Great Sausage!

Hey, for you guys looking for a small town butcher that still makes smaller lots, look into Duff’s Meats in Hastings. I have used them for a few years now, they are really good! They offer:
Jerky
Brats
Breakfast sausage bulk
Rope sausage
Summer sausage
Sticks
Smoked country sausage (Flipping awesome!)
And casings for your home made stuff!
Call for prices, because I don’t want this to be an ad. Their number is 651-437-9500. 18 pounds of venison gets you 25 pounds of sausage.

What and who are your favorites?
Also, anyone have any good recipes for home made sausage? I know Hook has a killer Italian recipe!
Tuck

I made 100 pounds a few years back of summer sausage and it turned out great. I went to the local market and told them what i wanted to do and wanted to buy some sheep casings for home made sausage. He suggested that i buy the casings he had for summer sausage that weren’t sheep casings but manmade, the spices and pork trimmings for the 100 pounds of lean Deer meat i had that would total 120 pounds when done. He sold me everything i needed and furnished me with the directions to make it all. When he told me how easy it was i couldn’t refuse. Heres the basic directions after you have gotten what you need from the butcher. The directions are,,,Grind all deer meat and pork trimmings. When this is done mix in spices and water, which isn’t much water but enough to keep it from baking down when in the oven. I bought 10 pounds of sharp chedder cheese and mixed it in with the meat after everything was added. Then all you do is fill the man made casings, about 3″ wide and 16″ long bought from him also, with the completed mix. Heres the easy part, Just fill the casings, pack it in so theres no voids then when full just fold the open end and staple It. Just put the filled casings in the prewarmed oven at 180 degrees for 2 hours then after that pull them out and let them cool and thier done. The summer sausage tasted just like store bought sausage right off the shelf. This recepie is so easy and simple its mistake proof, try it if you want because its good sausage.

I made 100 pounds a few years back of summer sausage and it turned out great. I went to the local market and told them what i wanted to do and wanted to buy some sheep casings for home made sausage. He suggested that i buy the casings he had for summer sausage that weren’t sheep casings but manmade, the spices and pork trimmings for the 100 pounds of lean Deer meat i had that would total 120 pounds when done. He sold me everything i needed and furnished me with the directions to make it all. When he told me how easy it was i couldn’t refuse. Heres the basic directions after you have gotten what you need from the butcher. The directions are,,,Grind all deer meat and pork trimmings. When this is done mix in spices and water, which isn’t much water but enough to keep it from baking down when in the oven. I bought 10 pounds of sharp chedder cheese and mixed it in with the meat after everything was added. Then all you do is fill the man made casings, about 3″ wide and 16″ long bought from him also, with the completed mix. Heres the easy part, Just fill the casings, pack it in so theres no voids then when full just fold the open end and staple It. Just put the filled casings in the prewarmed oven at 180 degrees for 2 hours then after that pull them out and let them cool and thier done. The summer sausage tasted just like store bought sausage right off the shelf. This recepie is so easy and simple its mistake proof, try it if you want because its good sausage.

My question would be, were the casings tough? Also I have used pig casings and never sheep. Can you tell me the difference?
I love processing my own stuff. To me it is part of the hunt.

Not to take anything away from your good info Chris. Alot of people don’t have the time or equipment to process there own kill.

My question would be, were the casings tough? Also I have used pig casings and never sheep. Can you tell me the difference?
I love processing my own stuff. To me it is part of the hunt.

Not to take anything away from your good info Chris. Alot of people don’t have the time or equipment to process there own kill.

Hey Bret, i don’t know the diffrence between hog and sheep casings when it comes to thier uses. I know sheep casings are for home mode hotdogs. The butchers here use sheep casings for thier home made natural hotdogs and they are knockout. I don’t know how big hog casings are but sheep casings are as big around as a pencil when you buy a strand or a link, they have a name they use that they call sheep casins but its something like i said. I know the sheep casings have no odor and are sterilized for the meat products that they are going to be used for. The casings i bought were manmade or artifical. I sliced the summer sausage and then peeled off the rind or casing from the slice. It wasen’t a pain at all to make the sausage this way. You know how the skin of summer sausage is kinda wrinkled sometimes, this is the way it comes out of the oven, this is what the waters for to help maintain minimal shrinkage while its being baked. I know our sausage came out more than i expected and looked just like store bought plus you can add anything to the sausage, jalapenoes, olives, cheese, bacon bits anything you want that you think might taste good in sausage. Ive even though of fish summer sausage, never tried making it but i know it would probable come out pretty good after a few tries. Hey Briank this is what you could do with some of those big flatheads. I know theres a possesion limit on fish but what about in summer sausage form.

Hey Bret, i don’t know the diffrence between hog and sheep casings when it comes to thier uses. I know sheep casings are for home mode hotdogs. The butchers here use sheep casings for thier home made natural hotdogs and they are knockout. I don’t know how big hog casings are but sheep casings are as big around as a pencil when you buy a strand or a link, they have a name they use that they call sheep casins but its something like i said. I know the sheep casings have no odor and are sterilized for the meat products that they are going to be used for. The casings i bought were manmade or artifical. I sliced the summer sausage and then peeled off the rind or casing from the slice. It wasen’t a pain at all to make the sausage this way. You know how the skin of summer sausage is kinda wrinkled sometimes, this is the way it comes out of the oven, this is what the waters for to help maintain minimal shrinkage while its being baked. I know our sausage came out more than i expected and looked just like store bought plus you can add anything to the sausage, jalapenoes, olives, cheese, bacon bits anything you want that you think might taste good in sausage. Ive even though of fish summer sausage, never tried making it but i know it would probable come out pretty good after a few tries. Hey Briank this is what you could do with some of those big flatheads. I know theres a possesion limit on fish but what about in summer sausage form.

Thanks for the info
I love adding jalapenos and garlic. It just hurts a little the next day
I have had cheese stuffed brats before. I’m going to have to give that a try also.
Happy stuffing

Thanks for the info
I love adding jalapenos and garlic. It just hurts a little the next day
I have had cheese stuffed brats before. I’m going to have to give that a try also.
Happy stuffing

The recipe I use for Italian is pretty much right out of the book with a little added salt and garlic.
The recipe I use for Breakfast Sausage is one my mom came up with that she uses less salt in for the old mans heart “he doesn’t need all that Salt” I can still hear her say that!

I put the extra salt in, it tastes better to me.

Breakfast Sausage is a liquid mix so it’s real messy but what sausage making isn’t?

My Dad brought up some sheep casings for hot dogs were going to try that too.

The Italian recipe I use is real close to the recipe that the butcher shop I worked at for years used too.
Like most butcher’s will tell you, some of the best recipes are in the cemetery, people don’t give them up very often.

Good processing!!!

The recipe I use for Italian is pretty much right out of the book with a little added salt and garlic.
The recipe I use for Breakfast Sausage is one my mom came up with that she uses less salt in for the old mans heart “he doesn’t need all that Salt” I can still hear her say that!

I put the extra salt in, it tastes better to me.

Breakfast Sausage is a liquid mix so it’s real messy but what sausage making isn’t?

My Dad brought up some sheep casings for hot dogs were going to try that too.

The Italian recipe I use is real close to the recipe that the butcher shop I worked at for years used too.
Like most butcher’s will tell you, some of the best recipes are in the cemetery, people don’t give them up very often.

Good processing!!!

hooks, if thats the sausage you had out on the lake at Hunters Point perch contest, you better make more !!!

g

hooks, if thats the sausage you had out on the lake at Hunters Point perch contest, you better make more !!!

g

Well duh!

Here’s the Italian recipe I use.

5t each of
Fennel seed
Red pepper Flakes
Chili powder
Dried Oregano Leave

3t pickling salt

2t Garlic powder

1t Ground Black pepper

Combine all the ingredients and sprinkle into 10 lbs. of the
ground pork and venny.

You mix this with 10 lbs. of meat, 4 lbs. pork scraps – 6 lbs. venison scraps

Glenner,

You know me I’m a meat cuttin fool.
Jeff and I are up here with Arty right now.

We skinned and quartered 3 last night!!!

Well duh!

Here’s the Italian recipe I use.

5t each of
Fennel seed
Red pepper Flakes
Chili powder
Dried Oregano Leave

3t pickling salt

2t Garlic powder

1t Ground Black pepper

Combine all the ingredients and sprinkle into 10 lbs. of the
ground pork and venny.

You mix this with 10 lbs. of meat, 4 lbs. pork scraps – 6 lbs. venison scraps

Glenner,

You know me I’m a meat cuttin fool.
Jeff and I are up here with Arty right now.

We skinned and quartered 3 last night!!!

What? No mustard seeds?

That is one kicked up recipie, Hooks. Ours is much tamer than that.

What? No mustard seeds?

That is one kicked up recipie, Hooks. Ours is much tamer than that.

Sounds like it would make great breakfast patties!
Thanks Hooks!!!

Sounds like it would make great breakfast patties!
Thanks Hooks!!!

As far as sheep or hog casings……..Their use is deciphered based on what you are making.

As stated, sheep casings are used for weiners and sticks. Hog casings are used for ring sausauge, brats, polish, etc.

It is all based on the size of the casing.

As far as sheep or hog casings……..Their use is deciphered based on what you are making.

As stated, sheep casings are used for weiners and sticks. Hog casings are used for ring sausauge, brats, polish, etc.

It is all based on the size of the casing.

Good point Gary!!!

Sheep casings are spendy too!

We just tried out a new variation on the pepper stick recipe. We decided it requires mass beer drinking! Will tame er down a little. To much cayanne.

Good point Gary!!!

Sheep casings are spendy too!

We just tried out a new variation on the pepper stick recipe. We decided it requires mass beer drinking! Will tame er down a little. To much cayanne.

hooks, i’ll be up friday night about 7:00 or so.

g

hooks, i’ll be up friday night about 7:00 or so.

g

Hook, your measurements, teaspoons or tablespoons?

Say “Hi” to Arty! The boys and I are going goose hunting in Pine City this weekend. I need to have Bob’s relatives chase them from their side of the lake to ours!
Thousands have been around. Should have a bunch for the smoker!

Hook, your measurements, teaspoons or tablespoons?

Say “Hi” to Arty! The boys and I are going goose hunting in Pine City this weekend. I need to have Bob’s relatives chase them from their side of the lake to ours!
Thousands have been around. Should have a bunch for the smoker!