Midwest Buck Sale

The GoatWorld Database was last updated:



Caprine Cuisine Recipe - "Make Your Own Sausage"

Amber Waves Pygmy Goats
Support of our advertisers helps support GoatWorld!


Keep It Family Friendly!"








USDA Rural Information Center

MAKE YOUR OWN SAUSAGE
Submitted by Garry Vroegh

You can apply most of these applications making 'your-own' special sausage. Using goat-lamb-mutton using the recommended percentages, and adjusting it to your tastes. Dutch Heritage Farm
Tropical Sheep & Goats International

Make your own Sausage - Hi Mountain Jerky
Recipe from Patty McDuffy

Making Breakfast Sausage
Homemade breakfast sausage is most often made with 100% pork. If you butcher your own pork you will have all the pork trim you need to make great sausage.

If you purchase your meat at your local supermarket we recommend buying pork trim that is at least 70% lean or buying a Boston Butt pork roast. It is very easy to bone a Boston Butt as it has only one small bone to remove, other cuts work equally as well, some are harder to bone. Depending upon the size of your grinder, dice your fresh meat accordingly - usually 1" squares. Weigh the meat after dicing. DON'T GUESS!

Measure out the proper amount of seasoning according to the mixing chart below.

Place meat in large mixing bowl and sprinkle lightly with seasoning, tumble the meat while seasoning trying to get a small amount of seasoning on each piece. Sprinkle all seasoning and tumble again.

At this point your meat is ready to grind, however, I would like to point out that if your meat has warmed up to room temperature it is better to let the seasoned meat cool down in the refrigerator three or four hours. Cold meat grinds much better than warm.

Cold is better. Tumble the meat one more time. Now your meat is ready to grind. Don't overload your grinder but grind the meat as fast as possible. The moisture produced by letting the meat set will aid in the grinding process.

After grinding, mix ¼ cup ice water to 1 lb. of meat. Mix thoroughly with your bare hands, squeeze it through your fingers while making a fist. When you think you have it mixed thoroughly, mix it a little more to be sure. Patty your sausage into the size patties you desire. Fresh sausage will last 3 days in the refrigerator or should be frozen. (Sooner is better than later.)

Mixing Chart

  • 24 Lb. meat8 oz. Seasoningor16 tablespoons
  • 12 lb. meat4 oz. Seasoningor8 tablespoons
  • 6 lb. meat2 oz. Seasoningor4 tablespoons
  • 3 lb. meat1 oz. Seasoningor2 tablespoons
  • 1 1/2 lb. meat1/2 oz. Seasoningor1 tablespoon

    Making link sausage requires a sausage stuffer and natural casings. The meat prepared as above is ready for stuffing, however, you may want to increase the amount of water depending on the type of stuffer being used.

    Sausage Stuffer and natural casings are available at many stores near you or call Hi Mountain Jerky, Inc. at 1-800-829-2285, or view the Kitchen Aids avalible on our website.

    Hi Mountain seasonings work GREAT when making sausage with wild game.
    Remember that you need at least 30% pork.

  • QUICK REFERENCE

    Natural Goat Care

    Clostridial Diseases

    Copper Deficiency

    Kidding Handbook

    Medications

    News Archives

    Terminology

    Urinary Calculi

    The GoatWorld Picture Show

    Agricultural Research Service

    Email: Contact INFO
    Telephone: Contact INFO
    Designed & Hosted by: JOLLY GERMAN
    ©1999-2024 GoatWorld.Com
    All written, audio, video and graphic material contained within this site, except where otherwise noted, is Copyright ©1999-2024. Some content may also be the property of contributors to the site, in which case their material is also protected by applicable copyright laws and this copyright policy. No material may be linked directly to or reproduced in any form without written permission. If you would like to reprint something from our site, simply send us an email to request permission to do so. Please refer to our REPRINT criteria.
    ©Gary Pfalzbot, Colorado, USA
    This site is run and operated by a Disabled Veteran

    29-March-2024
    Visitors today: 3683