just do a computer search for breakfast sausage. there are alot of food sites that give free recipes.
First of all pork and other raw meat has germs, so use your common sense and keep things clean and separated.
While processing your kill you'll want to save certain portions for grinding. Such as smaller pieces of meat that were trimmed or leftover from processing chops and other choice cuts. I usually grind a large portion of the hog when I decide to make sausage.
These are the things you'll need for this project. Sharp knives, ice chest with ice (you must chill the meat somehow), meat grinder, one pound package of sausage seasoning, 2 ounces of ground sage and whatever you like to package the meat with.
* When I decide to make sausage I usually decide to grind all of the hog except maybe a front leg and I always save the loins (Back Strap and Tenderloin) for the frying pan. The rest will be ground up (if I'm going to make a mess then I'm going to make enough sausage where it justifies such a mess)
* These saved portions will need to be chilled and soaked in ice water. This will draw the blood and it makes for easier and faster preparation. (cold meat slices and grinds easier than warm meat)
* After the meat has chilled you can begin to dice the meat into 1 inch to 2 inch squares. And keep them chilled on ice.
* When you've diced all the meat you can add the seasoning.
About The Seasoning
Simply purchase some Prepackaged Sausage Seasoning from your local grocery store. There are many kinds and its all roughly the same thing. Usually one bag (one pound) will do 25 pounds of meat and cost less than 5.00 bucks.
Also pick up 1 or 2 ounces Ground Sage.
* Now comes the tricky part. In most situations this meat is not weighed or is not 25 pounds. Don't worry about it.
* Spread the chilled, diced meat out where it's not piled up. You can spread it out on pans or just spread it over the counter. You'll want the meat grouped tightly but not piled up.
* Then sprinkle the seasoning over A SMALL PORTION OF THE DICED MEAT.
* At this point you will want to grind a small serving (1/4 pound). Make a thin sausage patty and fry it up. If the taste is OK then proceed by sprinkling the rest of the diced meat in the same manner as before. (remember to keep your cooking area and utensils clean and separate from the grinding area)
* If it's too strong take the seasoned meat and distribute it among the unseasoned meat..
* Sprinkle the seasoning over another small portion, grind a serving and fry it up. Do this until the flavor is acceptable.
Copied from Hog hunting forum.
Check out this site. They have a bunch of recipes.
http://www.sausagemaker.com/MakingSausage.html
Thanks, fellers! After I get loins and 2 decent hams, and, of course, the ribs off, the rest will be sausage, so I'm guessin I'll have about 100# to grind. Sure glad the wife's kitchen aid has a meat grinder attachment. Hopefully, I'll get a deer this weekend, and then I can mix some venison in to make the sausage even that much better.
Thanks, fellers! After I get loins and 2 decent hams, and, of course, the ribs off, the rest will be sausage, so I'm guessin I'll have about 100# to grind. Sure glad the wife's kitchen aid has a meat grinder attachment. Hopefully, I'll get a deer this weekend, and then I can mix some venison in to make the sausage even that much better.
Bring me a pack and I will test it for you.
