Looking for Roasted Red Pepper & Garlic Sausage Recipe

kbun

kbun

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Hello,

So we just finished 12 hours making 140 pounds of deer sausage this weekend. We have a recipe for garlic sausage, but over the last couple year we have been getting a small amount of roasted red pepper and garlic sausage mix from a local butcher that tasts extremely good! Never really noticed the price as it only for 15 pounds of sausage, but this year we made bought seasoning for 95 pounds and it cost 105.00 dollars.

Needless to say was not thrilled with the price, so am looking to see if anyone has a roasted red pepper and garlic sausage recipe that they are willing to share.

Thanks
 
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I don't mean to be pretentious or anything but you could make your own recipe if you were so inclined.
My self I slow smoke peppers, garlic, tomatoes , etc for use in my dishes. You can select and adjust quantities used per weight of ground meat. I would strongly suggest a book you can find at Indigo/chapters called "The Flavor Bible" it comes in handy choosing components that go together flavor wise.
Cooking is an art and as such the exact quantity of a given component is not critical. The exception would be the amount of curing salts used per pound of meat if you're making a cured sausage, ie. pepperettes
Culinary school was a while back , look up Charcuterie , the preparation of meats
 
Ya, I don't really trust myself enough to come up with a whole recipe for a large amount of sausage. I was hoping that someone would post one of there recipes that I could work with or modify from there if needed. Don't mind tweaking, adjusting or removing some flavoures, but need something to start with.

The book does seem interesting and will check that out. Thank you
 
Thanks skhunter, but not exactly what I am looking for. I am Interested in measurements of fresh/dry ingredients for x amount of sausage not a packaged seasoning. Any help is appreciated.
 
kbun said:
Ya, I don't really trust myself enough to come up with a whole recipe for a large amount of sausage. I was hoping that someone would post one of there recipes that I could work with or modify from there if needed. Don't mind tweaking, adjusting or removing some flavoures, but need something to start with.

The book does seem interesting and will check that out. Thank you
Click to expand...

When I lived in the grassy parts of Saskatchewan, an older settler sausage recipe was very popular thereabouts;

Google this; Polish-Wyoming Sausage or Wyoming-Polish Sausage, you often end up with the exact same recipe online.

I suspect your two extra ingredients would just finely compliment this one older recipe.
 
I use my standard garlic sausage recipe and instead of seasoning salt I add seasoning like you see in the link above.
I add then fry a little.
If its enough seasoning good to go.
If not I add more. And repeat.
I also do a few with jalapeno and old cheedar chunks.
 
you can over think cooking as well ,I would us your normal garlic recipe then add your roasted peppers and what ever ells to taste ,I love to roast my own garlic and peppers ,,yummy ,,You can fry up a small patty to get a idea of what you need to add as you go ,,Dutch
 
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