Sausage Recipes - Alpak Food Equipment

S
s
f
f
u
t er
Su
y
n
pply
a
p
m
Co
We are dedicated to promoting
the making and eating of
sausage. We strive to preserve
traditional sausage r ecipes
and provide all the necessary
supplies to aspiring sausage makers.
Stuffers Supply Company
22958 Fraser Highway
Langley, British Columbia V2Z 2T9
Canada
Tel: 604-534-7374 Fax: 604-534-3089
www.stuffers.com
Contents
>open bookmarks<
All Beef Kosher Frankfurters . . . . . . . 6
American Pig Liver Sausage . . . . . . . . 7
Andouille 1 . . . . . . . . . . . . . . . . . . . . . 8
Andouille 2 . . . . . . . . . . . . . . . . . . . . . 9
Armenian Lamb Sausage . . . . . . . . . 10
Buckwheat Sausage . . . . . . . . . . . . . 10
English Bangers. . . . . . . . . . . . . . . . . 11
Bangers (2) . . . . . . . . . . . . . . . . . . . . 12
Bangers (Oxford) . . . . . . . . . . . . . . . 13
American Beef Sausage . . . . . . . . . . 14
Beef Bacon . . . . . . . . . . . . . . . . . . . . 15
Berliner Sausage . . . . . . . . . . . . . . . . 16
Bierwurst . . . . . . . . . . . . . . . . . . . . . 17
Black Pudding . . . . . . . . . . . . . . . 18,19
Kiszka (Blood Sausage). . . . . . . . . . . 20
Blood & Tongue Sausage . . . . . . . . . . 21
Bockwurst . . . . . . . . . . . . . . . . . . . . . 22
Bockwurst (veal) . . . . . . . . . . . . . . . . 23
Traditional Boerevors . . . . . . . . . . . . 24
Karoo-Boerevors . . . . . . . . . . . . . . . . 25
Bohemian Sausage or Yirtrnicky . . . 26
Trail Bologna. . . . . . . . . . . . . . . . . . . 27
Boudin Blanc De Liege . . . . . . . . . . . 28
Bratwurst . . . . . . . . . . . . . . . . . . . . . 29
Bratwurst 2 . . . . . . . . . . . . . . . . . . . . 30
Bratwurst 3 Sheboygan Style . . . . . 31
Bratwurst 4 . . . . . . . . . . . . . . . . .
Braunschweiger . . . . . . . . . . . . .
Braunschweiger 2 . . . . . . . . . . . .
Breakfast Sausage . . . . . . . . . . . .
Canadian Bacon . . . . . . . . . . . . .
Conversion Tables . . . . . . . . . . . .
Corned Beef . . . . . . . . . . . . . . . .
Dried Beef. . . . . . . . . . . . . . . . . .
Honey-cured Bacon . . . . . . . . . .
Lebanon Bologna . . . . . . . . . . . .
Venison Honey Bologna . . . . . . .
Wild Boar & Pork Sausage . . . . .
Capicola- Dry Cured . . . . . . . . . .
Cevapcici . . . . . . . . . . . . . . . . . . .
Cevapcici 2 . . . . . . . . . . . . . . . . .
Chaurice . . . . . . . . . . . . . . . . . . .
Chicken Sausage (Roman) . . . . .
Chicken and Ham Sausage . . . . .
Chicken Bratwurst . . . . . . . . . . .
Chicken Sausage . . . . . . . . . . . . .
Chicken Liver and Pork Sausage
Chinese Sausage . . . . . . . . . . . . .
Chipolatas (English) . . . . . . . . . .
Chorizo . . . . . . . . . . . . . . . . . . . .
Chorizo (Tex Mex) . . . . . . . . . . .
Corned Beef . . . . . . . . . . . . . . . .
Corned Beef (2) . . . . . . . . . . . . .
Corned Beef Hash. . . . . . . . . . . .
Click on listing to go to page
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
. 32
. 33
. 34
. 35
. 36
138
. 37
. 38
. 39
. 40
. 41
. 42
. 43
. 44
. 45
. 46
. 47
. 48
. 49
. 49
. 50
. 50
. 51
. 51
. 52
. 53
. 54
. 55
www.stuffers.com
Corned Venison . . . . . . . . . . . . . . . . . 56
Cumberland Sausage . . . . . . . . . . . . 57
Cuckolds . . . . . . . . . . . . . . . . . . . . . . 58
Deer Sausage . . . . . . . . . . . . . . . . . . 58
Dried Sausage Sticks (Slim Jims) . . . 59
Dry curing cooked sausage . . . . . . . . 60
Fish Sausage . . . . . . . . . . . . . . . . . . . 61
Frankfurters . . . . . . . . . . . . . . . . . . 136
Smoked Fish . . . . . . . . . . . . . . . . . . . 62
Generic German Sausage . . . . . . . . . 63
German Sausage . . . . . . . . . . . . . . . . 63
Goin Chong . . . . . . . . . . . . . . . . . . . . 64
Goose Sausage (England) . . . . . . . . . 65
Goosewurst . . . . . . . . . . . . . . . . . . . . 65
Smoked Goose . . . . . . . . . . . . . . . . . 66
Brine Cured Ham . . . . . . . . . . . . . . . 67
Smoked Ham . . . . . . . . . . . . . . . . . . . . 68
Haggis . . . . . . . . . . . . . . . . . . . . . . . . . . 69
Quick Haggis. . . . . . . . . . . . . . . . . . . . . 69
Head Cheese. . . . . . . . . . . . . . . . . . . . . 70
Headcheese 2 . . . . . . . . . . . . . . . . . . 71
Monastery Herbal Sausage . . . . . . . . 72
Otis Boyd’s Famous Hot Link Sausage 72
Irish Sausage . . . . . . . . . . . . . . . . . . . 73
Basic Irish Sausages . . . . . . . . . . . . . 73
Augie Oliver’s Italian Sausage . . . . . 74
Fresh Italian Sausage- Mild/hot . . . . 74
Hot Italian Sausage. . . . . . . . . . . . . . 75
Italian Pepper Sausage . . . . . . . . . . . 75
Italian/Sicilian-Style Sausage . . . . . . 76
Italian Sweet Fennel Sausage . . . . . . 76
Italian Fennel and Whiskey Sausage . 77
Italian Sausage/Frugal Gourmet . . . . 77
Jagdwurst . . . . . . . . . . . . . . . . . . . . . 78
Jerky . . . . . . . . . . . . . . . . . . . . . . . . . 79
Biltong (South African Jerky) . . . . . . 80
Slim Jim Sausage Sticks . . . . . . . . . . 81
Kestomakkara . . . . . . . . . . . . . . . . . . 82
Ukrainian Kielbasa . . . . . . . . . . . . . . 83
Lithuanian Kielbasa . . . . . . . . . . . . . 83
Polish Kielbasa . . . . . . . . . . . . . . . . . 84
Knackwurst . . . . . . . . . . . . . . . . . . . . 85
Knockwurst . . . . . . . . . . . . . . . . . . . . 86
Kosher style beef sausage - Fresh . . . 87
Kosher Style Salami . . . . . . . . . . . . . 88
Moroccan Lamb Sausage . . . . . . . . . 89
Lamb Sausage (Armenian) . . . . . . . . 90
Lamb Sausage (Assyrian) . . . . . . . . . 90
Lamb, Rosemary and Mustard Sausage 91
Linguica Sausage . . . . . . . . . . . . . . . . 91
Liver and Sage Sausage. . . . . . . . . . . 92
Liverwurst . . . . . . . . . . . . . . . . . . . . . 93
Longganisa (Filipino-style Sausages) 94
Lousiana Sausage . . . . . . . . . . . . . . . 95
Lunenburg Sausage . . . . . . . . . . . . . . 95
Mortadella. . . . . . . . . . . . . . . . . . . . . 96
Click on listing to go to page
www.stuffers.com
Medisterpolse (Danish) . . . . . . . . . . . 97
Onion Sausage . . . . . . . . . . . . . . . . . 97
Old Fashioned Loaf . . . . . . . . . . . . . . 98
Pork Sausage (Chile). . . . . . . . . . . . . 98
Pastrami . . . . . . . . . . . . . . . . . . . . . . 99
Pastrami- Wisconsin . . . . . . . . . . . . . 99
Chicken Liver Pate . . . . . . . . . . . . . 100
Dry-Cured Pepperoni - Italian Style 101
Pepperoni. . . . . . . . . . . . . . . . . . . . . . . . 102
Pepperoni (2). . . . . . . . . . . . . . . . . . . . . 103
Pickle & Pimento Loaf . . . . . . . . . . . . . 104
Pickled Sausage. . . . . . . . . . . . . . . . . . . 104
Pickled Pig’s Feet . . . . . . . . . . . . . . . . . 105
Pork and Ham Sausage. . . . . . . . . . . . . 106
Swedish Potato Sausage . . . . . . . . . . . . 106
Scandinavian Potato Sausage . . . . . 107
Romanian Jewish Beef Sausage . . . . 107
Saucisson. . . . . . . . . . . . . . . . . . . . . 108
English Saveloys . . . . . . . . . . . . . . . 108
Scrapple . . . . . . . . . . . . . . . . . . . . . 109
Scrapple (Philadelphia) . . . . . . . . . . 110
Scrapple (Pennsylvania) . . . . . . . . . 111
Seafood Sausage . . . . . . . . . . . . . . . 112
Sicilian/Italian Sausage . . . . . . . . . . 113
Dry-Cured Sopressata . . . . . . . . . . 114
Spicy Sausage Links . . . . . . . . . . . . 115
Summer Sausage . . . . . . . . . . . . . . 115
Summer Sausage (Goteborg) . . . . . 116
Swedish Korv. . . . . . . . . . . . . . . . . . 117
Tasso . . . . . . . . . . . . . . . . . . . . . . . . 118
Teewurst . . . . . . . . . . . . . . . . . . 118,119
Tunisian Lamb Sausage . . . . . . . . . . 119
Thuringer . . . . . . . . . . . . . . . . . . . . 120
Terrine . . . . . . . . . . . . . . . . . . . 121,122
Turkey Sausage . . . . . . . . . . . . . . . . 123
Smoked Turkey Sausage . . . . . . . . . 124
Sicilian Style Turkey Sausage . . . . . 125
Vegetarian “Sausage” . . . . . . . . . . . 126
Venison Breakfast Sausage . . . . . . . 127
Venison Old Time Sausage . . . . . . . 127
Smoked Venison Country Sausage . 128
Hunter’s Venison Sausage . . . . . . . . 129
Grandma B’s Venison Sausage. . . . . 129
Blaine’s Venison Sausage . . . . . . . . . 130
Smoked Venison Polish Sausage . . . 130
Venison Summer Sausage . . . . . . . . . 131
Venison Thuringer . . . . . . . . . . . . . . 132
Vienna Sausage . . . . . . . . . . . . . . . . 133
Weisswurst . . . . . . . . . . . . . . . . . . . 134
Westfalia Ham- Dry Cured . . . . . . . 135
Weiners (Frankfurters). . . . . . . . . . 136
Yirtrnicky . . . . . . . . . . . . . . . . . . . . 137
Conversion Tables . . . . . . . . . . . . . . 138
CREDITS. . . . . . . . . . . . . . . . . . . . . . . 5
Click on listing to go to page
www.stuffers.com
The recipes and formulas contained herein have been submitted by
friends, family, and customers of Stuffers Supply Co. We hope that
they may be of use to all in the pursuit of fine sausage making, good
eating and companionship.
Special thanks goes to Otto Balke
for his collection of of sausage lore.
Visit us in the web at:
PDF prepared by
Doug Morton
Morton Design Graphics
www.stuffers.com
E-mail to
gordonmorton@yahoo.com
5
All Beef Kosher Frankfurters
20 lbs. beef chuck trimmings
30 lbs. veal flank, briskets
or trimmings
1/2 lb. frankfurt sausage
seasoning
1/8 lb. ground allspice
1/8 lb. dried marjoram
cracked ice or ice water
1/4 lb. sugar
1 oz. garlic compound
flour
1 lb. salt
Trim meats thoroughly, removing all skin, sinews, blood clot, and bones, but leaving the fat. Put beef
through 5/16 inch plate of grinder, and veal through 1/8 inch plate. Put meats into mixer and mix, gradually adding ice or ice water and enough flour to reach desired consistency.Then mix in remaining ingredients. Stuff into narrow beef round casings or wide sheep casing, and tie with twine into links about 4
inches long. Cut in lengths of four links each, and smoke at medium heat until they are a bright reddish
brown, and cook for about 10 minutes at 155 to 160 degrees.
Contents on pages 2, 3, and 4
6
www.stuffers.com
American Pig Liver Sausage
2 1/2 lbs. fine ground cooked pork butt (boiled)
2 1/2 lbs. fine ground cooked pork liver (boiled)
2 Tbsp. salt
5 Tbsp. spiced salt
1 cup finely chopped onions
1 cup water used to boil meat
Boil pork butt and liver in water to which spiced salt has been added. (Water should cover meat.) Combine all ingredients, mix until smooth and pasty, and stuff into hog casing. Simmer in salted water for 20
minutes. Refrigerate for 24 hours.To cook, broil or fry in butter.
or
3 lbs. medium ground pork butts
1 cup water
2 lbs. mashed cooked pig’s liver
2 Tbsp. salt
1/2 tsp. nutmeg
1/2 tsp. cinnamon
1 cup sauteed onion
1 Tbsp. black pepper
Combine all ingredients, mix well and stuff into hog casing.
Tie at 4-5 inch intervals.To cook, fry, broil or grill.
Contents on pages 2, 3, and 4
7
www.stuffers.com
Andouille 1
Recipe: Chef John Folse
Andouille is the Cajun smoked sausage so famous nationally today. True andouille is stuffed into the
beef middle casing which makes the sausage approximately one and a half inches in diameter. When
smoked over pecan wood and sugar cane, it becomes very dark to almost black in color. It is not uncommon for the Cajuns to smoke andouille for seven to eight hours at approximately 175 degrees.
Traditionally, the andouilles from France were made from the large intestines and stomach of the pig,
seasoned heavily and smoked. In parts of Germany, where some say andouille originated, the sausage was
made with all remaining intestines and casings pulled through a larger casing, seasoned and smoked. It
was served thinly sliced as an hors d’oeuvre.
It is interesting to note that the finest andouille in France comes from the Brittany and Normandy
areas. It is believed that over half of the Acadian exiles who came to Louisiana in 1755 were originally
from these coastal regions.
5 pounds pork butt
1/2 pound pork fat
1/2 cup chopped garlic
1/4 cup cracked black pepper
2 tablespoons cayenne pepper
1 tablespoon dry thyme
4 tablespoons salt
6 feet beef middle casing (see butcher or specialty shop)
Cube pork butt into one and a half inch cubes and grind through a 1/4 cup plate, or hand chop coarsely.
Blend in all remaining ingredients. Stuff meat into casings in one foot links.Tie both ends of the sausage
securely using a heavy gauge twine. Smoke andouille at 175-200ºF for approximately four to five hours
using pecan or hickory wood.The andouille may then be frozen if desired
Contents on pages 2, 3, and 4
8
www.stuffers.com
Andouille 2
4 pound Lean fresh pork
4 tablespoon finely minced garlic
1/2 teaspoon freshly ground black pepper
1/8 teaspoon chili powder
1/8 teaspoon allspice
1 tablespoon paprika
1/4 teaspoon sage
3 Yards large sausage casing
2 pound Pork fat
2 tablespoon salt
1/8 teaspoon cayenne
1/8 teaspoon mace
1/2 teaspoon dried thyme
1/4 teaspoon ground bay leaf
liquid smoke to taste
Soak the casing to soften it. Cut the meat and fat into chunks about 1/2 inch across and pass once through
the coarse blade of the meat grinder. Combine with the remaining ingredients in a large bowl and mix
well. Cut the casings into 26 inch lengths and stuff.To cook, slice the andouille 1/2 inch thick and grill in
a hot skillet with no water for about 12 minutes on each side, until brown and crisp at the edges.
Contents on pages 2, 3, and 4
9
www.stuffers.com
Armenian Lamb Sausage
5
8
1
1
lbs. medium-ground lamb
cloves garlic, pressed
tbsp. salt
cup water
1 cup finely chopped onion
2 tsp. black pepper
2/3 cup fresh mint, chopped
Combine all ingredients, and mix well. Stuff into sheep casings. Broil or barbecue.
Buckwheat Sausage
1 hog head 10-15 lbs
3 large onions
ground cloves to taste
5 lbs. buckwheat (heated in oven)
2 lbs hog liver
1 hog kidney (optional)
salt and pepper to taste
Cook hog head until meat comes from bone and put the liquid aside to moisten final mixture. Cook kidney and liver separately cooking the liver until no red appears.Grind meat in grinder with medium blade.
Chop the onions finely and saute until soft and clear. Boil roasted buckwheat until soft. Mix onion, buckwheat, and meat together and season with cloves, salt and pepper. Mix all ingredients until evenly distributed using liquid from boiled head for moisture. Stuff into hog casings.
Contents on pages 2, 3, and 4
10
www.stuffers.com
English Bangers
10 lbs. fat pork butts
2 tsp. ground white pepper
1 tsp. sage
3 ozs. salt (about 6 tbsp.)
1 tsp. ground ginger
1 tsp. mace
6 ozs. bread crumbs
Meat is chilled to 32-34 degrees F. and ground through 1/4” grinding plate.All ingredients are mixed very
well with about 2 cups of water. When possible, add cooled pork stock in place of water. Meat is then
stuffed into 32-35mm hog casings and whatever sausage not used up is frozen. English bangers are a very
tasty sausage served at breakfast time, much the same as American pork sausage.The above formula may
be used to make all beef breakfast sausage. Use any kind of beef or trimmings, 70% lean and 30% fat.
Contents on pages 2, 3, and 4
11
www.stuffers.com
Bangers (2)
2 1/2 lb Boneless lean pork shoulder or loin
1 lb Fresh pork fat in cubes
1 1/4 c Chicken broth
1 1/2 c Dry bread crumbs
3 1/2 ts Banger seasoning
BANGER SEASONING
5 ts Ground white pepper
2 1/2 ts Mace
2 1/4 ts Salt
2 ts Ground ginger
2 ts Rubbed sage
1/2 ts Nutmeg
Grind pork and fat together using fine disc of meat grinder.Add Banger Seasoning. Mix well. Grind again.
This mixture will be too fine to form into patties. Force mixture into casings and tie in 4-5 inch lengths.
Bake or saute.
Contents on pages 2, 3, and 4
12
www.stuffers.com
Bangers (Oxford)
3 sl of white bread with crust
1/2 lb Lean pork, ground
1/2 lb Lean veal, ground
6 oz Pork fat, ground
1/4 ts Minced fresh thyme or 1/8 ts Dried thyme
1/4 ts Minced fresh marjoram or 1/8 ts Dried marjoram
2 ts Minced fresh sage or 1 ts Dried sage
1 ts Salt
1/4 ts Black pepper
1 ts Loosely packed finely grated lemon peel
1/4 ts Cayenne pepper
1/8 ts Mixed grated nutmeg 1 lg Egg
1/8 ts Mace
Prepared Hog Casings
Knead together the pork, veal, fat, and bread. Stir the salt, pepper, cayenne, nutmeg and mace, thyme, marjoram, sage, and lemon peel into the egg, then knead into the meat mixture. Firmly stuff the mixture into
prepared hog casings. Prick any air pockets with a pin. Poach, braise, or fry them before serving.The raw
sausages can be refrigerated for 3 days, poached or braised sausages for 1 week.They can also be frozen,
raw, poached, or braised, for 3 months Makes 2 lbs raw sausage.
Contents on pages 2, 3, and 4
13
www.stuffers.com
American Beef Sausage
6
2
1
4
1
lbs. lean ground beef
tsp sage
1/2 tsp black pepper
tbls chopped parsley
C. water
3
3
1
2
C. bread crumbs
tsp salt
tsp cayenne
eggs, beaten
Mix all ingrdients and stuff into hog casings. Boi completely immersed for 1/2 hour. Remove and cool
before refrigeration. Cut into thin slices and broil.
Contents on pages 2, 3, and 4
14
www.stuffers.com
Beef Bacon
25 lbs. Beef Plates
5 quarts ice water
1 lb. salt
5 ozs. powdered dextrose
3 ozs. Prague Powder No. 1
Beef plates are cured at 38º-40ºF in the brine made from the above formula. Plates are cured for 7-8
days and overhauled on the fourth day.After the plates are cured, they then are washed with hot water,
and all the loose surface fat is removed.
Bacon is then hung-properly spaced in a smokehouse preheated to 135 ºF., with the drafts wide open
until the surface of the product is dry. Dampers are closed to 1/4 open starting the smoke; hold until
the desired color is obtained.The drafts are closed and smoke shut off; temperature is raised to 160 ºF.
and bacon is held until an internal temperature of 135ºF. is obtained. Shut off heat and let remain in
smokehouse for at least 1 hour. Remove to cooler overnight before slicing.
Beef Bacon (dry cure method)
Beef bacon generally is cured the same way that pork bacon is.The only difference is the beef bacon is
cured for 6-7 days rather than on a ‘by the pound’ basis.
Contents on pages 2, 3, and 4
15
www.stuffers.com
Berliner Sausage
INGREDIENTS FOR 10 LBS.
6 lbs. lean pork
2 lbs. boneless veal
1 small onion
2 cups soy protein concentrate
2 level tsp. Prague Powder No. 1
1 tbsp. ground white pepper
2
2
1
6
1
lbs. boneless chuck
cups ice water
1/2 ozs. powdered dextrose
tbsp. salt or non-fat dry milk
tsp. granulated garlic
Grind all meat through 3/16” or 1/4” grinder plate and mix with all ingredients. Stuff meat into 5”
fibrous casings and place in cooler for 2 days. Remove meat and keep at room temperature for 3 hours
or until internal temperature of product reaches at least 60ªF. Remove and put in preheated smokehouse
at 120ºF. the first hour, and apply smoke while increasing temperature every 30 minutes by 10º until
160ºF. is reached. Hold at this temperature until you reach 152ºF. and desired color is obtained.
Contents on pages 2, 3, and 4
16
www.stuffers.com
Bierwurst
INGREDIENTS FOR 10 LBS.
7 lbs. lean pork butts
1 lb. fresh bacon
1 tbsp. ground black pepper
1/4 tsp. cardamon
1 tbsp. whole mustard seeds
2 level tsp. prague powder #1
2 lbs. lean beef
3/4 ozs. powdered dextrose
1 level tsp. ground nutmeg
1 small garlic clove
3 1/2 ozs. salt
Grind the lean pork butts and beef through a 1” grinder plate or cut into 1” cubes. Add the remaining
ingredients and mix thoroughly until evenly distributed. Pack the meat into a container not more than
6” high, making sure there are no air pockets.Then place this mixture in a cooler overnight, along with
the fresh bacon. The next day, regrind this mixture through a 1/8” grinder plate, and grind the bacon
through a 1/4” grinder plate.
Combine the mixtures and stuff into a sewed beef casing or small beef bladder. Allow to dry at room
temperature for at least one hour.Then place the sausage in a preheated smokehouse at 130ºF. with the
dampers and drafts wide open.Allow to dry for 45 minutes or until the sausage starts to take on a brown
color. At this point, move the draft to 1/4 open and increase the temperature to 160-165ºF. and begin
smoking. Bierwurst is finished when an internal temperature of 152ºF. is reached. Place in cooler overnight
before using.
Contents on pages 2, 3, and 4
17
www.stuffers.com
Black Pudding
16 lbs. blood
8 lbs. flare fat
1 1/2 lbs. pearl barley
1 3/4 lbs. flour
1 lb. rice flour
1 3/4 lbs. fine oatmeal
1 lb. onions
2
8
1
4
4
4
lbs. salt
oz. black pepper
oz. celery seed
oz. ground pimiento
oz. coriander
oz. dry mustard
Blood must be perfectly fresh; strain through muslin to remove “strings.” Cook barley in a cloth, allowing for swelling, about 4 hours. Cube flare fat, remove all excess water, and scald in wire basket. Chop
onions, and cook lightly. Add to blood the seasonings, flours, oatmeal, and cooked barley, and mix well.
Last of all add onions, and fat, and mix again. Fill loosely into bullock runners or wide hog casings. distributing fat evenly.Tie off into 1-pound rings, and boil for about 40 mintues at 180ºF.To test for doneness,
prick skin; if no blood oozes out, pudding is finished.Add some black pudding dye to water to ensure an
attractive black finish.
Contents on pages 2, 3, and 4
18
www.stuffers.com
Baked Black Pudding
1/2 gallon pork blood
2 lbs. beef suet
1 lb. pearl barley
1 lb. rice
1/2 lb. oatmeal
2 lbs. dry rusk
4 lbs. water
3 oz. black pepper
1/2 oz. celery seed
1 oz. ground pimiento
1 oz. coriander
1 oz. dry mustard
Cook barley and rice in water until well done. Soak rusk and run suet through fine plate of mincer. Add
seasonings, and mix all ingredients thoroughly. Fill into shallow, well-greased pans, and cook in moderate
oven. Chill, slice, and fry.
Contents on pages 2, 3, and 4
19
www.stuffers.com
Kiszka (Blood Sausage)
Ingredients for 10 lbs.
5
2
1
2
lbs. pork snouts
lbs. pork tongues
lb. pork skins
lbs. buckwheat groats or barley
(cooked weight)
1 lb. beef blood
6
2
2
1
1
2
tbsp. salt
tbsp. onion powder
tsp. coarse black pepper
heaping tsp. marjoram
tbsp. allspice
level tsp. Prague Powder No.1
All meats must be cooked for at least 2 hours and then cooled. Grind all the meats through a 3/16”
grinder plate.
Place buckwheat groats or barley in a container and cover with boiling water for at least 2 hours. Be
sure you place a cover on the container to prevent to much heat from escaping. (You may cook either of
these items until the volume is doubled.) Remove and let cool.
After all the meats and groats have cooled, place in a mixer and add all seasonings, blood, and mix well.
Stuff into beef bungs or beef middles. Blood sausage is then cooked in 160ºF. water until the internal
temperature reaches 152ºF. Remove from cooker and shower with cool water until the internal temperature is reduced to 110ºF.; place in cooler for at least 24 hours.
Contents on pages 2, 3, and 4
20
www.stuffers.com
Blood & Tongue Sausage
INGREDIENTS FOR 10 LBS.
1
2
1
1
4
1
med. onion
tbsp. ground black pepper
tsp. thyme
tsp. ground cloves
lbs. pork tongues
lb. pork skins
2
1
1
6
4
1
level tsp. Prague Powder No. 1
tsp. ground marjoram
tbsp. mace
tbsp. salt
lbs. pork snouts
lb. beef blood (1 pint)
Place all pork tongues and snouts into a kettle and cook approximately 2 hours. Let it cool, then grind
through a 1” grinder plate.The pork snouts also should be ground through a 1” grinder plate and pork
skins should be ground through a 1/8” plate. Pork fat should be diced to 1/4” or 3/4” cubes and scalded
for a few seconds using a sieve or screen.
Place all the meats and ingredients in a mixer and mix well. Stuff by hand into beef bungs and then place
in 195-200ºF. water (but not boiling). Cook approximately 3 1/2 hours. Use a skewer to see if sausage is
cooked sufficiently. Remove to container holding ice water, cooling enough that sausage can be handled.
Remove to 36-38ºF. cooler overnight.
Contents on pages 2, 3, and 4
21
www.stuffers.com
Bockwurst
19 lb. lean meat
6 lb. pork or beef fat
3/4 cup nonfat dry milk
3/4 cup salt
2 qt. cold water
1 tablespoon ground ginger
3
2
5
4
1
eggs
tablespoons sugar
tablespoons onion powder
tablespoons ground white pepper
tablespoon ground mace
Cut lean meat and fat into 1-inch squares or grind through a coarse (1/2-1-inch) plate. Season by sprinkling the ingredients over the meat and hand mix. Grind through a 1/8-inch plate. Mix 6 minutes and stuff
into hog casings. Cook in water at 170F or at 185F in the smokehouse until the internal temperature of
the sausage reaches 152ºF. Immediately place the sausage in cold water until the internal temperature is
100ºF. Rinse briefly with hot water to remove grease. Allow to dry about 1 hour at room temperature.
Store in the refrigerator.
This product may be cooked from the fresh state without first heating in 170º Fahrenheit water if desired.
Contents on pages 2, 3, and 4
22
www.stuffers.com
Bockwurst (veal)
INGREDIENTS FOR 25 LBS.
1 quart of whole milk
8 ozs. salt
2 ozs. powdered dextrose
1/4 oz. mace
1/2 oz. ground celery
1 oz. onion powder
1 oz. ground white pepper
1 bunch fresh chives
or green onions chopped
1/4 oz. chopped parsley
1/4 oz. grated lemon peel
6 fresh whole eggs
7 1/2 lbs. boneless veal
12 1/2 lbs. lean pork shoulder
5 lbs. regular pork trimmings
INGREDIENTS FOR 10 LBS.
1 pint whole milk
6 tbsp. salt
2 tbsp. powdered dextrose
1 tbsp. mace
1 tbsp. ground celery
4 tbsp. onion powder
1 tbsp. ground white pepper
6 pcs. chives or green onions
chopped
6 pcs. chopped parsley
1 piece grated lemon peel
3 fresh whole eggs
3 lbs. boneless veal
5 lbs. lean pork shoulder
2 lbs. pork trimmings
Grind all the meat through a 3/8 grinder plate, adding all the ingredients, and mixing well until all ingredients are evenly distributed. Stuff into a 24/26mm lamb casing in size and made in links 4-6 inches long;
then hung on clean smoke sticks. Sausage should be placed into the cooker or water and cooked until
the internal temperature reaches 152ºF. (Be sure the water temperature is not above 165ºF.) Place
Contents on pages 2, 3, and 4
23
www.stuffers.com
Bockwurst (veal, cont’d)
cooked sausage under shower for about 10 minutes to reduce internal temperature to 110 degreees F.
and remove to cooler overnight.This sausage also can be frozen and cooked as it is needed. Bockwurst
also is made as a very fine-textured sausage (emulsified) is the Western New York area. It is very popular at Easter time and also under the name of “white hot dogs.”
Traditional Boerevors
2 Kg prime beef
1 Kg pork
2 ml ground cloves
5 ml freshly ground black pepper
100 ml vinegar
30 g fine salt (25ml)
20 g Coriander (50ml)
2 ml ground nutmeg
500 g bacon
Hog casing
To prepare coriander: 15ml produces 5ml Place in dry pan, heat and stir until light brown. Grind, sieve to
remove husk. Grind remainder to a fine powder. Cut meat into 50mm blocks. Mix in with herbs. Mince
pork beef and herb mixture. Not too fine. Cut bacon into small blocks.Add vinegar and bacon to minced
meat and mix. Stuff casing with mixture. (NOT too tightly.)
Contents on pages 2, 3, and 4
24
www.stuffers.com
Karoo-Boerevors
500 g Boned beef
500 g Boned pork
1 kg mutton
1 ml ground cloves
15 ml sweet red wine
15 ml brandy
2 ml freshly ground black pepper
250 g bacon
1 ml coriander
14 g fine salt
25 ml wine vinegar
60 g + casing
Cut meat into 50 mm blocks Mix in herbs. Cut bacon into 3mm blocks and add to mixture. Mix wine,
vinegar and brandy. Sprinkle over mixture. Mix lightly and stuff casing. Cut into pieces only when ready to
cook.The boerevors shrink approx. 30% in cooking so cut pieces at least 6 inches long.
Contents on pages 2, 3, and 4
25
www.stuffers.com
Bohemian Sausage or Yirtrnicky
1 pig’s Head Fine
1 pair of lungs
1 pork heart
2 pork kidneys
1/2 pork liver, freshly sliced
Several cloves of garlic
finely minced
Hog casings,
1/2 tsp. black pepper per lb.
1/4 tsp. each of allspice and cloves per lb.
1/2 tsp. marjoram, grated lemon rind and minced garlic per lb.
ascorbic acid:.1/4 tsp. per five lbs.
saltpeter: 1 tsp. per ten lbs.
1 tsp salt per lb.
Stale bread
In a very large kettle, boil the pig’s head for four or five hours or until the meat begins to fall from the
bone. In a separate kettle boil the lungs, heart, and kidneys for about two hours or until the meat is tender. Chill the liver slices in the freezer for half an hour and after cutting them into cubes, put them
through the coarse disk of the meat grinder.When the head and organs are cool enough to handle, scrape
all the meat from the head, cube the organs, and mix all with the raw liver, and put this through the fine
disk. For each part meat, combine with two equal parts of stale white bread that has been soaked in
water and then squeezed dry. Add and saltpeter at the rate of 1T/10lb. Stuff the casings and tie off into sixinch links. Bring a large kettle of water to a boil, reduce to a simmer, and cook the links until they rise to
the top. Don’t let the water boil once the links have been added, or they may burst. Cool the sausage in
a pot of cool water, remove it and pat it dry.You can refrigerate the sausage and eat it cold, or warm it
up at a later date. Or, you can smoke it at about 120 F. for about four hours, or until it is very firm.
Contents on pages 2, 3, and 4
26
www.stuffers.com
Trail Bologna
Country-style, or trail bologna, is a bologna made with coarse cuts of meat. Before emulsifying machines,
most of the meat was cut by grinding the fat meat through a 1/8” or 3/16” grinder plate.The lean meat
is ground through a 1/4” or 3/8” grinder plate.
6 lbs. lean beef
4 lbs. pork
1 tbsp. paprika
1 tbsp. allspice
3 1/2 ozs. salt
3/4 oz. corn syrup solids
2 level tsp. prague powder #1
2 tbsp. ground white pepper
1 tbsp. ground nutmeg
1 tbsp. onion powder
3/4 oz. powdered dextrose
1 3/4 ozs. Fermento
After the meat is ground, add the remaining ingredients and mix thoroughly until evenly distributed.Then
place the meat in containers or tubs and pack tightly to eliminate air pockets. Do not pack more than
6” high. Then place the mixture in a cooler at 45-50ºF. for 48 hours. Regrind it through a 3/8” grinder
plate and stuff it into protein-lined 3 1/2” x 24” casings or beef middles and keep at 45-50ºF. for 12 hours.
Place bologna into 120 degree F. preheated smoker until it starts to take on a brown color, with draft
and damper 1/2 open. Increase the smokehouse temperature to 170ºF. and keep the sausage there until
an internal temperature of 158ºF. is reached. Remove the sausage and air-cool it over night at 60-70ºF.
Smoke the sausage again the next day for about 48 hours, or until it has a dark brown color.
After smoking, store the sausage at 65ºF. for 10-12 days with a relative humidity of 70-80%. Place the
sausage in a cooler at 40-45ºF. to achieve an 18-20% weight loss.
Contents on pages 2, 3, and 4
27
www.stuffers.com
Boudin Blanc De Liege
12 oz Boneless lean center loin pork, trimmed of all fat, cut into 1-inch chunks and well chilled
9 oz Fresh pork fat cut from loin, fresh bacon or fatback, well chilled
2 c Milk
2 md Onions, chopped
1 lg Celery stalk with leaves, chopped
2 md Carrots, chopped
6 Fresh parsley sprigs
7 lg Shallots, minced
2 lg Garlic cloves, crushed
2 Bay leaves, broken
3 1/2 ts Salt
2 Whole cloves
1/2 ts Freshly ground white -pepper
1/8 ts Freshly grated nutmeg
Pinch of dried thyme, crumbled
3 md Eggs
6 tb All-purpose flour
1/4 c Tawny Port
1/4 ts Minced garlic
2 1/2 tb currants, minced
1 tb Butter
9 Ft sausage casings
1/4 c (1/2 stick) butter
Bring milk, onions, carrots, celery, parsley, 3 shallots, garlic clove, bay leaves, salt, cloves, pepper, nutmeg and
thyme just to boil in heavy 4-quart saucepan over medium heat. Remove from heat, cover and let stand
30 minutes. Refrigerate until mixture is well chilled, about 2 hours. Meanwhile, melt 1 Tbsp butter in
heavy small skillet over low heat. Add remaining 4 minced shallots. Cover and cook until very soft, stirring occasionally, about 15 minutes. Puree with on/off turns in a food processor with pork, pork fat, eggs,
flour, Port and 1/4 tsp garlic until smooth. (If processor has small capacity, puree in batches.) Strain milk
into processor, pressing down on solids to extract as much liquid as possible. Blend into puree.Transfer
Contents on pages 2, 3, and 4
28
www.stuffers.com
Boudin Blanc De Liege
to large bowl. Stir in currants. Refrigerate 1 to 8 hours. Stuff into casings. Bring 8 quarts water to boil
in stockpot. Remove from heat and add sausages. Return pot to heat, adjusting as necessary to maintain
water just below simmer (180 F). Cook until sausages are firm to touch, 20 minutes, turning occasionally. Cool in cold water to retain plumpness. Cut into individual links. (Can be prepared ahead to this point.
Wrap and refrigerate up to 3 days or freeze up to 2 months.) Melt butter in heavy skillet over medium
heat. Lightly brown sausages on all sides, about 8 minutes total. Serve hot. (Sausage can also be grilled.)
Bratwurst
5 pounds lean ground pork, unseasoned
1 tablespoon ground coriander
1 teaspoon paprika
2teaspoons dried rosemary
1 teaspoon pepper
5 teaspoons salt
Hog casings
4
1
1
1
1
teaspoons sugar
tablespoon sage
teaspoon cayenne pepper
tablespoon dry mustard
teaspoon nutmeg
Mix all spices together and work into meat. Stuff meat mixture into hog casings and form links. Makes
about 20 brats.
Contents on pages 2, 3, and 4
29
www.stuffers.com
Bratwurst 2
2
2
3
1
1
1
1
1
1/2 lb Lean veal
1/2 lb Lean pork
ts Salt
ts White pepper
1/2 c Water
1/2 ts Mace
(2 teaspoons dried sage can be substituted for the mace and nutmeg)
1/2 ts Nutmeg
c Fine breacrumbs- soaked in 1/2 c Milk
1. Cube the meats, mix together, and grind twice. Add mace, nutmeg, salt and pepper and grind a third
time.
2. Using your hands, combine the meat with the bread crumbs. Add the water
and beat with a wooden spoon until light and fluffy.
3. Stuff into pork casings and tie securely into desired lengths.The bratwurst may be fried lightly in butter, but are also delicious dipped in milk and then broiled or grilled over charcoal.
Contents on pages 2, 3, and 4
30
www.stuffers.com
Bratwurst 3
Sheboygan Style
4 Lbs Ground Pork
1 Lb. Ground Veal, Chicken or Turkey
1/4 Cup Bread Crumbs
2 eggs
5 teaspoons salt
1 cup of milk
1 1/2 teaspoons white pepper
1/4 teaspoon ground cloves
1/2 teaspoon onion powder or 1 onion minced
1/2 teaspoon mace
Combine all ingredients.Then either stuff into natural casings or make into patties and cook like burgers.
Contents on pages 2, 3, and 4
31
www.stuffers.com
Bratwurst 4
1 1/2 lb Lean pork butt, cubed
1 lb Veal, cubed
1/2 lb Pork fat, cubed
1/4 ts Ground allspice
1/2 ts Crushed caraway seeds
1/2 ts Dried marjoram
1 ts Fresh ground white pepper
1 ts Salt, or to taste
3 Ft small (1-1/2-inch diameter) hog casings
Prepare the casings. Grind the pork, veal, and pork fat separately through the fine blade of the grinder. Mix
the ground meats and grind again.Add the remaining ingredients to the meat mixture and mix thoroughly.
Stuff the mixture into the casings and twist off into four- or five-inch lengths. Refrigerate for up to two
days.The bratwursts can be pan fried or grilled over charcoal.
Contents on pages 2, 3, and 4
32
www.stuffers.com
Braunschweiger
2 1/2 lbs. fine ground cooked
pork liver (boiled)
2 1/2 lbs. fine ground cooked
pork butt (boiled)
2 Tbsp. salt
1 cup grated onions
1 Tbsp. sugar
2 tsp. white pepper
2 tsp. ground cloves
1/2 tsp. ground ginger
2 tsp. ground nutmeg
1/2 tsp. ground marjoram
1/4 tsp. sage
1/4 tsp. allspice
1 cup water used for boiling meat
Combine all ingredients, mix until smooth and pasty and stuff into beef, hog or cloth casing. Simmer in salted water for approximately 20 minutes. Refrigerate for 24 hours before using.This sausage is much like
liverwurst. Use it as a spread.
Contents on pages 2, 3, and 4
33
www.stuffers.com
Braunschweiger 2
2 1/2 lbs. fine ground cooked
pork liver (boiled)
2 1/2 lbs. fine ground cooked
pork butt (boiled)
2 Tbsp. salt
1 cup grated onions
1 1/2 Tbsp. ground mustard
2 tsp. white pepper
1/2 tsp. ground cloves
1/2 tsp. ground sage
1/2 tsp. ground ginger
1/2 tsp. ground nutmeg
1/4 tsp. ground allspice
1/4 tsp. marjoram
1 cup water used for boiling meat
Combine all ingredients, mix until smooth and pasty and stuff into beef, hog or cloth casing. Simmer in salted water for approximately 20 minutes. Refrigerate for 24 hours before using.This sausage is much like
liverwurst. Use it as a spread.
Contents on pages 2, 3, and 4
34
www.stuffers.com
Breakfast Sausage
10 lbs. pork butt
5 tbsp. salt
2 tbsp. rubbed sage
1 tbsp. nutmeg
1 pint ice water
1
1
1
1
tbsp. ground white pepper
tsp ginger
tbsp. thyme
tbsp. ground hot red pepper (optional)
You can make an excellent breakfast sausage using 100% pork butts or 50% pork butts and 50% pork
trimmings
All the pork used to make the sausage must be chilled from 32-35ºF F. without fail. Be sure that all the meat
is free of blood clots, sinews, bone, skin, glands, etc.Grind all the meat through a 3/16” grinder plate and
place in mixer.Add all the ingredients and mix well until all the spices are evenly distributed. Pork sausage
may be stuffed into 28-30 mm hog casings or 22-24 mm lamb casings. Pork sausage also may be stuffed
into a cloth bag or a 3 1/2 by 24” fibrous casing. It is very important that pork sausage not be allowed to
remain at room temperature any longer than necessary. Place in cooler as soon as possible. Pork sausage
should be allowed to chill and dry in 28-32ºF cooler.
Contents on pages 2, 3, and 4
35
www.stuffers.com
Canadian Bacon
You should have a spray (meat) pump.
Brine:
5 quarts water
2 ounces Prague Powder #1
6 ounces powdered dextrose (or sweetening of your choice)
8 ounces kosher salt
Mix and chill to below 40ºF.Whole boneless pork loin, 5 pounds or more.You will have two halves held
together by a flap. Cut across that and trim all excess fat. Spray pump with brine to 10% of weight (or one
cup for every 5 pounds) and let it cure at least 4 days in the fridge.Take it out, wash it off, let it drain.Work
a 3 1/2 inch salami casings over the small end of each loin, then then slide it up over the rest of the loin.
This will take some work, but the casing is tough and resistant to tearing.Tie off each end of the casing.
Cook the two loin halves for 4 hours in a smokeless 130 degree F smokehouse, well-vented.Then, gradually increase temperature to 150ºF, with smoke, for 3 hours more, vent 1/4 open.Then finish off at 160ºF
until it’s 142ºF inside.
Rinse the bacon and let bloom overnight, then chill overnight.
Contents on pages 2, 3, and 4
36
www.stuffers.com
Corned Beef
5 lb Brisket
1 oz Whole Black Pepper
1 oz Whole allspice
6 cloves garlic
3 Bay leaves
1/2 ts Saltpetre
Use enough Kosher or Pickling salt mixed with water to float an egg. Use only plastic or enamel coated
containers.
Let meat stand in brine 24 hours. Throw this brine away and add fresh water, salt (to float an egg) and
spices. Let stand 2 weeks in refrigerator, turning over daily.
Contents on pages 2, 3, and 4
37
www.stuffers.com
Dried Beef
1/2 cup salt
1/3 cup sugar
1/2 teaspoon saltpeter
1 single eye of round; 4 or 5 lbs
Mix together the salt, sugar, and saltpeter. Divide the mixture in half. Rub half of the mixture well into
the eye of round. Put the meat into a glass dish or plastic bag and refrigerate for two days. Remove the
meat and rub in the rest of the cure mixture. Refrigerate for another two days. The meat should cure
for about one day per pound of meat in all. Remove the meat from the cure, wash it and pat it dry with
paper towels.You are now ready to dry it.You can add a bit of smoked flavor by brushing it with a little
liquid smoke. Hang the meat in a cool, well-ventilated spot and leave it alone. Don’t handle it while it’s drying because handling can cause surface mold.You can use the meat any time after the surface is dry. Give
it at least one week, but it will keep for months hanging in a cool dry spot (40 to 45 degrees F).
If mold does develop, wipe the meat off with a clean towel dipped in a vinegar/water solution.
Contents on pages 2, 3, and 4
38
www.stuffers.com
Honey-cured Bacon
1 lb. salt
2 ozs. Prague Powder No. 1
1 pint of honey
The above formula will cure about one slab of bacon.The Prague Powder No. 1 and the salt are mixed and
then thoroughly rubbed into the bacon.After rubbing, the honey is poured on the bacon and distributed
evenly. The bacon is wrapped in a good plastic-lined (freezer wrap) butcher paper and placed in a 38
degree F. cooler for about 6 days.
The bacon then is removed from the cooler and washed very well. Excess honey and cure are washed off
with luke warm water. Let bacon dry at room temperature for about 30 minutes, then remove to smokehouse preheated to 135 degrees F. Hold in smokehouse until bacon is dry, with dampers wide open.
Dampers then are closed to 1/4 open, applying smoke, and held until internal temperature of bacon
reaches 127-128 degrees F.
Reduce temperature of smoker to 120 degrees F. and hold until desired color is obtained. Remove and place
in cooler overnight before slicing. Be sure that you are using hickory to get the desired flavor of this bacon.
Contents on pages 2, 3, and 4
39
www.stuffers.com
Lebanon Bologna
10 lb. beef chuck or lean beef trimmings
3/4 ozs salt
2 level tsp. Prague Powder No. 2
4 ozs. corn syrup solids
1 oz. powdered dextrose
6 ozs. Fermento
1 tbsp. ground white pepper
1 tbsp. ground nutmeg
1 tbsp. paprika
1 tsp. onion powder
The meat is ground through a 1/2” grinder plate and mixed with 5 ozs of salt.The meat is then aged for
5-6 days at 38-40ºF. allowing all the juice to run off. The meat is then ground through 3/16” plate . All
ingredients are then mixed with the meat and stuffed into 5” by 24” protein-lined casing. Bologna is then
placed into smokehouse as follows:
16 hours at 90ºF.
28 hours at 105ºF.
6 hours of 110ºF.
90% humidity
85% humidity
85% humidity
During these 50 hours, the bologna is going to develop a tang that makes it unique in flavor. Bologna then
can be heavily smoked a day or two without heat. If you want a fully cooked product, raise the smokehouse
temperature to 150ºF. after 50 hours.Then hold until internal temperature reaches 137ºF. Bologna is then
removed from smokehouse and allowed to cool until the internal temperature is 110ºF. It is then placed
into a cooler and allowed to age for about 4-5 days before using.
Contents on pages 2, 3, and 4
40
www.stuffers.com
Venison Honey Bologna
10 pounds venison
5 ounces salt
4 ounces corn syrup solids
6 ounces Fermento
1 tablespoon nutmeg
1 teaspoon onion powder
2-3 pounds back fat
2 teaspoons Prague Powder #2
1/2 cup honey
1 tablespoon ground white pepper
1 tablespoon paprika
5 3 1/2 x 24 inch casings
Grind the meat through a 1/2 inch plate, mix it with the salt, then let it sit 5 to 6 days, draining off the liquid. Add more salt to taste of needed. Put in an airtight tub for four days, overhauling once. Regrind
through a 3/8” plate. Mix corn syrup solids with the dryer Fermento, then mix it all into the venison.
Dissolve the Prague Powder #2 in a cup of cold water and mixed that inwith the honey Grind fat back
through an 1/8” plate. Mix in all the spices, and grind again through an 1/8” plate. Let it sit in the fridge
for a couple hours Soak casings in vinegar and stuff. Pierce liberally wipe with vinegar.
Specified fermenting:
16 hours at 90 F, 90% humidity
28 hours at 105 F, 85% humidity
6 hours at 110 F, 85% humidity
Contents on pages 2, 3, and 4
41
www.stuffers.com
Wild Boar & Pork Sausage
15 lb. wild boar meat
10 lb. fresh pork shoulder
5 lb. fresh pork fat
2 Tbs. coarse black pepper
2 Tbs. ground thyme
2 Tbs. garlic powder
2 Tbs. paprika
2 tsp. ginger
2 cups buttermilk
6 Tbs. salt
1/2 cup brown sugar
1/2 cup sage
2 Tbs. onion powder
2 Tbs. cayenne pepper
1/4 cup parsley flakes
1/2 tsp. nutmeg
Grind all meat through coarse chili plate, add buttermilk and seasonings and mix by hand in a large tub.
Grind mixture second time through medium sausage plate.
Venison can be substituted for the boar in this recipe and it works well also.
Contents on pages 2, 3, and 4
42
www.stuffers.com
Capicola- Dry Cured
Dry Cure Mix
1 lb. salt
3 ozs. powdered dextrose
1 oz. Prague Powder No. 2
25 pounds of lean boneless pork butts that are 3-4 lbs. apiece and well-trimmed should be used, chilled
to 34-36ºF. before use. Rub all the pork butts very well with the above dry cure mix. Lay down a layer of
this cure mixture in the container; place the first layer of pork butts inside. Leftover cure then is sprinkled in between each layer, and butts are placed into the cooler at 36-46ºF. for not less than 25 days.
After 10-12 days, the pork butts should be over-hauled; the top ones placed on the bottom, and the bottom ones placed on top. Be sure you have additional spice-cure mixture ready to lay down in between each
layer.After 25 days, the pork butts are removed from the cooler and washed lightly.Allow to drain; then
rub with Spanish paprika and red ground pepper.The pepper to be rubbed in depends on individual preference.The pork butts are then stuffed into beef bungs. After stuffing, there will be many air pockets; be
sure you pin prick these air pockets to allow the entrapped air to escape. Hang on smokesticks, properly
space. Pork butts are placed in a preheated smokehouse at 90ºF. with the dampers wide open to dry the
casings. Hold at this temperature for 10 hours. During this period, you may close dampers to 1/4 open
after the casings are dry, applying a light smoke; continue to smoke for another 15-20 hours at 90ºF. Butts
then are removed from the smoker and dipped in hot boiling water momentarily to shrink the casing
onto the capicola.Then place in dry room at 70-75ºF. with a relative humidity of 65-75%. Capicola must
be held in dry room not less than 20 days before using
Contents on pages 2, 3, and 4
43
www.stuffers.com
Cevapcici
1 lb. lean ground beef
1/2 lb. ground lamb
1/2 lb. ground pork
4 -7 finely minced garlic cloves
1 tsp. salt
1 tsp. baking soda
2 tsp. cracked or freshly ground black pepper 1 (+) tsp. cayenne pepper
seasoned pepper and garlic pepper to taste
1 beaten egg white
Mix all, altogether.You may wish to combine the seasonings or grind them together before adding them
to the meat. Shape in thumb-sized sausages, or in croquette size shapes. Grill on open grill until done.
Serve with pita bread or hard rolls, and onions (raw or sauteed). The smaller size works great for an
appetizer (on a toothpick).
Traditionally, these are not served in barbeque sauce.
Contents on pages 2, 3, and 4
44
www.stuffers.com
Cevapcici 2
1 pound regular, not lean,ground beef (venison)
2 garlic cloves,crushed,then minced
1/2 teaspoon paprika
1/2 teaspoon salt
1/8 teaspoon black pepper
1 1/2 tablesspoon all purpose flour
Place beef in a bowl; knead in garlic,paprika,salt, and pepper. Divide meat into 20 parts.With damp hands
form each part into a 2-inch long sausage. Roll each in flour, then shake off excess.Refrigerate until
firm(can be frozen at this point). Place in metal hot dog holder. Grill over charcoal for six minutes, turning at least once. Can be panfried too, without any additional grease.
Contents on pages 2, 3, and 4
45
www.stuffers.com
Chaurice
4 pounds lean fresh pork, butt or shoulder
2 cups onion, finely minced
1-1/2 teaspoons cayenne
1 teaspoon crushed red pepper flakes
2 teaspoons freshly ground red pepper
5 tablespoons parsley, finely chopped
1/2 teaspoon allspice
2 pounds fresh pork fat
1-1/2 tablespoons garlic, finely minced
1/2 teaspoon chili powder
8 teaspoons salt
2 teaspoons dried thyme leaves, crushed
3 bay leaves, finely crushed
3 yards small sausage casing (optional)
Cut the pork and fatback into small pieces. Mix together and run once through the coarse disc of a meat
grinder, into a large bowl. Add the seasonings and mix thoroughly until the stuffing is very smooth and
well-blended. Make into patties, and use within three days or freeze.Also, you can stuff the chaurice into
casings; make each sausage about six inches in length.
Contents on pages 2, 3, and 4
46
www.stuffers.com
Chicken Sausage (Roman)
4 feet 1 1/2” diameter hog or sheep casings
2 tsp. salt, or to taste
1 cup onion, finely chopped
1/2 cup freshly grated Romano cheese
4 lbs. chicken meat
2 tsp. coarsely ground black pepper
1/2 cup sweet green pepper, finely chopped
Prepare the casings and grind the chicken through a coarse disk. Mix the chicken with
the remaining ingredients. Grind the mixture through a coarse disk and stuff into the
casings.Twist off into four-inch links.To cook, saute in vegetable oil until evenly
browned and cooked through.
Contents on pages 2, 3, and 4
47
www.stuffers.com
Chicken and Ham Sausage
1 1/2 lbs. chicken breasts
1/2 lb. boiled ham
1/4 lb. chicken livers
1/4 cup water
1/4 tsp. salt
3 eggs, beaten
1/4 tsp. nutmeg
1/4 tsp. black pepper
3/4 tsp. salt
3/4 cup cracker crumbs
3 eggs, lightly beaten
5 tbsp. salt
4 qts. water
Wash and skin chicken breasts, and cut meat from bones. Set aside bones, and grind chicken meat and
boiled ham through finest blade of meat grinder. Place chicken livers and 1/4 teaspoon salt in 1/4 cup
water, and boil for 5 minutes. Drain and chop livers. In bowl, mix 3 eggs, nutmeg, pepper, and 3/4 teaspoon salt.Add chopped livers. Combine this mixture with ground meat.Add 3 tablespoons of the cracker crumbs. Mix well, and place on sheet of waxed paper. Shape into roll about 2 1/2 inches thick and 12
inches long. Sprinkle with cracker crumbs, dip in lightly beaten eggs, and cover again with crumbs. Spread
out on table a white cloth long enough to cover roll, and sprinkle with additional cracker crumbs. Place
roll on this cloth, and wrap.Tie ends securely. Cook for 1 hour in boiling stock made from 4 quarts water,
5 tablespoons salt, and the chicken bones. Use a rectangular vessel so that the roll will lie straight.After
30 minutes, turn roll over. Remove from stock, cool, and remove cloth. Refrigerate until next day. Cut in
narrow slices, and serve cold. Makes 8 servings.
NOTE:Truffles may be substituted for chicken livers. Include 1 tablespoon of liquid from can of truffles.
Contents on pages 2, 3, and 4
48
www.stuffers.com
Chicken Bratwurst
3 lbs chicken meat
1/2 tsp. allspice
3/4 tsp. caraway seeds, crushed
3/4 tsp. dried marjoram
1 tsp. finely ground white pepper
1 tsp. salt, or to taste
3 feet of 1 1/2” diameter hog or sheep casings
Prepare the casings and grind the meat through a small disk. Mix the remaining ingredients
with the meat. Chill the mixture for thirty minutes in the refrigerator. Grind through a small disk and
stuff into casings. Refrigerate for up to two days or freeze.
Chicken Sausage
4 lbs. medium ground cooked white chicken
1 lb. medium ground cooked chicken livers
1 Tbsp. salt
1 tsp. ground cloves
1 cup chicken bouillon
1 lb. medium ground cooked bacon
10 medium eggs
1 tsp. nutmeg
2 tsp. white pepper
1 cup bread crumbs
Combine all ingredients, mix well and stuff into sheep casing. To cook, broil, bake or fry in butter.
Contents on pages 2, 3, and 4
49
www.stuffers.com
Chicken Liver and Pork Sausage (French Style)
1 lb chopped chicken livers
1 lb pork at least 30% fat
1 large clove garlic finely pressed and chopped (minced)
1 level tablespoon measure of salt
1 level teaspoon measure of black pepper
1/2 a nutmeg “nut” finely grated
The mix is very liquid, but the sausages firm up beautifully as the chopped
livers solidify with the heat.
Chinese Sausage
20 lbs. dressed pork
10 lbs. clear fat pork
2 tsp. sugar
1/2 lb.fine salt
2 tbsp. black pepper
1 tbsp. sage (optional)
Cut meat into small pieces. Add remaining ingredients, and grind twice. Stuff into pork casings.
Contents on pages 2, 3, and 4
50
www.stuffers.com
Chipolatas (English)
1 pound lean pork, neck or shoulder
1/2 pound hard back fat
1 tablespoon salt
freshly ground black pepper
parsley or thyme and sage
casing
Mince the meat, and mix well with the seasoning. Fill into hog casings. It is worth remembering that by
mincing the meat, it is possible to use an overweight pig, which has more flavor.
Chorizo
1 lb ground lean pork
2 Tablespoons chili powder
1/2 teaspoon oregano
1 teaspoon salt
1/4 teaspoon cumin
2 cloves garlic, pressed
2 Tablespoons vinegar
Mix all ingredients. It is important that the mixture marinate, to allow the
vinegar and the spices to correctly flavor the meat. Allow to sit overnight in the refrigerator.You may
form into patties or links. Fry in a pan loose until browned, pour off about half of the
liquid, then scramble about six (or more) eggs, and add to the sausage mixture. Heat thoroughly and
serve on warmed flour tortillas.
Contents on pages 2, 3, and 4
51
www.stuffers.com
Chorizo (Tex Mex)
2 lb Lean pork trimmings
1/4 c Ground red chile, mild OR hot
1 ts Ground cinnamon
1 1/2 ts Ground cumin
1 ts Ground Mexican oregano
1 tb Salt
1/2 c Cider vinegar
1/4 c Tequila (optional)
8 oz Beef OR pork fat
2 med. Onions, quartered
8 Cloves garlic, pressed
pork casings
Clean the casings, rinse well with water, then pour vinegar through them. Set aside. Use a food processor or the coarse blade of a meat grinder, grind the meat and fat. Add the onions, garlic, vinegar, tequila
and seasonings, using the hotness of chile powder your family and guests will prefer. Stuff the casings.
First cut the casings into 3-ft lengths and tie one end together. Use either a funnel or filling tube to fill the
lengths.Tie at about 4-inch intervals with heavy thread. Place on a cookie sheet covered with wax paper.
Set on the counter for about 2 hours, then refrigerate.After a day, freeze what you will not use within a
week or two. Mixture should ripen for at least 8 hours before using.
Contents on pages 2, 3, and 4
52
www.stuffers.com
Corned Beef
4 qt water; hot
2 c pickling salt
1/4 c. sugar
2 tb pickling spice
1 1/2 ts saltpeter or sodium nitrate
1 beef brisket or tongue (5lb)
3 cloves garlic
‘Corned Beef ’ actually has nothing to do with corn, but gets its name from Anglo-Saxon times when
granular salt the size of a kernel of wheat - “corn” to a Briton - was used to preserve it. Combine water,
salt, sugar, spices, and saltpeter in a saucepan over low heat and stir to dissolve salts and sugar.Allow to
cool. Place beef in a deep enameled pot or stoneware jar, and pour the cooled brine over it. Add the garlic. Weigh down the meat to keep it submerged and cover the pot. Cure in the refrigerator for three
weeks, turning the meat every five days.
To store, wash in lukewarm water, dry thoroughly, then wrap in layers of heavy paper and hang in a
cool, dry place.
Contents on pages 2, 3, and 4
53
www.stuffers.com
Corned Beef (2)
Makes 10 Lbs.
6 lbs. corned beef
3 ozs. onion flakes
2 level tsp. Prague Powder No. 1
4 lbs. boiled potatoes
1 1/2 ozs. salt
The corned beef is boiled until tender and then cooled off. Grind meat through 3/16” or 1/4” grinder
plate. Peeled potatoes are boiled and cut into 1/2” cubes. Onion flakes should be soaked until they become
tender.All ingredients then are added and gently mixed.This is to avoid mashing the potato cubes. Corned
beef may be stuffed into 3 1/2” fibrous casings.
Contents on pages 2, 3, and 4
54
www.stuffers.com
Corned Beef Hash
INGREDIENTS FOR 10 LBS.
6 lbs. corned beef
3 ozs. onion flakes
2 level tsp. Prague Powder No. 1
4 lbs. boiled potatoes
1 1/2 ozs. salt
The corned beef is boiled until tender and then cooled off. Grind meat through 3/16” or 1/4” grinder
plate. Peeled potatoes are boiled and cut into 1/2” cubes. Onion flakes should be soaked until they
become tender. All ingredients then are added and gently mixed. This is to avoid mashing the potato
cubes. Corned beef may be stuffed into 3 1/2” fibrous casings.
Contents on pages 2, 3, and 4
55
www.stuffers.com
Corned Venison
1
1
1
1
1
3
1/2 cups table salt
medium onion, sliced
clove garlic, minced
tsp. peppercorns
tsp. sodium nitrate
bay leaves
1/2 cup brown sugar
1 medium lemon, sliced
2 tbsp. pickling spice mix
3 tsp. sodium nitrate
1 tsp. cloves
7 quarts warm water
Mix all the dry ingredients well and put them into a large crockery or other non-metallic container. Stir
in the water, then add the onion, garlic, and lemon. Add the meat, which should be submerged. It may
help to put a plate bottom-down on top of the meat, then weight the plate. Put the container in a cool
place for 15 days, turning the meat every day or two.
When you are ready, rinse the meat and cook it by any corned beef recipe.
Contents on pages 2, 3, and 4
56
www.stuffers.com
Cumberland Sausage
6 oz Pork back fat — minced
1 lb Shoulder of pork — minced
1 oz Stale breadcrumbs
1/2 lb Smoked bacon — minced
Salt
Pepper
Nutmeg
Mace
The pork should be boned and skinned. Mix the shoulder and the fat. Add 8 tablespoons hot water to
the crumbs. Mix everything together (use your hands), seasoning well with pepper, and adding a generous
pinch of the nutmeg and mace. Fry a pinch of the sausage to test the seasoning. Stuff casings. Prick in a few
places and allow to sit overnight before cooking.
Contents on pages 2, 3, and 4
57
www.stuffers.com
Cuckolds
Deer stomach
3 oz. suet
1 onion
8 oz. venison
3 oz. oatmeal
salt & pepper
Mix above ingredients. Wash deer stomach and turn inside out. Fill the stomach with mixture, then tie
at both ends. Boil for 45 minutes.When you are ready to eat this unusual sausage, fry it in hot fat until
brown, about 15 minutes. Serve piping hot.
Deer Sausage
7-1/2 lbs ground deer
4 oz salt
1 oz black pepper
3 oz light brown sugar
1 oz Paprika
Chopped fresh green onions
7-1/2 lbs ground pork butt
1-1/2 oz MSG
1 oz cayenne pepper
1 oz Louisiana Hot Sauce
3 oz worcestershire sauce
Mix all of the above together well. Stuff in casing.
Contents on pages 2, 3, and 4
58
www.stuffers.com
Dried Sausage Sticks (Slim Jims)
Ingredients for 10 lbs.
2
6
1
1
3
6
Level tsp. Prague Powder No. 1
tbsp. ground mustard
tsp. ground white pepper
tbsp. mace
1/2 ozs. salt
ozs. Fermento
4 tbsp. paprika
1 tsp. ground black pepper
1 tsp. ground celery
1 tsp. granulated garlic
1 1/2 ozs. powdered dextrose
10 lbs. of beef or other lean meat
Dried sausage sticks are made using a fairly lean type of meat.You may use any kind of cow, bull or steer
meat.The ratio is about 80% lean and 20% fat. Beef chuck is excellent meat for this sausage.
Meat is chilled at 30-32ºF. so that it will not smear when being ground through a 1/8” grinder plate. It
is then mixed very well for about 2 minutes and stuffed into 22-24mm sheep casings. Desired length is 6”9”. Meat is then placed in a smokehouse at 98-110ºF., with cold smoke applied for about 8 hours. If you
desire more tang you may hold this temperature for 12 more hours. Smokehouse temperatures are then
raised until internal temperature reaches 145ºF. Remove from smoker and place in dry room at 50-55ºF.
Contents on pages 2, 3, and 4
59
www.stuffers.com
DRY CURING A COOKED SAUSAGE
Dry curing cooked sausage is a process widely practiced by the small sausage makers throughout the
country. What exactly does this mean? For instance, we could simply make a smoked kielbasa that is
ready to eat. We can, however, take this sausage one step further and prolong its keeping qualities by
drying it out, much the same way as we would a pepperoni.These sausages would be kept about 45-50ºF.
at 70-80% humidity.What we have here is a sausage that is ready to eat at all times. But we are removing moisture equal to about 30-35% of its original weight.This can take up to two months at the abovementioned temperatures without spoilage. During this time the sausage may be eaten at any time, as it
already has been cooked to destroy tichinae and cured to prevent botulism.
If the sausage does get some mold on it, it is simply washed off with a vinegar solutiln, or the mold
may simply be left on and the casing with the mold peeled off before the sausage is eaten.
The 40-50ºF. temperatures and high humidity are excellent conditions for mold to form. Be sure that
during the dry-curing process, sausages are spread from 3-4” apart to allow moisture to escape. It is
doubtful that this cooked dry-cured sausage would last the two-month period, as you would most likely eat it by then.
Remember, your attic is not the place to dry-cure a sausage. The humitity and coolness of a cellar is
much better.
Contents on pages 2, 3, and 4
60
www.stuffers.com
Fish Sausage
10 lbs fish
1 pt. ice water
12 ozs. corn starch
1 tsp. sugar
1 tsp. onion powder
1 tsp. ground nutmeg
1
4
1
1
lb. vegetable shortening
tbsp. salt
tbsp. ground black pepper
tsp. garlic powder
After the fish are deboned, be sure the flesh is cooled to at least 35 degrees F. before staring.The fish is
then ground through a 3/16” grinder plate.The salt is then added and mixed thoroughly.This will allow
the sausage to bind well. After 10 minutes add the corn starch mixed with the ice water.The spices and
shortening are added last, again mixing thoroughly. The mixture is then stuffed into a fibrous casing of
your choice (2” or 3 1/2” wide).The sausage is then cooked in water 200-205 degrees F. until the internal temperature reaches 180 degrees F.The sausage is then promptly cooled in cold water or showered
until the internal temperature of 70 degrees F. is obtained.The cooled sausage is then immersed in boiling water for one minute in order to tighten the casing on the product. Fish sausage is a very perishable
product and should be stored at a temperature of at least 35 degrees F. It also keeps well when frozen.
Because this sausage is cooked at such high temperatures, the use of cures is not required. In addition,
this sausage may also be made in a loaf for home use and cooked in a loaf pan. If allowed to cool over night
it will slice very nicely as any other lunchmeat.This loaf may also be flavored with liquid smoke, using 1
tsp. to each 5 lbs. of meat.
Contents on pages 2, 3, and 4
61
www.stuffers.com
Smoked Fish
2 gal water
1/4 lb brown sugar
2-3 tbs paprika
1/2 lb pickling salt
3-4 tbs pickling spice
Put the water on to boil, adding the entire 1/2 lb of salt, stir until salt is dissolved. Add sugar and stir.
Add the pickling spice and paprika.You may not be able to get the sugar to dissolve, but if you can, add
more salt. Irrespective of the amount of water, you want to achieve a super-saturated saline solution
with the salt and sugar.The mixture will be super-saturated when you have salt granules on the bottom
of the pot that won’t dissolve.The sugar is absorbed by the meat much slower than the salt. Cut fish in
fillets and then in pieces about two to three inches wide. Brine the pieces for 3.5 to 5.0 minutes, depending upon thickness. Timing is important, don’t brine longer than 5 minutes, no matter the thickness of
the meat. This brine time imparts salt/sugar/pickling spice flavors to the outer tissues, that then diffuse
through the meat as it dries. Allow to dry at least until a pelicle (hard outer surface) has formed. Perhaps two day; less if sun dried. Salmon that is intended for canning is dried less to provide moisture in the
jar. Which ever you do, you at least want the excess moisture to evaporate off. Smoke the pieces, skin
side up, alternating the ones on the lower racks with those on the upper racks between chip loads. If
your smoker is warm, the paprika will cause the meat to darken without your having to highly smoke it.
Vacuum-packed product: Remove the pieces to a cookie sheet and place in an oven that has been heated to 350 degrees. Put the cookie sheets in the oven, close the door, and turn off the oven. Leave the
smoked meat in the oven for about 15-20 minutes, or until you can see that it’s cooked.Vacuum packing
assures that the salt/sugar/pickling spice flavors will be diffused through the meat. Freeze or refrigerate.
Contents on pages 2, 3, and 4
62
www.stuffers.com
Generic German Sausage
50 lb Beef or venison (ground)
1 3/4 c Salt (not iodized)
3 oz Black pepper
50 lb Fresh pork (ground) not too lean
3 oz Morton quick cure
2 oz Garlic powder*
Mix all the ingredients together and add up to 2 quarts cold water when mixing. Sausage is ready to put
in casings.
*... or3 heads of garlic. Peel. Slice and smash. Put in a pint jar, pour boiling water over it to
fill jar. Strain the garlic out and use juice, as much as desired to taste. Start the garlic a day before sausage.
German Sausage
10 lbs of ground beef
3/4 cup salt
1 cup brown sugar (optional)
30 lbs. of ground pork
1/2 cup black pepper
1/2 of a 1.25 oz. bottle of garlic powder
The sausage needs to be mixed thoroughly to distribute the seasonings evenly.Test fry a patty to check
the seasoning. When you are satisfied with the seasoning, stuff the sausage. If you don’t own a sausage
stuffer you can freeze the sausage in patties or in small bulk packages.
Contents on pages 2, 3, and 4
63
www.stuffers.com
Goin Chong
25 lbs. pork trimmings
(80% lean)
15 lbs. pork back fat
10 lbs. pork liver
1 lb., 4 oz. salt
1/2 lb. sugar
2 oz. soy sauce
1/2 oz. cinnamon
.062 oz. sodium nitrate
Grind pork trimmings through 1/2-inch plate. Chill back fat, and dice into 1/4-inch cubes. Pass livers
through 1/8-inch plate. Mix all ingredients togither in mixer. Stuff into size 26 cellulose or equivalent-size
animal casings. Link at 4-inch intervals. Heat in smokehouse at 137º for 48 hours with no smoke added.
Hold at 60 to 65º for 24 to 48 hours before packaging.These products shrink 30 to 35 percent during processing and storage. These are essentially raw pork products and, unless make with certified or frozen
pork, must be heated to 137º in a smokehouse.
Contents on pages 2, 3, and 4
64
www.stuffers.com
Goose Sausage (England)
Six parts of lean beef to 1 part of suet are finely chopped together and moistened with Madeira in which
garlic has been steeped for 24 hours. The chopped lean meat of a roast goose is then added — how
much depends on your taste— but there should be half as much goose as beef. The whole is filled into
hog casings after seasoning with salt and pepper.
Goosewurst
5 pounds goose meat
1/2 cup Drambuie (Scotch liqueur)
2 teaspoons salt, or to taste
2 teaspoons freshly ground white pepper
1/2 cup very finely chopped onion
1/4 cup chopped fresh chives
1 teaspoon mace
1 teaspoon ground coriander
1/2 teaspoon cayenne pepper
1 tablespoon sweet paprika
5 feet medium (2-inch diameter) hog casings
Grind the goose through the coarse disk. Pour the Drambuie over the goose, mix well, and refrigerate for
at least three hours of overnight. Mix the goose with the remaining ingredients. Grind the mixture through
the fine disk and stuff into the prepared casings..Twist off into three or four inch links.To cook, saute in
vegetable oil until evenly browned and cooked through.
Contents on pages 2, 3, and 4
65
www.stuffers.com
Smoked Goose
Use boneless and skinless breasts strips for this project.
Soak the breasts for 40 hours (at 36º) in a brine made with:
1 quart cold water
46 grams salt
35 grams powdered dextrose (if using sucrose, use 1/3 less)
2 grams sodium nitrite (or 1.25 oz. Prague powder #1)
Put the goose breasts in pairs in ham stockinnettes and air dry them for 40 hours until they formed a
nice pellicle.
Hang the goose breasts in the smoker and smoked them at around 90º for 36 hours using 3 pans of apple
chips. (Half of the last can be juniper for a delightful flavor) After the smoking, heat the smoker up to
150º and warm the meat until the internal temp is 145º.Then take out the goose and cool it quickly and
refrigerate.The result is goose breast which you can slice very thinly with a razor sharp knife (or slicing
machine) which is delightful served with thin slices of rye bread and sliced shallots. It has a somewhat
“raw” texture to it which gives it real bite appeal.
Contents on pages 2, 3, and 4
66
www.stuffers.com
Brine Cured Ham
A good brine also includes something sweet to offest the salt needed for curing. Use powdered dextrose, but maple syrup, honey, or molasses may be freely substituted. A meat (brine) pump should be
used as indicated to prevent bone souring. Here is a brine to use for ham:
2 1/2 gallons ice water
8 ounces Prague Powder #1
2 1/2 ounces ground white pepper
8 ounces salt
2 1/2 ounces powdered dextrose
1 1/2 ounces ground juniper berries
You can add other things for flavor if you wish: garlic juice, paprika, herbs or spices. Spray pump the ham
to 15% its dry weight, being sure to inject along the bone around all sides as well as into the larger sections of meat. Cover with the brine, then refrigerate at 38º F for 5-7 days.
Put the hams into stockinette bags and let them hang a day to dry out and acclimate to room temperature. Slowly warming the meat is critical to complete the curing since it is at this point the nitrites are
activated. Next, the hams go into a preheated 120º F smoker and just hang there until the internal temperature, at the thickest portion, reaches 106º F.Then, raise the smokehouse temperature to 135º, close
the dampers to 1/4, and apply as much smoke as suits you. Bring the internal temperature up to 128º and
keep it there for 12 hours. At this point, trichina are destroyed (they are killed instantly at the benchmark 152º you hear so much about, but the USDA has published a table of times at various temperatures
which also guarantee their demise).You can also raise the temperature to 140º so it is “fully-cooked”.
After the smokehouse processing, allow the hams to cool at room temperature overnight, then refigerate for at least a day.
Contents on pages 2, 3, and 4
67
www.stuffers.com
Smoked Ham
Dry-cure Method with Artery Pumping for 25 lbs
5 quarts ice water (38 - 40ºF)
5 ozs. powdered dextrose
1 lb. salt
5 ozs. Prague Powder No. 1
All ingredients are thoroughly dissolved in cold water (40ºF.). Hams must have an internal temperature of
38-40ºF. before pumping.Weigh the amount of pickle that you will be using to artery pump the ham at 10%
of the weight of the ham.After the ham is pumped, rub in 2-3 lbs. of the above dry mixture for each 50 lbs.
of ham. Be sure that you have mixed and distributed the salt, sugar and cure.The cure can cause burn spots
on the meat if not evenly distributed.Avoid stacking the hams over 4 high, as this will cause excessive weight
on the bottom hams, which in turn will squeeze out the natural juices and the pickle. Hams should be cured
at 38-40ºF. for 5-7 days. Remove from the cooler and wash the surface salt of the hams with a stiff brush.
DO NOT SOAK. Place in stockinettes and remove to smokehouse. Stitch-Pumping Method: Ham is pumped
10% by weight as above in dry-cure method. Ham should be pumped in the shank and around all the bones
in the ham, using the same ingredients as above. Hams then are placed in a container and the cover pickle
added.This pickle is the same as was used to pump the ham. Be sure the hams are submerged beneath the
pickle. Remove and place in cooler at 38-40ºF. for 5-7 days. Place in stockinettes and put in smokehouse. Picnics & Shoulders Pork butts and pork shoulders are, for the most part, cured exactly as a ham. However, there
is on important variation.The picnics and shoulders should be pumped to 15% of their green weight, rather
than the 10% for a ham.The reason for this is that during the cure period these two cuts of meat lose from
3-4% more pickle than does the ham.The same formula as processing ham applies to these 2 cuts of meat.
The hams are removed to a smokehouse preheated to 120ºF.With drafts wide open, hold for 12 hours.
Increase the temperature to 140ºF., introducing the smoke, and hold for 8 hours with draft 1/2 open. Close
the drafts, increase the temperature to 165ºF. and hold until the internal temperature of the ham is 142ºF.
For a fully cooked ham, hold until the internal temperature reaches 152-155ºF.
Contents on pages 2, 3, and 4
68
www.stuffers.com
Haggis
1 sheep’s pluck (stomach bag)
1 lb. suet
2 1/2 cups stock
1/2 tsp. cayenne pepper, Jamaica pepper
2 lbs. dry oatmeal
1 lb. lamb’s liver
1 large chopped onion
and salt
Boil liver and parboil the onion, then mince them together. Lightly brown the oatmeal. Mix all ingredients
together. Fill the sheep’s pluck with the mixture pressing it down to remove all the air, and sew up securely. Prick the haggis in several places so that it does not burst. Place haggis in boiling water and boil slowly for 4-5 hours. Serves approximately 12.
Quick Haggis
1/2 lb liver 1 onion
5 to 8 cups stock
1/4 tsp cayenne pepper
1/2 cup oatmeal
1/2 cup suet
1/2 tsp. salt
Boil the liver and parboil the onion, then mince them together. Lightly brown the oatmeal then mix all
ingredients together. Place in a greased basin and cover with foil, or a suet crust if desired and steam for
1 1/2 hours. Serves 4.
Contents on pages 2, 3, and 4
69
www.stuffers.com
Head Cheese
Ingredients for 10 lbs.
5
2
1
1
1
5
1
ozs. salt
tbsp. ground white pepper
tsp. ground ginger
tsp. ground caraway seeds
tsp. ground marjoram
lbs. pork tongues
lb. pork skins
5 ozs. gelatin, dissolved in
1 quart warm water
1/2 tsp. allspice
1 tbsp. onion powder
1 tbsp. ground cloves
4 lbs. pork snouts
Cure meat for 3-5 days in a brine made with:
2 1/2 gals. water
2 1/2 lbs. salt
12 ozs. cane sugar
4 ozs. Prague Powder No. 1
After curing, place all meat loosely in steam kettle. Cover with sufficient amount of water. Place the pork
skins in cooking net.Then cook for approximately 1 1/2-2 hours.After cooking, remove from kettle and
let cool. Grind pork skins through 1/8” grinder plate. Grind the remaining meat through a 1 1/2” plate.
After grinding, add other ingredients and sufficient amount of cooking stock to arrive at a finished yeild
of 110-115%.
After the product is thoroughly mixed, stuff by hand into beef bung or hog stomach casings. Place in
cooler and chill for 12 hours at 34-36 degrees F. (If forming is done in molds, place molds in ice water for
approximately two hours to assist in rapid chilling.) After chilling, remove from molds and place on rack,
properly spaced, in 38-40 degree F. cooler. Chill at this temperature.
Contents on pages 2, 3, and 4
70
www.stuffers.com
Headcheese 2
1/2 pig’s head
4 pig’s feet
1 onion, chopped
2 tablespoons (30 ml) salt
2/3 cup (150 ml) vinegar
1 teaspoon (5 ml) freshly ground pepper)
1/2 nutmeg, grated
4 pickled sour gherkins, choarsely chopped
1 teaspoon (5 ml) ground mace
lard, melted
Put the head and feet in a saucepan, and barely cover them with cold water. Add the onion and salt, and
bring slowly to a boil. Simmer over low heat for two to three hours, or until the meat is easily detached
from the bones. Remove the meat from the pan and bone it carefully. Dice the meat. Strain the cooking
liquid.
Combine the meat with the vinegar, pepper, nutmeg, gherkins, mace and as much of the cooking liquid
as necessary to make a smooth syrupy mixture. Simmer it gently for 15 minutes.
Rinse out stoneware pots or bowls with cold water or vinegar. Ladle in the headcheese, pressing it down
well and filling the containers to just below the rims. Let cool until the liquid jells. Cover the surface
with a layer of melted lard. Refrigerated, the headcheese will keep for about a month.
Contents on pages 2, 3, and 4
71
www.stuffers.com
Monastery Herbal Sausage
400 g lean pork
400 g lean beef
200 g unsalted pork back fat or fatty Pork belly without skin
20 g Salt
2 Level tsps finely ground White pepper
1 ts Thyme
1 ts Marjoram
5 pieces pimento
1 finely ground cinnamon stick
Mince pork, beef and fat through 8mm disc. Mix herbs and spices and
sprinkle over meat mass and mix all together by hand for 5-10 mins.
Fit funnel to mixer and fill pork casings.
Otis Boyd’s Famous Hot Link Sausage
2
2
2
2
2
1/2 lb ground pork (shoulder cut)
t dried sage
t paprika
t dried sweet basil
t dried oregano
2 1/2 lb ground beef (brisket, round, or sirloin)
2 t crushed red pepper
2 t ground cumin
2 t anise seed
Dash salt and ground black pepper
Mix the meats with the spices. For sausage links, attach 2 1/4-inchsausage casings to the stuffer nozzle
on a hand meat grinder. Stuff the casings to the desired length, cut the links, and secure the ends with
string. Barbecue at 225 deg F for 2 hours or slow-smoke at 185deg F for 4 hours. For sausage patties,
form the meat mixture into a roll and cover with wax paper. Slice the roll into patties and peel off the
wax paper. Patties can be fried or grilled.
Contents on pages 2, 3, and 4
72
www.stuffers.com
Irish Sausage
5
5
4
8
1
2
lbs. coarse-ground pork butt
cups bread crumbs
eggs, lightly beaten
cloves garlic, pressed
tbsp. salt
cups water
3
3
3
3
3
tsp. thyme
tsp. basil
tsp. rosemary
tsp. marjoram
tsp. black pepper
Combine all ingredients, mix well, and stuff into sheep casings. Fry in butter or oil.
Basic Irish Sausages
1 1/2 lb lean pork
pinch dried sage or marjoram
1/2 ts ground allspice
1/2 ts mace
1/2 ts cloves
1 ts salt
8 oz pork fat, without gristle
1 oz white breadcrumbs (optional)
1/2 ts ground ginger
1/2 ts nutmeg
1/2 ts cayenne pepper
freshly ground pepper
Grind the meat and fat twice, then mix very well and season. (Fry a teaspoon or so to check the flavor
until you get it the way you like it.) Add the breadcrumbs.
Stuff into casings
Contents on pages 2, 3, and 4
73
www.stuffers.com
Augie Oliver’s Italian Sausage
10 lbs. pork butt
2 oz. fennel seed
4 oz. salt
2 oz. crushed red pepper
The weight of salt and red pepper can be varied to suit taste, but the “10:4:2:2” is pretty much on target.
Coarsely grind chilled meat, hand mix seasoning, and regrind and stuff into hog casings to approximately 1 1/4”diameter.
Fresh Italian Sausage- Mild/hot
5 tbsp. salt
1 tbsp. cracked fennel seed
1 tbsp. sugar
1 tsp. caraway seeds
10 lbs. boneless pork butts
1
2
3
1
pint ice water
tsp. coarse black pepper
tsp. crushed hot peppers
tbsp. coriander
Be sure that the meat has been chilled between 32-34ºF. before starting. All blood clots, bones, cords,
etc. must be removed and thrown out. Do not keep sausage at room temperature any longer than necessary. Grinding all the pork butts through 1/4” or 3/8” grinder plate. Place into the mixer and add all
the ingredients. Mix well until all the spices are evenly distributed. Stuff into a 32-35mm hog casing.
Contents on pages 2, 3, and 4
74
www.stuffers.com
Hot Italian Sausage
Yields: 4 lbs
3 lbs pork butt
1 tbsp minced garlic
2 tbsp anise or fennel seed
1 tbsp red pepper flakes
2 tbsp anise liqueur (optional)
medium hog casings
1/2 lb pork back fat
4 tsp kosher salt
1 tsp cayenne
2 tsp fresh ground black pepper
1/4 cup cold water
Combine all ingredients except water and casings in a large bowl. Grind through 3/8 inch plate. Moisten
with water and mix well. Stuff into medium hog casings and tie into 5 inch links. Keeps 3 days refrigerated,
2-3 months frozen.
Italian Pepper Sausage
4 1/2 lbs. coarse ground pork
1 1/2 lbs. salt pork
1 clove garlic
1/4 tsp. thyme
1/2 tsp. bay leaf, crushed
2 Tbsp. salt
4 Tbsp. paprika
4 tsp. fennel
1 Tbsp. crushed red pepper, dried
1 onion, quartered
1 1/2 Tbsp. freshly ground black pepper
1/4 tsp. coriander
1 cup red wine
Combine all ingredients, mix well and stuff into hog casing.You may split lengthwise and broil under medium heat, or pan-fry until brown on all sides and well done.
Contents on pages 2, 3, and 4
75
www.stuffers.com
Italian/Sicilian-Style Sausage
4 lbs lean pork butt,cubed
1 lb pork fat,cubed
5 t coarse kosher salt
3 t fresh black pepper, coarsely ground
2 cloves garlic finely minced
2 1/2 t fennel seed
1 t anise seed
crushed red pepper to taste
55 feet medium hog casings [if making links]
Prepare the casings. Grind the meat and fat together through the course disk. Mix the remaining ingredients with the ground meat and fat. Stuff the mixture into casings and twist off into three- or four-inch
links. 5. Refrigerate and use within three days {immediately if using store-ground meat as this is not as
sanitary as grinding your own), or wrap sausages individually and freeze.(Note:You might also try adding
about 1 T of dry sweet basil and 1 T of dried Italian oregano.)
Italian Sweet Fennel Sausage
3 lbs pork butt
4 garlic cloves, minced
2 tbsp fennel seed
1/8 tbsp ground allspice
1/2 cup dry red wine
3/4 lb pork fat
4 tsp kosher salt
1 tbsp ground black pepper
1 tsp dried oregano
medium hog casings
Grind the pork and fat together in a food grinder with a 3/8 inch plate.Add garlic, salt, spices, and wine.
Mix well with your hands. Shape into patties or stuff into casings. Keeps 3 days in refrigerator or 2-3
months frozen.
Contents on pages 2, 3, and 4
76
www.stuffers.com
Italian Fennel and Whiskey Sausage
3 Lbs lean meat
3/4 Lb back fat
4 garlic cloves, minced
2 Tbsb. fennel seed
4 Tsp. kosher salt
1 Tbsb. black pepper
1/8 Tsp. ground allspice
1 Tsp. dries oregano
1/2 Cup whiskey
Grind meat and fat together through 3/8-inch plate. Add garlic, salt, spices, and whiskey. Mix well with
your hands. Shape into patties, or stuff into medium hog casings and tie into 5-inch links. Makes 4 pounds.
Italian Sausage/Frugal Gourmet
2 lb coarse-ground lean pork
1 T coarse-ground fennel [buy whole seeds and crush with a mortar & pestle]
2 bay leaves, crushed
1 T dried parsley
3 cloves garlic, crushed
1/8 t hot dried red pepper flakes
1 t salt
1/4 t pepper
4 T water
Mix all the ingredients carfully, let stand for 1 hour, and mix again. Stuff into casings or fry plain.
Contents on pages 2, 3, and 4
77
www.stuffers.com
Jagdwurst (Hunter Sausage)
Jagdwurst is a mild-tasting sausage but somewhat spicy.This is why the smoke is applied for such a short
period.The meat, spices, garlic and smoke are being blended into one flavor. Garlic is usually chopped in
a blender with a little water to help it along.
1
4
2
1
1
1
1/2 lbs. lean fresh ham
1/2 lbs. lean pork butts
level tsp. prague powder #1
tbsp. ground white pepper
garlic clove
tbsp. ground nutmeg
4 lbs. fresh bacon
3 1/2 ozs. salt
1/2 oz. powdered dextrose
1 tbsp. ground coriander
3/4 oz. ground mustard seed
1 tbsp. ground ginger
Trim the fat from the fresh ham and grind with the lean pork butts through a 1/8” grinder plate. Grind
fresh bacon and lean ham through a 3/8” grinder plate.Add the remaining ingredients and mix thoroughly
until evenly distributed. Stuff the meat into a clear, fibrous 3 1/2” x 24” casing.Allow to dry at room temperature for 30-40 minutes.Then place the sausage in a smoker pre-heated to 130 degrees F. for about
1 hour without smoke. Increase the smokehouse temperature to 165 degrees F. and maintain until the
internal temperature of the sausage reaches 150 degrees F. Do not smoke the sausage for more than 30
minutes during this period.
Contents on pages 2, 3, and 4
78
www.stuffers.com
Jerky
1 1/2 to 2 pounds lean, boneless meat
1/4 Cup soy sauce
1 Tblsp.Worcestershire
1/4 tsp. pepper
1/4 tsp. garlic powder
1/2 tsp. onion powder
1 tsp. hickory smoke flavor salt
Hot sauce or Tabasco (optional)
Trim and discard all fat from meat. Cut meat into 1/8 to 1/4 inch thick slices. In a bowl, combine soy
sauce, Worcestershire, pepper, garlic powder, onion powder and smoke flavored salt. Stir until seasonings are dissolved.Add all the meat strips and work them thoroughly into the mix until all surfaces are well
coated. The meat will absorb most, if not all, of the liquid. Cover tightly and let stand overnight in the
refrigerator. Shake off any excess liquid, sprinkle coarse ground black pepper on both sides.Arrange strips
fo meat close together, but not overlapping, directly on oven racks or cake racks set in shallow, rimmed
pans. Dry meat in oven at the lowest possible oven setting, 150-200 degrees, until it turns brown, feels hard
and is dry to the touch.This will take 5 hours for chicken and turkey, 4 to 7 hours for beef or venison.
Pat off any beads of oil. Cool and store in airtight plastic bags or in jars with tight fitting lids. Keeps in
refrigerator or at room temperature indefinitely.
Contents on pages 2, 3, and 4
79
www.stuffers.com
Biltong (South African Jerky)
5 lbs. of lean meat
4 ounces salt
2 teaspoons coriander
1/2 teaspoon cinnamon
1 teaspoon ground pepper
1 tablespoon Fermento
1 level teaspoon Prague Powder #2
1 teaspoon cardamom
1/2 teaspoon ground cloves
1 teaspoon ground allspice
1 teaspoon finely ground cayenne pepper
2 teaspoons powdered dextrose
Garam Masala Spice Mix
4 oz. coriander seeds
2 oz. cumin seeds
2 tablespoons black pepper
1 tablespoon white pepper
1 tablespoon cardamom seeds
1 oz. cinnamon bark
2 teaspoons cloves
3 nutmegs
Heat all ingredients in warm oven until fragrant and lightly browned. Do not allow to darken. Grind mixture, still warm, in a coffee grinder until very fine.Add the Fermento and dextrose to augment the vinegar flavor. Mix all the spices together, along with the curing salts. Dredge 1/2” slices meat, then layer them
in a glass baking dish, wrapped a kitchen trash bag around it and sealed with a twistie. Overhauled after12
hours. Use minimal vinegar, about 1 cup, dipping (and rinsing) a strips of meat. Hang to dry cure for 24
hours. Smoke if desired
Contents on pages 2, 3, and 4
80
www.stuffers.com
Slim Jim Sausage Sticks
8
2
2
6
4
1
1
1
1
1
3
1
6
pounds lean beef, ground 1/8” plate
pounds pork backfat, ground 1/8” plate
level teaspoons Prague Powder #1
tablespoons ground mustard
tablespoons paprika
teaspoon ground black pepper
teaspoon ground white pepper
teaspoon ground celery
tablespoon mace
teaspoon granulated garlic
1/2 ounces kosher salt
1/2 ounces powdered dextrose
ounces Fermento
Mix all ingredients, stuff into 22-24mm sheep casings. Form to desired length. Smoke at 98-110ºF for 8
hours. Hold at 110ºF another 12 hours, then raise temperature until internal meat temperature reaches
145ºF. Allow to cool at room temperature about 8 hours, then refrigerate.
Contents on pages 2, 3, and 4
81
www.stuffers.com
Kestomakkara
2 lbs. lean ground beef
3/4 lb. lean ground pork
1 lb. side pork, unsalted, ccubed
1 tsp. allspice
1/4 tsp. ground cloves
1 tsp. sugar
1/4 cup beer, cognac, or brandy
3 tsp. salt
1 tsp. black pepper
1 1/2 tbsp. salt
1 tbsp. sugar
1 tsp. saltpeter (optional)
Combine beef, ground pork, salt, pepper, allspice, cloves, 1 teaspoon sugar, and beer, cognac, or brandy; mix
thoroughly. Knead until very smooth. Add side pork, kneading it in very well. If mixture seems dry, add
water until it is the consistency of a meat loaf mixture. Put mixture into sausage press, pastry bag, or
large cookie press, and press into sausage casings, packing it in well, so that there are no air bubbles.Tie
in 4-inch lengths with string. Rub sausages with a mixture of 1 1/2 tablespoons salt, 1 tablespoon sugar,
and 1 teaspoon saltpeter. Cover and refrigerate for 2 days, turning sausages as a brine collects in the
pan. Remove from brine, rinse, and smoke in meat smokehouse or over very low coals on covered barbecue for 3 to 4 hours, adding dampened hickory chips to fire, which should be low so that sausages
neither break nor burn. Refrigerate, freeze, or serve immediately. Slice to serve. Makes about 4 pounds
of sausage.
Contents on pages 2, 3, and 4
82
www.stuffers.com
Ukrainian Kielbasa
12-15 lbs lean pork butt
1 lb veal (cubed)
1 tsp black pepper
2 Tbs mustard seed
1 quart of water
5 lbs lean ground beef
1 Tbs garlic salt
1-2 Tbs salt
1 head garlic cloves
Paprika (sprinkle)
Grind all meat together with meat grinder using a large hole setting. Crush garlic and mix with other
seasonings into ground meats. Knead together thoroughly. Knead in the quart of water slowly until all is
absorbed. Soak sausage casings in cold water with several changes of water to loosen them. Put casings
on funnel end of sausage stuffer.Tie end of casing. Put meat in stuffer and crank and fill casing. Prick casings liberally to let air escape before placing in oven. Bake at 325 F for 1 hr. Add water in bottom of pan
as needed.
Lithuanian Kielbasa
5 pounds coarsely ground pork butts
1 heaping teaspoon whole allspice
1/2 large onion, finely chopped
1/4 cup salt
1 heaping teaspoon pulverized whole mustard seeds
1/2 teaspoon whole black peppercorns
2 large cloves garlic, finely minced
1/2 cup cold water.
Mix ingredients thoroughly, and stuff into casings. Poach or boil for 20 minutes.
Contents on pages 2, 3, and 4
83
www.stuffers.com
Polish Kielbasa
5 lbs. coarse ground pork
2 Tbsp. salt
1 1/2 tsp. pepper
1 tsp. marjoram
3 cloves garlic, finely chopped
1 cup water
Combine all ingredients, mix well and stuff into hog casing.To cook, cover partially and simmer for 1 1/2
hours.
or
4 lbs. coarse ground pork butt
1 lb. fine ground beef chuck
1 1/2 Tbsp. salt
1 Tbsp. black pepper
8 cloves pressed garlic
2 tsp. sugar
1 Tbsp. marjoram
1/2 tsp. allspice
1 Tbsp. caraway seeds
1 cup cold water
Combine all ingredients, mix well and stuff into hog casing.To cook, bake or broil.
Contents on pages 2, 3, and 4
84
www.stuffers.com
Knackwurst
1 lb Lean beef
1/2 lb Pork fat
1 ts potassium nitrate
1 tb Cumin seeds, crushed
1 ts Black pepper
sheep casings
1
2
2
2
1
1/2 lb Lean pork
1/2 tb Salt
lg Cloves garlic, crushed
ts Dried crushed red pepper
c Water
Work the beef through the fine blade of the grinder, spread it on a plate and sprinkle the salt and saltpeter
over it.Work the pork and pork fat through the coarse blade of the grinder and combine with the beef.
Place in large bowl and sprinkle over the garlic, cumin seeds and red and black pepper. Beat well for 5
minutes until the mixture leaves the sides of the bowl. Beat in the 1 cup of water. Fill the casings and
twist or tie in 4-5 inch lengths. Hand them in an airy room (about 60ºF) and dry them for 2-5 days
depending on the humidity.Then smoke them for 2-5 hours until brown or dark mahogany. Do not let the
temperature rise above 100ºF. Store for up to a month in the refrigerator. Simmer in boiling water to
cover for 12-15 minutes and drain; or split lengthwise, brush with butter and broil or saute in butter.
Contents on pages 2, 3, and 4
85
www.stuffers.com
Knockwurst
7
1
6
2
1
1
1
lbs. boneless veal or beef
pint ice water
tbsp. salt
level tsp. Prague Powder No. 1
tbsp mace
tsp. coriander
tsp. garlic powder (optional)
3 lbs. pork trimmings
2 cups non-fat dry milk
4 tbsp. powdered dextrose
5 tbsp. ground white pepper
1/2 tsp. ground allspice
2 tbsp. paprika
Grind all the meat through a 1/8” grinder plate, add all the ingredients and mix well. Sausage should then
be stuffed into small or medium beef rounds or 38-42mm hog casings. Sausage should then be placed on
smokesticks, properly spaced. Knockwurst usually is not smoked very dark; however, this is optional.
Knockwurst is placed in a smokehouse that is preheated 130-135ºF. with dampers wide open. Keep at
this temperature for about 1 hour or until the product is fully dry. Smokehouse temperature then should
be raised to about 150ºF. while applying smoke and held there for 1 hour, or until the desired color is
obtained.You may increase smoker temperature to 165ºF. and cook until internal temperature reaches
152ºF. without smoke, or you may remove to the cooker until the 152ºF. is obtained internally. If you are
cooking in water, be sure the water temperature is not over 165ºF.
Contents on pages 2, 3, and 4
86
www.stuffers.com
Kosher style beef sausage - Fresh
10 lbs. beef chuck
1 tsp. ground ginger
1 tbsp. rubbed sage
3 tbsp. sugar
1 tbsp. ground nutmeg
1
1
5
1
tbsp. ground white pepper
tbsp. thyme
tbsp. salt
pint ice water
The meats selected for this sausage should be very high quality and bright in color. Remove all the blood
clots, sinews, and gristle. Be sure the meat has been kept at 28-32ºF. before grinding. Grind all the meats
through a 3/8” to 1/2” grinder plate. Place into the mixer and add all the ingredients, mix until evenly
distributed. (If necessary, you may add ice to keep the meat at 32-34ºF). Remove from mixer and regrind
through 1/8” grinder plate. Remove to stuffer packing tightly and use about 22-24mm lamb casings.
Remove to cooler after stuffing.
Contents on pages 2, 3, and 4
87
www.stuffers.com
Kosher Style Salami
10 lbs. lean beef
6 tbsp. salt
2 level tsp. Prague Powder No. 1
1 tbsp. paprika
2 tsp. ground nutmeg
6 tbsp. corn syrup solids
4 tbsp. powdered dextrose
2 tbsp. ground black pepper
1 tbsp. ground ginger
1/2 tsp. garlic powder
Grind all the fat meat through a 3/16” grinder plate and the lean beef through a 1” plate, or, you may
dice into 1” pieces. Place all the meat into the mixer, adding all the ingredients. Mix well and place in 3840ºF. cooler overnight to allow meat to set up. The next day, regrind through 3/16” plate. Be sure you
pack the stuffer very tightly with the meat to eliminate all air pockets. Stuff into fibrous casing, 3 1/2” x
24”. Hang salami on smokehouse sticks and place into smoker.Smoker should be preheated to 130ºF. and
salami should be kept in smoker for at least 1 hour with dampers wide open, no smoke. After this period, allow the dampers to remain about 1/4 open and apply heavy smoke, increasing the temperature to
140ºF., and maintain for another hour. Raise the temperature to 160ºF. for 1 hour and then raise to 170ºF.,
cutting off the smoke. Keep salami in smoker until the internal temperature reaches 152ºF. Remove from
smoker and shower with cold tap water until internal temperature is reduced to 110ºF. Allow to hang
at room temperature until the salami is dry or until desired bloom is obtained. Keep salami out of drafts
while drying. Place in cooler overnight before using.
Contents on pages 2, 3, and 4
88
www.stuffers.com
Moroccan Lamb Sausage
3 pounds ground lamb
1 Tsp salt
1 1/2 tsp curry powder
1 1/2 tsp coarsely ground black pepper
1/2 tsp cinnamon
1/2 tsp dried thyme
1/2 tsp currants
1/2 cup pomegranate juice
1 Tsp minced garlic
Mix together all ingredients,stuff into casings, and twist into 5-inch lengths.
Contents on pages 2, 3, and 4
89
www.stuffers.com
Lamb Sausage (Armenian)
5 lbs. medium-ground lamb
1 cup finely chopped onion
8 cloves garlic, pressed
2 tsp. black pepper
1 tbsp. salt
2/3 cup fresh mint, chopped
1 cup water
Combine all ingredients, and mix well. Stuff into sheep casings. Broil or barbecue.
Lamb Sausage (Assyrian)
3 pounds ground lamb
1 Tsp salt
1tsp coarse ground black pepper
1 Tsp basil leaves, minced fine
1/4 cup pomegranate juice
1 tsp tarragon
Hog casings for stuffing
Mix together all ingredients and stuff into casings.Twist into 5-inch lengths.
Contents on pages 2, 3, and 4
90
www.stuffers.com
Lamb, Rosemary and Mustard Sausage
3 lbs lamb shoulder, fat trimmed off
2 tsp kosher salt
1 tsp chopped fresh rosemary
3 tbsp coarse-grain mustard
medium hog casings
1
2
1
2
lb pork back fat
tsp soy sauce
tbsp minced garlic
tbsp fruity olive oil
Grind meat and fat through 3/8 inch plate.Add other ingredients and knead well.Stuff into casings. Leave
as a coil. Keeps 3 days refrigerated, 2 months frozen.To cook, brush with a mustard glaze and bake coil at
350ºF for about 1/2 hour.
Linguica Sausage
4 lbs. boneless pork butt
2 1/2 to 3 1/2 tsp. salt
4 to 7 cloves garlic, minced
or pressed
4 to 6 small dried hot chili
peppers, crushed
1 tbsp. coriander
1 tbsp. paprika
1/2 tsp. cinnamon
1/2 tsp. ground cloves
1/2 tsp. allspice
1/4 cup cider vinegar
1/2 cup cold water
Cut pork into cubes, separating lean meat and fat. Measure or weigh; you should have equal parts, or 2
pounds each, fat and lean meat. Grind coarsely. Combine ground meat in large bowl with remaining ingredients, and mix well with your hands or a heavy spoon. Cover and chill at least 2 hours or overnight.
Shape into patties or links.
Contents on pages 2, 3, and 4
91
www.stuffers.com
Liver and Sage Sausage
1/2 lb Veal or pork stew meat cut into 1-in pieces
1/2 lb Chicken livers
4 tb Chopped fresh sage OR 2 tb dried sage
2 tb Minced garlic
1/4 c drained capers
1/4 ts Ground black pepper
1/2 c dry white wine
1/2 lb Bacon, coarsely diced
4 Feet of sausage casing
In a mixing bowl, combine veal or pork and the chicken livers with the sage, garlic, capers, pepper and
white wine. Cover and place in the refrigerator for 4 hours, or up to 12 hours. Remove the mixture from
the refrigerator, and add the bacon. Pass the mixture through a meat grinder fitted with medium holes or
place in a food processor and pulse until well combined, but not quite smooth.
Stuff the mixture into sausage casings, forming one long sausage or form into patties.To cook, place the
sausages on a hot grill or under a preheated broiler. Grill 5 to 6 minutes on each side.
Contents on pages 2, 3, and 4
92
www.stuffers.com
Liverwurst
3
3
2
2
1
1
1/2 lbs. pork livers
1/2 lbs. pork snouts
tbsp. onion powder
tbsp. powdered dextrose
tbsp. ground white pepper
tsp. nutmeg
3
6
1
2
1
lbs. beef tripe
tbsp. salt
tsp. sage
level tsp. Prague Powder No. 1
tsp. marjoram
Cook pork snouts for approximately 1 hour, let cool and then grind all the meat through a 1/8” grinder
plate. (Pork snouts should be weighed before grinding; you may have to add stock to bring snouts back
up to green weight.) Add all the ingredients and mix well until all the spices are evenly distributed; regrind
again using 1/8” plate. Liverwurst should be stuffed into a beef middle, sewed hog bungs or prime hog
bungs.There also are sewed synthetic casings available.Water should be precooked to 180ºF.; liverwurst
will then be placed into water and temperature allowed to drop to 160-165ºF. Cook until an internal
temperature of 150-152ºF. is obtained (1-1 1/2 hours).After cooking, remove to a tub filled with ice and
water for a quick chill; add sufficient ice to chill as rapidly as possible, which will require at least 45 minutes. Remove from ice water and let dry at room temperature; remove to cooler overnight.
Alternately
1 cooked hog head
1 cooked hog tongue
1 cooked hog heart
1 cooked hog liver
Cook hog head in kettle until the meat will strip from the bones easily. Cook hearts, tongues and livers
until tender. Remove small bones from tongue. Remove all the meat from kettle, being careful to avoid getting any bone mixed with meat. Add 10% stock for each 25 lbs. of meat to bring back to green weight.
Contents on pages 2, 3, and 4
93
www.stuffers.com
Longganisa (Filipino-style Sausages)
Mixture of 30% ground beef and 70% ground pork
For every 2.2 pounds (1 kilo) of mixture, add:
2 1/2-level tbsps. salt
1 1/2 tbsps. sugar
1 1/2 tbsps. soy sauce
2 tbsps. vinegar
2 tbsps. wine
1/8-level tsp. saltpeter (salitre)
1 level tsp. ground pepper
2 level tsps. chopped garlic
sausage casings
Mix all ingredients together and cure mixture for 5-6 days in the refrigerator and stuff into casings.This
kind of sausage should be stored in a cooler, ready for use.To cook, place a small amount of water in a
skillet. Place sausages and let boil in water for about 10 minutes. With a fork, pierce casings. The longganisa will be ready when juices flow out and turn a dark caramel color.The sausages should also turn the
same color and some oil should leak out.
Contents on pages 2, 3, and 4
94
www.stuffers.com
Lousiana Sausage
5
1
1
4
1
lbs. medium ground pork butt
1/2 tsp. chili pepper
large minced onion
cloves pressed garlic
cup cold water
1 1/2 tsp. cayenne
5 tsp. salt
2 tsp. black pepper
1/2 tsp. allspice
2 tsp. thyme
Combine all ingredients, mix well and stuff into hog casing or make patties.
Lunenburg Sausage
1 pork heart
1 pork tongue
pork lights, or lungs
2-inch strip of pork belly fat
2 tbsp. allspice
1 cup fresh summer savory
1 pork liver
2 pork kidneys
pork fat from entrails
2 tbsp. salt
2 tsp. pepper
4 large onions
Soak liver, lights, and fat from entrails in salt and water for 1 hour to remove blood. Pour boiling water
over tongue, and remove skin. Cut all meats and fat in small pieces, and boil for 1 hour. Place fat from
entrails in pan in oven to render fat. (Fat may be used for cooking purposes.) When cooked, cool meat
enough to handle, then put it, plus crisp residue from fat (called crackling), through meat grinder. Grind
onions, and fry in small amount of fat to brown. Mix meat, onions, and spices well.You may add more
spice if desired. Stuff mixture into casings.
Contents on pages 2, 3, and 4
95
www.stuffers.com
Mortadella
6 tbsp. salt
2 level tsp. Prague Powder No. 1
8 tbsp. corn syrup solids
1 tbsp. ground black pepper
1 tbsp. coriander
1/2 cup good Italian wine
9 1/2 lbs. lean pork butts
2 tbsp. gelatin
2 cups non-fat dry milk
2 large cloves fresh garlic
1 tbsp. ground mace
1/2 tsp. cinnamon
1 pint ice water
Grind all the meat through a 1/2” grinder plate.With the exception of the garlic and pepper, all the spices
are boiled in the wine for 15-20 minutes. Place meat in the mixer and add the wine and spices after they
have cooled. Dissolve all the gelatin and cure in the water adding it to the meat with the rest of the
ingredients. Mix very well until all the ingredients are evenly distributed. Grind all the meat through a
1/8” plate and stuff into pans not over 6” deep; place overnight in 38-40 degrees F. cooler. Stuff into beef
bladders or a large cellulose casing.
Place into a smoker preheated to 120 degrees F., gradually increasing the temperature to 170 degrees F.
in an 8-hour period. Keep at this temperature until the internal temperature reaches 155 degrees F. If
necessary, you may rinse with very hot water to remove the grease before placing under a cool shower.
Reduce internal temperature to around 120-125 degrees F. before placing overnight into 40-45 degree F.
cooler.
Contents on pages 2, 3, and 4
96
www.stuffers.com
Medisterpolse (Danish)
4
1
1
1
lbs. lean pork
lb. side pork
large onion, grated
cup stock
1 tsp. black pepper
1 tbsp. salt
1/2 tsp. allspice
1/2 tsp. ground cloves
Grind meat three to five times.Add onion and seasonings, and mix well, adding stock a little at a time. Fill
into small (lamb, pork, or small beef) casings, not too firmly.
Onion Sausage
10 lbs. pork butts
1/2 oz. powdered dextrose
1 tbsp. coarse black pepper
1 pt. ice water
3 1/2 ozs. salt
2 ozs. finely chopped onions
1 tbsp. ground marjoram
Grind pork butts through a 3/8” grinder plate and fat meat through a 1/8” grinder plate. Then add all
remaining ingredients, mixing until evenly distributed. Sausage is then stuffed into 35-38mm hog casings
and placed into 38-40 degrees F. cooler for 24 hours before using.
Contents on pages 2, 3, and 4
97
www.stuffers.com
Old Fashioned Loaf
7
2
6
8
1
4
lbs. pork butts
cups non-fat dry milk
tbsp. salt
tbsp. corn syrup solids
tbsp. coriander
tbsp. onion powder
3
1
1
2
1
3
lbs. beef chuck
quart ice water
cup soy protein concentrate
level tsp. Prague Powder No. 1
tbsp. ground white pepper
tsp. ground celery
Grind all the lean pork through a 3/16” grinder plate into the mixer and add 3/4 of all the ingredients
except ice water, soy protein concentrate and non-fat dry milk. Mix well. Grind all of the beef plates
through 3/16” grinder plate, adding the balance of the ingredients.After mixing stuff into pans, bake in a
smokehouse for about 8 hours at 170 degrees F. or until the internal temperature reaches 152 degrees
F. Remove and let cool overnight under refrigeration before slicing.
Note: For pepper loaf, you may sprinkle coarse black pepper on top of the loaves before cooking.
Pork Sausage (Chile)
50 lbs. pork trimmings, cured
1/2 oz. garlic compound
1/4 lb. sugar
cracked ice or ice water
1/4 lb. Spanish sausage seasoning
1/4 lb. chili powder
flour
Put meat through 3/16-inch plate of meat grinder. Mix with power mixer or by hand, adding all other ingredients as you mix, including enough flour to obtain desired consistency.When well mixed, stuff into hog casings and tie with twine in 4-inch links. Give them a cold smoke for 6 to 8 hours, and allow to cool.
Contents on pages 2, 3, and 4
98
www.stuffers.com
Pastrami
25 lbs brisket or plate, good grade
5 ozs. Prague Powder No. 1
8 ozs. salt
5 quarts ice cold water 38-40ºF
1 tbsp. garlic juice
5 ozs. powdered dextrose
Pump the plates or briskets to 15% of their weight. Meat should be placed into curing box or vat and
kept submerged while curing in cooler for 3-5 days at 40ºF. Remove the cured pastrami pieces from the
box or vat and rub all sides with a combination of coarse black pepper and coriander; or you may use
coarsely chopped pickling spices.You also may sprinkle the meat with paprika to give it an attractive
appearance. Place in smokehouse preheated at 130ºF. with dampers wide open. Hold at this temperature for about 1 hour or until the surface of the meat is dry. Close dampers to 1/4 open and apply a
light smoke for about 2 hours. Gradually increase the smokehouse temperature to 200-220ºF. and hold
until an internal temperature of 175-180ºF. is obtained internally. Meat then is removed from the smokehouse and allowed to cool at room temperature for 1-2 hours before removing to cooler overnight.
Pastrami- Wisconsin
5 lbs brisket or sirloin tip
1Tbs Garlic Powder
1tsp Prague#1
2 tbs of pickling spice
1Tbs Cayenne
2 qts Water
2tbs black pepper, coarsely ground
Pump the meat to 5% of green weight. If using a roast, cut to max thickness of 3”. Cure with remaining pickle in a plastic bag for 7-10 days in fridge turning occasionally. Dry for 4-6 hrs at room temperature Put
meat and spices to a plastic bag and press spice into meat evenly. Rest in fridge overnight. Smoke at 200230ºF for 8-10 hrs and meat reaches 150ºF internally. Cool thoroughly before slicing thinly.
Contents on pages 2, 3, and 4
99
www.stuffers.com
Chicken Liver Pate
1 Lb Chicken Livers
2 Tbls Butter
2 Tbls Lemon Juice
8 Drops Tabasco Sauce
1/2 tsp Salt
Chives, Snipped
1/4 Cup Onion, Chopped Fine
3 Tbls Mayonnaise
2 Tbls Butter, Softened Assorted Crackers
1/2 tsp Dry Mustard
1 dash Pepper
Hard Cooked Egg,Chopped
Cook the livers and onion in the first measure of butter in a skillet until the livers are no longer pink
(about 5 minutes), stirring occasionally. Drain, reserving the drippings (you’ll need about 3 tablespoons of
drippings for 1 cup of pate). Use a food processor or blender to puree the livers and reserved drippings.
Add the mayonnaise, the second measure of butter (softened), lemon juice,Tabasco sauce, salt and pepper. Mix thoroughly. Place in a well oiled mold. Cover. Chill for 6 hours or longer. Unmold. Garnish with
chopped hard cooked egg and snipped chives. Serve with crackers.
Contents on pages 2, 3, and 4
100
www.stuffers.com
Dry-Cured Pepperoni - Italian Style
1
5
1
1
2
lb. regular pork
lbs. lean pork butts
oz. powdered dextrose
tbsp. ground hot red pepper
ozs. corn syrup solids
4
9
2
1
5
lbs. boneless beef
tbsp. salt
level tsp. Prague Powder No. 2
tsp. allspice
tsp. ground anise seed
Grind all the meat through a 3/16 grinder plate. Use mixer and add all the ingredients mixing evenly;
regrind through 1/8 plate. The meat now is ready for stuffing. Stuffing: It is essential that the meat be
well-chilled to avoid smearing.The meat should be stuffed into 24-26mm lamb casings. Drying: Hold pepperoni at 70 degrees F. for about 2 days maintaining a relative humidity of about 75%.The product should
be kept in a 38-40 degrees F. cooler for at least 20 days (or until desired dryness is reached), from the time
the cure has been added to the pepperoni. Be sure that casings used are not more than 1 3/8” in diameter, as this formula applies only to casings below this range.
Contents on pages 2, 3, and 4
101
www.stuffers.com
Pepperoni
10 lbs. beef,pork, or any mixture
6 tablespoons salt
1 tablespoon ground hot pepper
5 teaspoons ground anise seed
1 pint water
1 1/2 ounces corn syrup solids
2 level teaspoons Prague Powder #1
2 tablespoons powdered dextrose
1 teaspoon allspice
2 cups soy protein concentrate
3 ounces Fermento
Grind the meat, add remaining ingredients, stuff into casings. Dry at 125º F for a couple of hours, then cook
at 165º until internal temperature is 145º. Edible immediately, but you can let it sit in the fridge to dry out.
I put it in the vegetable drawer on a rack so air can reach both sides. It will lose about 30% of its weight
over the course of a few weeks Okay, you say - I though this was supposed to be simple - what’s this “soy protein”,“powdered dextrose”, and “corn syrup solids” doing in there? Okay, I say, soy protein is a filler, in there
to absorb fat and hold moisture.You can use non-fat dried milk instead. But, whatever you use, use about
half of what this recipe calls for.Too much gives a mealy texture that is not pleasing, though this effect lessens
with time.The dextrose is there to feed the fermenting. If you decide to add vinegar instead, just forget about
it - or add any simple sugar such as honey.The corn syrup solids also aid fermenting, but are mostly there
for their binding effect. Using honey combines this essential with the fermentation food.You don’t think that
16th-century sausage makers were using this stuff, do you? They are just conveniences, not essential to flavor or safety.What’s essential for the flavor is the salt, anise, and pepper. Notice there is no black pepper in
here.Also no garlic or fennel, but you can add any of those things if you like. Form the meat into “logs” and
wrap in saran wrap instad of stuffing. Let them rest in the fridge a few days for the cure to work.The salt
and cure will harden the meat and some fermentation will take place. Now, we want to slowly dry it in the
oven. Set the temperature as low as possible (150º F or greater), 165º is fine - not any higher. Rotate the
rolls every couple of hours to keep the drying even. 10 hours should do the trick. Let them cool to room temperature then take ‘em to the fridge.
Contents on pages 2, 3, and 4
102
www.stuffers.com
Pepperoni (2)
22 lb. lean meat
3 lb. pork fat
1 1/4 cup + 2 tablespoons salt
1/3 cup + 1 tablespoon + 1 teaspoon dextrose (glucose)
2 tablespoons cure dissolved in 1 cup water
3/4 cup ground red pepper
3/4 cup ground allspice
1 tablespoon garlic powder
5 tablespoons fennel seed
Grind meat and fat through a 1/2-inch plate. Mix meat, fat, and all seasonings. Grind through a 1/8-inch plate
and mix 6 minutes. Stuff in hog casings and place in 90 degrees Fahrenheit smokehouse until pH 5 is reached.
Store at 50 degrees Fahrenheit for 20 days to produce a dry product, or heat to 142 degrees Fahrenheit
after pH 5 is reached to produce a semi-dry product.
It is best to use a starter culture with all fermented sausage. If starter cultures are not available let product
stand in a 6-inch deep tray at 38 degrees Fahrenheit for 72 hours before it is stuffed or add 8 oz. of GDL
per 100 lb. of product and heat to 142 degrees Fahrenheit internally without incubation.
Contents on pages 2, 3, and 4
103
www.stuffers.com
Pickle & Pimento Loaf
7 lbs. lean beef
3 lbs. lean pork
2 lbs. ice water
3 1/2 ozs. corn syrup solids
3 ozs. soy protein concentrate
12 ozs. chopped sweet pickle
12 ozs. chopped pimentos
1 tsp. ginger
1 tsp. onion powder
1/2 tsp. mace
2 tsp. Prague Powder No. 1
6 tbsp. salt
8 ozs. non-fat dry milk
This type of loaf traditionally is a fine-textured luncheon meat (emulsified) and is cooked in pans submerged
in water. For home use, this product may be stuffed into 6 “ fibrous casings.
All meats can be ground with a 1/4” grinder plate, then mixed with all ingredients, adding the water last. Stuff
into casings or pans and cook in 160ºF. water until internal temperature reaches 152ºF. Place in cold water
until internal temperature is reduced to 70-75ºF.
Pickled Sausage
1 c. white vinegar
1/4 c. white sugar
1 tbsp. mixed pickling spices
6 links smokies
1/2 c. water
1/8 tsp. salt
1 med. onion, sliced
Mix together first 5 ingredients and boil for 8 minutes; cool. Put smokies and onions in large glass jar. Pour
vinegar mixture over smokies. Refrigerate overnight before serving. Store in refrigerator.
Contents on pages 2, 3, and 4
104
www.stuffers.com
Pickled Pig’s Feet
15 lbs. of pork hocks or pig’s feet
1 gallon water
12 ozs. salt
4 ozs. Prague Powder No. 1
Meat is placed into container with brine mixture; bring temperature up to 210ºF. Heat is shut off and meat
allowed to stay in pickle all night.The next morning, bring temperature up to 180ºF. and cook until tender.
Remove liquid from container and allow cold water to fill up container and overflow.Allow water to keep running into container to cool product down; this also helps to bring unwanted fat particles to the surface. Feet
can be made boneless or semi-boneless, depending on the individual. Feet are soaked in white vinegar
overnight. Remove from vinegar and rinse with cold water until all surface fat is removed. If not properly
washed, the vinegar will become cloudy. Pig’s feet may be packed in jars filled to capacity with white vinegar.
You may decorate with whole bay leaves or red peppers. Pig’s feet also are prepared by cooking in water
until tender, or until meat is coming off the bones. Pickling spices are added while cooking. About 1/2 to 3/4
of the broth is poured off and then allowed to cool off.After cooking the broth is then tossed or scrambled
and served in that manner, like jello.Another method is to cook until meat separates from bones, adding bay
leaves rather than pickling spices.After completely cooked bones are removed, broth and meat are allowed
to cool and set up like jello. It is served with a little splash of white vinegar.This is a traditonal Polish dish.
Contents on pages 2, 3, and 4
105
www.stuffers.com
Pork and Ham Sausage
3/4 lb. pork meat
1/4 tsp. nutmeg
1 egg, lightly beaten
3/4 lb. cured ham
10 soda crackers (5 oz.), ground
1/2 tsp. salt
Grind meats through finest blade of meat grinder.Add most of the cracker crumbs and nutmeg. Mix well,
and turn out on waxed paper. Shape into roll. On another sheet of waxed paper, spread egg. Roll meat in
beaten egg, covering all sides. On third piece of waxed paper, sprinkle additional cracker crumbs. Roll
meat in crumbs to coat.Wrap meat in piece of white muslin that has been sprinkled with cracker crumb,
and tie ends securely. Place sausage in boiling water to cover completely, and add salt.The vessel should
be rectangular to allow roll to lie straight. Cook for 2 hours, turning after 1 hour and adding more water
if necessary. Roll should be submerged during entire cooking period. Remove from water, cool, and
remove cloth. Refrigerate until next day. Cut in narrow slices and serve cold. Makes 6 servings.
Swedish Potato Sausage
1
1
6
1
1
Onion, medium size, cut up
1/2 ts Ground black pepper
Potatoes, pared & cut up (6 -cups)
lb Water
lb Lean boneless pork
1 tb Salt
1 ts Allspice
12 tb Non-fat dry milk
1 1/2 lb Lean boneless beef
Grind all the meat, potatoes, and onions thru a 3/8” grinder plate and place in a mixer.Add all the other
ingredients with the water and mix well. After this procedure, regrind thru the 3/8” grinder plate again.
Stuff into hog casings 38-40 MM.This sausage is a very perishable product. It is best kept when frozen.This
sausage may be served fried, baked, or broiled. Keep in refrigerator in container and covered with water.
Contents on pages 2, 3, and 4
106
www.stuffers.com
Scandinavian Potato Sausage
5 Lb ground pork shoulder
4 Tbsp salt
5 Lb ground round
2 Tbsp black pepper
5 Lb ground raw potatoes
1 Tbsp garlic salt
3 Lg onions ground or fine chop
Combine ingreds. and mix well. Stuff in casings. Makes about 17 lb. Freeze in 1 or 2 lb. pkgs.When ready
to cook, place sausage in skillet in water to cover. Cook slowly until water is all cooked down and sausage
browns in its own juice.
Romanian Jewish Beef Sausage
3 lbs lean beef chuck
1/4 lb beef suet
5 tsp kosher salt
pinch ground allspice
pinch ground cloves
2 tbsp minced garlic
2 tsp sugar
lamb or beef casings
1 1/4 lbs fatty beef (short ribs or plate)
1 tbsp coarsely ground black pepper
2 tsp ground coriander
pinch ground bay leaf
1 tsp dry mustard
2 tbsp whole yellow mustard seed
1/2 cup water
Grind lean beef through food grinder with 3/8 inch plate, fatty beef through 1/4 inch plate. In large bowl,
mix ground meat with all other ingredients, except water and casings. Add enough water to allow you
to work the spices in, knead till well blended. Stuff into lamb casings and tie into 5 inch links. Keeps in
refrigerator 2-3 days or 2-3 months in the freezer.
Contents on pages 2, 3, and 4
107
www.stuffers.com
Saucisson 5 pounds Pork tenderloin
Cure:
1 2/3 ounces salt
1/4 ounce pate spice
2/3 oz garlic
1 pinch nutmeg
1/2 ounces brown sugar
3/8 tsp cornstarch
1 c water
Cover separated meat with curing spice overnight. Next day: Grind the second meat through a small
plate. Add 20 grams garlic, 1 gram Cornstarch, 1 cup water, and 1 pinch of nutmeg. Place all in processor
and puree. Mix puree with ground tenderloin. Pipe into large casing. Cure overnight. Poach in 180 degree
water or Hot smoke 1/2 hour and finish in water. Variation: Pistachios are also traditional part of mix.Add
1 cup per 5 pounds of tenderloin.
English Saveloys
60 lbs. beef trimmings, cured
20 lbs. hog skins, cured
1 lb. breakfast sausage seasoning
8 oz. sugar
1/4 lb. thyme
20 lbs. hog cheek meat, cured
1/4 lb. coriander
flour
Wash salt off skins, and place them in water in a kettle. Cook at 180 degrees for 1 1/2 to 2 hours, until
tender. Reserve stock. Run cooked skins through 5/64 inch plate, and beef and cheek meat through 1/8
inch hole. Mix all together well by hand or mixer, adding stock from skins and flour to reach desired consistency. Stuff into hog casings. Tie off in links 4 inches long. After forming eight links, connect the two
ends with stout twine, 4 inches apart, for hanging. Prick well with sharp needle. Give them a hot smoke
for 2 hours, then cook in water at 155 degrees for 20 to 30 minutes. Hang up the sausages, and rinse
with hot water, then cold. Allow to cool for 1 hour, then refrigerate.
Contents on pages 2, 3, and 4
108
www.stuffers.com
Scrapple
6 country-style spareribs
2 t. salt
2 or 3 bay leaves
1/4 t. marjoram
1 1/2 c. cornmeal
1/4 c. buckwheat flour
2 qts water
16 peppercorns
1/2 t. sage
1/8 t. mace
braunsweiger (couple of slices, finely chopped)
Simmer ribs with next 4 ingredients over med. heat for 2 hours until tender. Remove meat. Let cool and
remove meat from bones. Chop meat. Chill meat and broth overnight. Next day degrease broth.Take 1
qt. broth, add meat (pork and braunsweiger), and bring to boil. Add next 4 ingredients. Gradually add
cornmeal/buckwheat mixture to boiling broth, whisking constantly. Cover and cook 30 min. Pour into a
greased loaf pan. Chill overnight.To serve, unmold loaf, slice about 1/3” thick and fry over med. high heat
until well-browned and crisp on both sides. Serve with maple syrup or tomato gravy (recipe follows).
Contents on pages 2, 3, and 4
109
www.stuffers.com
Scrapple (Philadelphia)
2 lbs. pork shoulder
1 onion, sliced
1 cup white cornmeal
1/4 cup minced onion
1 tsp. sage
Flour
5 cups water
1 small bay leaf
2 tsp. salt
1/4 tsp. thyme
1/4 tsp. pepper
Shortening
Combine pork, 1 quart of water, onion slices and bay leaf in saucepan. Cover and simmer 1 hour. Drain
pork and reserve broth. Discard bones and chop meat fine. Mix cornmeal, 1 cup water, salt and 2 cups
reserved broth in a saucepan. Cook, stirring, until thick. Stir in meat, minced onion, thyme, sage and pepper. Cover and simmer 1 hour. Pour into a 9 x 5 loaf pan and chill until firm. Cut into slices, dust lightly
with flour and fry in heated shortening until browned on both sides. Serve at once. Makes about 6 servings.
Contents on pages 2, 3, and 4
110
www.stuffers.com
Scrapple (Pennsylvania)
4 - 6 lb. fresh pork shoulder, chicken parts or whole chickens
3 ham hocks
1 clove garlic
1 small onion chopped
1 cup flour
2 - 3 lbs white corn meal
salt
pepper
summer savory
thyme
Simmer meat covered with water, garlic, and onion. Remove the garlic after the mixture has boiled a few
minutes. Remove from heat when the meat begins to fall away from the bones (approx. 4 hours). Cool,
remove all bones, skin and grizzle. Strain liquid. (approx. 2 - 1/2 qts.). Shred meat and combine with a
modest amount of fat (1/2 cup) skimmed from the liquid and reserved liquid to simmer. (It is a good idea
to hold out some liquid) Bring to a simmer, add salt, pepper, summer savory, and thyme to taste. (1/4 tsp.
salt, 1/4 tsp. pepper, 2 tsp. summer savory, 1 tsp. thyme) Be sure that there is enough liquid to accept
white corn meal in sufficient quantity to adhere the meat together.Add liquid from reserve.Mix in flour.
(Becomes as thick as gravy.)Begin adding and stirring in corn meal until quite thick. (Gets so thick that it
is difficult to stir with heavy spoon. Similar to pie crust but not quite as thick.) Spread in loaf pan. Refrigerate, or freeze. Slice and brown in frying pan.
Contents on pages 2, 3, and 4
111
www.stuffers.com
Seafood Sausage
1/2 lb Whitefish, skinned, boned
1/2 ts Salt
1/4 lb Salmon, skinned and boned
1/4 ts Cayenne pepper
1/4 lb Shrimps, peeled
1/2 c Egg whites
2 tb Finely minced onion
1 bunch Parsley; stems removed
4 Feet sausage casings
Cut the fish into 1-inch pieces. Place sausagel ingredients into a food processor and pulse until coarsely chopped. Or, pass them ingredients through a meat grinder fitted with medium holes.Stuff the mixture into casings or form 2 long sausages in plastic wrap. Poach the sausages in gently simmering water
for 5 minutes, drain and let cool. If you have used plastic wrap to form the sausages, remove it when
sausages are cool. Cut sausages into 6-inch lengths. To serve, grill the sausages or place under a preheated broiler. Since the sausages are already cooked, you want only to reheat them and crisp their skins.
Contents on pages 2, 3, and 4
112
www.stuffers.com
Sicilian/Italian Sausage with Wine and Cheese
8
2
3
2
2
lbs. pork butts
2
tbsp. powdered dextrose
1
1/2 ozs. salt
3
tbsp. red crushed peppers
1
ozs. imported Romano Pecorino
lbs. lean beef (chuck is okay)
tbsp. cracked black pepper
tbsp. cracked fennel seed
pint wine—chablis
The Romano cheese must be broken or cut up into smaller sized pieces so that it fits into your grinder.
Grind cheese through a 3/8” grinder plate at least twice.This breaks it down to a powdery consistency
so it can be mixed easily with the meat. Grind meat through a 3/8” grinder plate and place in a mixing
bowl.Add the remaining ingredients and mix thoroughly until evenly distributed. Stuff into 32-35mm hog
casing.You may also make this sausage in patties if you like. This particular sausage tastes best if it is
cooked shortly after it is made. It is a good idea to prepare only what you can use up in a couple days.
This sausage may be frozen, but the longer it is kept frozen, the more dominant the Romano cheese flavor will become.
Contents on pages 2, 3, and 4
113
www.stuffers.com
Dry-Cured Sopressata
Sopressata can be made of either fresh hams or pork butts. It sometimes is made using beef, but pork
is the traditonal meat used. In either case, the fat and sinews should be removed before starting.
10 lbs. lean pork
1 oz. powdered dextrose
2 tbsp. ground black pepper
2 level tsp. Prague powder No. 2
9
2
3
1
tbsp. salt
tbsp. whole black pepper
ozs. corn syrup solids
tbsp. hot cayenne pepper (optional)
Grind all meat through 1/2” or 3/4” grinder plate.Add all ingredients and mix well. Remove meat to tub
container, packing meat tightly (not over 6-7” high) and refrigerate for 48 hours. Remove from cooler,
grind meat through 1/4” plate and stuff into hog middle 8-10” long. Sausage then is held for 48 hours at
about 55ºF. and then is placed into smokehouse. Sausage is smoked for 48 hours with cold smoke until
color is obtained. Remove from smokehouse and keep at 50-60ºF. with humidity around 70-80%. Hold
about 8-10 weeks. Product will be ready when it loses about 30% of its green weight. This recipe is for
10 lbs. of meat and calls for 2 level tsp. of nitrate. Adjust accordingly.
Contents on pages 2, 3, and 4
114
www.stuffers.com
Spicy Sausage Links
15.00 mL salt
10.00 mL paprika
2.00 mL pepper
2.00 mL ground allspice
2.00 mL ground cloves
2.00 mL cayenne pepper
2.00 mL dried thyme
2.00 mL garlic powder
25.00 mL water
25.00 mL vinegar
1.00 kg ground pork
250.00 g finely chopped bacon
125.00 mL dry bread crumbs
Combine spices and bread crumbs. Blend in spice mixture, water and vinegar with pork and bacon. To
shape, squeeze through 2 cm hole in pastry bag making links 8 cm long. To panfry, cook 7 min, turning
frequently.To broil, cook fresh or frozen links about 5 min each side. For fresh links, refrigerate at least
24 hours to allow flavors to blend. Keeps up to 3 days. May be stored in freezer at -18 C up to 8 weeks.
Makes about 14 links.
Summer Sausage
2 lb hamburger
1.5 tsp liquid smoke
1 Tbs mustard seed
1 tsp seasoned salt
1 cup water
1.5 tsp garlic powder
1 Tbs peppercorns (optional)
3 Tbs salt
Mix together all ingredients. Roll in short rolls.Wrap in aluminum foil (shiny side in). Refrigerate for 24
hours. Leave in foil and cook for 1 hour and 10 minutes at 350 degrees F.The last 15 minutes, open and
remove foil.Cook on cooking rack.If fat hamburger is not available, increase the proportion of regular
hamburger. Ask your butcher. Regular hamburger is considered 70 % to 80 % lean.
Contents on pages 2, 3, and 4
115
www.stuffers.com
Summer Sausage (Goteborg)
3
2
2
3
1
4
1/2 lbs. beef trimmings
lbs. beef hearts
level tsp. Prague Powder No. 1
tbsp. ground mustard
tsp. garlic powder (optional)
tbsp. powdered dextrose
2
2
1
2
8
6
lbs. beef chuck
1/2 lbs. regular pork trimmings
tbsp. black pepper
tbsp. ground nutmeg
tbsp. salt
ozs. Fermento
The beef should be ground through a 3/16” grinder plate. The regular pork trimmings shall be ground
through a 1” plate. Place all the ground meat into mixer and add all the ingredients. Mix thoroughly until
all the ingredients are evenly distributed. After mixing, place in a tub and hold in 38-40 degree F. cooler
until the next day. Do not pack the meat over 6”-7” high in the tubs. After curing overnight, regrind
through 1/8” plate, pack tightly in stuffer and stuff into 2 1/2-2 3/4” by 24” sewed beef middles or 3 1/2”
by 24” fibrous casing. Be sure that all air pockets are eliminated—when stuffing, stuff tightly. After stuffing, hang on smokesticks and dry at room temperature for 4-5 hours. Place in smokehouse preheated
at 120-130 degrees F. and apply a heavy smudge and smoke at this temperature for 3-4 hours, or until
the desired color is obtained. Raise the temperature to 165 degrees F. and cook until the internal temperature reaches 145 degrees F.After cooking, shower with cold water until the internal temperature is
at least 120 degrees F. After shower, allow to hang at room temperature for 1-2 hours until the desired
bloom is obtained. Keep out of drafts. Place in 45 degrees F. cooler for at least 24 hours.
Contents on pages 2, 3, and 4
116
www.stuffers.com
Swedish Korv
3 lbs. ground beef
1 large onion chopped
2 tbsp salt
1/2 tbsp white pepper
10 ft hog casings
1
9
1
1
1/2 lbs ground pork
lbs potatoes
1/2 tbsp black pepper
tsp allspice
Peel the potatoes and boil in lightly salted water for about ten minutes, they should still be very firm in
the center, chop coarsely. Mix all the ingredients in a large bowl with your hands and run through a
grinder with a sausage stuffer attachment.Tie off the stuffed casings with two knots at 12 inch intervals
and sever in between. A 12 inch length of korv is equivalent to one standard serving. Fill a pot large
enough to comfortably hold the the number of rings you wish to cook with water and bring to a boil.Add
the rings of korv and boil for 45 minutes. Prick the sausage skins as they boil to release the entrapped air.
The proper accompaniment to hot korv is boiled potates, green peas and copious amount of butter.
Contents on pages 2, 3, and 4
117
www.stuffers.com
Tasso
8-10 pounds boneless pork butt
5 tablespoons cayenne pepper
3 tablespoons white pepper
2 tablespoons cinnamon
5 tablespoons salt
3 tablespoons freshly ground black pepper
2 tablespoons paprika
2 tablespoons garlic powder or granulated garlic
Trim the pork of all excess fat and cut it into strips about 1 inch thick and at least 4 inches long. Mix
together the seasonings and place in a shallow pan. Roll each strip of pork in the seasoning mixture and
place on a tray. Cover with plastic wrap and refrigerate at least overnight (preferable a couple of days).
Prepare your smoker. Place the pork strips on a grill or rod and smoke until done, 5-7 hours. Don’t let
the smoker get too hot. Remove the meat and let it cool completely, then wrap well in plastic and foil.The
tasso will keep well in the refrigerator for up to 10 days, and it also freezes very well.
Teewurst
Teewurst is a fine quality sausage and does not spoil quickly if kept refrigerated. It is a type of sausage
one must acquire a taste for.
2 1/2 lbs. lean beef
3 lbs. fresh bacon
5 lbs. lean pork butts
1 tbsp. ground white pepper
1/2 tsp. cardamon
1 level tsp. red cayenne pepper
Contents on pages 2, 3, and 4
3 1/2 ozs. salt
2 level tsp. prague powder #1
1/2 oz. powdered dextrose
1 tsp. pimentos, chopped
1/4 oz. good rum
118
www.stuffers.com
Teewurst (cont’d)
Grind meat and pimentos through a 1/8” grinder plate. Add remaining ingredients and mix well until
evenly distributed.Then regrind meat through a 1/8” grinder plate so you can achieve a finer texture for
spreading. Stuff meat into a clear fibrous casing 3 1/2” in diameter.After stuffing, hang the sausage at 6870 degrees F. for at least 3 hours. Place sausage in a cold smoker with heavy, dense smoke for 2-3 days.
You may also smoke it for 8-10 hours at 90-100 degrees F. in dense smoke, but you get a better flavor if
it is smoked for 2-3 days without heat
Tunisian Lamb Sausage
3 pounds ground lamb
1 1/2 Tsp cumin
4 Tsp paprika
1 tsp cinnamon
1 1/2 Tsp minced garlic
1 tsp thyme leaves
1 Tsp salt
2 tsp coarsely ground black pepper
1 1/2 tsp cayenne
1/2 cup pomegranate juice
1 tsp dry ginger
Mix together all ingredients,stuff into casings, and twist into 5-inch lengths.
You can use this recipes probably also for venison, if you add some ground up fat.
Contents on pages 2, 3, and 4
119
www.stuffers.com
Thuringer
4 lbs. extra lean pork trimmings
or skinned fatted shoulders
8 tbsp. salt
4 tbsp. powdered dextrose
1 tsp. ground ginger
6 ozs. Fermento
2
2
2
1
1
2
lbs. pork butts
lbs. pork hearts
level tsp. Prague Powder No.1
tbsp. ground black pepper
tbsp. whole or cracked black pepper
lbs. pork fat
Grind the lean pork, pork cheeks and pork hearts through a 3/16” grinder plate. Cut the pork cheeks or pork
fat into 1 1/2”-2” cubes. Place all the meats into the mixer along with all the ingrdeients and mix until evenly distributed. Put meat in curing tubs and pack very tightly to exclude the air pockets. Place in a 38-40ºF.
cooler for 3-4 days.The thuringer is properly cured when it has a nice red color.After curing, remove from
the cooler and grind through a 1/8” or 3/16” plate. Pack the meat very tightly into the stuffer, eliminating all
air pockets. Use single-wall beef middles for stuffing, 2 3/4” by 30” long or 3 1/2” by 24” fibrous casings.To
produce a thuringer that has a consistent sour flavor followed very closely the weather which will govern
the variations in curing and hanging time.After stuffing, hang thuringer on smoke sticks and allow to hang
at room temperature (65-70ºF.) for 10-12 hours or until the product is thoroughly dry.When the weather is cooler than 65ºF., increase the hanging time to 24 hours. Place thuringer into 100-110ºF. smokehouse.
Immediately apply a heavy smudge and smoke at this temperature for 8-10 hours; raise the smokehouse
temperature to 145 degreess F. and smoke at this temperature until internal temperature of 138ºF. is
obtained.Allow to cool at room temperature and place into cooler overnight. It is very important that the
thuringer be smoked at a low temperature; maximum temperatures should not exceed 110ºF.
Contents on pages 2, 3, and 4
120
www.stuffers.com
Terrine, Country Style Duck
Garnish:
1/2 pound duck breast, large dice
pepper to taste
3 oz. brandy
salt to taste
pinch curing salt
4 oz. onion, diced
1 oz. butter
1 1/2 tbls. parsley, chopped
12 oz. fatback, cubed
8 oz. pork, cubed
8 oz. duck livers or foie gras
1 1/4 tsp. curing salt
1 egg
1/2 tbls. garlic, chopped
1 1/2 tbls. tarragon, chopped
1 1/2 tbls. basil, chopped
1/2 cup pistachios, peeled and chopped coarse
1 pound duck leg, cubed
1 1/2 tbls. salt
1/2 tsp. pepper, freshly ground
1/2 cup parsley, chopped
Season the duck breast with the salt, pepper, and curing salt; marinate it in 3 oz. brandy and reserve it. Saute
the onion and garlic in the butter. Cool the mixture.Add the herbs and fatback, then freeze the mixture
until the fatback is very cold and slightly firmed. Combine the fatback mixture with the pork, duck leg
meat, livers, remaining brandy, salt, curing salt, and pepper. Grind the mixture, using a medium die. Combine 1/3 of the meat mixture with the egg in a food processor. Process it to a smooth consistency. Poach
a test quenelle to check the seasoning and binding. Fold in the parsley, pistachios, and
Contents on pages 2, 3, and 4
121
www.stuffers.com
Terrines (con’t)
marinated duck breast meat. Pack the mixture into a terrine mold that has been coated with barding fat
or lined with plastic wrap. Place the terrine in a 140ºF bain-marie. Bake it in a 250ºF oven to an internal
temperature ºF 140ºF.
VARIATIONS:
RABBIT TERRINE:Add 5 mashed and minced juniper berries to the herb mixture. Substitute rabbit leg for
the duck. Substitute gin for the brandy. Substitute a rabbit loin and 1 tbls. of butcher’s pepper for the
garnish of diced duck breast.
ARTICHOKE TERRINE: Double the herb mixture. Substitute chicken livers for the duck.Add an inlay of
10 cooked artichokes. Substitute artichokes in a 1/2” dice for the duck breast garnish.
VENISON TERRINE: Add 5 mashed and minced juniper berries and the blanched zest of 1 1/2 oranges
to the herb mixture. Substitute venison trim for the duck leg. Substitute chestnuts for pistachios. Substitute venison loin for duck breast garnish. Add 1 cup chopped dried fruits.
Contents on pages 2, 3, and 4
122
www.stuffers.com
Turkey Sausage
1 1/2 pounds ground turkey (2:1; dark:white meat)
1/4 cup brandy
1 tablespoon fresh thyme — chopped fine OR
1 teaspoon dried thyme
1/2 teaspoon ground cloves
1/4 cup minced onion
1/2 teaspoon white pepper
1/2 teaspoon salt
4 ounces bacon
6 egg whites
2 feet sausage casings
For this sausage, the turkey should be 2 parts dark meat to 1 part white meat. Ground turkey from the
supermarket works well in this recipe. Combine brandy, thyme cloves, onion, pepper and salt in a small
saucepan and place over medium heat. Cook 3 minutes, then scrape into the bowl of a food processor.
Add the bacon and puree until smooth. Place the mixture in a mixing bowl, add the ground turkey and egg
whites and mix well. Stuff the mixture into casings or form into patties. Grill or cook sausages and serve
immediately.
Contents on pages 2, 3, and 4
123
www.stuffers.com
Smoked Turkey Sausage
3 1/2 lbs boneless turkey breast
1 tsp salt
1 1/2 tsp ground red pepper
1 tsp granulated garlic
1/4 tsp ground nutmeg
Sausage Casings
1/2 lb potatoes, peeled and quartered
1 tlb paprika
1 tsp ground white pepper
1/2 tsp ground sage
2 tsps liquid smoke
In a meat grinder or food processor, grind together the turkey and potatoes until coarsely ground.Transfer to a mixing bowl, and add the remaining ingredients, mixing thoroughly. Refrigerate until ready to use.
Soak the sausage casings for 1 hr in a small bowl with enough water to cover. Rinse the casings thoroughly to remove excess salt and stuff. Place the sausage in the smoker and smoke for 2 hours, turn and
smoke another 2 hrs.
Contents on pages 2, 3, and 4
124
www.stuffers.com
Sicilian Style Turkey Sausage
5
2
2
2
2
2
1
5
lb Turkey meat (15% fat)
ts Whole fennel seed
ts Crushed fennel seed
ts Crushed red pepper-optional
ts Salt, or to taste
ts Black pepper
ts Garlic powder OR 4 cloves finely minced garlic
Feet small hog or sheep casings
Using fine disk, grind turkey, mix with remaining ingredients and grind again. Stuff into casings and twist
off into 3” links. Cook in vegetable oil until browned and cooked through.
Contents on pages 2, 3, and 4
125
www.stuffers.com
Vegetarian “Sausage”
2 c. cooked soybeans
1 c. cooked dry lima beans
1 c. cooked dry navy beans
2 tsp. salt
1/8 tsp. paprika
1 T. melted butter
1/4 tsp. sage
1/4 tsp. thyme
1/4 tsp. marjoram
1/8 tsp. summer savory
1 egg, beaten
2/3 c. milk
1 c. cornmeal
Preheat oven to 500 deg F. Press the beans through a colander. Addspices. Shape mixture into patties.
Combine egg and milk. Dip patties into egg, then into cornmeal. Place in well oiled roasting pan. Bake until
sausages are browned on all sides, turning during cooking.
Contents on pages 2, 3, and 4
126
www.stuffers.com
Venison Breakfast Sausage
2 lbs. venison
1 tsp. salt
1/2 tsp. sage
1/2 lb. bacon
1 tsp. pepper
Chop the bacon and dice the venison, then mix in the salt, pepper, and sage. Refrigerate the mixture for
a few hours before use. Shape the mixture into thin patties. Pour a little oil into a skillet or onto a griddle and heat to medium high. Grill the patties for a few minutes on each side.
Venison Old Time Sausage
8 lbs. venison with some fat pork
2 Tbsp. black pepper
3 Tbsp. sea salt (see note)
2 Tbsp. sage
Measure and mix seasonings. Sprinkle over ground venison and fat pork, mix thoroughly with hands. Can
be ground the second time for a finer grade of sausage. Stuff in casings with sausage grinder stuffer.When
they are stuffed, hang over about 3-inch hickory poles and put a smoke from green hickory chips under
sausage to smoke two or three days. Poles should be at least 5 feet above the smoker. NOTE: Remember that some old recipes such as the one above use salt that would, at the time, be likely to contain
some salt-peter and other presevatives.These days, most of these minerals are removed from table salt
before it is packaged for sale in the supermarket.
Contents on pages 2, 3, and 4
127
www.stuffers.com
Smoked Venison Country Sausage
6
1
1
4
2
lbs. venison
lb. water
tbsp. ground white pepper
tsp. onion powder
level tsp. Prague Powder No. 1
4
6
3
1
2
lbs. fat pork butts
tbsp. salt
ozs. corn syrup solids
tsp. ground nutmeg
cups soy protein concentrate
Grind all meat through a 1/4” grinder plate and mix all ingredients well. Stuff into 32-35mm hog casings
and link into 6” links Remove to preheated smokehouse at 120ºF., with dampers wide open for about 1
hour or until sausage is dry. Then apply heavy smoke, gradually increasing temperature of smokehouse
to 160ºF. Damper is to be about 1/4 open while the smokhouse heat is increased at the rate of 10ºF.
every 30 minutes. Hold until internal temperature reaches 152ºF. Remove from smoker and shower with
cool water until internal temperature reaches 110ºF. Remove and place in cooler for 24 hours before
using.
Contents on pages 2, 3, and 4
128
www.stuffers.com
Hunter’s Venison Sausage
4 lb. ground venison
2 tablespoons salt
3/4 teaspoon mace
1/4 teaspoon cloves
1/2 teaspoon garlic powder
4 lb. ground pork
2 teaspoons black pepper
1/4 teaspoon nutmeg
1/2 teaspoon all-spice
Mix venison and pork together.Add approx. 1/2 cup hot water to meat to gain desired texture for sausage
press. Add spices and mix well.
Grandpa and Grandma B’s Venison Sausage
4 lb. ground venison
2 tablespoons salt
1/2 clove garlic
4 lb. ground pork
1 tablespoon black pepper
Again mix the venison and the pork, and add water. Finally add the spices and mix well.
Contents on pages 2, 3, and 4
129
www.stuffers.com
Blaine’s Venison Sausage
6 lb. ground venison
6 lb. ground pork (lean)
2 tablespoons salt
2 tablespoons pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon sage
1/2 cup honey
When the venison, pork and hot water are well mixed, add spices and honey to mixture and mix in well.
Smoked Venison Polish Sausage
2
6
2
2
8
lbs. water (1 quart)
tbsp. salt
level tsp. Prague Powder No. 1
large cloves of fresh garlic
lbs. lean elk or venison
2
2
1
1
2
cups soy protein concentrate
tbsp. powdered dextrose
tbsp. ground black pepper
heaping tsp. marjoram
lbs. regular pork trimmings
Chill all meat and grind through 1/4” or 3/16” grinder plate. Remove the blood clots, bones and sinews. Place
all meat into mixer, adding all the ingredients. Mix well until all the ingredients are evenly distributed.
Remove, place in stuffer and use 35-38mm hog casings for stuffing. Let sausage dry at room temperature
for about 45 minutes after stuffing. Remove to smokehouse preheated at 120 degrees F. and leave dampers
wide open. Sausage will dry more for about 45 minutes.After this period, gradually adjust smoker to 160170 degrees F. with dampers open. Allow product to smoke until the internal temperature reaches 152
degrees F.
Contents on pages 2, 3, and 4
130
www.stuffers.com
Venison Summer Sausage
15 lb venison
7 oz (or 2/3 C) salt
1 oz (1/4 C) mustard seed
3 oz (1/2 C) sugar
10 lb pork trimmings (5 lb lean-5 lb fat)
1 oz commercial cure*
3 oz (1 C) pepper
1/4 oz (3 T) marjoram
Mix salt and cure with coarsely ground venison and pork trimmings. Pack in shallow pan and place in cooler for 3 to 5 days.Then add rest of ingredients and mix well. *Cure is optional. It is used to develop a pink
color and as a preservative. Sausage is quite spicy. If you like less spice, cut down spices. Stuff prepared
sausage into casings and smoke at 140 degrees F for 1 hour; 160 degrees F for 1 hour; and 180 degrees F
for 2 hours, or until the internal temperature reaches 152 degrees F. (Insert a meat thermometer in the
thickest part of the sausage.) Remove from smokehouse and spray with hot water for 15-30 seconds. Follow with cold shower or place in ice water until internal temperature is reduced to 100 degrees F. Let
dry for 1 to 2 hours. Place in cooler.
Contents on pages 2, 3, and 4
131
www.stuffers.com
Venison Thuringer
8
8
1
7
6
tbsp. salt
tbsp. powdered dextrose
tsp. ground ginger
lbs. lean elk or venison
ozs. Fermento
2
1
6
3
level tsp. Prague Powder No. 1
tbsp. ground black pepper
tbsp. corn syrup solids
lbs. fat beef trimmings
Grind all the meat through 1/4” or 3/16” grinder plate. Place in mixer with all the ingredients and mix until
the ingredients are evenly distributed. After mixing, place all the meat into the curing pans, not over 6
inches high, and pack tightly. Be sure all the air pockets are removed. Let the meat cure in the cooler at
38-40º F. for 3-4 days; the thuringer is properly cured when it has a nice red color. After curing, regrind
all the meat through a 1/8” plate. Pack meat tightly into stuffer to prevent air pockets. Stuff the meat
into 2 3/4” diameter by 30” sewed single-wall beef middles; or, you may use the 3 1/2” by 24” fibrous
casings.To produce a thuringer that has a consistent sour flavor, it is of the utmost importance that the
correct curing and smoking temperatures are followed very closely. Close attention also should be given
to the weather condition, which will govern the conditions in curing and hanging time.After stuffing, hang
the thuringer on the smokehouse sticks and space properly. Allow the thuringer to hang at room temperature for at least 10-12 hours or until the product is completely dry. If the weather is cool, increase
the hanging time of the thuringer to 24 hours; that is, if the temperature is lower than 65º F.Then place
the thuringer into a 100 degree F. smokehouse, apply a heavy smudge and smoke at this temperature for
8-10 hours. Keep the temperature between 100-110º F. during this period. Then raise the smokehouse
temperature to 145º F. and heat at this temperature until an internal temperature of 138º F. is obtained.
Place in 45 degree F. cooler and chill for at least 24 hours before using. NOTE: During the time the
thuringer is being smoked, it is extremely important that you not exceed the maximum of 100º F.
Contents on pages 2, 3, and 4
132
www.stuffers.com
Vienna Sausage
4 lbs. lean beef
2 lbs. lean pork
2 level tsp. prague powder #1
2 3/4 ozs. wheat flour
1 tbsp. ground nutmeg
1/2 tsp. ground cardamon
4 lbs. lean veal
1 pint ice water
1 oz. powdered dextrose
3 1/2 ozs. salt
1 tsp. ground coriander
1/2 tsp. ground cloves
Grind the meat through a 1/8” grinder plate. Add the remaining ingredients, except water, mixing thoroughly. Place the meat in a meat processor and emulsify it, adding the water as you go along.Then stuff
the mixture into 24-26mm sheep casings. Hang at room temperature for 30-40 minutes or until dry.
Place in a preheated smokehouse at 150º F. and hold there for 1 hour. Raise temperature to 165º F., holding until internal temperature reaches 152º F. Vienna sausage is not smoked.
Contents on pages 2, 3, and 4
133
www.stuffers.com
Weisswurst
5
5
3
3
3
1
1
lbs. veal
lbs. lean pork butts
1/2 ozs. non-fat dry milk
1/2 ozs. salt
1/2 ozs. soy protein concentrate
tsp. onion powder
tsp. dry parsley
1
1
1
1
1
1
oz. ground mustard seed
tbsp. ground white pepper
tsp. ground celery seeds
tsp. mace
oz. powdered dextrose
qt. ice water
Grind meat through a 1/4” or 3/8” grinder plate.Add all the ingredients except the water and mix thoroughly until evenly distributed. Then place the meat in the food processor, adding the water as you go
along. This will help emulsify the meat. Stuff into a 32-35mm hog casing and make into 5” to 6” links.
Place into 160ºF. water and cook until an internal temperature of 150ºF. is attained. Then shower the
sausage with cool water until the internal temperature falls to 75ºF. Place in cooler overnight before
using.
Contents on pages 2, 3, and 4
134
www.stuffers.com
Westfalia Ham- Dry Cured
2 1/2 lbs. lean beef
5 lbs. lean pork
2 1/2 lbs. frozen fresh bacon
1/4 oz. ground black pepper
2 ozs. powdered dextrose
5 1/2 ozs. salt
2 level tsp. prague powder #2
2 ozs. corn syrup solids
1/2 oz. good rum
Remove bacon rind and then freeze the bacon at about 26-28 degrees F. Then remove the bacon from
the freezer and cube it into 1” squares. Grind the lean pork and beef through a 3/8” grinder plate.Thoroughly mix the frozen bacon and meat with the remaining ingredients.Then stuff into protein-lined fibrous
casing (3 1/2” x 24”) or a hog bung. Let the ham sausage cure at 65-70 degrees F. for about 48 hours
with a relative humidity of 70-80%. Put sausage in a cooler at 45-50 degrees F. with a relative humidity of
70-75%. Store sausage for 70-80 days before using.
Contents on pages 2, 3, and 4
135
www.stuffers.com
Weiners (Frankfurters)
1
4
1
1
1
2
pint ice water
tbsp. paprika
tsp. ground black pepper
tsp. ground celery seeds
tsp. garlic powder
cups non-fat dry milk or
soy protein concentrate
6 lbs. lean beef (chuck)
2
6
1
1
6
4
4
level tsp. Prague Powder No. 1
tbsp. ground mustard
tsp. ground white pepper
tbsp. mace or 1 oz. coriander
tbsp. salt
tbsp. powdered dextrose
lbs. lean pork trimmings (pork butts)
Wieners can be made from many different meats, as well as any combination of meats. In some cases,
people want to use the left-overs when they butcher their livestock, while others prefer a quality wiener.
Grind all the meat together using a plate with very fine holes.After grinding , mix all the ingredients with
water and meat. Mix for 2-3 minutes or until all ingredients are evenly distributed with the meat.After mixing, pack into stuffer using a 24-26mm lamb casing to stuff wieners.After stuffing, hang wieners on properly spaced smokehouse sticks. Be sure wieners are not touching each other.You may rinse the wieners
off with cold water if necessary.Allow wieners to hang at room temperature when using natural casings
for stuffing (about 1 hour).When using collagen or synthetic casings, hang at room temperature for about
30 minutes.Wieners should be smoked as follows: Place into pre-heated smokehouse and dry for approximately 30 minutes.Apply heavy smudge for approximatelly 1 1/2 hours, gradually raise smokehouse temperature to 165ºF. and smoke until internal termperature of 138ºF. is obtained. Transfer to steam cabinet cooker and cook at 165ºF. for 5-10 minutes, or until an internal temperature of 152-155ºF. is obtained.
Spot-check various wieners to be sure that these temperatures are obtained. If you do not have a steam
cabinet, you may leave the wieners in the smokehouse at 165ºF. until you obtain 152ºF. internally. After
smoking or cooking, the wieners should be quickly showered with cool water for agbout 10 minutes or
until the internal temperature is reduced to 100-110ºF. After showering with cold water, allow wieners
to chill and dry at room temperature or until desired bloom is obtained. Wieners should be placed in
45-50ºF. cooler and chilled until product has reached an internal temperature of 50ºF.
Contents on pages 2, 3, and 4
136
www.stuffers.com
Yirtrnicky
1 pig Head
1 pair of lungs
1 pork heart
2 pork kidneys
1/2 pork liver, freshly sliced
Stale bread
Several cloves of garlic,
finely minced
Fine ground black pepper
Ground allspice
Ground cloves
Grated lemon rind
Marjoram
Ascorbic acid
Saltpeter
Salt
Hog casings, medium size
In a very large lettle, boil the pig’s head for four or five hours or until the meat begins to fall from the bone.
In a separate kettle boil the lungs, heart, and kidneys for about two hours or until the meat is tender.
Chill the liver slices in the freezer for half an hour and after cutting them into cubes, put them through
the coarse disk of the meat grinder.When the head and organs are cool enough to handle, scrape all the
meat from the head, cube the organs, and mix all with the raw liver, and put this through the fine disk. For
each part meat, combine with two equal parts of stale white bread that has been soaked in water and
then squeezed dry.Weigh the sausage mixture.Add the following ingredients in the proportions listed: 1
tsp salt per lb., 1/2 tsp. black pepper per lb., 1/4 tsp. each of allspice and cloves per lb., and 1/2 tsp. marjoram, grated lemon rind and minced garlic per lb.Add ascorbic acid at the rate of 1/4 tsp. per five lbs. and
saltpeter at the rate of 1 tsp. per ten lbs. Stuff the casings and tie off into six-inch links. Bring a large kettle of water to a boil, reduce to a simmer, and cook the links until they rise to the top. Don’t let the
water boil once the links have been added, or they may burst. Cool the sausage in a pot of cool water,
remove it and pat it dry.You can refrigerate the sausage and eat it cold, or warm it up at a later date.
Or, you can smoke it at about 120ºF. for about four hours, or until it is very firm.
Contents on pages 2, 3, and 4
137
www.stuffers.com
1 pound .......................454 g
1 kg ..............................2.2 pounds
1 ounce .......................28.4 g
1 liter ...........................1.057 quarts or 2.1 pints
1 gallon ........................3.8 liters
1 quart.........................140 ml
1 quart.........................0.95 liter
1 pint ...........................450 ml
1 cup ............................225 ml
1 tablespoon...............16 ml
1 teaspoon ..................5 ml
1/8 cup.........................2 tablespoons
1/4 cup.........................4 tablespoons
1/3 cup.........................0.8 dl
1/2 cup.........................1.2 dl
2/3 cup.........................1.6 dl
3/4 cup .......................1.75 dl
7/8 cup.........................2.1 dl
1 cup ............................2.4 dl
1 dl ...............................2/5 cup
Contents on pages 2, 3, and 4
Some
Helpful
Conversions
138
www.stuffers.com