"They come from miles around, i got cousins in Wisconsin they come home and take a cooler full back." It's similar to a classic green bean casserole, but the melted cheese just puts it over the top. Since theres really no way to determine the temperature of meat sliced as thin as bacon, it should be cooked until its crispy. Cheers. 5 lbs, 25 lbs. I live in Germany and have used another recipe for years. 5. To revisit this article, select My Account, thenView saved stories, To revisit this article, visit My Profile, then View saved stories. 1. 1. If you read the comments, the only comparison was less unknown ingredients than store bought. Then they would disappear again. Remove 152F (67C) snack sticks from smoker, shower with cold water until internal temp drops to 110F (43C). Submerge in a 170F (77C) hot water bath until the internal temperature of the links are 152F (67C). This is excellent. My kids didn't even notice that it wasn't Jimmy Dean (!). 1 tsp Prague Powder #1 (5.7 g) 5 tsp Prague Powder #1 (28.5 g) 1/4 cup brown sugar (57.9 g) 1 1/4 cup brown sugar (290 g) Being a devoted fan of the hit series Walking Dead on AMC, I am fully aware that we could face a zombie apocalypse in the very near future, so I think that having an ample reserve of homemade jerky on hand at all times may be a good thing. Although pink curing salt #1 isnt required in the production of homemade jerky, it is recommended because it inhibits the growth of pathogenic bacteria, reduces spoilage and improves the color and flavor of the product. Beef bacon can be stored safely at 38-40F (3-4C) up to 7 days or vacuum seal and freeze up to 6 months. ends of the brisket. * Insert a clip-on digital thermometer into one link. Because of the possibility of microorganism contamination, do not reuse the marinade once the venison or beef has been removed. 25 lbs. This will produce the shriveled appearance symbolic with store-bought smoked sausage sticks. These recipes come from the. 4 1/2 lbs pork butt (2.1 kg) 22 1/2 lbs pork butt (10.2 kg) Remove 152F (67C) chubs from smoker, shower with cold water until internal temp drops to 110F (43C). For best results chill the sausages overnight. 1/4 cup honey (84.3 g) 1 1/4 cups honey (422 g). What really continues to bring hungry people to this town, however, is inside the town's grocery store. "If there was a store and a butcher shop there was homemade sausage made." Meanwhile, crumble sausage into a large skillet; add onion. About 8 years ago we put out a family cookbook and my father gave us his recipe. Turn the dough into a landscape position (the longest sides should be at the top and bottom) and begin to roll from the bottom to the top. Reduce heat to medium-low. I grind my own pork to use for many things, and your recipe did not disappoint! 7. Add a small cooked liver and some skin and meat from the head. 5. Submerge in a 170F (77C) hot water bath until the internal temperature of the links are 152F (67C). Thaw and finish by browning in fry pan before serving. * 25 lbs. Cover and refrigerate until flavors blend, about 24 hours. 5 lbs. 2 tbsp powdered dextrose (17.4 g) 2/3 cup powdered dextrose (87 g) 4 1/2 lbs beef chuck (2.1 kg) 22 1/2 lbs beef chuck (10.2 kg). Use 75-80% lean venison trim to 25-20% pork fat. Will try, and will try making my own sausage. by removing the links from the smokehouse when they reach an internal temp of 120F (49C). 1 1/2 cups dark brown sugar (348 g) 7 1/2 cups dark brown sugar (1.76 kg) We experiment with more or less sugar and red pepper flakes. Start by weighing out the correct amount of meat and fat, grind as directed, mix the freshly ground meat with the list of ingredients to form a sausage batter, stuff batter into the casing. *The USDA suggests that the internal temperature of smoked sausage reach 160F (70C) when checked with a quick-read digital thermometer. 1 tsp ginger powder (2.3) 5 tsp ginger powder (11.5) Prep takes 5 minutes, then you can cook for 8 hours on low or 4 hours on high. Combine remaining ingredients in a glass bowl or tub; mix well. 3. Maple Sausage Patties Maple syrup, sage, thyme and a little liquid smoke give a delightful flavor to these homemade sausage patties. It never disappoints. 2. I freeze them raw on a baking sheet between sheets of wax or parchment. You can form it into patties or use it for recipes like biscuits and gravy. 4. Only thing I changed was coriander instead of marjoram. Submerge in a 170F (77C) hot water bath until the internal temperature of the chubs are 152F (67C). In addition to making breakfast sausage patties, I use this same exact recipe in other savory breakfast treats. packages for breakfasts for 2. 1/2 cup ice cold water (118 ml) 2 1/2 cups ice cold water (590 ml) 5. Cook over medium heat until meat is no longer pink; drain if necessary. 4. From you article I can tell you are well intentioned. 6. To test for doneness, remove one piece of jerky from drying device and allow it to cool slightly. I'm sure you'll agree homemade is so much better! Now I have the right recipe. Drain potatoes; arrange in an ungreased 13x9-in. So Jay Stone here is the formula I promised. 2 tbsp corn syrup solids (27.6 g) 2/3 cup corn syrup solids (138 g) As far as I can tell, this is an accurate conversion of the original recipe: Although I don't have grandma's recipe I'm gonna say that this one appears close. Use a sausage pricker to prick any air bubbles out of the links. Bet you didn't know that the legendary Slim Jim was created in the basement of Adolph Levis during the Great Depression. 1 cup ice cold water (236 ml) 5 cups ice cold water (1.1 L) Go to Recipe. Excellent recipe! Place potatoes in a large saucepan and cover with water. Cut out the eyes. Fill the casings and put in pot in lengths that fit the pot (submerge the filled casings). Combine ground meat/fat with the remaining ingredients; mix well until the mixture is sticky and batter like. 7. To reheat, completely thaw in refrigerator and then cook in a pan over low heat until heated through. 1/8 teaspoon red pepper flakes or more if you like heat .25 grams (2 grams per teaspoon) (0.00055%) 8. The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Cond Nast. 1 1/2 tbsp mustard seed, whole (19.8 g) 1/2 cup mustard seed, whole (99 g) I love to create the BEST versions of your favorite recipes. I really need to dip into sausage-making more often - I'm glad you like the German/Czech recipe! They eventually emigrated to western North Dakota (Dunn County). Use casings that you can cook meat in 6 white casings. Famous Wishek sausage recipe unchanged since 1909, UPDATE: Bismarck Police Release re incident at BHS, Judge sets bond for 76-year-old woman accused of killing terminally ill husband, News release from Williston Police Department, Closed Caption Inquiries - (701) 255-5757. Mix very well. 1 1/2 tsp garlic powder (4.65 g) 2 1/2 tbsp garlic powder (23.1 g) This recipe is super flavorful! More notes on recipes above, from Milton Darr: For head cheese, use as much of the head as you are comfortable with ears, snout, etc., also gristly stomach meat). In medium sized bowl, thoroughly combine all ingredients. I love adding Hatch green chile to just about everything. Add water as needed if mixture is dry. 1/3 cup pickling salt (102 g) 1 2/3 cups pickling salt (512 g) Source: That Low Carb Life Smoked Sausage Green Beans and Potatoes Casserole I have never found canned leberwurst in any grocery store. Hang German bologna at room temperature for 1 hour to bloom. Cut away all visible fat and connective tissue from the beef or venison. Stuff the sausage very tightly into plastic sausage bags. We mixed three pounds of pork butt and two pounds of ground elk from my husband's hunt last year. 1 tsp Prague Powder #1 (5.7 g) 5 tsp Prague Powder #1 (28.5 g) Chill pork/fat to 34F (1C), grind one time through a 3/16 (5mm) plate. So good! Clean and easy and it mixed quite thoroughly and evenly. This famous variety of sausage is often named the best sausage ever, and when you try it you'll know why. 2 1/2 tsp coarse black pepper (6.5 g) 1/4 cup coarse black pepper (32.5 g) I'm gonna stick with my story that my sausage is better than pre-packaged big name store bought but you are totally right about quantities. What would I then do with all those body parts? Hello, does the sausage need to be cooked before freezing. Its typically made from ground pork and seasoned with garlic, marjoram, salt and pepper, then stuffed into natural casings. 7. Elaine Hubbard, Pocono Lake, Pennsylvania. But the sausage produced in the butcher shop of Stan's Super Valu in the rural town of Wishek is different from all the rest. 3. 25 lbs. 6. Find the recipe well done and made so even a starter can feel . 29 / 60. Stuff freshly mixed batter into hog casings and tie off into 18 (46 cm) sausage rings, refrigerate overnight to cure. Lightly toast in a dry skillet over medium-low heat. I really appreciate this recipe that youve provided and look forward to making it! and put 60 hours a week,". Leah moved to North Dakota when she was 12 years old and has traveled from the Red River Valley to the badlands and many places in between. Refrigerate up to 5 days or vacuum seal and freeze up to 6 months. Ruth Ann Ruddell, Shelby Township, Michigan Go to Recipe This is a fantastic recipe and will be my go to. Refrigerate up to 7 days or vacuum seal and freeze up to 6 months. 6. Thanks for the recipe. Griddle sausage over medium-high heat until browned on one side, about 2 minutes. Directions. Refrigerate up to 7 days or vacuum seal and freeze up to 6 months. Reduce the heat; simmer, uncovered, until tender, 8-10 minutes. Thank you for sharing this recipe!. This was my first attempt at making my own sausage. And if you have someone sensitive to the red pepper flakes you could omit as needed (love it with it, but) still a winner. [STEP 3] Heat butter in a skillet and saut onion, toasted . Are you an engineer? I have heard the story many times of my grandmothers blowing up and how she washed green beans off the kitchen ceiling and walls for days. I will try this with fresh home ground pork, probably pork butt. I have hundreds of recipes for you to make. You can keep the tube and cut into pieces, or slice in half or slice in small pieces. When he sampled our beef bacon at a recent breakfast get together, he was eager to make his own. Tie the ends with a good strong string or twine. 5. 3 1/2 (90mm) fibrous casing. 3 1/4 tbsp paprika (23.4 g) 1 cup paprika (117 g) Some fat comes out the ends. We're glad to have you here and hope to see more of you, so feel free to look around and jump into any topic that strikes your fancy. 6. 3. Next day slice brisket bacon and *cook in usual manner. Refrigerate up to 7 days or vacuum seal and freeze up to 6 months. Cut away all visible fat and connective tissue from the beef or venison. Next day, hang bologna chubs in 130F (54C) smoker with dampers wide open; hold for one hour. Combine Ground Beef and seasonings in large bowl, mixing lightly but thoroughly. Tie off cellulose casings as explained below. George Just. Hunters may use venison in place of the pork butt for this recipe. I will be making 20 pounds this weekend and freeze it in 1/4 lb. 6. Chill pork/fat to 34F (1C), grind one time through a 3/16 (5mm) plate. 1/2 cup non-fat dry milk (47.3 g)* 2 1/2 cups non-fat dry milk (237 g)* nutmeg 2 tsp. No, I make them into patties, then put them on a cookie sheet with parchment paper and freeze and then put them in a freezer bag for storage. George Just, Stan's Super Valu "I've been basically retired for 18 years.". We'll see how it goes. Giving you the option of how much to include or not. Add the spices and form into links or patties. 1 1/2 tsp onion powder (5.4 g) 2 1/2 tbsp onion powder (27 g) I added two eggs, crispy rice, crushed coriander and a little dash of cinnamon and made them up on the bbq for a breakfast party. Venison hot dogs are one of my wife's favorite sausages. DEXTROSE - Sweetner and Binder so that it holds together. *You may use soy-protein concentrate in place of non-fat dry milk. Drain any fat and use in recipes or add to pasta sauce. For the first time in decades, I now have a recipe that will do that job. Hang venison hot dogs in preheated 130F (54C) smoker, dampers wide open; hold at this temperature for 1 hour, or until casing is dry to the touch. Close dampers to 1/4 open, raise smoker temp to 130F (54C), smoke 2-3 hours or until desired color is reached. Properly dried jerky should keep 2 weeks in a sealed container or you can vacuum seal and freeze up to 6 months. Free! 4. 3. ground venison 3/4 cup brown sugar 1/4 cup canning / pickling salt 3 T. fennel seed 2 tsp. If the flavors are too strong after cooking, they will often mellow out with time, but try to err on the side of less seasoning as opposed to too much. Stuff the sausage very tightly into plastic sausage bags. 1/2 lb fresh beef fat (227 g) 2 1/2 lbs fresh beef fat (1.13 kg) The USDA suggests cooking sausage to an internal temperature of 160F (71C). Cook in a skillet over medium heat. 2. 4. Upon the completion of your first batch, you may think the finished sausage is terrific as is or theres too much coriander or fennel seed or not enough pepper to suit your taste. 8. Hang snack sticks at room temperature for 1 hour to bloom (see page 159-160). Wow, so impressed with all the great comments and suggestions. Other than that, I used the exact recipe. The best part is always frying up sample patties to ensure the perfect amount of salt, pepper, and garlic. I use dried sage/thyme, so I cut back to 1 tsp each. 4 1/2 lbs pork butt (2.1 kg) 22 1/2 lbs pork butt (10.2 kg). Remove 152F (67C) links from smoker; shower with cold water until internal temperature drops to 110F (43C). "not for sale, not for sale, I'd be foolish." I would note there are two places in the recipe where you list the ingredients. 6. Next day, hang sticks in a preheated 130F (54C) smoker with dampers wide open; hold for one hour. 155K views, 969 likes, 112 loves, 253 comments, 1.4K shares, Facebook Watch Videos from KFYR-TV: Old traditions and small towns tend to go hand in hand.. 155K views, 969 likes, 112 loves, 253 comments, 1.4K shares, Facebook Watch Videos from KFYR-TV: Old traditions and small towns tend to go hand . *You may use soy-protein concentrate in place of non-fat dry milk. A landowners group will seek more than $275,000 in lawyers' fees after North Dakota's Supreme Court found a state law pushed by the energy industry amounted to the unconstitutional taking of. Once cased, let the sausage rest for a couple of hours before putting it into the smoker and smoke as instructed above. * 6. 5 lbs. For one rural community in North Dakota it dates back to the turn of the century. 1/2 cup non-fat dry milk (47.3 g)* 2 1/2 cups non-fat dry milk (237 g)* 5. My wife is from North Dakota, where her parents made their own sausage - but no one really had a recipe, they just added this and added that - but omg it's by far the best. 1 1/2 tbsp red pepper flakes (9.45 g) 1/2 cup red pepper flakes (47.3 g) 1/4 teaspoon marjoram fresh if you have it .14 grams (.57 grams per teaspoon) (0.000309%) Thanks Ron and drinks. Some add cinnamon and flour. Swedish potato sausage combines equal amounts of venison, ground pork and potato for a traditional sausage that the sausage makers might not even realize has roots in another nation. Ingredients: My Sage Breakfast Sausage recipe contains the following ingredients that get mixed into the ground pork: 1 tablespoon sage dried or minced fresh 1 teaspoon kosher salt 1 teaspoon brown sugar teaspoon freshly ground black pepper teaspoon red pepper flakes or more if you like heat teaspoon marjoram fresh if you have it 2. Refrigerate up to 7 days or vacuum seal and freeze up to 6 months. We used to leave ours hang in the smoke house all summer, but it is better to have it in a cooler place. I keep everything super cold. Hold until sausage is 152F (67C) internally. Measured up all ingredients 5 times the recipe for our 5 pounds of meat, froze chubs in one pound packages and made several patties. 1. CONTAINS 2% OR LESS OF: This is by volume so when you compare 1 pound of meat to the amount of spice it will most certainly be less than 2% of the completed recipe. People seriously go crazy over this stuff! I am contemplating making around twenty pounds. 1/4 tsp cayenne pepper (0.55 g) 1 1/4 tsp cayenne pepper (2.75 g) * Every delicious breakfast recipe is even better when accompanied by perfectly cooked tasty homemade sausage! Classical German Sausage Recipe Ingredients: 6 lbs. Next day, hang kielbasa in preheated 130F (54C) smoker with dampers wide open; hold for one hour. Im also scared of pressure cookers. 1 cup non-fat dry milk (94.6 g) 5 cups non-fat dry milk (473 g) Will certainly make this recipe again. 1 1/2 tsp pickling salt (9.75 g) 2 1/2 tbsp pickling salt (48.8 g) I've not tried any of them yet, but they should be self-explanatory. Go to Recipe 19 / 40 Sausage Cheese Biscuits 1 tsp Prague Powder #1 (5.7 g) 5 tsp Prague Powder #1 (28.5 g) Fry the patties on medium heat in a cast iron skillet. Well, at the risk of demonstrating just how good I am NOT at this sort of thing, here is a photo of one of the chubs of sausage after hanging for a few days at room temperature: Germans from Russia Heritage Collection at North Dakota State University, http://library.ndsu.edu/grhc/foods/recipe/sausage.html, http://library.ndsu.edu/grhc/foods/recipe/summersausage.html, http://library.ndsu.edu/grhc/foods/recipe/liver.html, http://library.ndsu.edu/grhc/foods/recipe/headcheese.html, http://library.ndsu.edu/grhc/foods/foodways/leberwurst.html. If you used dried herbs, try using fresh next time and see which you prefer. 1/2 tsp dry mustard powder (1.15 g) 2 1/2 tsp dry mustard powder (5.75 g) 3 1/4 tbsp cracked black pepper (32 g) 1 cup cracked black pepper (160 g) 1 tsp Prague Powder #1 (5.7 g) 5 tsp Prague Powder #1 (28 .5 g) Definitely keeping this in the repertoire. Mix all ingredients thoroughly and let stand for a couple of hours before casing. Heat a skillet over medium low heat. Hey Krissy! Remove 152F (67C) links from smoker; shower with cold water until internal temperature drops to 110F (43C). 2. There always was a canned pint jar of leberwurst (liver sausage) in my German Russian home refrigerator. 2 1/2 tbsp pickling salt (48.7 g) 3/4 cup pickling salt (244 g) 35-38mm prepared hog casings. My Sage Breakfast Sausage recipe contains the following: 1 pound ground pork - 453 grams (99.97%) Krissy, I AND hoards of other people TOTALLY AGREE WITH YOU! If you want to make your own casings, take the pig intestines, empty the contents and use a dull knife to scrape the contents out. In the winter monthsthe sausage is shipped to state's all across the country. Love it! Hunters may use venison in place of the pork butt to produce an outstanding sweet Italian sausage. 1 tablespoon sage dried or minced fresh - 2.04 grams (0.0045%) 2. 7. Use 75-80% lean venison trim to 25-20% pork fat. Wipe down the pan and add the butter. 1 cup non-fat dry milk (94.6 g)* 5 cups non-fat dry milk (473 g)* So, I wish you the best and only comment to help educate those who may not know what the list of ingredients really means. Excellent recipe. Add meat strips, cover, refrigerate/cure overnight. Hang kielbasa at room temperature for 1 hour to bloom. The word homemade is the key. 1/2 lb pork back fat (227 g) 2 1/2 lbs pork back fat (1.13 kg) Made these twice so far and every time they're good. Gently cook sausages in the same water the pigs head was cooked in for a half hour. 7. Next day, arrange meat strips on oiled racks or screens in a single layer, leaving enough space to allow air flow. Very grateful for her recipe and insight. Cover the bowl with plastic wrap and refrigerate for at least 4 hours or overnight. Ive been considering getting my German Russian friends together to partake in the laborious grind thinking that camaraderie would help alleviate the tediousness. Cut the ears off and eardrum sections out. Dry meat strips at 145F (63C) in your usual manner until meat is dried to 40-50% of its original/green weight. Upon reaching temperature, remove links from smoker and shower with cold water until the internal temperature of. 4 1/2 lbs pork butt (2.1 kg) 22 1/2 lbs pork butt (10.2 kg), 1/2 lb pork back fat (227 g) 2 1/2 lbs pork back fat (1.13 kg), 2 1/2 tbsp table salt (54.8 g) 3/4 cup table salt (274 g), 1/2 tsp coriander, ground (0.85 g) 2 1/2 tsp coriander, ground (4.25 g), 1 1/4 tsp nutmeg (2.5 g) 2 tbsp nutmeg (12.5 g), 1 1/2 tsp cayenne pepper (3.3 g) 2 1/2 tbsp cayenne pepper (16.5 g), 1 1/2 tsp ground black pepper (3.75 g) 2 1/2 tbsp ground black pepper (18.8 g), 1 1/2 tbsp powdered dextrose (13 g) 1/2 cup powdered dextrose (65.3 g), 2 tbsp rubbed sage (7.8 g) 2/3 cup rubbed sage (39 g), 1/2 cup ice cold water (118 ml) 2 1/2 cups ice cold water (590 ml). They would disappear into the basement and mix up big batches of sausage and periodically appear upstairs to test fry a patty. 6. We smeared it on toast with mayo for breakfast and whenever a snacking urge hit. It could happen, because my idea of a particular sausage might not be what you had in mind, a problem easily remedied by personalizing the recipe formula. enough to alter ingredients in an effort to appease your flavor requirements, but I wouldnt suggest it until after you have completed your first batch of sausage and have a better understanding of how the sausage making process works. Hold until hots have an, internal temperature of 152F (67C). It has followed people throughout their lifetimes and is a reason many people return to Wishek even after they've moved away - even if they have to travel hundreds of miles. This will become a staple for my familys breakfast! Such a simple recipe and one of our favorite freezer staples now. Really great sage sausage recipe! What if us softies, who are used to buying our meat both white-wrapped and in see-through packaging, do not have the intestinal fortitude to face the pressure cooker of sausage processing? To use bulk style, stuff meat batter into poly meat bags or shape the batter mixture into equal size patties. I like jimmy deans sausage in a hurry. I make a batch of the German/Czech sausage several times a year. Add some salt and pepper and garlic juice (soak a head of chopped garlic in about cup hot water and then strain it). Although times have changed over the yearsone recipe has stayed the same and has attracted customers across the country. If you dry jerky in an oven or a dehydrator but you prefer a smoked effect, simply add liquid smoke to the marinade at the rate of 1/2 to 1 teaspoon for each 5 pounds of meat or follow the manufactures instructions. Adding more or less of a particular spice will change the flavor of your sausage without causing too much damage to the end product, in fact, the change could enhance the flavor. Wisheks famous sausage is by far the most popular of its kind in the entire state. Combine ground pork/fat with remaining ingredients; mix well until the mixture is sticky and batter like. Both kids and adults love these sausages. Let it hang in a cool place (but don't freeze it) for a day or two, then smoke it. *You may use soy-protein concentrate in place of non-fat dry milk. *The USDA suggests that the internal temperature of smoked sausage reach 160F (70C) when checked with a quick-read digital thermometer. Use 80-85% lean venison trim to 15-20% beef fat. Mix sage, thyme, brown sugar, salt, fennel seeds, red pepper flakes, black pepper, garlic powder, and paprika in a medium bowl. Time: 30-60 minutes. --------------------------------------------------------------------------. Coat generously and press it gently into the butter. Add meat strips, cover, refrigerate/cure overnight. I hope you enjoy this as much as four generations of our family has over the years. Stuff the seasoned sausage batter into prepared 32-35mm hog casings; twist into 5-6 (13-15 cm) links. of water anyway.) 1 lb fresh beef fat (454 g) 5 lbs fresh beef fat (2.27 kg) Love sausage gravy and biscuits. 2. 1 lb pork butt (454 g) 5 lbs pork butt (2.27 kg) Can this recipe be prepared, vacuum sealed and frozen to be cooked at a later date? Reduce the cooking time by removing the product from the smokehouse when it reaches an internal temperature of 120F (49C). I never saw how leberwurst was made because the butchering process was done when I was in school, which was a good thing because I wouldnt have eaten it if I had observed the squeal to jar process. Its simple. I used all dry herbs. Delicious as it is versatile, sweet Italian sausage can be grilled over charcoal and served atop a hard roll smothered with sauted onions and bell peppers or served as a breakfast sausage with a side of eggs and hash browns. Refrigerate up to 5 days or vacuum seal and freeze up to 6 months. And because you made it yourself, youll have the satisfaction of knowing that your family is eating the besteven when times are the wurst. Please read my disclosure policy. Do not allow the water bath to get hotter than 170F (77C). 2 1/2 lbs beef chuck (1.13 kg) 12 1/2 lbs beef chuck (5.67 kg). Finally the sausage would be stuffed and my Mother and my sister and I would package it into freezer bags. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); This site uses Akismet to reduce spam. Stuff freshly mixed batter into hog casings; twist into 5-6 (13-15 cm) links. * and corn syrup (which IS genetically modified and a poor quality, cheap-o excuse for an ingredient) have been the primary contributor to my poor health in the past and to obese America via inflammatory pathways. Your Recipe Willis Caldwell , Stan's Super Valu "Everyone knows about it, everyone compliments about it, everybody seems to hear about it, it's a really well known product, that's because of George.". I used half the salt in this recipe and it is delicious! 25 lbs. batch. 2 1/2 tsp ground black pepper (6.25 g) 1/4 cup ground black pepper (31.3 g) Step 1. I had 1.8 pounds of pork so increased ingredients to allow for extra weight! When making it for pizza I add a Tablespoon of Cumin, 1 Tablespoon of red wine vinegar and 1/2 tsp of cayenne pepper. Heat a skillet over medium low heat and add the sausage patties. USDA recommends that sausage reach an internal temperature of 160F (71C), 4 1/2 lbs beef chuck (2.1 kg) 22 1/2 lbs beef chuck (10.5 kg). For the best results, use 75-80% lean venison trim to 25-20% beef fat. Remove 152F (67C) chubs from smoker, shower with cold water until internal temp drops to 110F (43C).