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Pork Sausage Recipes
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<blockquote data-quote="Traxion" data-source="post: 359873" data-attributes="member: 983"><p>50# batch we usually do 50/50 deer to pork, but all pork is good too. Blend together 1/4 cup of ground black pepper, 1/4 cup tender quick, 12-15 cloves garlic, and yes a splash of liquid smoke along with a cup and a half water. Mix well into the meat. This is a good starting point but may be too much pepper for some. We usually add more garlic but be careful. It can get out of hand quick, big tipping point. I’d consider this a country style/polish sausage more than a breakfast sausage. But the patties are great for breakfast. </p><p></p><p>I do agree liquid smoke generally isn’t something I want to use. But it makes a good difference in sausage imo. </p><p></p><p>Either way, I’d scale that way down and try some before going with a big batch.</p></blockquote><p></p>
[QUOTE="Traxion, post: 359873, member: 983"] 50# batch we usually do 50/50 deer to pork, but all pork is good too. Blend together 1/4 cup of ground black pepper, 1/4 cup tender quick, 12-15 cloves garlic, and yes a splash of liquid smoke along with a cup and a half water. Mix well into the meat. This is a good starting point but may be too much pepper for some. We usually add more garlic but be careful. It can get out of hand quick, big tipping point. I’d consider this a country style/polish sausage more than a breakfast sausage. But the patties are great for breakfast. I do agree liquid smoke generally isn’t something I want to use. But it makes a good difference in sausage imo. Either way, I’d scale that way down and try some before going with a big batch. [/QUOTE]
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