Can I get some help with some sausage

AJP · 06-03-2011, 09:55 PM

I really want to make my own sausage. I have a meat grinder and a sausage stuffer but have never used them. I am looking for some good recipes that I can smoke on my smoker but also would like to start easy. Any help would be awesome.

JMSetzler · 06-03-2011, 09:57 PM

I'm with ya on wanting to learn to make sausage... I suggest going to YouTube and searching for 'make your own sausage' or 'home made sausage' and you fill find a lot of good videos on the process and ingredients. I just bought a meat grinder today and sausage is one of the main reasons I wanted one...

Drifter · 06-04-2011, 12:27 AM

I suggest to start simple. check out some how to videos to get an idea of how to run the stuffer and I would recommend buying premixed seasonings, like from Bass Pro, Cabela's, or LEM. I use LEM, you can order direct from their website or pick there stuff up at Bass Pro. The reason I recommend premixed seasonings, is that they usually taste great with very little hassel. I have tried several recipes and they hardly ever turn out with enough flavor without a lot of trial and error. I don't have the patientce for that, especially when great mixes are already avaliable. That's just my opinion, I'm sure others will chime in.

Drifter · 06-04-2011, 12:30 AM

Oh yeah, the mixes I suggested are marketed for wild game, but they work just fine with store bought meat also!!

meatalurgist · 06-04-2011, 12:38 AM

http://www.sausagemaker.com/71200gre...as.aspxhttp://

this is the bible, learn it, live it, and love it. you will probably be able to find it for a little better price somewhere else. but I suggest you at least order their FREE catalog.

Puppyboy · 06-04-2011, 01:48 AM

I use this:

http://thespicysausage.com/sausagemakingrecipes.htm

AJP · 06-04-2011, 06:50 AM

Quote:

Originally Posted by meatalurgist

http://www.sausagemaker.com/71200gre...as.aspxhttp://

this is the bible, learn it, live it, and love it. you will probably be able to find it for a little better price somewhere else. but I suggest you at least order their FREE catalog.

Your link is broken, I think this is what you are talking about.

http://www.sausagemaker.com/71200gre...ytekkutas.aspx

grilling24x7 · 06-04-2011, 07:14 AM

I just started making my own sausage. I did a hot Italian recipe that I found somewhere on the internet and its the best thing I've ever eaten. The basic recipe is here:

Ingredients:
5 lbs pork shoulder
natural hog casings
2 T whole fennel seeds
1 T salt
1 T ground black pepper
1 T garlic powder
4 T red pepper flakes
1 cup ice water give or take 1/4 cup

I just used my kitchenaid mixer grinder and stuffer attachment. I documented my sausage making party here.

In fact, I'm ready to make some more sausage - I just ran out!

I don't know if you'd smoke this sausage; I'm stilling looking into that. I saw on Diners Drive Ins and Dives last night a lady that smoked sausage and I was salivating, so that's next on the sausage agenda.

Good luck!

woodfireguy · 06-04-2011, 10:09 AM

Here's what we are doing.

http://mediterraneancookout.blogspot.com/

meatalurgist · 06-04-2011, 10:38 AM

Quote:

Originally Posted by AJP

Your link is broken, I think this is what you are talking about.

http://www.sausagemaker.com/71200gre...ytekkutas.aspx

yep, looks like I managed to get an extra http in there. still good book none the less.

Thanks for catching that

gtr · 06-04-2011, 11:19 AM

Here's a good link for making, um, links

http://lpoli.50webs.com/Sausage%20re...KED%20SAUSAGES

Great stuff here as well:

Amazon.com: Charcuterie: The Craft of Salting, Smoking, and Curing (9780393058291): Michael Ruhlman, Brian Polcyn, Thomas Keller: Books@@AMEPARAM@@http://ecx.images-amazon.com/images/I/51Ou38lyp5L.@@AMEPARAM@@51Ou38lyp5L

AJP · 06-04-2011, 11:20 AM

Yeah not ready to spend on a book right now. I am hoping to try a few sausages first and see if I am any good at it.

The LEM stuff looks like it is simple and easy.

Now where is everyone getting hog casings?

gtr · 06-04-2011, 11:25 AM

I get these.

It's an assortment of odds and ends of casings and are totally fine for home use. You can also go to your butcher and see if they'll sell you some. Around here, none of the chain grocery stores sell them, so you may need to check out a real butcher shop.

AJP · 06-04-2011, 11:29 AM

I was gonna get these, free 2 day shipping and good reviews.

Amazon.com: Eastman Outdoors 38672 Natural Hog Casings, for 25-Pounds of Sausage: Patio, Lawn & Garden@@AMEPARAM@@http://ecx.images-amazon.com/images/I/41HYaqD45OL.@@AMEPARAM@@41HYaqD45OL

DannyMac · 06-04-2011, 11:29 AM

No need to purchase a book yet. Here's a link to your library's website. Search Ruhlman and Charcuterie.

http://catalog.manhattan.lib.ks.us/polaris/?ctx=3

06-03-2011, 09:55 PM	#1
AJP Full Fledged Farker Join Date: 02-01-10 Location: Manhattan, KS	Can I get some help with some sausage I really want to make my own sausage. I have a meat grinder and a sausage stuffer but have never used them. I am looking for some good recipes that I can smoke on my smoker but also would like to start easy. Any help would be awesome. __________________ Pit Boss 820FB, Blackstone Patio Oven, 24" Discada

06-03-2011, 09:57 PM	#2
JMSetzler Babbling Farker Join Date: 04-25-11 Location: Valdese, NC Name/Nickname : John	I'm with ya on wanting to learn to make sausage... I suggest going to YouTube and searching for 'make your own sausage' or 'home made sausage' and you fill find a lot of good videos on the process and ingredients. I just bought a meat grinder today and sausage is one of the main reasons I wanted one... __________________ [URL="http://facebook.com/mancavemeals"]http://facebook.com/mancavemeals[/URL]

06-04-2011, 12:27 AM	#3
Drifter is one Smokin' Farker Join Date: 09-02-09 Location: Brookland, AR	I suggest to start simple. check out some how to videos to get an idea of how to run the stuffer and I would recommend buying premixed seasonings, like from Bass Pro, Cabela's, or LEM. I use LEM, you can order direct from their website or pick there stuff up at Bass Pro. The reason I recommend premixed seasonings, is that they usually taste great with very little hassel. I have tried several recipes and they hardly ever turn out with enough flavor without a lot of trial and error. I don't have the patientce for that, especially when great mixes are already avaliable. That's just my opinion, I'm sure others will chime in. __________________ Weber 22.5 OTG; UDS; knockoff Char-Griller sidebox smoker; Char-Broil RED gasser

06-04-2011, 12:30 AM	#4
Drifter is one Smokin' Farker Join Date: 09-02-09 Location: Brookland, AR	Oh yeah, the mixes I suggested are marketed for wild game, but they work just fine with store bought meat also!! __________________ Weber 22.5 OTG; UDS; knockoff Char-Griller sidebox smoker; Char-Broil RED gasser

06-04-2011, 01:48 AM	#6
Puppyboy Babbling Farker Join Date: 07-07-06 Location: Osage City, Kansas	I use this: http://thespicysausage.com/sausagemakingrecipes.htm __________________ www.facebook.com/BarkinDawgsBBQCatering

06-04-2011, 12:38 AM	#5
meatalurgist Got rid of the matchlight. Join Date: 04-19-11 Location: Brookings, SD	http://www.sausagemaker.com/71200gre...as.aspxhttp:// this is the bible, learn it, live it, and love it. you will probably be able to find it for a little better price somewhere else. but I suggest you at least order their FREE catalog.

06-04-2011, 07:14 AM	#8
grilling24x7 Full Fledged Farker Join Date: 05-17-11 Location: Baltimore, Maryland	I just started making my own sausage. I did a hot Italian recipe that I found somewhere on the internet and its the best thing I've ever eaten. The basic recipe is here: Ingredients: 5 lbs pork shoulder natural hog casings 2 T whole fennel seeds 1 T salt 1 T ground black pepper 1 T garlic powder 4 T red pepper flakes 1 cup ice water give or take 1/4 cup I just used my kitchenaid mixer grinder and stuffer attachment. I documented my sausage making party here. In fact, I'm ready to make some more sausage - I just ran out! I don't know if you'd smoke this sausage; I'm stilling looking into that. I saw on Diners Drive Ins and Dives last night a lady that smoked sausage and I was salivating, so that's next on the sausage agenda. Good luck! __________________ Weber Performer, 18.5" WSM, UDS.

06-04-2011, 10:09 AM	#9
woodfireguy Is lookin for wood to cook with. Join Date: 04-28-11 Location: Nevada City California	Here's what we are doing. http://mediterraneancookout.blogspot.com/ __________________ "Life is not a matter of being dealt a good hand but playing a poor hand well"

06-04-2011, 11:19 AM	#11
gtr somebody shut me the fark up. Join Date: 10-16-10 Location: Culver City, CA	Here's a good link for making, um, links http://lpoli.50webs.com/Sausage%20re...KED%20SAUSAGES Great stuff here as well: Amazon.com: Charcuterie: The Craft of Salting, Smoking, and Curing (9780393058291): Michael Ruhlman, Brian Polcyn, Thomas Keller: Books@@AMEPARAM@@http://ecx.images-amazon.com/images/I/51Ou38lyp5L.@@AMEPARAM@@51Ou38lyp5L __________________ 50" Klose BYC, Spitjack XB85, 22.5 WSM, Backwoods Chubby, UDS, WRK, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Kanka Grill, a piece of expanded metal I throw over the fire pit sometimes, Stealthy Black & Vol Orange Thermapens Displaced East Tennesseean Proud recipient of a Tick Former outlaw MOINK baller, now IMBAS Certified, but still lookin' over my shoulder. "Relax, it's only BBQ." - Bigmista, 2013 "Don't worry about playing a lot of notes. Just find one pretty one." - Miles Davis Avatar by my son! WTFWGALD?

06-04-2011, 11:20 AM	#12
AJP Full Fledged Farker Join Date: 02-01-10 Location: Manhattan, KS	Yeah not ready to spend on a book right now. I am hoping to try a few sausages first and see if I am any good at it. The LEM stuff looks like it is simple and easy. Now where is everyone getting hog casings? __________________ Pit Boss 820FB, Blackstone Patio Oven, 24" Discada

06-04-2011, 11:25 AM	#13
gtr somebody shut me the fark up. Join Date: 10-16-10 Location: Culver City, CA	I get these. It's an assortment of odds and ends of casings and are totally fine for home use. You can also go to your butcher and see if they'll sell you some. Around here, none of the chain grocery stores sell them, so you may need to check out a real butcher shop. __________________ 50" Klose BYC, Spitjack XB85, 22.5 WSM, Backwoods Chubby, UDS, WRK, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Kanka Grill, a piece of expanded metal I throw over the fire pit sometimes, Stealthy Black & Vol Orange Thermapens Displaced East Tennesseean Proud recipient of a Tick Former outlaw MOINK baller, now IMBAS Certified, but still lookin' over my shoulder. "Relax, it's only BBQ." - Bigmista, 2013 "Don't worry about playing a lot of notes. Just find one pretty one." - Miles Davis Avatar by my son! WTFWGALD?

06-04-2011, 11:29 AM	#14
AJP Full Fledged Farker Join Date: 02-01-10 Location: Manhattan, KS	I was gonna get these, free 2 day shipping and good reviews. Amazon.com: Eastman Outdoors 38672 Natural Hog Casings, for 25-Pounds of Sausage: Patio, Lawn & Garden@@AMEPARAM@@http://ecx.images-amazon.com/images/I/41HYaqD45OL.@@AMEPARAM@@41HYaqD45OL __________________ Pit Boss 820FB, Blackstone Patio Oven, 24" Discada

06-04-2011, 11:29 AM	#15
DannyMac Full Fledged Farker Join Date: 08-29-09 Location: New Orleans, Louisiana	Manhattan Kansas Public Library No need to purchase a book yet. Here's a link to your library's website. Search Ruhlman and Charcuterie. http://catalog.manhattan.lib.ks.us/polaris/?ctx=3

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