Pork Sausage formulas

WiWatcher

Contributing Member
Here are some sausage formulas that I use.

Bratwurst
10 pounds ground pork
4 tablespoons non-iodized salt
2-1/2 teaspoons nutmeg
1-1/4 teaspoons ginger
5 teaspoons white pepper (red pepper could be used for some or
all)
1-1/4 teaspoons marjoram
5 teaspoons sugar
1 teaspoon heaping celery seed
1 teaspoon heaping coriander
4 teaspoons granulated garlic (optional)

Breakfast
10 pounds ground pork
4 tablespoons non-iodized salt
1 tablespoon white pepper
2 tablespoons ground sage
1 teaspoon ginger
1 tablespoon nutmeg
1 tablespoon thyme
1 tablespoon red pepper flakes (optional)

Italian
10 pounds ground pork
4 tablespoons non-iodized salt
1 tablespoon cracked fennel seed
2 teaspoons black pepper
1 tablespoon sugar
3 teaspoons red pepper flakes (adjust to taste)
1 teaspoon caraway seeds
1 tablespoon coriander

Polish
10 pounds ground pork
4 tablespoons non-iodized salt
1 tablespoon sugar
2 teaspoons granulated garlic
1 tablespoon black pepper
1 teaspoon heaping marjoram




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WiWatcher

Contributing Member
Here is one that I worked up in the last week although the idea has been in my head for a while. It is my variation of Danish Medisterpolse. My variation makes it taste like Swedish meatballs (at least my mothers recipe) but in a casing and with no fillers. Lets call it Scandinavian Sausage.

Scandinavian Sausage
10 pounds ground pork
2 tablespoons salt
1 tablespoons seasoned salt
2 cups diced onion
4 teaspoons black pepper
2 cups concentrated pork stock
4 tablespoons sugar
2 tablespoons granulated garlic
1/2 teaspoon allspice
4 teaspoon nutmeg
1/2 teaspoon ground cloves
 

WiWatcher

Contributing Member
Just hung dry cured Landjaeger and Trail Bologna in the frig to age and dry. Made it using the UMAi 32mm casings. Have to wait 3 weeks or so for a 35% to 40% weight loss, then it will be shelf stable. First time with these formulas and the UMAi casings so final report coming.
 

WiWatcher

Contributing Member
Disclaimer, I do not and never have worked for UMAi, in fact my only food industry work was busing tables for a weekend as a teen.

Perhaps an explanation of dry cure sausages and the UMAi material. Dry cure sausages are fermented air dried sausages They have a good shelf life and were generally made during the winter (due to the humidity and temperature levels) and eaten in the summers. In southern Europe they were generally not smoked (example Salami) but in northern Europe the were cold smoked as an extra preservative (example Landjaeger). In modern times the refrigeration systems solved the temperature level problem but left the humidity problem. There are ways around it with sealed boxes/salt slurry or humidistat/humidifier in the refrigerator (have played with both). The UMAi material controls the evaporation rate thus eliminates the possibility of case hardening (outer layer dries to quickly sealing in the moisture in the middle too quickly). The UMAi kits for sausage making come with what you need as far as the fermenting agent, material, dextrose and nitrate/nitrite. In fact more then enough so all you will need is more material to make more. The process and the UMAi supplied ingredients are the most important parts, the flavorings are up to you. It is almost as simple as making fresh sausages in the beginning and then you wait.
 
Seeing bratwurst sausage up top raises an interesting perplexity.
I have come into possession of several gallon bags of frozen bratwurst. Don't want to throw it out but need the freezer space. Problem is even though with German both sides of her parentage (who could guess) the wife dislikes brats.
Being farm and ranch raised in the 50's I have an aversion to waste of food and need alternative means to cook - disguise - preserve brats. Just canning as is with so much fats included not recommended and still requires further cooking - inclusion in other recipes later.
Any suggestions?
 

WiWatcher

Contributing Member
Substitute it for breakfast sausage in biscuits and gravy or grits and gravy. Mix it in with unseasoned meat for meatloaf (add other spices to change the flavor).
 
Trying the biscuits and gravy this morning. Mixing a little spicy pork sausage in cause the brats aren't very flavorful alone.
Thanks for the tips
Bob
 
Yahoo. Thanks again WiWatcher, it worked great in the gravy and we liked it fine. Brats had very little fat and what seemed like more of a branschweiger(sp?) or liverwurst taste and texture after dicing and frying. More experimenting to come.
Will try fried taters and scrambled eggs with diced brat and sausage next.
 

WiWatcher

Contributing Member
Landjaeger Dry Cure (UMAi casings)

4-1/2 pounds 73% ground beef
1/2 pound finely diced beef suet
1 tablespoon non-iodized salt
1 tablespoon black pepper
1 teaspoon ground coriander
1 teaspoon ground caraway seeds
1 teaspoon garlic powder
2 teaspoons dextrose powder
1 teaspoon instacure #2
1 teaspoon liquid smoke
1 tablespoon corn syrup solids
1/4 teaspoon Bactoferm T-SPX dissolved in 1/2 distilled water


Notes:
Follow the instruction from UMAi on using their casings.

I used 32mm casings precut into 10 inch lengths and used the sealing strip on my food saver to seal one end in a modified V (UMAi recommends the seals be double heated). This size casing will let you stuff 5 ounces into it which I think is a nice size. For the top I sealed by twisting and using a wire tie, I included a loop of butchers twine for hanging purpose's.

The corn syrup solids could be eliminated and regular sugar substituted for the dextrose (3/4 teaspoons sugar/1 teaspoon dextrose)

If you wish, more liquid smoke could be added, I would not go over 1 tablespoon.

Room temperature hanging was 72 hours and refrigerator hanging was 17 days. I ended up with a sausage weight loss of 37.25% which is right in the 35% to 40%. So figure about 3 weeks start to finish with this size cases.

The fat content was about 66%. I did this on purpose to get the mouth feel I wanted and to get the extra calories, if you wanted you could cut back or eliminate the suet and add the equivalent of ground beef.

Taste test was good, I liked the mouth feel of it but I think next time I will increase the pepper, coriander, caraway and garlic by 25% and double the liquid smoke.



Trail Bologna Dry Cure (UMAI casing)

4-1/2 pounds 73% lean ground beef
1/2 pound finely chopped beef suet
1 tablespoon non-iodized salt
1 tablespoon ground white pepper
1/2 tablespoon paprika
1/2 tablespoon ground nutmeg
1/2 tablespoon allspice
1/2 tablespoon onion powder
1 teaspoon liquid smoke
1-1/2 teaspoons dextrose powder
2 teaspoons corn syrup solids
1/4 teaspoon Bactoferm T-SPX dissolved in 1/2 cup distilled water
1 teaspoon instacure #2

Notes:
Same as the Landjaeger except the taste test. In this case next time I will increase the white pepper, paprika, nutmeg, allspice and onion powder by 50%, the liquid smoke to 2 teaspoons.



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WiWatcher

Contributing Member
Summer Sausage Dry Cure (UMAi casing)
5 pounds 73% ground beef
3 tablespoons non-iodized salt
1/2 tablespoon pepper
1/2 tablespoon coriander
1/2 teaspoon ginger
1/2 teaspoon mustard
1 teaspoon garlic
1 teaspoon instacure #2
2 tablespoons powdered dextrose
3 tablespoons corn syrup solids
1/4 teaspoon bactoferm T-SPX dissolved in 1/2 cup water
2 teaspoons liquid smoke

Notes:
Much the same as the Landjaeger and Trail Bolonga except this time did not add the beef suet. This did change the mouth feel making it have a less greasy after affect. My taste testers prefer it so from now on no extra fat. The taste testers were again divided on whether to increase the non salt spices or not so will probably do so (25%?).

Salami Dry Cure (UMAi casing)
5 pounds 73% ground beef
3 tablespoons non-iodized salt
1/2 tablespoon white pepper
1 tablespoon nutmeg
2 teaspoons garlic
1 teaspoon instacure #2
3 tablespoons corn syrup solids
1 tablespoon powdered dextrose
2 teaspoons liquid smoke

Notes:
Same as above. 3 weeks total time works perfect for the weight loss.
 
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WiWatcher

Contributing Member
And omitted the 1/4 teaspoon bactoferm T-SPX dissolved in 1/2 cup water from the Salami formula. Will someone tell me how to edit my own posts.
 

littledeb

Senior Member
Does anyone have a good potato sausage? Its been hard to find in our small area. The sausage recipes look great, have to save em for fall when we butcher again. Especially for deer. Thanks all.
 

Grouchy Granny

Veteran Member
Yahoo. Thanks again WiWatcher, it worked great in the gravy and we liked it fine. Brats had very little fat and what seemed like more of a branschweiger(sp?) or liverwurst taste and texture after dicing and frying. More experimenting to come.
Will try fried taters and scrambled eggs with diced brat and sausage next.
Try frying it with potatoes and onions - we do that a lot. Or, quarter potatoes, onions, turnips and add bratwurst. Bake till vegetables are done. Season with salt and pepper.
 
Try frying it with potatoes and onions - we do that a lot. Or, quarter potatoes, onions, turnips and add bratwurst. Bake till vegetables are done. Season with salt and pepper.
I bet the grouchy is just a protective front ;)
Thanks for the hint and will give a try and let you know how it goes. Sorry to be slow but didnt see your post.
Bob
 
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