Sausage recipes
 

Trying my hand at making some deer/pork sausage. I want to add green onion and jalapenos to it also. Does anyone have the ratio of green onions and jalapenos per pound of meat? Any other hints would be greatly appreciated! I plan to use beer for my liquid instead of water.

Look at Leggs sausage seasoning.
I like the pork sausage seasoning and the Cajun.

As far as the amount of green onion to add I just do it by looks.
I made some Jalapeno and cheddar a few weeks ago and it turned out great. Use high temp cheddar.

Leggs also make a snack stick seasoning that is great. I make 25 pounds every year and it does not make till June

I use 1 cup onions and 1 cup if jalapeños per 20 lbs. I started using chicken thighs instead of pork, works just as well and cheaper.

Salt, pepper and garlic. Sausage shouldn't need more than that

Made some last year with beef trimmings/ fat instead of pork , added bacon , japs, cheese .... It was really good

Thanks for all the advice! I have a lot to decide on.

This my basic recipe for 10 pounds....If you like hot add another Tbl. cayenne...I mix seasoning in cup of water then spread over meat and mix , then grind...As for shallot if I have fresh I use if not I use the dry and whatever amount look good to me , probly 1/2 to 3/4 cup...For Italian I put in about 3 Tbl. Italian seasoning and Half teaspoon fennel seed...
10 # sausage

2-tbl. Garlic powder

2-tbl. Onion powder

2-tbl. Red pepper

1-tbl. Black pepper

3-tbl. Salt

1-cup water

Dry onion , shallot , parsley optional.

My nephew works at a deer processor, they use 2 cups of jar jalapenos to 25lbs of meat.

I dont think the beer idea is a good one.

I'll ask him how much green onion they put and reply back.

Also, season all of your meat while its in chunks. Not after its grinded, it blends in better that way.

I appreciate all the feedback.

I forgot to ask a question to snorkler. Is it better to use pickled peppers or fresh? Or does it make a difference at all?