Recipe Cottage
SEARCH RECIPES:

SEARCH RECIPES:

LOCATION: Recipes >> Preserving Meats >> Sausage 01

Print this Recipe    Sausage 01

Sausage

2 level tsp. Prague Powder #1
1 1/2 ounces powdered dextrose
2 cups soy protein concentrate or non-fat dry milk
6 tbsp. kosher salt
1 small onion
1 tsp. granulated garlic
1 tbsp. ground white pepper
2 cups ice water
6 lbs. lean pork
2 lbs. boneless veal
2 lbs. boneless chuck

Mix all ingredient, stuff into 5" casings, and let sit in the fridge
2 days. Warm at room temperature for at least 3 hours. Place in
preheated smokehouse set for 120 F. After 1 hour, apply smoke and
increase temperature 10 degrees every 30 minutes, until 160 is
reached, then hold until internal temperature 152F is reached.
Bloom and chill.

UPLOAD YOUR PHOTO OF THIS RECIPE EDIT THIS RECIPE


Recipe Reviews: How does this recipe taste?

Average Ratings:
Taste: (n/a) Ease of Prep: (n/a) Appearance: (n/a)

Write an ON-LINE REVIEW and share your thoughts with others.




  Site Navigation
  Recipes (Main Page)
  Message Board
  Submit a Recipe
  Cooking Question?
  Chat Room
  Contact us

  Recipe Newsletter
Get recipes by e-mail
every other week!

  Recipe Categories
  Appetizers & Snacks
  Beverages
  Breads
  Breakfast
  Sauces & Dressings
  Special Diets
  Entrées
  Ethnic
  Soups & Salads
  Grains & Vegetables
  Holidays
  Miscellaneous
  Sweets & Desserts
  Organic Recipes

Recipe Cottage © 1994 - 2005.  All Rights Reserved.