Making sausage with wild rice

We tried that "ONCE" and the flavor was good as soon as it came out of the smoker, but a month or so later it wasn't fit to be fed to the dogs.  It tasted like a duck slough smells in the fall.   ACK!!!!

My question is why?  The only reason I can think of to add it would be for a filler to make it go further and have more.  I never understood why people have made potato sausage either.  The only reason I could think is to make more out of what you got because neither one is going to add any flavor.

Just like adding sauerkraut or cheese or garlic just a different flavor to try out.  I had some a butcher shop made and it was excellent. 

I've never thought of adding wild rice before...you've piqued my curiosity. As for potato sausage, we usually make a smaller batch of it along with our normal recipie and the family loves it. The potato sausage is usually gone long before our normal county style recipe runs out.

buckmaster Said:
Just like adding sauerkraut or cheese or garlic just a different flavor to try out.  I had some a butcher shop made and it was excellent. 

These ingredients actually have flavor.  What flavor does rice and potatoes add?  I'm sorry and I'm not trying to offend anyone but I just don't see it.

all i can say is i have had wild rice brats and they were very good. good luck let me know how it turns out.


not trying to change the thread, but does anyone have a good maple ring sausage recipe? i was thinking about trying it.

anyone got a sauerkraut recipe? 

espringers Said:
anyone got a sauerkraut recipe? 

I don't remember the exact recipe, but I've been making it for the last ten years or so. Start with your shredded cabbage. I use a meat slicer. Works great and a hell of lot easier than the old three blade box slicer. Only other ingredient is canning salt. I put 2-3 inches in a clean five gallon bucket and cover with a layer of salt then repeat while packing it down. I don't have a kraut stomper, so I just use a quart Mason jar full of water. The salt will start drawing out the moisture from the cabbage and when the bucket is about 2/3 full you should have plenty of water to cover the cabbage (make sure you do). Then place a dinner plate in the bucket to hold the cabbage under the brine water.

I weigh down the plate using three 2 gallon zip lock bags filled with brine (salt, water). I place the bags in the bucket before filling them and fill them evenly. This not only holds the plate down, but also forms a seal. Once the kraut starts fermenting, gasses can escape (burp) around the bags and then they seal back up. A couple other benefits are that there is very little mold to deal with and if a bag leaks it's only brine water. Then I cover the bucket with a dish towel.

Once that's done it's off to the root cellar or another cool dark place. My root cellar usually is in the low to mid 40's. Then wait 7-9 weeks. Once it's done, carefully remove the bags and remove any mold.

I've seen other recipes where it's made in the jar, but I've never tried it.

Lol.. thanks. But I meant sauerkraut sausage. My bad.

I've bought brats with kraut in them before but never made it. I suppose you just add it to the mix. It would probably take some adjustments for moisture.

The maple sausage I have made I added a 16oz bottle of syrup to 20lbs of pork deer mix. Turned out good. Depends how sweet you want it put some in and sample(my favorite part) wash down with a cold one. I just used my standard breakfast sausage spices with it. I made some sauerkraut and didn't write down howmuch kraut I added so I would add until it tasted good. Same thing on the spices just use your favorite brat recipe.

I've heard about some one making sausage made with cabbage roll ingredients. Sounds interesting. Anyone else ever hear of it or try it?

ttt

thanks thats what i was thinking i just didn't want to add too much. i will give it a try and keep you posted.

buckmaster Said:
The maple sausage I have made I added a 16oz bottle of syrup to 20lbs of pork deer mix. Turned out good. Depends how sweet you want it put some in and sample(my favorite part) wash down with a cold one. I just used my standard breakfast sausage spices with it. I made some sauerkraut and didn't write down howmuch kraut I added so I would add until it tasted good. Same thing on the spices just use your favorite brat recipe.

Wild rice brats- for 10 lbs
 3 Eggs 
1 pint milk
1 tbs pepper
1 tbs mace
1 tsp ginger
1tbs nutmeg
5 tbs salt
2 cups wild rice

stuff into hog casings

I have used this recipe alot with good results. 

also i cook my wild rice before adding it. you could buy the stuff that comes precooked in a can but i have not tried it. 

normp70 thanks I'll give that a try

 yw. if you like brats its darn good.

 was going to say 2 cups is alot of wild rice, but i do like it alot you can always add less..