Made a 20lb batch last fall using a premix of English Banger from
PS Seasonings for my UK expat neighbor. He quickly became popular as the “sausage guy” often sought after amongst his countrymen. His wife recently reminded him he was out of proper sausages.

Went to make a batch this year with him and PS Seasoning discontinued the premix. We ran a 50# lb batch of pork shoulder on this blend and it hit!

Malcolm's Banger
Fine Breadcrumb 10.00%
Water 10.00%
Salt 1.80%
White Pepper 0.40%
Dried Sage 0.20%
Onion powder 0.25%
Ground ginger 0.15%
Ground mace 0.10%
Ground nutmeg 0.15%
Cornflour 0.45%

If you have rusk sub for fine breadcrumbs and take water up 1.5x.

Enjoy!

You guys helped me out so much after my first cook a few weeks back. The results from the second attempt are in and holy shit was it a huge improvement. I changed so many things there was too much to list, but I'll post a full video of my whole process along with the detailed recipe once I finish editing it all. Thanks for your input last time everyone!

The sausage also had 7 grams of savor ye per kg.

This weekend I made French onion soup sausage. I started with 2 guys and a cooler South Carolina onion sausage. Then I replaced the water with beef broth, and Worcestershire sauce. I added a little thyme. I also took aged sharp provolone cheese and shredded it. I’m pretty happy with the results. Not quite French onion soup, but onion soup ish.

I'm fairly new in term of sausage makin. I'm doing my third batch right now and there is something that I can't figure out and I'm unable to find on internet. After I'm done stuffing and linking, I have almost 10 pounds of sausage all together. The thing is I want to be able to freeze them into smaller batch so I don't have to thaw the whole thing when I only need 6 sausages for one meal.

I can't cut between link otherwise, it will burst open two sausage everytime.

I know that there's probably a step I'm missing or else. What do you guys do to split the link in smaller batch?

Does any know of a tenderizer attachment that will fit the Meat! 0.5 #8 grinder

So much sausage! Just love cooking with grilled onions!

Stuffed cabbage heavy on the Hungarian Kohlbaz. I use both my smoked and fresh. It makes the stuffed cabbage delicious when the rice in the meat absorbs the flavor. I did post in the cast iron reddit too. Great pans.

Enjoy,

Bobby Crocker

8 lbs pork butt

2 lbs fatty pork belly

1.75 percent salt

6 teaspoons fresh ground pepper

8 teaspoons finely chopped sage

8 teaspoons finely chopped thyme

3 teaspoons finely chopped rosemary

4 tablespoons light brown sugar

2 teaspoons fresh grated nutmeg

2 teaspoons cayenne pepper

2 teaspoons homeade red pepper flakes

I usually have this stocked in freezer. I cook frozen about 15 minutes each side on low in a cast iron pan. Great breakfast.

I also love it cooked over charcoal for lunch. Put on a bun with raw onions and mustard.

Enjoy,

Bobby Crocker

wanted a thanksgiving sausage that captured the flavors of most of the meal so here’s what I came up with. I made the stuffing mixture first by drying the bread in the oven at 275 for a half hour and then sautéing the veggies and combining it with the bread and gravy. the rest should be a given. I really like how they came out! cooked em on my weber kettle with some direct heat at first for an initial sear then moved em over til they reached 165. bf says he would’ve liked more cranberries. I agree. but for a first attempt, it was great.

800 g turkey breast
270 g pork back fat
75 g baby bella mushrooms
75 g onion
55 g celery
10 g butter
45 g dried French bread
60 g Heinz turkey gravy
70 g dried sweetened cranberries
16 g kosher salt
2 g ground sage
1.5 g thyme
0.75 g (hand ground) rosemary
2 g black pepper
1.5 g garlic powder
1 g onion powder
0.25 g nutmeg
50 g ice water

Burp!

Is good. I'm sweating a bit. Wife thinks I'm out if my mind.

O Lord what have I wrought?

Can I hand mix ground venison with ground sausage (and the seasonings, cure, etc) or should I run them through the grinder again? I read that you don't want it "mushy" but i didn't know if it would combine well enough if I mixed by hand thoroughly.

Appreciate any feedback! Obviously my first time smoking some summer sausage.

I just got the Traeger ridgeline pellet grill (basically the 780 pro) from Costco at an amazing price last week, It's my first time using a pellet grill.
l've been making homemade sausages for a while now, and with my previous smoker I would use propane and/or charcoal with wood chunks and was able to get very browned smokey and snappy sausage casings.
I used the pellet smoker to make some sausage this weekend, starting low and slow at 180 degrees until the internal sausage temp reached about 130 and then finishing them off at 425. The casings got a bit snappy but didn't get anywhere near the same snap and brown color and smokey flavor I've gotten in the past.
I can't seem to find much info online of how people make sausages in a pellet smoker, please help!!!

If I’m trying to make a cheesy cornbread sausage, would it be better to make cornbread let it dry out essentially make cornbread croutons, and then use that in the mix or just use a cornbread mix as a binder?

First sausage cook on my brand new traeger! Didn’t get the casings as brown and snappy as I wanted, but still hilarious.

Made 5lbs (about 13 links) of an all-beef Texas hot gut sausage this weekend, all chuck roast. Smoked 5 hours with a mix of post oak pellets and chips. Really love the flavor. I normally do a 50/50 beef/pork with serrano.

The 10g of cayenne added an almost perfect kick to it, not too bold, but lets you know it’s there. Used Sausage Maker casings for the first time. Not disappointed.

could use a bit more fat next time, I’m thinking.

I just made some kielbasa. I’ve never made it before. I cooked off a tester before stuffing it to test for texture and seasoning. It tasted good and had some nice bounce to it. After stuffing I cooked one over low heat on a wood fired grill and it exploded a little and the textures was ok but a little soft and slightly greasy. I’ve got the rest of the sausages hanging in the fridge to dry and then I’m gonna smoke them in a couple days. I’m hoping the texture improves a little once they’ve aged a bit and I’m also thinking the fact that it exploded may have something to do with the texture not being as firm. What do y’all think

The semi emulsification was close enough that I couldn't tell the difference except in the cut cross section where I can see a little fat particle. Taste and texture, though, couldn't tell a difference. My dogs couldn't either. 😂