Hi Mountain German Sausage Recipe
[Recipe]

German Sausage Recipe

Fresh German Sausage requires .67 oz of seasoning, for Smoked German Sausage add .28 oz of cure per pound.

The secrets to making great sausage are use quality meat. Never make sausage out of old or tainted meat. Use quality non-extracted spices. Quick cures and Prague Powders are not recommended by Hi Mountain Jerky. Follow the instructions exactly, not “close.” Don’t ever add your secrets until after you have made at least one batch; however, we’d like to point out that Hi Mountain got to where we are today by listening to how other people make their sausage, especially recipes handed down from early-day pioneers. If you have a secret and it makes our product even better, share it with us if you wish.

Instructions:

To make 30 lbs of Fresh German Sausage use the bag of seasonings (darker colored pouch). If you are making a smaller batch, mix seasonings according to the chart below. It’s better to have too little rather than too much seasoning.

1. Mix 24 lbs of lean Pork (ground once) with 6 lbs of lean red meat (ground twice). Blend thoroughly. Note: If you are using venison that has been made into hamburger, be sure it has not been prepared with added pork, pork fat, beef or beef suet.
3. Add 32 oz. Ice cold water and continue blending, adding the seasoning a little at a time. Continue mixing approximately 10 - 15 minutes until all the seasoning has been thoroughly blended into the meat mixture.
4. The casings provided in this kit are natural hog casings and are packed in salt for preservation. When ready to use, remove only what you think you will need. Rinse casings under cold water to remove excess salt and then place in lukewarm water for 1 hour or more (the longer the better). When stuffing, run a small amount of water through casing to rinse remaining salt out. Strip casing on to stuffing horn, and use only enough pressure to fill the casing firmly.
If you have soaked more casings then you need, you can drain all the water and mix a small amount of table salt with the remaining casings and refrigerate. This will hold them for approximately 48 hours.

5. Your sausage is now ready to cook or freeze. To cook you may grill, broil or pan-fry. For extra flavor you may boil in broth or beer before grilling, etc.

Fresh Sausage may be refrigerated for up to 24 hours, for longer storage double bag in zip lock bags or vacuum seal and freeze.

Smokehouse:

1. Follow instructions for Fresh Sausage except add cure while mixing seasonings into meat. For 30 lbs use both packets of cure, for less mix according to chart.
2. Stuff casings.
3. Place stuffed sausages in refrigerator overnight. DO NOT leave in refrigerator for more than 24 hours.
4. When ready to smoke, remove stuffed sausages from refrigerator and let stand at room temperature for 2 hours. DO NOT SMOKE ICE COLD SAUSAGES!
5. Cook in smokehouse to an internal temperature of 156°F (see Cooking Instructions). Use a Meat Thermometer for an accurate reading.

Smoker temperatures will vary due to type of smoker, location, outdoor temperature, wind, etc. Smoking meat is fun and easy to do. By following these instructions carefully, you will produce great tasting sausages that look and taste great, and are sure to please everyone! Remember that too much smoke will produce an off taste. If your smoker will not reach the temperature required, leave sausages in the smokehouse until they are dry to the touch. Then turn smoke “on,” smoke to desired color, and finish cooking in your oven (180° – 200° F) until sausages reach an internal temperature of 156°F.

1. Lay product on screens or hang on racks.
2. 120°F for 30 minutes or 1 hour depending on the size of the product (product needs to be dry to the touch before starting smoke).
3. 160°F for 30 minutes with smoke “ON.”
4. 180°F until product reaches an internal temperature of 156°F.

**** After smoking Sausage must be refrigerated or frozen.

COOKING TIMES WILL VARY WITH THE SIZE OF THE PRODUCT!

Tip: A number of ingredients can be added when making sausage (fresh or smoked) let your taste buds be your guide: onions, garlic, jalapeno's, green chili's, cheddar cheese, etc

Mixing Chart