NDKoze
Moderator
This is a long-time family recipe that I could get in trouble for sharing so don't tell anyone 
It is a very basic old ND German Fry Sausage recipe that we have been making for years. This is very similar to Gene's (MNGuy1959) Family recipe. But I thought I would share it anyhow.
Uncle Kenny’s Fry Sausage Recipe
25lb. batch (We have a 50lb mixer, but have found that mixing smaller batches mixes much faster and better)
• 15lbs. Ground Pork
• 10lbs Ground Venison/Beef
• 7oz. Morton TenderQuick
• 2oz. Ground Black Pepper
• 1/2 of a bulb of garlic (peeled and diced)
• 1 Quart Cold Water
• 2.5 lbs. of High Temperature Cheese (Optional)
1. Add diced garlic to the water and let soak for a minimum of 1 hour (2+ better).
2. Add spices and water slowly as you mix.
3. If you are adding the High Temp Cheese, wait to add until after you have thoroughly mixed the rest of the spices.
4. Fry a patty to test.
5. Stuff into hog casings.
6. It is best to rest overnight in a cool garage or fridge before smoking.
7. We have a meat market smoke ours as we typically make 100-200 lbs. at a time. However, I believe that they typically smoke them at 190 degrees for about 2 hours.
8. Allow to cool completely before packaging.
a. We use Saran Press & Seal and Freezer Paper as it is cheaper than vacuum sealing when you are packaging 200lbs of meat. But, vacuum sealing while more expensive would be better long-term. Most of ours does not stay in our freezers long enough to go bad.
It is a very basic old ND German Fry Sausage recipe that we have been making for years. This is very similar to Gene's (MNGuy1959) Family recipe. But I thought I would share it anyhow.
Uncle Kenny’s Fry Sausage Recipe
25lb. batch (We have a 50lb mixer, but have found that mixing smaller batches mixes much faster and better)
• 15lbs. Ground Pork
• 10lbs Ground Venison/Beef
• 7oz. Morton TenderQuick
• 2oz. Ground Black Pepper
• 1/2 of a bulb of garlic (peeled and diced)
• 1 Quart Cold Water
• 2.5 lbs. of High Temperature Cheese (Optional)
1. Add diced garlic to the water and let soak for a minimum of 1 hour (2+ better).
2. Add spices and water slowly as you mix.
3. If you are adding the High Temp Cheese, wait to add until after you have thoroughly mixed the rest of the spices.
4. Fry a patty to test.
5. Stuff into hog casings.
6. It is best to rest overnight in a cool garage or fridge before smoking.
7. We have a meat market smoke ours as we typically make 100-200 lbs. at a time. However, I believe that they typically smoke them at 190 degrees for about 2 hours.
8. Allow to cool completely before packaging.
a. We use Saran Press & Seal and Freezer Paper as it is cheaper than vacuum sealing when you are packaging 200lbs of meat. But, vacuum sealing while more expensive would be better long-term. Most of ours does not stay in our freezers long enough to go bad.
