DIY Sausage

You feeling adventuresome?

JasonTQ just whipped up 3 batches of greatness in another thread... guy even provided recipes! Here's a link.

You never sausage a thing! :shock: :roll:

82 grams of, Sucklebusters SPG added to 5 lbs of ground pork was a nice sort of Polish sausage. real simple and tasty.

Waltons Blue Ribbon Brat seasoning is pretty darn tasty also. especially when adding cheese and running Jalapeno's through the grinding plate and mixing it in to sausage blend.

triplenet said:

Anyone here have a good sausage recipe? I've had some brown sugar and pepper jack sausage lately that was pretty good. Want to see if I can pull something off at home... Just because.

Dont have an electric smoker or pellet grill. So id probably need to find something reasonable.

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You can definitely pull this off. For starting out I recommend making bulk sausage, meat/seasonings/little iced water is all you need.... you can figure out casings later.

Bulk Italian can be used in spaghetti, lasagna or as a pizza topping. Any of the breakfast varieties are good for...... well, breakfast. Chorizo is wonderful with eggs or in a burrito or chili.

The best thing is, any bulk sausage is pretty good formed into a pattie and eaten as a sausage burger. Or a sausage 'patty melt' on regular bread.

Here is a 3# recipe of a very mild sausage. You can change any amounts or add and subtract ingredients. Mix it all up and fry a sample, then adjust seasonings. I use this as a breakfast sausage, and for sausage burgers. Only have hot dog buns?.... roll the sausage into little sausage logs about 1" in diameter and grill or fry.

FARM SAUSAGE

Unknown source on this one. Wonderful stuffed, in bulk or packaged for fatties. This has the classic flavors of a Midwest breakfast sausage but it is also right at home served on a bun or as a main dish with fried potatoes and onions.

3 lbs. ground pork butt
2 teaspoons ground sage
¼ cup chopped fresh parsley
1 teaspoon dried thyme
1 teaspoon dried basil
1 teaspoon red pepper flakes
2 teaspoons coarse black pepper
1 teaspoon ground ginger
½ teaspoon minced garlic
¼ cup chopped onion
1 tablespoon Kosher salt
¼ cup ice cold water

Grind the meat, mix in the seasonings and water until well blended. Let rest overnight for seasonings to blend.

There are many great books and guides on curing meat and sausage making. In my opinion, these are by far the best books for basic and advanced sausage making. They start with the basics and move forward to help you master the craft of curing and sausage making. Contains true recipes before the use of chemical enhancers/additives, and fillers were added to stretch the amount of commercial production.

While there are many books out there that all contain enough information to get you off to a good start, there are a few books that I would highly recommend.


First Recommendation..

Home Production of Quality Meats and Sausages by Stanley Marianski and Adam Marianski


This is a book that covers everything from making a smokehouse, to curing meats, and making sausage. Very easy to read with a great collection of recipes and techniques for the beginner. This book is actually two other books ("Meat Smoking And Smokehouse Design" and "Polish Sausages, Authentic Recipes And Instructions") combined into one single book plus more on making sausage and curing meats. Most are simple one Kilogram recipes, so you can make a small batch of the product before deciding to make a large batch. This also makes it easier to make a larger batches with easy multiples. The use of a metric scale in sausage making and curing makes the process much more accurate and provides a consistent product time after time.


Second Recommendation..

Great Sausage Recipes and Meat Curing by Rytek Kutas and Ben Kutas


This is often called the definitive book on sausage making. The explanation of how cures work, and what they are for, just this understanding to a beginner is worth the price of the book. However the smallest quantity the recipes is for ten pounds, so a beginner will have to properly calculate and scale down the recipes. The book is equally helpful to the beginner or the advanced. Some of these recipes are a little too salty for my taste, but I just make a note in the book and reduce the salt in the next batch. The book also contains a some stories that are entertaining. *** DO NOT BUY THE BOOK / DVD COMBO, in my opinion the DVD is completely worthless, even to a beginner, but that's just my personal opinion.


Third Recommendation..

Charcuterie: The Craft of Salting, Smoking, and Curing by Michael Ruhlman and Brian Polcyn


This is a great book, although it lightly touches the basics, I feel the book is more for an intermediate or advanced sausage maker. Most recipes are in five pound batches, but I suggest you scale them down to try them before making a large batch. You'll find that you will have to tweak a lot of the recipes to your individual liking / tastes. This book takes sausage to the next level with using some top shelf ingredients as well as some hard to find ingredients to make sausages that could be considered in the "gourmet" classification. Michael Ruhlman has many proven recipes, but you must have an understanding of the basics before you try to get into the gourmet type recipes contained herein. Some of the recipes are a little heavy handed with salt and sometimes what I would consider heavy cure. So do your own calculations and make notes accordingly in the margin.


Also keep in mind that there are many great resources on the World-Wide-Web (Internet), but reference books are always good for checking factual information when in doubt.

I would stress to all beginners to use only a tested and proven recipe from a reliable source, there are many recipes I have found on the Internet that I would have concerns about. Just because it's out there doesn't mean it is correct. Also the use of an electronic scale that also has a metric mode is an invaluable must have. The weighing of the cure is critical to food safety, so if everything is properly weighed and not measured, you will have a great product in the end.

Here is a brief guide to what basics are needed to make your own sausage.
http://www.lets-make-sausage.com/Sausage-making-equipment.html


Resources for tested recipes:

Wendliny Domowe - Meats and Sausage (Based on some of Marianski teachings/recipes):
http://www.meatsandsausages.com/
http://www.meatsandsausages.com/sausage-making
https://www.meatsandsausages.com/sausage-recipes

Len Paoli's Recipe site
http://lpoli.50webs.com/Sausage recipes.htm

The Spicy Sausage
http://thespicysausage.com/sausagemakingrecipes.htm

Sausage Mania
http://www.sausagemania.com/tutorial.html

Lets Make Sausage
http://www.lets-make-sausage.com/Sausage-making-equipment.html

Sausage Making Org
http://forum.sausagemaking.org/

Northwest Smoking
http://web.archive.org/web/20010214020112/http:/home.att.net/~g.m.fowler/frame/Sausage1.htm


Sausage Recipes from Stuffer's Supply Company in British Columbia, Canada
https://kickam2.com/sausage/sausrecp.pdf

Sausages West
http://sausageswest.com/7-recipe-index/
http://sausageswest.com/sausage-mak...sts/not-sausage-making-home-page-close/index/

https://www.meatprocessingproducts.com/sausage-recipes.html

http://web.archive.org/web/20010214020112/http:/home.att.net/~g.m.fowler/frame/Sausage1.htm

and so many more....

thirdeye said:

FARM SAUSAGE

Unknown source on this one. Wonderful stuffed, in bulk or packaged for fatties. This has the classic flavors of a Midwest breakfast sausage but it is also right at home served on a bun or as a main dish with fried potatoes and onions.

3 lbs. ground pork butt
2 teaspoons ground sage
¼ cup chopped fresh parsley
1 teaspoon dried thyme
1 teaspoon dried basil
1 teaspoon red pepper flakes
2 teaspoons coarse black pepper
1 teaspoon ground ginger
½ teaspoon minced garlic
¼ cup chopped onion
1 tablespoon Kosher salt
¼ cup ice cold water

Grind the meat, mix in the seasonings and water until well blended. Let rest overnight for seasonings to blend.

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I am making this sausage this weekend, Thanks for sharing the recipe Wayne.

@triplenet, you are from Baton Rouge! Make boudin:

https://www.bbq-brethren.com/forum/showthread.php?t=165226

David

I have all the books pictured in IamMadMan’s post and highly recommend them. Fresh sausage is what I most often do, sometimes I use premixed seasonings because for me acquiring and maintaining all the different spices in more complex recipes is more work than I care for. Lots of simple sausage recipes you can do with some fresh herbs, spices like salt and pepper, and some MSU action :thumb:

Far from an expert but making sausage at home is one of my favorite ways to prepare and cook meat.

Rule #1: You need more fat than you think