Food and Drink Grind your own sausage and burger? - Page 3

**srvy** · 03-26-2017, 02:41 PM

Simple chicken bratwurst thats tasty on the weber.

3-lbs ground chicken
1/2-tsp allspice
3/4-tsp caraway seeds, crushed
3/4-tsp dried marjoram
1-tsp finely ground white pepper
1-tsp salt
1-tbsp liquid smoke

Combine all ingredients, mix well & stuff into hog casing

threebag · 03-27-2017, 07:09 AM

How many sausages do you think have ground this burger?

tooge · 03-27-2017, 09:12 AM

I make venison sausage all the time. Meat sticks too. I just buy the breakfast sausage, summer sausage, and meat stick spice packets from either Feldmans or Cabelas, and go that route. I've never been disappointed with the results.

My favorite sausage recipe is to use the Cabelas spicy breakfast sausage recipe, and add real maple syrup to the meat after I grind it. It's killer spicy maple breakfast sausage.

**Fire Me Boy!** · 03-27-2017, 10:09 AM

Quote:

Originally Posted by tooge

I make venison sausage all the time. Meat sticks too. I just buy the breakfast sausage, summer sausage, and meat stick spice packets from either Feldmans or Cabelas, and go that route. I've never been disappointed with the results.

My favorite sausage recipe is to use the Cabelas spicy breakfast sausage recipe, and add real maple syrup to the meat after I grind it. It's killer spicy maple breakfast sausage.

I've tried some spice mixes before, and while I really liked the flavor, they've all been too salty for my tastes. So I'm sticking with recipes where I can control the salt.

**Fire Me Boy!** · 03-30-2017, 02:36 PM

What do you do with 7 pounds of ground beef?

Ground up the flat of a brisket. Have the point seasoned for burnt ends over the weekend. Now I have 7 pounds of ground brisket, roughly 80/20.

**Buehler445** · 03-30-2017, 05:02 PM

Quote:

Originally Posted by Fire Me Boy!

What do you do with 7 pounds of ground beef?

Ground up the flat of a brisket. Have the point seasoned for burnt ends over the weekend. Now I have 7 pounds of ground brisket, roughly 80/20.

If you can't use it vacuum seal and freeze.

My standard answer is tacos. I like tacos.

**Fire Me Boy!** · 03-30-2017, 05:13 PM

Quote:

Originally Posted by Buehler445

If you can't use it vacuum seal and freeze.

My standard answer is tacos. I like tacos.

That's already done!

Nickhead · 03-30-2017, 04:23 PM

chili, lasagna, meatloaf, burrito's, all stacked as one plate

**Fire Me Boy!** · 03-30-2017, 04:55 PM

Quote:

Originally Posted by Nickhead

chili, lasagna, meatloaf, burrito's, all stacked as one plate

Oh, chili! And I could add some actual smoked brisket in there, too!

**Buehler445** · 03-30-2017, 05:03 PM

Quote:

Originally Posted by Fire Me Boy!

Oh, chili! And I could add some actual smoked brisket in there, too!

I made chili with smoked brisket once. It was good but not as good as brisket by itself.

WhawhaWhat · 03-30-2017, 06:30 PM

MOhillbilly · 03-30-2017, 06:45 PM

So heres the deal. Since i have moved north I've butchered roughly 80 hogs. My wife got the lowdown on leggs seasoning from a amish butcher in jamesport. (yoder)
Ive butchered roughly 3-400 hogs in my life and have eaten every kind of sausage seasoning. Id watch my dad and farmer wayne toss trim into a tub and "layer' it with seasoning until they felt it was right, and while it was very good it was inconsistent. When id come to KC over x-mass break id go to the uncles, grandpas farm, and wed process 15-20 hogs at a time and they would use a prepackaged seasoning mix and i always thought it was either to salty or not enough flavor.
The thing i like about leggs is that the flavor is excellent and consistent if the mix is good.
My clients love it and i service between 15-20 clients with pork each year. Ive never had a complaint and people can't get enough. To the point where I've ground whole hogs into sausage to satisfy our client base. The one i use contains no MSG, cause that shit is nasty and a cheat. Anyway blah blah my 2 cents.

http://aclegg.com/our-products/

HonestChieffan · 03-31-2017, 08:06 AM

Quote:

Originally Posted by MOhillbilly

So heres the deal. Since i have moved north I've butchered roughly 80 hogs. My wife got the lowdown on leggs seasoning from a amish butcher in jamesport. (yoder)
Ive butchered roughly 3-400 hogs in my life and have eaten every kind of sausage seasoning. Id watch my dad and farmer wayne toss trim into a tub and "layer' it with seasoning until they felt it was right, and while it was very good it was inconsistent. When id come to KC over x-mass break id go to the uncles, grandpas farm, and wed process 15-20 hogs at a time and they would use a prepackaged seasoning mix and i always thought it was either to salty or not enough flavor.
The thing i like about leggs is that the flavor is excellent and consistent if the mix is good.
My clients love it and i service between 15-20 clients with pork each year. Ive never had a complaint and people can't get enough. To the point where I've ground whole hogs into sausage to satisfy our client base. The one i use contains no MSG, cause that shit is nasty and a cheat. Anyway blah blah my 2 cents.

http://aclegg.com/our-products/

Have you tries their blend 112? Fresh Hot Links.... Im looking for a hot link like you get at the top end BBQ places, its a fresh sausage, spicy, that is cooked on smoker with ribs or whatever.

**srvy** · 03-31-2017, 05:39 PM

Quote:

Originally Posted by MOhillbilly

So heres the deal. Since i have moved north I've butchered roughly 80 hogs. My wife got the lowdown on leggs seasoning from a amish butcher in jamesport. (yoder)
Ive butchered roughly 3-400 hogs in my life and have eaten every kind of sausage seasoning. Id watch my dad and farmer wayne toss trim into a tub and "layer' it with seasoning until they felt it was right, and while it was very good it was inconsistent. When id come to KC over x-mass break id go to the uncles, grandpas farm, and wed process 15-20 hogs at a time and they would use a prepackaged seasoning mix and i always thought it was either to salty or not enough flavor.
The thing i like about leggs is that the flavor is excellent and consistent if the mix is good.
My clients love it and i service between 15-20 clients with pork each year. Ive never had a complaint and people can't get enough. To the point where I've ground whole hogs into sausage to satisfy our client base. The one i use contains no MSG, cause that shit is nasty and a cheat. Anyway blah blah my 2 cents.

http://aclegg.com/our-products/

Thanks that link is really going to be helpful. Is it sold in smaller trial batches. So many sound damn good.

Sent from my SM-G928V using Tapatalk

JohnnyHammersticks · 03-30-2017, 08:41 PM

I've never ground my own sausage before, but I've pulled my own pork. Probably very similar.

03-26-2017, 02:41 PM	#1
srvy Fight, build, win! Join Date: Sep 2004 Location: KC Casino cash: $1501250	Simple chicken bratwurst thats tasty on the weber. 3-lbs ground chicken 1/2-tsp allspice 3/4-tsp caraway seeds, crushed 3/4-tsp dried marjoram 1-tsp finely ground white pepper 1-tsp salt 1-tbsp liquid smoke Combine all ingredients, mix well & stuff into hog casing __________________ "The victim stance is a powerful one. The victim is always morally right, neither responsible nor accountable, and forever entitled to sympathy."
Posts: 24,430

03-27-2017, 07:09 AM	#2
threebag Snacks Are Under My Apron Join Date: Jan 2006 Location: The Edge Casino cash: $2901660	How many sausages do you think have ground this burger? __________________ Free DeBerg HayWire Greatest Mod Ever In big nasty kcnut we trust
Posts: 23,892

03-27-2017, 09:12 AM	#3
tooge MVP Join Date: Feb 2007 Location: Liberty, MO Casino cash: $3814112	I make venison sausage all the time. Meat sticks too. I just buy the breakfast sausage, summer sausage, and meat stick spice packets from either Feldmans or Cabelas, and go that route. I've never been disappointed with the results. My favorite sausage recipe is to use the Cabelas spicy breakfast sausage recipe, and add real maple syrup to the meat after I grind it. It's killer spicy maple breakfast sausage.
Posts: 15,084

03-30-2017, 02:36 PM	#5
Fire Me Boy! Cast Iron Jedi Join Date: Nov 2004 Casino cash: $9999900 VARSITY	What do you do with 7 pounds of ground beef? Ground up the flat of a brisket. Have the point seasoned for burnt ends over the weekend. Now I have 7 pounds of ground brisket, roughly 80/20.
Posts: 35,253

03-30-2017, 04:23 PM	#8
Nickhead EvOlVeD Join Date: Jun 2016 Location: Blue Mountains, Australia Casino cash: $2459868	chili, lasagna, meatloaf, burrito's, all stacked as one plate
Posts: 8,221

03-30-2017, 06:30 PM	#11
WhawhaWhat MVP Join Date: Feb 2013 Casino cash: $1411116
Posts: 17,302

03-30-2017, 06:45 PM	#12
MOhillbilly Mama Tried Join Date: Dec 2002 Location: Missouri Casino cash: $9949903	So heres the deal. Since i have moved north I've butchered roughly 80 hogs. My wife got the lowdown on leggs seasoning from a amish butcher in jamesport. (yoder) Ive butchered roughly 3-400 hogs in my life and have eaten every kind of sausage seasoning. Id watch my dad and farmer wayne toss trim into a tub and "layer' it with seasoning until they felt it was right, and while it was very good it was inconsistent. When id come to KC over x-mass break id go to the uncles, grandpas farm, and wed process 15-20 hogs at a time and they would use a prepackaged seasoning mix and i always thought it was either to salty or not enough flavor. The thing i like about leggs is that the flavor is excellent and consistent if the mix is good. My clients love it and i service between 15-20 clients with pork each year. Ive never had a complaint and people can't get enough. To the point where I've ground whole hogs into sausage to satisfy our client base. The one i use contains no MSG, cause that shit is nasty and a cheat. Anyway blah blah my 2 cents. http://aclegg.com/our-products/ __________________ True Son of Liberty
Posts: 23,371

03-30-2017, 08:41 PM	#15
JohnnyHammersticks MVP Join Date: Oct 2011 Location: Chandler AZ Casino cash: $2551254	I've never ground my own sausage before, but I've pulled my own pork. Probably very similar.
Posts: 12,861