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Making your own
(with cure)

Ingredients: for 10 pounds (approximate)

2 level tsp cure
2 Tbsp ground nutmeg
1 Tbsn white pepper
1 tsp ground celery
1 Tbsp ground allspice
1 tsp ground marjoram
1/2 tsp ground caraway seed
1 tsp ground coriander
4 Tbsp powdered dextrose
2 tsp whole mustard seed (optional)
6 Tbsp salt
Use 20% veal, 50% pork butt and 30% beef chuck.

printer friendly

Sausage making Equipment

I recommend

KitchenAid FGA Food Grinder Attachment...

Grind all meats then add all spices through medium plate and mix
until evenly distributed then regrind with a fine plate. Place in
fridge and cool for 24 hours then stuff into beef rounds and allow
to hang for about 3 hours to dry.

If smoking is desired: Smoke heavily in 90 to 100 degree smoker
for 8 to 12 hours remove spray with hot water to plump the casings
then allow to cool to room temperature and allow to hang overnight
in the fridge.

This is essentially a Summer sausage, and if you use this recipe
you need to use certified pork which is pork that has been frozen
for a certain period of time at a certain temperature... for home
freezers this would be at 5 degrees for 30 to 30 days 20 days for
sausages that are 6 inches or less 30 for those larger than 6 inches
in diameter.

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Last updated June 6, 2006