The German/Czech sausage recipe here is exactly what I've been looking for. Hi, Jeff, and welcome to the forum. PORK - obviously and it's a good thing that it is the first ingredient. Thanks so much! SALT - Salt 2 tbsp powdered dextrose (17.4 g) 2/3 cup powdered dextrose (87 g) They eventually emigrated to western North Dakota (Dunn County). Fill the casings and put in pot in lengths that fit the pot (submerge the filled casings). A few tips for your trip: 1. Pressure cook for 75 minutes at 10 pounds pressure or whatever your canner indicates for pork meat. 1/2 cup ice cold water (118 ml) 2 1/2 cups ice cold water (590 ml) Stuff freshly mixed batter into fibrous casings (cut into lengths to fit your smoker), refrigerate overnight to cure. I'll have breakfast sausage for awhile. *The USDA suggests cooking fresh sausage to an internal temperature of 160F (70C) when checked with a quick-read thermometer. 1 tbsp apple cider vinegar (15 ml) 1/3 cup apple cider vinegar (75 ml) If you used dried herbs, try using fresh next time and see which you prefer. Properly dried jerky should keep 2 weeks in a sealed container or you can vacuum seal and freeze up to 6 months. Hunters may use venison in place of the pork butt for this recipe. In a large bowl, combine the first 9 ingredients. Combine ground beef/fat with remaining ingredients; mix well until the mixture is sticky and batter like. 5 lbs. 1/8 teaspoon red pepper flakes or more if you like heat .25 grams (2 grams per teaspoon) (0.00055%) Add chips, close vents, gradually raise smoker temp to 170F (77C). All breakfast sausage is sage based( sau"SAGE") You were just looking for Jimmy Dean's extra sage sausage I'm guessing. 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. Hang German bologna at room temperature for 1 hour to bloom. They're always a treat, but especially alongside pancakes or French toast. Chill beef/fat to 34F (1C), grind one time through a 3/16 (5mm) plate. Next day, hang sausage links in a preheated 130F (54C) smoker with dampers wide open; hold for one hour. The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Cond Nast. Hunters may use venison in place of beef to make smoked salami. Although times have changed over the years.one recipe has stayed the same and has attracted customers across. Love it! More notes on recipes above, from Milton Darr: For head cheese, use as much of the head as you are comfortable with ears, snout, etc., also gristly stomach meat). Its simple. 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. How lazy and shadier can this get?) It takes about 10 seconds for the temp to be accurately displayed with this unit. Coat generously and press it gently into the butter. Willis Caldwell, Stan's Super Valu "we put hours in, during the holidays it's nothing to work a 12 hour day. I freeze them raw on a baking sheet between sheets of wax or parchment. 2. "They come from miles around, i got cousins in Wisconsin they come home and take a cooler full back." 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. Hunters may use venison in place of the pork butt to produce first-rate hot links. patties. Other than that, I used the exact recipe. For the first time in decades, I now have a recipe that will do that job. Hold till internal temp of sticks is 152F (67C).*. 5. She loves small-town life and currently enjoys living on a small farm in the ND prairie. Wishek, North Dakota is a small town of almost exactly 1,000 residents. 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. 2 1/2 tbsp pickling salt (48.7 g) 3/4 cup pickling salt (244 g) 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. Form mixture into 6 patties. 1 1/2 tsp pickling salt (9.75 g) 2 1/2 tbsp pickling salt (48.8 g) The USDA suggests cooking sausage to an internal temperature of 160F (71C). 2 1/2 tbsp pickling salt (48.7 g) 3/4 cup pickling salt (244 g) 1 tsp liquid smoke, optional (5 ml) 5 tsp liquid smoke, optional (25 ml) 1. and corn syrup (which IS genetically modified and a poor quality, cheap-o excuse for an ingredient) have been the primary contributor to my poor health in the past and to obese America via inflammatory pathways. Properly dried jerky should keep 2 weeks in a sealed container or you can vacuum seal and freeze up to 6 months. Ive been looking for a sage breakfast sausage recipe that I could adjust to a lower sodium version as my husband must follow a sodium restricted diet. 7. Hot pork sausage is great in sausage gravy over biscuits, in omelets, or fried crispy and served with over-easy eggs and rye toast. Combine ground beef/fat with remaining ingredients; mix well until the mixture is sticky and batter like. Grandma liked a little garlic in hers but grandpa didn't so she always had to make two batches. My Sage Breakfast Sausage recipe contains the following: 1 pound ground pork - 453 grams (99.97%) 75 Comments This post may contain affiliate links. Start with 15 lb hog rind cooked separately (a gluey mess!). 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. Hunters may use lean venison trim in place of the beef chuck to produce first-rate slimm-jimmy sticks. We mixed three pounds of pork butt and two pounds of ground elk from my husband's hunt last year. And, when it is less than 2% only certain ingredients need to be named individually. Has anyone made these without the fresh herbs? Although the country fry sausage is the most popular, on Wednesday's, Friday's, and Saturday's people line up for the hot ring bologna. I don't have any fresh or dried sage but I do have dried thyme and I'm not going to break quarantine just for some sage. To reheat, completely thaw in refrigerator and then cook in a pan over low heat until heated through. 1 1/2 tsp coarse black pepper (3.9 g) 2 1/2 tbsp coarse black pepper (19.5 g) Krissy, Your email address will not be published. Maple Sausage Patties Maple syrup, sage, thyme and a little liquid smoke give a delightful flavor to these homemade sausage patties. 7. Combine ground meat/fat with remaining ingredients; mix together well until the mixture is sticky and batter like. 3 1/4 tbsp cracked black pepper (32 g) 1 cup cracked black pepper (160 g) Chill pork/fat to 34F (1C), grind one time through a 3/16 (5mm) plate. Get more stories delivered right to your email. Next day, hang salami chubs in a preheated 130F (54C) smoker with dampers wide open; hold for one hour. In medium sized bowl, thoroughly combine all ingredients. What really continues to bring hungry people to this town, however, is inside the town's grocery store. All methods were delicious! Elaine Hubbard, Pocono Lake, Pennsylvania. * Many thanks to drinks and Tas. Next time adding some roasted Hatch chilies! REAL FOOD IS DEFINITELY BETTER (and TASTIER) than processed food for sure!! Love North Dakota? 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. Stuff the sausage very tightly into plastic sausage bags. I keep everything super cold. 1/4 tsp Prague Powder #1 (1.4 g) 1 1/4 tsp Prague Powder #1 (7.0 g) Add patties; cook 10 to 12 minutes or until instant-read thermometer inserted horizontally into center registers 160F, turning . The recipe is a well kept secret that has been used in the sausage for over one hundred years and no other person or place can replicate the perfection Stan's SuperValu has nailed down. Combine ground beef/pork with remaining ingredients; mix well until the mixture is sticky and batter like. Combine ground pork/fat with remaining ingredients; mix/knead well until the mixture is sticky and batter like. 4 1/2 lbs pork butt (2.1 kg) 22 1/2 lbs pork butt (10.2 kg), 1/2 lb pork back fat (227 g) 2 1/2 lbs pork back fat (1.13 kg), 2 1/2 tbsp table salt (54.8 g) 3/4 cup table salt (274 g), 1/2 tsp coriander, ground (0.85 g) 2 1/2 tsp coriander, ground (4.25 g), 1 1/4 tsp nutmeg (2.5 g) 2 tbsp nutmeg (12.5 g), 1 1/2 tsp cayenne pepper (3.3 g) 2 1/2 tbsp cayenne pepper (16.5 g), 1 1/2 tsp ground black pepper (3.75 g) 2 1/2 tbsp ground black pepper (18.8 g), 1 1/2 tbsp powdered dextrose (13 g) 1/2 cup powdered dextrose (65.3 g), 2 tbsp rubbed sage (7.8 g) 2/3 cup rubbed sage (39 g), 1/2 cup ice cold water (118 ml) 2 1/2 cups ice cold water (590 ml). We got a variety of sausages, cold meat sticks, hot dogs, and beef jerky. 4. grain for a chewy bite. Use of this site constitutes acceptance of our User Agreement and Privacy Policy and Cookie Statement and Your California Privacy Rights. Travelers who pass through and people who grew up in Wishek but later moved away, no matter how far, will often continue to order Wishek sausage well after they've left. Thanks for sharing your comment too. Because of the possibility of microorganism contamination, do not reuse the marinade once the venison or beef has been removed. This recipe is very good, the best so far that Ive tried. When you begin to put together your first batch of sausage its important to stick to the recipe formula. Thank you for sharing this recipe!. 2 tbsp corn syrup solids (27.6 g) 2/3 cup corn syrup solids (138 g) It infused sage flavour to the breast, basted it, and was the treat that everybody competed for over and above the stuffing. Made these twice so far and every time they're good. Hearty chunks of smoked sausage and canned tomatoes with chilies add just the right amount of zip to a packaged rice mix. Prep takes 5 minutes, then you can cook for 8 hours on low or 4 hours on high. 5. Reduce heat to medium-low. Jeremiah Cutlip is known for his resourcefulness on the grill and in the kitchen. Ruth Ann Ruddell, Shelby Township, Michigan Go to Recipe Combine pork, paprika, garlic salt, salt, and black pepper in a large bowl; set aside. Shape into twenty 3-in. 2 1/2 tsp ground black pepper (6.25 g) 1/4 cup ground black pepper (31.3 g) Bet you didn't know that the legendary Slim Jim was created in the basement of Adolph Levis during the Great Depression. Mix very well. hot red pepper flakes or ground cayenne pepper 2 tsp. CORN SYRUP - Sweetner 1/2 tsp cardamom (1.4 g) 2 1/2 tsp cardamom (7.0 g) 1 tsp onion powder (3.6 g) 5 tsp onion powder (18 g) 7. Hunters may use venison in place of the beef chuck to make German bologna. Hope that all is well ~. The most difficult part of the whole process is waiting for the bacon to cure. Cabbage stretches your dollar and adds tons of fiber and flavor to an easy soup dish. Free! 1 cup ice cold water (236 ml) 5 cups ice cold water (1.1 L) This will become a staple for my familys breakfast! Smoked Sausage with Pasta Loaded with sausage, mushrooms, tomatoes and basil flavor, this quick recipe satisfies the toughest critics. Refrigerate up to 7 days or vacuum seal and freeze up to 6 months. For the best results, use 75-80% lean venison trim to 25-20% beef fat. Stuff the batter mixture into cellulose casing, twist into 5-6 (13-5 cm) links, tie off each link with a piece of cotton, twine, refrigerate overnight to cure. Heat large nonstick skillet over medium heat until hot. Once you'll make this recipe and taste it, take note if you want to adjust the seasonings for next time. Giving you the option of how much to include or not. Can this recipe be prepared, vacuum sealed and frozen to be cooked at a later date? To cook, cover with cold water and bring to a boil. [STEP 2] Combine rosemary, thyme, sage, and mustard seeds. Could anyone recommend a replacement for the pork? More in line with American tastes and easy to make at home. Recipes you want to make. Thank you! Some add cinnamon and flour. Submerge in a 170F (77C) hot water bath until the internal temperature of the chubs are 152F (67C). What would I then do with all those body parts? 1/2 lb fresh beef fat (227 g) 2 1/2 lbs fresh beef fat (1.13 kg) A word of caution to not bash commercial brands for something that you may or may not understand. 3. I doubled the red pepper and cut the salt in half and was pleased with the results. Bend the test piece into the shape of a horseshoe. Generally speaking, there is no sugar added; its simply a term used by sausage makers to differentiate between mild Italian and hot Italian sausage. DEXTROSE - Sweetner and Binder so that it holds together. Next day, hang sticks in a preheated 130F (54C) smoker with dampers wide open; hold for one hour. by removing the salami chubs from the smokehouse when they reach an internal temperature of 120F (49C). 1 1/2 tbsp ground black pepper (11.3 g) 1/2 cup ground black pepper (56.3 g) 5. Method. Hang salami chubs at room temperature for 1 hour to bloom. Chill meat to 31F (-0.55C), slice into 1/4 (0.64 cm) thick strips, cut across the grain for a tender bite or with the. 7. 7. Hey Krissy! Use 75-80% lean venison trim to 25-20% pork fat. "If there was a store and a butcher shop there was homemade sausage made." WATER SHOULD NEVER BOIL. 1 tsp Prague Powder #1 (5.7 g) 5 tsp Prague Powder #1 (28 .5 g) 34 lb. Mix well, and then using a sausage stuffer, fill sausage casings with the liverwurst and tie ends. After links reach 152F (67C), remove from smoker, shower with cold water till internal temp drops to 110F (43C). It has nothing to do with sage. The best part is always frying up sample patties to ensure the perfect amount of salt, pepper, and garlic. Hang snack sticks at room temperature for 1 hour to bloom (see page 159-160). 1 tbsp white pepper (8.1 g) 1/3 cup white pepper (40.5 g) Cook in a skillet over medium heat. 1/2 cup non-fat dry milk (47.3 g)* 2 1/2 cups non-fat dry milk (237 g)* Do Ahead: Patties can be made 2 days ahead. Have a few small ones and some medium sized ones. 1/4 cup ketchup (60 g) 1 1/4 cups ketchup (300 g) Ad Choices, Grilled Italian Sausage With Fennel Salad. Cut away all visible fat and connective tissue from the beef or venison. 1 tsp liquid smoke, optional (5 ml) 5 tsp liquid smoke, optional (25 ml) Both kids and adults love these sausages. Source: That Low Carb Life Smoked Sausage Green Beans and Potatoes Casserole Very tasty and easy. Here's an example of breaking down the 2% stuff 1 pound is equal to 453.6 grams, 1 ounce is equal to 28.35 grams. Bessarabia, Ukraine, Crimea and the Volga River Valley were some of the main points of settlement; These "Volga Germans" (Wolgadeutsche) and "Black Sea Germans" (. Mix together Prague Powder #1, pickling salt, molasses and brown sugar, rub mixture into top, bottom, sides and. This was my first attempt at making my own sausage. 1/2 cup ice cold water (118 ml) 2 1/2 cups ice cold water (590 ml) Next day slice brisket bacon and *cook in usual manner. So, I wish you the best and only comment to help educate those who may not know what the list of ingredients really means. 6. 1/2 lb pork back fat (227 g) 2 1/2 lbs pork back fat (1.13 kg) 8. But, I dont have the guts. The town is known for its annual sauerkraut festival that has been running for nearly a century, but thats not the food that people travel hundreds of miles to visit this town for. I like jimmy deans sausage in a hurry. 4. Jeanne Horn, Duluth, Minnesota Go to Recipe 11 / 19 Taste of Home German Brat Seafood Boil Refrigerate up to 5 days or vacuum seal and freeze up to 6 months. If it cracks but doesnt break, its dry enough and ready to eat. Add wood chips, close vents, gradually raise temp to 170F (77C). 5 lbs. 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. I never saw how leberwurst was made because the butchering process was done when I was in school, which was a good thing because I wouldnt have eaten it if I had observed the squeal to jar process. It wasn't the best but it was okay. Learn how your comment data is processed. 1 tsp celery seed, ground (2.7 g) 5 tsp celery seed, ground (13.5 g) 1 1/2 tsp granulated sugar (7.35 g) 2 1/2 tbsp granulated sugar (36.8 g) Put in casings or sacks that have been dipped in smoke salt water. I have never found canned leberwurst in any grocery store. Every delicious breakfast recipe is even better when accompanied by perfectly cooked tasty homemade sausage! Maple Sausage Patties Maple syrup, sage, thyme and a little liquid smoke give a delightful flavor to these homemade sausage patties. 5. Clean and easy and it mixed quite thoroughly and evenly. Pork sausage is a favorite breakfast indulgence made from coarsely ground pork butt and seasoned with salt, sage, thyme and in this case a healthy dose of crushed red pepper flakes to kick up the heat. Close dampers to 1/4 open, raise smoker temp to 130F (54C), smoke 2-3 hours or until desired color is reached. [Step 1] Cut duck or goose and pork into small chunks. 2 1/2 tbsp pickling salt (48.7 g) 3/4 cup pickling salt (244 g) Try to stop by on a cooler day or early before peak heat as you may be in line for awhile.