim to 25-20% beef fat. 1/2 tsp cardamom (1.4 g) 2 1/2 tsp cardamom (7.0 g) 1/2 cup ice cold water (118 ml) 2 1/2 cups ice cold water (590 ml), 2022 by Dakotah Sausage Stuffer dakotahstuffer@yahoo.com www.dakotahsausagestuffer.com, Free Shipping On USA Orders Over $100.00 Except AK & HI, Sausage Stuffers, Sausage Maker, Sausage Fillers & Jerky Makers. I added two tablespoons of water and let the sausage rest overnight. Add wood chips, close vents, gradually raise temp to 170F (77C). Krissy, I AND hoards of other people TOTALLY AGREE WITH YOU! For the best results, use 75-80% lean venison trim to 25-20% beef fat. German bologna is an exceptional lunch meat. more about me Self Proclaimed Foodie is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com, Best Homemade Alfredo Sauce {Easy 4 Ingredient Recipe + Video}, This post may contain affiliate links. Sure to impress. REAL FOOD IS DEFINITELY BETTER (and TASTIER) than processed food for sure!! Combine ground pork/fat with remaining ingredients; mix/knead well until the mixture is sticky and batter like. Leah moved to North Dakota when she was 12 years old and has traveled from the Red River Valley to the badlands and many places in between. Chill pork/fat to 34F (1C), grind one time through a 3/16 (5mm) plate. Adding more or less of a particular spice will change the flavor of your sausage without causing too much damage to the end product, in fact, the change could enhance the flavor. George Just. Sonoran Desert living and southwest breakfasts are nice, but your sausage recipe took me back! The whole family loved it. Maple Sausage Patties Maple syrup, sage, thyme and a little liquid smoke give a delightful flavor to these homemade sausage patties. grain for a chewy bite. The seasoned sausage mixture can be used bulk style and shaped into patties, or stuffed into a wide assortment of sausage casings. 1 tsp ginger powder (2.3) 5 tsp ginger powder (11.5) Hot links derive their distinctive fiery taste from a mix of cayenne and red pepper flakes. Be safe and discard marinade. Reduce the cooking time by removing the product from the smokehouse when it reaches an internal temperature of 120F (49C). Bulk sausage is almost always the catalyst which ignites a persons interest in this captivating craft. Jeremiah Cutlip is known for his resourcefulness on the grill and in the kitchen. This recipe is very good, the best so far that Ive tried. I used half the salt in this recipe and it is delicious! "If there was a store and a butcher shop there was homemade sausage made." 5. Combine ground pork/fat with remaining ingredients; mix well until the mixture is sticky and batter like. patties. How would you rate BA's Best Breakfast Sausage? Let it hang in a cool place (but don't freeze it) for a day or two, then smoke it. In a large bowl, combine pork, bacon, maple syrup and SAGE MIXTURE; be careful not to over mix. Add some salt and pepper and garlic juice (soak a head of chopped garlic in about cup hot water and then strain it). 5 lbs. Refrigerate up to 7 days or vacuum seal and freeze up to 6 months. This famous variety of sausage is often named the best sausage ever, and when you try it you'll know why. 1 1/2 tsp granulated sugar (7.35 g) 2 1/2 tbsp granulated sugar (36.8 g) Thank you so much! Cheers. Add water as needed if mixture is dry. We used to leave ours hang in the smoke house all summer, but it is better to have it in a cooler place. 2 tbsp corn syrup solids (27.6 g) 2/3 cup corn syrup solids (138 g) For best results chill the sausages overnight. 1 cup ice cold water (236 ml) 5 cups ice cold water (1.1 L) To make patties, lightly shape sausage mixture into four 1/2-inch thick patties. [Step 1] Cut duck or goose and pork into small chunks. RECIPE #1. Heat a skillet over medium low heat and add the sausage patties. 5. 3 lbs beef chuck (1.36 kg) 15 lbs beef chuck (6.80 kg) Delicious as it is versatile, sweet Italian sausage can be grilled over charcoal and served atop a hard roll smothered with sauted onions and bell peppers or served as a breakfast sausage with a side of eggs and hash browns. 2 tbsp paprika (14.4 g) 2/3 cup paprika (72 g) 1/3 cup pickling salt (102 g) 1 2/3 cups pickling salt (512 g) My Sage Breakfast Sausage recipe contains the following: 1 pound ground pork - 453 grams (99.97%) How lazy and shadier can this get?) Next day, hang kielbasa in preheated 130F (54C) smoker with dampers wide open; hold for one hour. Im also scared of pressure cookers. 8. 1 lb fresh beef fat (454 g) 5 lbs fresh beef fat (2.27 kg) 8. 1/2 tsp coriander, ground (0.85 g) 2 1/2 tsp coriander, ground (4.25 g) Ive made this several times, as patties and as biscuits and gravy. I'm sure you'll agree homemade is so much better! Next day, hang sticks in a preheated 130F (54C) smoker with dampers wide open; hold for one hour. More in line with American tastes and easy to make at home. My own ancestors came from the Black Forest and Alsace and settled in and around the farming town of Sulz, which was along the Beresan River in Ukraine. Sausage is primarily a combination of ground meats and fat laced with measures of salt, herbs, spices, and other ingredients, including sugar or dextrose, and sometimes cure and a binding agent. The molasses made it a little sensitive to high heat, BUT it also gave it a great texture and caramelization. Increase smoker temperature to 170F (77C), hold until brisket bacon reaches internal temperature of 125F (52C). Add pork and work spice mixture into meat with your hands . Stuff freshly mixed batter into fibrous casings (cut into lengths to fit your smoker), refrigerate overnight to cure. Hold until sausage is 152F (67C) internally. This year will be the 92nd Annual Sauerkraut Day, which has given Wishek the title of Sauerkraut Capital of North Dakota. 6. It wasn't the best but it was okay. 1 1/2 tbsp fennel seed, cracked (16.2 g) 1/2 cup fennel seed, cracked (81 g) 1 1/2 tsp onion powder (5.4 g) 2 1/2 tbsp onion powder (27 g) 2 tbsp corn syrup solids (27.6 g) 2/3 cup corn syrup solids (138 g) *The USDA suggests cooking fresh sausage to an internal temperature of 160F (70C) when checked with a quick-read thermometer. Venison hot dogs are one of my wife's favorite sausages. 1 1/2 tbsp paprika (10.8 g) 1/2 cup paprika (54 g) 2. Its typically made from ground pork and seasoned with garlic, marjoram, salt and pepper, then stuffed into natural casings. Once poached they will keep in the fridge, tightly wrapped, for up to a week. Scrape off the hair. If the finished product seems too salty for your taste buds, soaking it in cold water for one hour will remove much of the excess salt. I started with five minutes on each side and checked it after a full 10 minutes of cooking. Meanwhile, crumble sausage into a large skillet; add onion. 35-38mm prepared hog casings. This recipe is super flavorful! 1 tsp onion powder (3.6 g) 5 tsp onion powder (18 g) Ingredients: My Sage Breakfast Sausage recipe contains the following ingredients that get mixed into the ground pork: 1 tablespoon sage dried or minced fresh 1 teaspoon kosher salt 1 teaspoon brown sugar teaspoon freshly ground black pepper teaspoon red pepper flakes or more if you like heat teaspoon marjoram fresh if you have it All spices together equal 0.03%of total by weight. Only thing I changed was coriander instead of marjoram. Cover and refrigerate until flavors blend, about 24 hours. by removing the links from the smokehouse when they reach an internal temp of 120F (49C). The most difficult part of the whole process is waiting for the bacon to cure. [STEP 2] Combine rosemary, thyme, sage, and mustard seeds. Hold until sausage is 152F (67C) internally. Darrin Deile, Stan's Super Valu, Store Owner "It makes it somewhat rareyou can't have it all the time.". I put it over fried eggs over gluten free bread made from rice, tapioca, and cassava flours. But, the comment "can't find any sage sausage is kind of dumb. Some add cinnamon and flour. 4 1/2 lbs beef chuck (2.1 kg) 22 1/2 lbs beef chuck (10.2 kg) To cook, cover with cold water and bring to a boil. Go to Recipe 16 / 16 Taste of Home Coffee-Braised Roast Beef We I think that's going to be up to the Lord I guess as look as they let me in the door I'll continue to help." Good recipe. Add the liquid to the sausage. 3. Required fields are marked *. I added two eggs, crispy rice, crushed coriander and a little dash of cinnamon and made them up on the bbq for a breakfast party. I still crave its' peppery flavor. Explore other North Dakota small towns with popular eateries that put them on the map. But the sausage produced in the butcher shop of Stan's Super Valu in the rural town of Wishek is different from all the rest. Cook the meat from the pigs head for about three hours. 3. Chill meat/fat to 31F (-0.55C), grind two times through 1/8 (3mm) plate. Hey - glad to see you here! 1 lb. 32-35mm prepared hog casings. Reduce the heat; simmer, uncovered, until tender, 8-10 minutes. I have also tried, with partial succes, to make a sausage gravy by trial and mostly error. 1/2 cup ice cold water (118 ml) 2 1/2 cups ice cold water (590 ml) Because of the possibility of microorganism contamination, do not reuse the marinade once the venison or beef has been removed. These recipes come from the. 2 tbsp corn syrup solids (27.6 g) 2/3 cup corn syrup solids (138 g) Giving you the option of how much to include or not. Generally speaking, there is no sugar added; its simply a term used by sausage makers to differentiate between mild Italian and hot Italian sausage. 4. It's one of my husband's favorite dishes, and he has no idea it's lower in fat. I really appreciate this recipe that youve provided and look forward to making it! 155K views, 969 likes, 112 loves, 253 comments, 1.4K shares, Facebook Watch Videos from KFYR-TV: Old traditions and small towns tend to go hand in hand.. 155K views, 969 likes, 112 loves, 253 comments, 1.4K shares, Facebook Watch Videos from KFYR-TV: Old traditions and small towns tend to go hand . Did you think it needed to be more salty, sweet, or spicy? Put in casings or sacks that have been dipped in smoke salt water. Hunters may use venison in place of the beef chuck to make German bologna. Add meat strips, cover, refrigerate/cure overnight. If you read the comments, the only comparison was less unknown ingredients than store bought. 1/2 cup molasses (168 g) 2 1/2 cups molasses (420 g) 2. 1 1/2 tbsp ground black pepper (11.3 g) 1/2 cup ground black pepper (56.3 g) 1/2 tsp celery seed, ground (1.35 g) 2 1/2 tsp celery seed, ground (6.75 g) CORN SYRUP - Sweetner It is hard to beat the basic german/czech sausage made in central Texas. Well, everyone - I often make mistakes, and last week it struck me that I've been looking at the first "German Sausage" recipe all wrong. 1 tsp cardamom (2.8 g) 5 tsp cardamom (14 g) What really continues to bring hungry people to this town, however, is inside the town's grocery store. 1. The USDA suggests cooking sausage to an internal temperature of 160F (71C). Darrin Deile, Stan's Super Valu, Store Owner, "Fully retire? Hello, does the sausage need to be cooked before freezing. Heat a large skillet over medium-high heat. Depending on meat thickness and the drying method, whole-muscle jerky can take 6-12 hours to dry. Submerge in a 170F (77C) hot water bath until the internal temperature of the chubs are 152F (67C). 3. I used this with ground beef as a base for sausage gravy. To prepare them, gently poach them in lightly salted water and then fry or grill them. Remove 152F (67C) snack sticks from smoker, shower with cold water until internal temp drops to 110F (43C). Chill beef/fat to 34F (1C), grind one time through a 3/16 (5mm) plate. Chill beef/pork to 34F (1C), grind one time through a 1/4 (6mm) plate. This was my first attempt at making my own sausage. Then they would disappear again. Chill meat/fat to 31F (-0.55C), grind two times through 1/8 (3mm) plate. Many thanks to drinks and Tas. Refrigerate up to 7 days or vacuum seal and freeze up to 6 months. Do not allow the water bath to get hotter than 170F (77C). Add pork; mix lightly but thoroughly. George Just, Stan's Super Valu. I like jimmy deans sausage in a hurry. 1 1/2 tsp pickling salt (9.75 g) 2 1/2 tbsp pickling salt (48.8 g) I replaced the brown sugar with molasses, and fennel seed with fennel pollen. Hold till internal temp of sticks is 152F (67C).*. 1. 1. 5. 6. If you dry jerky in an oven or a dehydrator but you prefer a smoked effect, simply add liquid smoke to the marinade at the rate of 1/2 to 1 teaspoon for each 5 pounds of meat or follow the manufactures instructions. We smeared it on toast with mayo for breakfast and whenever a snacking urge hit. Do my rough grind, add spices , mix and then chill, then fine grind. Regarding their ingredients you listed: I have hundreds of recipes for you to make. *The USDA recommends that the internal temperature of cooked sausage reach 160F (70C) when checked with a quick-read digital thermometer. Submerge in a 170F (77C) hot water bath until the internal temperature of the product is 152F (67C). These spicy sausages are meant to be grilled and served on a toasted bun with mayonnaise and brown mustard, but you can slice the links into coin-size pieces and add to your favorite soups and stewsits a great sausage no matter how you eat it. 2 1/2 tbsp paprika (18 g) 3/4 cup paprika (90 g) *Though bacon has been cured and smoked, it must be fully cooked before it can be eaten. 2. Chill beef/fat to 34F (1C), grind one time through a 3/16 (5mm) plate. Chill pork/fat to 34F (1C), grind one time through a 3/16 (5mm) plate. For one rural community in North Dakota it dates back to the turn of the century. Sign up to have my recipes emailed to you. For all pork treats, it is essential that the meat be cleaned and rinsed impeccably; otherwise will get that pig flavor that turns people off. George Just, Stan's Super Valu "I've been basically retired for 18 years.". Freeze sausage in resealable plastic bags in . This will produce the shriveled appearance symbolic with store-bought smoked sausage sticks. I made this yesterday. Stuff the sausage very tightly into plastic sausage bags. 1. I have heard the story many times of my grandmothers blowing up and how she washed green beans off the kitchen ceiling and walls for days. 6. She loves small-town life and currently enjoys living on a small farm in the ND prairie. 1 lb. 1 tsp onion powder 1 tsp black pepper 1 tsp red pepper flakes 2 tsp cumin 2 tsp ginger 2 tsp marjoram 2 tsp nutmeg 2 tsp oregano 4 tsp basil 4 tsp sage 4 tsp thyme 4 tsp salt Mix and store in an. I love to create the BEST versions of your favorite recipes. 5. Combine ground beef/fat with remaining ingredients; mix well until the mixture is sticky and batter like. Next day, hang sausage links in a preheated 130F (54C) smoker with dampers wide open; hold for one hour. The recipe was a SECRET! 1 cup ice cold water (236 ml) 5 cups ice cold water (1.1 L) My wife is from North Dakota, where her parents made their own sausage - but no one really had a recipe, they just added this and added that - but omg it's by far the best. Reduce heat to medium-low. They're always a treat, but especially alongside pancakes or French toast. 8. 25 lbs. Margaret Eid, Huron, South Dakota. Tie the ends with a good strong string or twine. 6. Add patties; cook 10 to 12 minutes or until instant-read thermometer inserted horizontally into center registers 160F, turning . It has nothing to do with sage. Clean and easy and it mixed quite thoroughly and evenly. Mix together brown sugar, sage, salt, black pepper, marjoram, red pepper flakes, and cloves in a small bowl until well combined. 1/2 tsp garlic powder (1.55 g) 2 1/2 tsp garlic powder (7.75 g) Do not allow the water bath to get hotter than 170F (77C). To the uninformed, a product that bears the name of sweet Italian sausage would seem to imply that it has a sugary sweetness about it, when in fact, nothing could be further from the truth. Hearty chunks of smoked sausage and canned tomatoes with chilies add just the right amount of zip to a packaged rice mix. Can this recipe be prepared, vacuum sealed and frozen to be cooked at a later date? Hi, Jeff, and welcome to the forum. Add to 1 qt of water (most sausage recipes say to add the qt. But, I dont have the guts. 1 1/2 tsp coarse black pepper (3.9 g) 2 1/2 tbsp coarse black pepper (19.5 g) 1/4 teaspoon marjoram fresh if you have it .14 grams (.57 grams per teaspoon) (0.000309%) Excellent recipe! We mixed three pounds of pork butt and two pounds of ground elk from my husband's hunt last year. NOTE: Rita Darr suggests far less salt here 1 tsp per lb of beef instead. Thank you! Hang kielbasa at room temperature for 1 hour to bloom. All of which was delicious, fresh, and held above most standards. *Stainless steel bacon hangers are available at online sausage and jerky supply stores. In medium sized bowl, thoroughly combine all ingredients. Get creative, but taste before you cook and be aware that the flavors will intensify during cooking (i.e., careful with the salt!). The seasoned sausage mixture can be used bulk style and shaped into patties, or stuffed into a wide assortment of sausage casings. Chill meat/fat to 30F (-1C), grind 2-3 times through a 1/8 (3mm) plate. I like giving time for flavors to marry, Im glad I did! I am contemplating making around twenty pounds. 1/2 lb fresh beef fat (227 g) 2 1/2 lbs fresh beef fat (1.13 kg) In a large bowl, combine the first 9 ingredients. Cook in a skillet over medium heat. Most of these families were originally from the forested regions of Alsace, Wrttemberg and Bavaria and set up "colonies" in various Russian-held areas at the invitation of the ruling Romanov family. Cheesy Cabbage Soup with Smoked Sausage Another keto and low-carb option, this smoked sausage recipe is a perfect budget-friendly meal. When making it for pizza I add a Tablespoon of Cumin, 1 Tablespoon of red wine vinegar and 1/2 tsp of cayenne pepper. I'm gonna stick with my story that my sausage is better than pre-packaged big name store bought but you are totally right about quantities. Jeanne Horn, Duluth, Minnesota Go to Recipe 11 / 19 Taste of Home German Brat Seafood Boil