Making javelina sausage today!

[CouesWhitetail]

Spending much of today making javelina sausage. I am mixing it with pork shoulder roast to extend the meat and add a little fat. I add roughly 1 pound of pork to 3 lbs of javelina. And I was messing around with a new recipe today. I had some jamaican jerk seasoning that smelled like it would be really good with javelina sausage, so I mixed up about 4 TB of that plus salt and some brown sugar and some wine. Ground it all up and cooked up a test patty. Very tastey!

 

I am also making some sweet italian fennel sausage from a recipe Bill Deshaw gave me. We use it in spaghetti sauce and it's quite yummy.

 

Anyway, here are some pics of the process.

 

 

the javelina meat looks perfect:

 

grinding it up (yeah, I know, I need a bigger kitchen!)

 

frying up a test patty

[CouesWhitetail]

The recipes I got from Bill, which he got from a sausage book listed below. He has posted the info previously, I am copying his post below:

Chicken & Apple Sausage - I like stuffed, like bratwurst - wife and girls like bulk for breakfast w/pancakes or french toast & syrup. I tried this recipe with mtn lion and it was just okay, is a lot better with birds - chicken, turkey (white meat) or quail. Have used ground turkey from Costco, works great, just add spices and mix. I grind the apples thru a #10 hand crank grinder.

1 cup apple cider
31/2 lbs chicken - book says thigh's with skin, but I usually grab breasts, less work and better meat
3 oz dried apples
4 tspns kosher salt
2 tspns freshly ground black pepper
2 tspns dried sage
1/4 tspn ground ginger
1/8 tspn ground cinnamon
1/8 tspn ground nutmeg
1 chicken bullion cube dissolved in 2 tblspns boiling water

boil cider down to syrup, about 2 - 3 tblspns, cool & reserve (or use frozen concentrate, easier and quicker because I am lazy). Grind meat with 1/4 plate, mix in spices and liquids and knead together well, then I grind again thru 3/8 inch plate to get good mix. Cook small patty and decide if you want to add anything else.



Hunter Sausage - I like to make hash with this one, mix in potatoes and maybe scramble an egg or 2. Book stuffs and makes links, I have made them and they are good too. Good with deer, elk & javelina.

2 lbs pork butt
1 lb smoked bacon - also is good with maple flavored bacon too.
1/2 cup cold water
1 tblspn whole mustard seeds
2 tspns minced garlic
2 tspns coarsely ground black pepper
2 tspns sweet Hungarian paprika
2 tspns dried mustard
1 tspn kosher salt
1 tspn ground coriander
1 tspn freshly grated nutmeg
1/2 tspn ground ginger

grind meat/bacon together, mix in spices/water and knead together, then grind again. Cook small patty and decide if needs anything.


Italian Sweet Fennel - is real good in spaghetti sauce. Good with deer, elk, and javelina. I have a baggie of these spices mixed up. If I want quick Italian food I just add a couple spoonfuls of the mix to a lb of burger, makes cheap sauce taste expensive.

3 lbs pork butt
3/4 lb pork fat
1/2 cup dry red wine
4 cloves garlic minced
2 tblspns fennel seeds
1 tblspn freshly ground black pepper
4 tspns kosher salt
1 tspn dried oregano
1/8 tspn gound allspice

grind meat/fat together, mix in spices/water and knead together, then grind again. Cook small patty and decide if needs anything.


Venison Sausage - I didn't have any brandy so I used Maker's Mark bourbon, an extra tblspn or 2 wouldn't have hurt either. Good with elk, deer.

1 1/2 lbs venison or elk
1 lb pork butt
3/4 lb pork fat
1/2 lb bacon
3 tblspns dry red wine
2 tblspns brandy - (and a shot for the sausage maker)
4 tspns kosher salt
2 tspns coarsely ground black pepper
2 tspns minced juniper berries - I bought a jar, but you can get same thing off of the trees out camping
1 tspn minced garlic
1 tspn minced shallots - I didn't have any, (or know what they were at the time), so used diced green onions.
1 tspn fresh rosemary or 1/2 tspn dried.

cut meat, fat, bacon into 2 inch pieces and mix in lg bowl with spices & liquid, marinate overnight. Grind twice, mixing in any juices from the bowl. Cook small patty and decide if needs anything. I only marinated 5 hrs first time I made this, kids came back for seconds so guess it was okay.


Smoked Country Sausage - makes good biscuit and gravy meat, is wife & girls 2nd favorite behind chicken & apple. Good with deer, elk, mtn lion & javelina. In addition to brown sugar we add in lots of honey. You have to watch the heat when cooking though because it is easy to burn.

1 1/2 lbs game meat (nice, clean meat - no wild fat)
1 lb clean pork (I use pork sirloin if possible, not too fatty)
3/4 lb pork back fat (I ask butcher at supermkt to save for me)
1 tblspn brown sugar or how we like it add 3+ tblspns desert honey
1 tblspn kosher salt
1 tblspn paprika
2 tspn red pepper flakes (cut back if not into spicy stuff - like my daughters)
1 tspn ground sage
1 tspn dried tyme
pinch of allspice
1/2 cup cold water (may use little less based on moisture in meat) - is also good to use 1/4+ cup water & couple few tblspns brandy or sweet whiskey - wild turkey, southern comfort, etc. Once again it is some for the meat and some for the maker......

grind meat & fat together into bowl, then mix in all spices/water, knead together and then grind again.


Chorizo - this is what I turn my javelina into, yum, yum. Have used deer & elk too. I have also made this using a 50/50 mix of game and 70/30 hamburger, gives it a different flavor. Different vinegars add different flavors also. I have used white & red rice wine & red raspberry vinegars and been pleased with the results.

1 1/2 lbs pork butt - I use 1 lb wild meat & 1/2 lb pork sirloin or other boneless cut
1/2 lb pork fat - I have butcher at our market save for me
1 bunch (4 to 6 oz) fresh cilantro, chopped, about 1 cup – I have used 2 - 3 tblspn dried also
1 fresh serrano or jalapeno or other hot pepper, seeded and finely chopped
1/4 cup red wine vinegar - I have used red wine, rice wine & red raspberry vinegars, each adds it’s own distinctive flavor.
1 tblspn New Mexico or other dried chile powder
1 tblspn sweet Hungarian paprika
2 tspns kosher salt
1 1/2 tspn whole cumin seeds
1 tspn ground cumin
1/2 tspn coarsely ground black pepper
1/2 tspn ground cayenne pepper
1/4 tspn ground coriander

grind meat/fat together, mix in spices/water and knead together, then grind again. Cook small patty and decide if needs anything. If you want to add more bite leave the seeds in the peppers. I keep a bag of all these spices mixed, minus fresh peppers & cilantro, that I use for all my Mexican food. Throw in a couple spoonfuls with a lb of burger and you have taco meat, thin slice a roast or chicken breasts and you have fajita's. I use dried jalapeno's & dried cilantro in my spice baggie.


Iowa Farm Sausage - Here is a recipe I really like. Have used deer, elk, javelina and mtn lion.

2 1/4 lb pork butt or sirloin (I use 1 1/4 lb game and 1 lb pork)
3/4 lb pork fat
1/4 cup chopped parsley
1/4 cup finely chopped onion
1 tblspn kosher salt
2 tspns ground sage
1 tspn dried tyme
1 tspn dried basil
1 tspn red pepper flakes
1 tspn coursely ground black pepper
1 tspn ginger
1/2 tspn minced garlic
1/4 cup water

I dice my meat into small chunks, add the spices & liquid and mix good then run through the grinder. Book says to grind first then mix spices in, your choice here, I like double grinds and my way cuts down on handling time. Also, if you can get ground pork I mix 50/50 game to pork, for this recipe I would use 1.5 lbs game to 1.5 lbs ground pork. I grind them together so the meat mixes good, chunk of game and chunk of ground pork with the spices already mixed in.


Bratwurst - Have made this with elk & javelina, pretty tasty. Only grind once or it comes out like hot dogs, this needs the fat or comes out real dry when cooked. I got my casings from Denmark's, 7712 W. Golden.

1.5 lbs game
1.5 lbs fatty pork butt
1 T kosher salt
1 T coursely ground black pepper
1 T coursely ground mustard seed
2 t minced garlic (I like fresh but have used dried also)
2 t sugar
1 t ground mace
1 t dried sage
1/2 t ground nutmeg
1/2 cup water

I dice my meat up into 2" chunks, mix in the spices and water and run thru the grinder with the 3/8" plate. This mixes things pretty good, then I may grind again, depends on how well the mix looks. Don't over-grind or the meat comes out like hot dogs. I stuff into hog casings, tie into 4" links then hang them in my meat locker (old refrigerator on the back porch) to let the casings dry.


Recipes are from the book "Bruce Aidell's Complete Sausage Book" - ISBN # 1-58008-159-2. Published by Ten Speed Press - www.tenspeed.com and available at Barnes & Noble or Border's Books.

[tjhunt2]

Boy does that look good. I bet you're enjoying it. I always enjoyed it as much as the hunt itself. Thanks for sharing.

 

TJ

[Viper]

Those recipes sound really good. I need to get a good grinder and try this myself. I usually just take the meat to Southwest.

 

"...so I mixed up about 4 TB of that plus salt and some brown sugar and some wine." Amanda, I like to drink wine while I cook too.

[CouesWhitetail]

Those recipes sound really good. I need to get a good grinder and try this myself. I usually just take the meat to Southwest.

 

"...so I mixed up about 4 TB of that plus salt and some brown sugar and some wine." Amanda, I like to drink wine while I cook too.

 

LOL!! Great minds think alike!!

[Pixman]

We will be going through Globe around 5:30am so just have some ready Looks good Amanda!