Hot Mamma sausage build-a-long

[Charles K.]

Another great way to serve venison is the classic "Hot Mamma" sausage link. The recipe can be adjusted to regional spices and to your own individual taste....I encourage you to experiment and to add ideas to this build-a-long.
A sausage press works wonders, but a 'jerky shooter' will work....just way slower.
Natural casings work better than collagen.....if using collagen, be delicate during the boiling stage ( and if it does rip open the sausage will be ok). Commercial Hot Mammas are usually in the 40mm size range, but I'll be showing the build-a-long with 19mm collagen casings.

First thing to do is to get a critter.....and all kinds of game will work great. Also, plain ground beef will work.

[Charles K.]

The basic recipe goes:  makes 25 lbs

18 lbs.  ground critter.....7 lbs. ground beef ( experiment with a 3-1 ratio also)
jerky mix (enough for 25 lbs.)- any style/flavoring works as long as it has 'instacure/prague' powder to kill bacteria....all commercial mixes have this.
3 gallons white vinegar
crushed red pepper flakes
whole mustard seeds
red food color ( or green for St. Pat's Day)

Some people will make a sweeter brine with brown sugar...or use their secret pickling spices for the brine.

[Charles K.]

Grind the critter and mix with beef...then mix in jerky spices.

[Charles K.]

I stuff the sausage using a press.....very fast. If using hog casings, twist each link at 5 inches. I'm using 19mm collagen casings here.
you CAN go directly to the boiling step after stuffing, but I like to let the spices blen overnight in a cold fridge.

[Charles K.]

The smaller casings are not twisted......they'll be cut to length after boiling.

[Charles K.]

Boil....small casings 19mm about 5 minutes....larger casings 40mm, 10 minutes

[Charles K.]

After boiling, let sausage cool. I cut the links to fit whatever size jar I use. I like the 8 quart rubbermaid jars that can be found at walmart in the food storage section.
Fill each jar with sausage/boiled eggs...add one teaspoon pepper flakes...one teaspoon whole mustard seed ( also favorites like cloves, celery seed, etc) ...fill to top with vinegar...add one teaspoon food coloring.
Set for a couple days in a cool room......eggs last about a month in the brine...enjoy

[the Ferret]

Neat Charles. I've never made sausage. What is the purposeo f sticking it in the vinegar? Does the sausage become vinegar flavored?

on a second note...what's the febreeze used for?

[TexMex]

Cool!

[Charles K.]

The vinegar is a base for pickling...it will absorb the heat of the pepper and flavor of whatever herbs etc are in it...it also gives a tangy kick to the hot mamma.....I also add pepper flakes to my favorite jerky mix to give it extra heat........fabreeze is a cooling agent...lol

[TexMex]

I think a cold one would make a better cooling agent. lol

[Charles K.]

yes......'a cold one' is required......the hotter your mix, the colder you need.....

[Charles K.]

DON"T DRINK THE BRINE!!!!!!!! I did that once to see what would happen......I didn't find out 'til the next morning.

[Curtiss Cardinal]

"DON'T DRINK THE BRINE!!!!!!" can you say "Shotgun?"