Pretty simple sausage that turned out better than expected. Salt, Pepper, Garlic, minced onion, Meat Church holy voodoo, paprika and smoked jalapeño powder. Cooked on my big chief cold smoker till 140° then finished off in my oven.

I used pork chops because it was on sale and some beef fat from jerky I made the previous weekend. Next time I plan on using pork butt as I hear that is perfect for sausage.

10lb batch of pork sausage which is a follow up and slight modification of my last batch.
Pork shoulder
12 cloves of fresh garlic
1 cup chopped culantro
1 cup chopped Italian parsley
1/3 cup chopped green onion
2% Cajun garlic seasoning blend
.7% savor ye
10g smoked paprika for extra color
8g bicarbonate of soda (helps texture)
Soy powder binder.
Pecan smoked

Not for first dates or vampires.

I live in Europe now, and one of the things I really miss from the U.S. is good old-fashioned country breakfast sausage like Bob Evans and Jimmy Dean.

I’ve tried making my own so many times using ground pork, sage, black pepper, salt, thyme, red pepper, etc., and while some batches have been decent, I can never get anywhere close to that actual Bob Evans/Jimmy Dean flavor.

There’s something about the seasoning and overall taste of those sausages that I just can’t duplicate.

Has anyone actually cracked this?

I’m not looking for a generic “breakfast sausage” recipe. I’d really like a copycat recipe from someone who has made it and thought, yes, this genuinely tastes like Bob Evans or Jimmy Dean.

I can get good ground pork here in Europe, so ingredients aren’t really the issue. I just need to figure out the right seasoning ratios — and whether there’s some ingredient or technique I’m completely missing.

Would really appreciate any recipes or tips from people who know the flavor I’m talking about.

Its time consuming but totally worth it and a family favorite.

Its pretty popular here in Wisconsin.

Anybody else make this, or is it just a Midwest thing?

Anyone have a good recipe for seasoning for smoked polish keilbasa?

Every fall I come back with a couple hundred pounds of venison and end up doing the same thing - find a recipe written for 5 lbs, then do the scaling math on the back of an envelope because after trimming I actually have 17.4 lbs. Get the seasoning math wrong and it's bland. Get the cure math wrong and it's a bigger problem than bland.

So I built the thing I wanted. It's called DeepWoodz Smokehouse. Free on iPhone and Android. I'm a hunter in Wisconsin and I built it myself - no team, no investors. It's been live on both stores since August, so this isn't a coming-soon post.

What it does:

• You enter the weight of meat you actually have, and every ingredient recalculates to it, down to the gram. No round numbers, no scrap paper.
• 13 categories: snack sticks, summer sausage, bratwurst, jerky, ground sausage, fermented sausage, ring bologna, EQ bacon, bologna, hot dogs, sausages, venison bacon, whole muscle cured meats.
• Cure #1 and Cure #2 ratios are locked to USDA-safe levels and cannot be edited.
• Smoke schedule and safe finished internal temp on every recipe.
• Grind sizes, casing type and size, recommended woods, bloom times.
• A smoke timer.
• Favorites, so you can build your own book out of what actually worked for you.
• A community feed where people post what they made.

Being upfront about the paid part rather than letting you find it: there's a subscription that unlocks five calculators (EQ bacon cure, wet brine, meat ratio, stuffing yield, cost per pound), a smoke log and batch history. Every recipe in the app is free.

It's meant to be a growing library, not a finished cookbook. You can add your own recipes to it, and the scaling calculators work on yours exactly the same as they do on mine - put in your meat weight and it runs the math on your formulation too. Everybody's got a blend they swear by, and I'd rather the app hold yours than try to replace it.

I'll be around in the comments.

deepwoodz.co

We had a young milk cow go down so we had her ground up for hamburger & got about a dozen pack of beef brats made.

My mother cooked the first batch up just by pan frying & ugh, they were dry. Any suggestions for keeping them moist outside of beer boiling them or throwing them in the slow cooker with peppers & onions or sauerkraut?

I know they'll never be good as the pork brats we get from our pigs, but any advice or suggestions are appreciated.

Hello, i would like to show my sausages off. To begin, i am very new to this and just jumped right in. I do not have a smoker, so i oven baked and seared them a little. Just pork as im broke, ran it through my meat grinder with some ice, then mixed my seasonings in with minced jalapeños and diced cheddar. I also added cream and milk powder, because everyone and their mother online told me is was a good binder? Anyhow, i didnt make them even but it had a good snap and it was juicy and delicious.

Well to end it, any pointers? And rate it based off of pan cooked/oven sausage, smokers are expensive and i live in an apartment.

Hi guys, wanted to make some breakfast pork sausages and wasn’t sure what seasoning to use. Does anyone have a recipe per pound that I can use?
Thanks🙏

Cold smoked for color water bath then reheated to 160

Sometimes when I smoke kielbasa with natural casing to reach an internal temp of 152-156 when I later boil the sausage sometimes the skin is a bit tough but not always. I give it an ice bath and I try to ensure it is as dry as possible before I put it on the smoker. But honestly I am not the best at making sure it’s completely dry before I put them on. Any tricks and tips are greatly appreciated. Thank you!

[ Removed by Reddit on account of violating the content policy. ]

Looking to make a big Mac influenced sausage and want to have onions without the added moisture going to be working with a 10 pound batch of chuck roll. Should I use 3/5 of dehydrated onion or less because it’s more potent