Sausage tips

Smoothsmoke · 02-08-2010, 08:25 PM

I made a batch of Italian sausage last week. Although pleased with taste, it was a bit on the lean side. What can I add to the mix to make it "fattier"? I used boston butt untrimmed and it was still lean.

tkuehn5410 · 02-08-2010, 08:29 PM

Just about any butcher will have "pork trimmings" which are about 40-50% fat and that makes excellent sausage. I usually get the big boy pork butts which seem to have enough fat on them.

Kevin · 02-08-2010, 08:31 PM

Did you make fresh sausage, as in not smoked or cooked in any way?

Smoothsmoke · 02-08-2010, 08:40 PM

Quote:

Originally Posted by tkuehn5410

Just about any butcher will have "pork trimmings" which are about 40-50% fat and that makes excellent sausage. I usually get the big boy pork butts which seem to have enough fat on them.

Good idea, thanks for the tip!!

Quote:

Originally Posted by Kevin

Did you make fresh sausage, as in not smoked or cooked in any way?

Yes, I grounded the pork and stuffed the casings.

Kevin · 02-08-2010, 08:45 PM

I go with tkuehn5410's method of getting large Boston Butts and like the fat to lean ratio. About 80/20. Maybe I just prefer leaner sausage.

Smoothsmoke · 02-08-2010, 08:54 PM

Quote:

Originally Posted by Kevin

I go with tkuehn5410's method of getting large Boston Butts and like the fat to lean ratio. About 80/20. Maybe I just prefer leaner sausage.

Well that was easy! Love this forum, thanks!

tkuehn5410 · 02-08-2010, 08:57 PM

Another thing I will do sometimes is save the fat from briskets and freeze and add that into the mix if I'm going the cheap route.

yelonutz · 02-08-2010, 09:02 PM

You can add non-fat dry milk. This will act as a binder and increase moisture, improve mouth feel. Also, if you add some phosphates (Fab, Butchers, Amesphos or Kosmos) it will really improve your sausage.

NUTZ

Mad Max · 02-08-2010, 09:20 PM

I have used the pork fat, with the ratio of 80/20, but I am starting to use the non-fat dry milk. Trying to cut back on the fat, a bit.

Timmy · 02-08-2010, 09:31 PM

As stated before, go see the butcher. I had to pay for pork fat. Five pounds cost me $8.55 last weekend. A little pricey but what the heck.

Smoothsmoke · 02-08-2010, 09:49 PM

Thanks!!!

porcinepirate · 02-09-2010, 01:27 PM

I have a question about smoking sausage. I tried smoking some costco sausage, and the flavor was good but they seemed to dry out.

what is the proper temp to smoke at and time (approximate) or temp for doneness for a good smoked sausage.

or does the sausage you are starting out with preclude any store bought sausages from ever coming out good

porcine pirate

" Pigs are our Tasty Friends "

The Pigman · 02-09-2010, 04:10 PM

I use 10 lb butts and found they have right amount of fat in them also add 2 1/2 cups of ICE cold water to each 10 lb batch as it comes out of the grinder. I trim off some of the fat cap maybe a 3rd.

steveheyes · 02-09-2010, 05:12 PM

I often use a pork mixture of 1 part pork shoulder 1 part belly pork. It's also important to use a good binder to get the right bite-through texture. Yeastless rusk is the preferred binder over here in the UK, I often use ground up cream crackers though (don't know if cream crackers are known by the same name in the US).

02-08-2010, 08:25 PM	#1
Smoothsmoke Babbling Farker Join Date: 01-20-10 Location: Monterey, CA Downloads: 0 Uploads: 0	Sausage tips I made a batch of Italian sausage last week. Although pleased with taste, it was a bit on the lean side. What can I add to the mix to make it "fattier"? I used boston butt untrimmed and it was still lean.

02-08-2010, 08:29 PM	#2
tkuehn5410 Full Fledged Farker Join Date: 12-16-06 Location: Lubbock, TX Downloads: 0 Uploads: 0	Just about any butcher will have "pork trimmings" which are about 40-50% fat and that makes excellent sausage. I usually get the big boy pork butts which seem to have enough fat on them. __________________ New Braunsfels Vertical Smoker, Webber Drum Smoker, Char-broil Gasser, and a turkey fryer

02-08-2010, 08:31 PM	#3
Kevin Moderator Join Date: 02-06-05 Location: Southern Minnesota Downloads: 0 Uploads: 0	Did you make fresh sausage, as in not smoked or cooked in any way? __________________ Kevin

02-08-2010, 08:45 PM	#5
Kevin Moderator Join Date: 02-06-05 Location: Southern Minnesota Downloads: 0 Uploads: 0	I go with tkuehn5410's method of getting large Boston Butts and like the fat to lean ratio. About 80/20. Maybe I just prefer leaner sausage. __________________ Kevin

02-08-2010, 08:57 PM	#7
tkuehn5410 Full Fledged Farker Join Date: 12-16-06 Location: Lubbock, TX Downloads: 0 Uploads: 0	Another thing I will do sometimes is save the fat from briskets and freeze and add that into the mix if I'm going the cheap route. __________________ New Braunsfels Vertical Smoker, Webber Drum Smoker, Char-broil Gasser, and a turkey fryer

02-08-2010, 09:02 PM	#8
yelonutz is one Smokin' Farker Join Date: 06-02-07 Location: Chico, Ca Downloads: 0 Uploads: 0	You can add non-fat dry milk. This will act as a binder and increase moisture, improve mouth feel. Also, if you add some phosphates (Fab, Butchers, Amesphos or Kosmos) it will really improve your sausage. NUTZ __________________ Weber Smokey Mountain 18 & 22.5 in Gator Pit Trailer mount MAK 2 Star General Pellet Pooper Medium Green Egg Mini Green Egg New Black stoker with built in wi-fi KCBS CBJ #20258 Drunk Uncles BBQ Team, Ruining Family Gatherings for Over 20 Years. DAMN IT ANDY!! Last edited by yelonutz; 04-21-2011 at 01:47 AM..

02-08-2010, 09:20 PM	#9
Mad Max is Blowin Smoke! Join Date: 03-17-08 Location: Fort Mill, SC Downloads: 0 Uploads: 0	I have used the pork fat, with the ratio of 80/20, but I am starting to use the non-fat dry milk. Trying to cut back on the fat, a bit. __________________ Butts-N-Gutts BBQ Team UDS (born on July 2008 ) Custom Brick BBQ grill Weber 22.5 Blue Kettle (CL rescue) Turkey Fryer Superbly accurate, ferociously fast, RED THERMAPEN "Certified MOINK Ball Maker" 2008 www.southerntreats.blogspot.com

02-08-2010, 09:31 PM	#10
Timmy Full Fledged Farker Join Date: 05-01-06 Location: Pewaukee, Wi. Downloads: 0 Uploads: 0	As stated before, go see the butcher. I had to pay for pork fat. Five pounds cost me $8.55 last weekend. A little pricey but what the heck. __________________ Tim

02-08-2010, 09:49 PM	#11
Smoothsmoke Babbling Farker Join Date: 01-20-10 Location: Monterey, CA Downloads: 0 Uploads: 0	Thanks!!!

02-09-2010, 01:27 PM	#12
porcinepirate Knows what a fatty is. Join Date: 01-12-10 Location: menifee ca Downloads: 0 Uploads: 0	I have a question about smoking sausage. I tried smoking some costco sausage, and the flavor was good but they seemed to dry out. what is the proper temp to smoke at and time (approximate) or temp for doneness for a good smoked sausage. or does the sausage you are starting out with preclude any store bought sausages from ever coming out good porcine pirate " Pigs are our Tasty Friends "

02-09-2010, 04:10 PM	#13
The Pigman is One Chatty Farker Join Date: 04-10-07 Location: Cincinnati Ohio Downloads: 0 Uploads: 0	I use 10 lb butts and found they have right amount of fat in them also add 2 1/2 cups of ICE cold water to each 10 lb batch as it comes out of the grinder. I trim off some of the fat cap maybe a 3rd. __________________ Smokin Blues BBQ The Pigman (Roger) Pitmaster KCBS CBJ #30390 Operation BBQ Relief Founding Member Lang 84 Custom Longneck with Warmer Char-Griller Pro w/ SFB and Mods Mobil Food Lic. With State of Ohio

02-09-2010, 05:12 PM	#14
steveheyes Got Wood. Join Date: 10-06-09 Location: Reading, United Kingdom Downloads: 0 Uploads: 0	I often use a pork mixture of 1 part pork shoulder 1 part belly pork. It's also important to use a good binder to get the right bite-through texture. Yeastless rusk is the preferred binder over here in the UK, I often use ground up cream crackers though (don't know if cream crackers are known by the same name in the US). __________________ Royal Q Pit Crew (UK) My Favorite Toys:2x Pro Q Excel 20, Pro Q Frontier, Weber 22.5" Kettle

Similar Threads
Thread	Thread Starter	Forum	Replies	Last Post
DP tips	captndan	Q-talk	0	12-19-2011 07:00 AM
I Have a Couple Tips For You *** Tri-Tips That Is	Midnight Smoke	Q-talk	17	11-13-2011 08:28 AM
The Worst Sausage in the History of Sausage	Boshizzle	Q-talk	30	08-14-2011 10:02 AM
Tips for cooking some Tri-Tips this weekend?	PaddyKC	Q-talk	30	06-26-2011 07:42 AM