Sausage

Neil · 01-27-2008, 05:17 AM

I made some sausage for the first time yesterday and turned out great. I deboned two of the butts I bought last weekend at $.99/lb. and made breakfast sausage out of one and Italian sausage out of the other. I had 14#'s of sausage when I was all done. For the breakfast sausage I had a jar of seasoning my uncle had given my mother a couple of years ago. It was his own mixture for which he was famous for among family and friends. Having never made sausage before I did the logical thing and gave him a call for a few tips, mainly to find out how much of this stuff I was suppose to use. He told me to cut the pork into chunks then spread 1 heaping teaspoon per pound of pork, mix it up then grind it up. Once I figured out I had the blades to the grinder on backwards making sausage was a snap. It will be a long time before I buy breakfast sausage again. As for the Italian sausage, I just guessed at what to use and fortunately I guessed right on both the spices and herbs and the amounts. Both sausages turned out great. I called my uncle to tell him and thank him for his help and for the seasoning and he was pleased that his godson/nephew was going to carry on a family tradition. He also informed me he sent me the recipie for the seasoning and that I was not to let anyone including my brother and sisters know the secret.

Not wanting to let anything go to waste, I then made a big pot of marinara sauce and added the butt bones for a lilttle extra flavoring.

smokestack · 01-27-2008, 06:10 AM

good deal- you mean you didn't add all the other stuff the "big boys" use- mice droppings, sawdust ,e coli and anything else that they need to get rid of?

homemade is not that hard, as you found out, and you get to contol what goes into it-higher quality all around
Send me the recipe, I won't tell your brother or sister

Neil · 01-27-2008, 06:41 AM

Quote:

Originally Posted by smokestack

I won't tell your brother or sister

A good Italian boy never disobeys his Godfather!

Smokin Gator · 01-27-2008, 07:49 AM

Making sausage is so easy and the end product is so good I can't believe I ever bought a chub. If you can find it try some Legg's hot sausage seasoning. Darn good stuff.

Kevin · 01-27-2008, 07:56 AM

Making sausage is a lot of fun. I've got Andouille and Chaurice sitting in the fridge overnight to hit the grinder today along with some Boudin. Get to try out my new stuffer, woo hoo!

Jack2u2 · 01-27-2008, 08:29 AM

Can't beat homemade breakfast sausage. My wife won't eat anything else since I started making it. Italian sausage is my second favorite.

What I can't figure out is what is some guy in Minnesota doing making Chaurice and boudin?

Kevin · 01-27-2008, 08:41 AM

Quote:

Originally Posted by Jack2u2

Can't beat homemade breakfast sausage. My wife won't eat anything else since I started making it. Italian sausage is my second favorite.

What I can't figure out is what is some guy in Minnesota doing making Chaurice and boudin?

Coon ass wanna be?

Norcoredneck · 01-27-2008, 09:20 AM

Got a recipe you want to share for Boudin?

Kevin · 01-27-2008, 09:45 AM

Quote:

Originally Posted by Norcoredneck

Got a recipe you want to share for Boudin?

I'm trying the one I found on this link:
http://www.bbq-brethren.com/forum/sh...70&postcount=2

I'll let you know how it turns out. The Andouille and Chaurice smell great.

JamesB · 01-27-2008, 02:56 PM

While I wish you could share that 'secret' recipe, I understand if it's a family thing... Maybe since it's so good you could send me a sample to try???

I just started making my own sausage around Christmas time... It's addictive I tell ya!

Congrats on the new hobby!

James.

gotwood · 01-27-2008, 04:12 PM

How about just listing the ingredients but not the quantities?? Im just curious about the flavorings you use.

Bigdog · 01-27-2008, 05:12 PM

How about bottling and selling it or even better making the sausage and selling it? Do what you love and the money will follow.

wlh3 · 01-27-2008, 05:19 PM

Made some Italian sausage fri for the first time. used a chef buddies recipe turned out great. Used pasrt of it in a spaggetti sauce yesterday for Mondays dinner all the flavors should be married well. Love making this stuff made a 3 lb test batch only have 3/4 lb left

Breakfast sausage is next on my list

Neil · 01-28-2008, 03:30 AM

Quote:

Originally Posted by Bigdog

How about bottling and selling it or even better making the sausage and selling it? Do what you love and the money will follow.

"Sausage in a bottle". Now that would be a novelty, first everyone talks about it, then they eat it.

Kevin · 02-17-2008, 01:52 PM

Quote:

Originally Posted by Kevin

I'm trying the one I found on this link:
http://www.bbq-brethren.com/forum/sh...70&postcount=2

I'll let you know how it turns out. The Andouille and Chaurice smell great.

Here is the Boudin. I really like it. My wife loves it. If momma's happy, well you know.

01-27-2008, 05:17 AM	#1
Neil Quintessential Chatty Farker Join Date: 06-04-04 Location: St. Joseph, MI	Sausage I made some sausage for the first time yesterday and turned out great. I deboned two of the butts I bought last weekend at $.99/lb. and made breakfast sausage out of one and Italian sausage out of the other. I had 14#'s of sausage when I was all done. For the breakfast sausage I had a jar of seasoning my uncle had given my mother a couple of years ago. It was his own mixture for which he was famous for among family and friends. Having never made sausage before I did the logical thing and gave him a call for a few tips, mainly to find out how much of this stuff I was suppose to use. He told me to cut the pork into chunks then spread 1 heaping teaspoon per pound of pork, mix it up then grind it up. Once I figured out I had the blades to the grinder on backwards making sausage was a snap. It will be a long time before I buy breakfast sausage again. As for the Italian sausage, I just guessed at what to use and fortunately I guessed right on both the spices and herbs and the amounts. Both sausages turned out great. I called my uncle to tell him and thank him for his help and for the seasoning and he was pleased that his godson/nephew was going to carry on a family tradition. He also informed me he sent me the recipie for the seasoning and that I was not to let anyone including my brother and sisters know the secret. Not wanting to let anything go to waste, I then made a big pot of marinara sauce and added the butt bones for a lilttle extra flavoring. __________________ "You can't always get what you want but if you try sometime you just might find you get what you need" Mange Bene Viva Bene! Old Country Over/Under, Weber: 18.5" WSM, 22.5" WSM, Weber Performer(Col. Steve Austin Mod), Two 22.5" Kettles, & a Smokey Joe; Old Country 36" griddle, Luhr-Jensen Big Chief, Turkey Fryer, Rocky Mountain Camp Stove and a UDS.

01-27-2008, 06:10 AM	#2
smokestack Full Fledged Farker Join Date: 08-19-07 Location: northeast pa	good deal- you mean you didn't add all the other stuff the "big boys" use- mice droppings, sawdust ,e coli and anything else that they need to get rid of? homemade is not that hard, as you found out, and you get to contol what goes into it-higher quality all around Send me the recipe, I won't tell your brother or sister __________________ WSM NBBD Lang 84 w/warmer UDS slowly in the works

01-27-2008, 07:49 AM	#4
Smokin Gator Babbling Farker Join Date: 12-01-06 Location: Fernandina Beach FL	Making sausage is so easy and the end product is so good I can't believe I ever bought a chub. If you can find it try some Legg's hot sausage seasoning. Darn good stuff. __________________ [SIZE="2"][FONT="Comic Sans MS"]Food! It's the second most important thing to a young man, and the most important to an old one.[/FONT][/SIZE] ______________________________________________ -Brent Smokin Gators BBQ Team Medium Amazin' Blue Spicewine - It's a Swamp Thing UDS Large BGE - Adopted Medium BGE - Adopted Weber 22 inch w/mods Weber SJP Stoker Weber Genesis Silver C Gasser Constant wood lurker FBA CBJ

01-27-2008, 07:56 AM	#5
Kevin Quintessential Chatty Farker Join Date: 02-06-05 Location: Southern Minnesota	Making sausage is a lot of fun. I've got Andouille and Chaurice sitting in the fridge overnight to hit the grinder today along with some Boudin. Get to try out my new stuffer, woo hoo! __________________ Kevin

01-27-2008, 09:20 AM	#8
Norcoredneck somebody shut me the fark up. Join Date: 07-11-06 Location: Norco, Ca.	Got a recipe you want to share for Boudin? __________________ *Low and Slow.....* *The Prontologist is in...* *Ok let's see your Butt!*

01-27-2008, 08:29 AM	#6
Jack2u2 is one Smokin' Farker Join Date: 11-27-07 Location: West Tawakoni, TX.	Can't beat homemade breakfast sausage. My wife won't eat anything else since I started making it. Italian sausage is my second favorite. What I can't figure out is what is some guy in Minnesota doing making Chaurice and boudin?

01-27-2008, 02:56 PM	#10
JamesB is one Smokin' Farker Join Date: 08-15-05 Location: Irving, Tx	While I wish you could share that 'secret' recipe, I understand if it's a family thing... Maybe since it's so good you could send me a sample to try??? I just started making my own sausage around Christmas time... It's addictive I tell ya! Congrats on the new hobby! James.

01-27-2008, 04:12 PM	#11
gotwood is one Smokin' Farker Join Date: 01-01-08 Location: Homer Glen, IL	How about just listing the ingredients but not the quantities?? Im just curious about the flavorings you use.

01-27-2008, 05:12 PM	#12
Bigdog somebody shut me the fark up. Join Date: 09-17-03 Location: Wichita, Kansas	How about bottling and selling it or even better making the sausage and selling it? Do what you love and the money will follow. __________________ Bigdog Senior member of the Brethren Weber Platinum Kettle, Weber OTS, Meco square grill, a PK, ECB, UDS, Large BGE, a camping grill, a Blackstone flattop, a Camp Chef grill,The MOAB, and a YS640. MOINK. Pitman for Andy Groneman at the All Things BBQ cooking classes. Smoke on Brother KC Father of the Fatty (the name) 4/20/04 on the BBQ Brethren with inspiration from Brother parrothead.

01-27-2008, 05:19 PM	#13
wlh3 is One Chatty Farker Join Date: 09-12-07 Location: Port Hueneme , CA	Made some Italian sausage fri for the first time. used a chef buddies recipe turned out great. Used pasrt of it in a spaggetti sauce yesterday for Mondays dinner all the flavors should be married well. Love making this stuff made a 3 lb test batch only have 3/4 lb left Breakfast sausage is next on my list __________________ Weber 22.5" Weber Smokey Joe UDS is done and cooking UDS #2 is done and cooking Walker I BBQ because it is just so PRIMAL

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