The TBone is gettin ready to butcher up one of my caught and raised wild sows. She's about 275-300#, so there's gonna be a lot of food for ol TBone. Since the whole point of raising them is to save money, I don't want to pay someone for processing (Yes, I'm cheap). The down side is that, while I know how to process a hog for the different cuts and such (chops, ribs, roasts, hams, etc.), I really wanna make some sausage and bacon. Problem is that aside from the grinding part, ol TBone ain't never made no sausage. I prefer the sausage patties and sausage gravy to links, which means I ain't gotta buy any of them fancy sausage tools.
Anybody got any good recipes that they are willing to share? I have to keep it on the mild side, cus my family will be eating it too. I'd also appreciate some tips on bacon and pork rinds too. - Thanks ya'll!
the garlic,cheese and habenaro is out then!
If you do decide to do some in a casing, try this recipe:
http://www.africhef.com/Boerewors-Recipe.html
I'm going to have some made substituting the beef with venison if I get a hog and deer.
Other than that, I don't know any "loose" sausage recipes.
I got a simple recipe for ya: to 10 lbs coarse ground pork add 4 0z GRANULATED garlic, not garlic powder or garlic salt ( very important ), 4 oz black pepper, 4 oz salt or to taste if your trying to cut down, add water to desired consistency to get into casings if going that route. we used HANKS casings and the mixture needs to be a little wetter/looser for that type of casing. came out good, all who had it raved and nobody,even kids or old ladies thought it was too hot. just a simple garlic sausage. the butcher we got the recipe from said to use one of those old shrimp coctail glasses that came with a metal lid on them to measure the 4 oz's, but I haven't seen one of those in years, but wasn't looking for em either. good luck.
Thanks. Hoping to find a good breakfast sausage mix too.
