Zenner's Sausage

When we bought the store in Buckman from Kilian and Dela Zenner,  part of the purchase was learning how to make their wonderful sausage.  Local folks loved it, and vacationers and hunters stopped especially for the sausage on their way 'up north' or 'to the lake'.  They were loyal either to Zenner's Sausage OR Thielen's Sausage (Pierz), not both.  (Thielen's seemed a bit sweeter to me, and the meat was ground finer.  Zenner's was WAY better!)

Anyway, at the time, we were sworn to secrecy.  This was a recipe NOT to be shared, even with family.  It was a sacred trust, ya know?

But now, so much has changed.  It's been over 30 years since the last batch was made at Zenners.   Kilian and Adela have been gone for more than 20 years.  Even the building that was Zenners is gone...maybe it wouldn't be such a bad thing to share the recipe now, huh?  A sort of Legacy gift from them to us.....especially if some of YOU make it, and think about your memories of Buckman and them...

Of course, you can make this in any quantity you like--as little as a pound or two--and make it into links or not; have it smoked, or not.  It's almost as good frozen in patties, unsmoked.  

As to the amount of garlic, I think you can never have too much.  We were usually limited by how long it took to peel and chop all that garlic, but these days, you can buy quart jars of it, ready to use.  

The mustard seed adds a little flavor, but I add it cuz it's such a treat to find one stuck in your teeth afterwards...lol  DO make a batch, ok?  

It tastes so much like HOME.

Added MUCH later: Here's a workaround if you can't get 

Morton's Sausage seasoning~

 

Morton Sausage Seasoning Knock-off: It can be difficult obtaining Morton's sausage seasoning at a reasonable price. If you can't find it or are unwilling to pay outrageous shipping fees, try this recipe: 4 tsp Kosher salt | 4 tsp ground or rubbed sage | 2 tsp fine ground black pepper | 2 tsp red pepper flakes | 1 or 2 tsp Coriander 

This recipe should flavor 4lbs of ground meat.

A sincere THANK YOU to Kilian and Adela Zenner