Home Forums Hunting & Shooting Food, Cooking, and Game Preparation Texas Sausage Making My Way

I guess maybe my Czech heritage inspired me my to start making my own sausage 17yrs ago.I think it's a great way to enjoy the game you harvest in the field.I have all the tools to make it.I have my own recipe and I'd like to share my recipe and how I make it.I think it's my best one yet.I use pecan chips for the smoke.One thing I did this time was add one head of peeled cooked garlic,mashed in the water I cooked it in,added that to my spice mixWow,it was great.Here is my recipe.This is for 25lbs of meat. 4oz sea salt,2oz fresh ground black pepper,3 tablespoons of garlic powder,2 tablespoons of ground mustard,3/4 oz of whole mustard seed,3 tablespoons of marjoram leaves,1 oz of #1 cure.Next peel one head of garlic and cook in a cup or so of water until the garlic is soft enough to mash(about 15 mi).Let it cool or add a little ice to cool it and add to the spices with any additional water needed to dissolve the spices.Add it to the meat,mix well and run it back through the grinder.I usually run all my meat through a 1/4" or 5/16" plate first.Add spice slurry,mix and run it back through my grinder through a large plate.The one I use has only four pie shaped holes.I don't want to grind my meat any finer,just want to get my meat and spices mixed well on this second run.I made a batch last month 1/2 deer and pork,the batch I made this month was with 19lbs. of pork and 6lbs. of deer and it was excellent too.Simple,but it works great.I like to use pecan chips for smoking.They come out nice and red.The secret is in the smoking.It takes only four hours.130 degrees for the first hour,150 degrees for the second hour and 160-165 degrees for the next two hours.Then spray it with cool water and then let it cool while still on the sticks for one hour.After that I let it cool in the fridge overnight and then vacuum pack after that.













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More pics.

Thanks for the recipe! That looks like a good setup you have there. Sausage looks ready to eat.

I cook it for about 15-20 minutes.

I usually do a 50/50 or 60/40 pork butt/deer,but I have to say,I really like the last batch I did with the 19lb pork butt/6lb deer.I guess that would be a very good way to make your deer meat go farther.

Yeah mixing it that way will make the deer last longer.
I bet the sausage would be good in spaghetti sause.

I tell you,adding that cooked head of garlic and the water it was cooked in really took it to a whole nother level.It really enhanced the flavor and I don't think I'll ever make another batch without it.I made a batch with Legg's original just to see what everybody was harping about.My recipe puts it to shame.

The recipe says 1oz of #1 cure.
What is that and where do you buy it?

Some grocery stores carry it.Local meat markets for sure.You can also order it online at Academy too. https://www.academy.com/shop/pdp/bolner-fiesta-4-oz-curing-salt#repChildCatid=888206

Thanks for the answer and the link.
We need to get our traps back out
And get some pigs!

If you use wild pig you really need to add some fat.I like to use pork butts because it is about 80/20 meat to fat.You want your sausage to be juicy,not too dry.Using the butts my sausage is always juicy but not greasy.

The last couple of years we haven't had to add fat. We have farmers around our deer lease. I would guess that is where they are getting fat.

But I agree we like about 20% fat.

Good stuff...

Thanks for sharing. Did you build that smoker just for this recipe?

No I've been using the metal frame for years.I just put new wood and stapled sheets of extra heavy duty foil on the inside.I use a high volume low pressure propane burner for my heat.

Mmmmmmmmm!!!!!!!