PICS - Great Sausage Recipe- Ole Miss Sausage - aka Tiger Sausage

I mentioned to MaxQue that I would post the recipe for this, so I decided I would go ahead, sooo..... This is an original recipe that I worked up based on something I bought from a custom butcher shop in the outskirts of Baton Rouge, Louisiana. Needless to say they would not share the recipe, but I really liked the sausage so this is something that I figured out that is very close. Its base is a good coarse country sausage with LOTS of garlic, jalapeno, chedar and fresh Italian parsley stuffed into a natural casing. The batch in the pictures is a 25# batch including the add-in's less what we ate last night and this morning. This is GREAT for grilling and you could smoke if desired.

Mike's Ole Miss Sausage

Per 10 lbs pork butt ( and additional pork fat~30% fat to lean)
2 lb high temp cheddar cheese cubes (~ 1/4")
1 jar Mission Brand Jalapeno slices drained and coarsely chopped
4 TBS minced fresh garlic
2 TBS Onion Powder
1 TBS Rubbed Sage
1 TBS powdered Ginger
1 TBS Allspice
1 TBS Thyme
1 TBS Paprika
85 grams Kosher salt
1 TBS ground white pepper
1 TBS Coarse ground black pepper
1 cups ice water
1 cup cold dry white wine
1/4 cup chopped Italian parsley
2 tsp #1 pink salt cure
1/2 cup Soy Protein concentrate as a binder
32-35mm Natural hog casing

Grind fat and fatty meat through 1/4" plate (roughly half of meat) grind other half through 3/8" plate (you can grind everything through 3/8" plate, but pass fat and fatty meat twice). Mix all spices, salt, soy protein concentrate with liquids and combine with meat and mix well until primary bind is achieved. Mix cheese, jalapeno's, and parsley until combined with meat. Stuff into casings and allow to cure and dry overnight in fridge. Twist or cut into desired size, freeze any not used within 3-4 days. The #1 cure is optional, but aids in preservation and cooked appearance (still pink inside when cooks with as opposed to gray without). Also the cure is needed if you plan to smoke. When smoking, smoke/cook to an internal 145-160 as desired.

All finished and ready to pack.


Packed and ready for the freezer.