begining sausage making book recommendations?

[boatnut]

I've been wanting to try making my own sausage for some time now. Recently bought a grinder (ebay). I've checked out a few books from the library and have some decent beginner "fresh" sausage recipes. Can anyone recommend some books to purchase to help me out?
At some point, i'd like to get into "dried"/cold smoked sausages. Seems like a lot of work though....any good links or helpful hints for this process?

It seems most recipes call for using pork butts but adding additional pork fat. Do most of you sausage makers add additional fat? Is it necessary for proper flavoring? If so, where do you purchase it?
thanks,
Mike

 

[blue ox]

I've only made suasage a few times but the fat is needed to help it hold together and keep it from being dry. Some recipes that don't have enough fat call for "binder flour". The link I'm adding has some good books and other things for sausage making.
http://www.psseasoning.com/cart/index.php

 

[thirdeye]

The Rytek Kutas book is a must have for beginners. Excellent how-to photographs and recipes. Click Here to see it. You can check out the table of contents too. The binding job is not the greatest, but the content is just great.

A second book that gets into technique as well as recipes is Charcuterie. You can read a review written by yours truly by Clicking Here. This one may be something you want to pick up later on.

EDIT: As far as adding extra fat to ground butts for pork sausage, I don't do it. For wild game or beef sausage I either cut it with ground butt or you can buy what is called 50/50 trim from the butcher. It is half meat and half fat. It is easier to mix in and grind than straight pork fat.

 

[swamprb]

I'm glad you asked Mike-I just got a Kitchen-Aide stand mixer with a meat grinder attatchment and am itching to try it out. LEM and Sausage Maker have books and videos. I need a stuffer so I'll be looking them up. Nice review thirdeye! Do you have any recipes for sausage on your site?

 

[thirdeye]

I'm glad you asked Mike-I just got a Kitchen-Aide stand mixer with a meat grinder attatchment and am itching to try it out. LEM and Sausage Maker have books and videos. I need a stuffer so I'll be looking them up. Nice review thirdeye! Do you have any recipes for sausage on your site?

No, I don't have any of the recipes I use posted. There is a page with some very general tips on sausage and of course a page on fatties. :lol:
I have 5 or 6 personal favorites...what flavors are you interested in?

There are several sausage recipe sites, Len Poli has one that is a favorite of mine. Click on Formulations, then select fresh or cooked (smoked) sausages.

BTW, I use the KA grinder and am very happy with it. You can start making sausage without a stuffer. You can roll your own skinnies and fatties plus have bulk for spaghetti or for mixing into meatloaf etc.

 

[ultramag]

swamprb, I wanted to be sure you knew there is a stuffer attachment for the Kitchen Aide as well. Not sure how easy it would be to use. I am getting into making my own sausage as well and it looks like a hand cranked stand alone stuffer would be easier. Just wanted you to know it was out there.

 

[CTSmokehouse]

Bruce Aidells' Complete Sausage Book is a winner. The recipes are tried and very good.

Yours in BBQ,

Cliff

 

[Wi-Doe-Maker]

book

The Rytek Kutas book is a must have for beginners. Excellent how-to photographs and recipes. Click Here to see it. You can check out the table of contents too. The binding job is not the greatest, but the content is just great.

A second book that gets into technique as well as recipes is Charcuterie. You can read a review written by yours truly by Clicking Here. This one may be something you want to pick up later on.

EDIT: As far as adding extra fat to ground butts for pork sausage, I don't do it. For wild game or beef sausage I either cut it with ground butt or you can buy what is called 50/50 trim from the butcher. It is half meat and half fat. It is easier to mix in and grind than straight pork fat.

I have used the Kutas book for a very long time...it is simply awesome!!!!

 

[swamprb]

Oh yeah! The Poli site set me off! I'd like to do some Andouille, Cuban chorizo and Daves Potato. If I do them fatty style do you think they would be too dry? I do like Aidells so I might try a Carribean mix. I've read mixed reviews on the KA stuffer attatchment, people said it caused the meat to become mushy. Anyone use the silicone mats from BBQ Guru for sausages? I'm reading The Home Book of Smoke Cooking that Poli lists in his Resources link.

 

[thirdeye]

Oh yeah! The Poli site set me off! I'd like to do some Andouille, Cuban chorizo and Daves Potato. If I do them fatty style do you think they would be too dry? I do like Aidells so I might try a Carribean mix. I've read mixed reviews on the KA stuffer attatchment, people said it caused the meat to become mushy. Anyone use the silicone mats from BBQ Guru for sausages? I'm reading The Home Book of Smoke Cooking that Poli lists in his Resources link.

• Casings do help retain moisture, just be careful cooking the fatty. Take it off at 165° or 170° and rest it a while. Potato sausages are usually moist. You can also add instant milk to the meat to hold some moisture, but I bet you will be okay.
• I have used the KA stuffer and did not like it, and have read similar opinions.
• I've got one of Bob's mats. I thought it may be handy for rolling (like a shushi mat) but I'm faster by hand. They are neat for cooking on.

 

[boatnut]

Thirdeye and others,
thanks for the info and links. My library network has both the Charcuterie book and the book by Rytek Kutas. I've ordered them and will look them over before most likely purchasing a copy.
Mike

 

[Jorge]

Another vote for Rytek Kutas. Theingredientstore.com has the best price I've seen.

 

[MoKanMeathead]

Another good link for sausage:
http://www.curleyssausagekitchen.com/

 

[Hiloboy]

another good book i use is. HOME sausage making by Peery& Reavis

 

[CharlieBeasley]

I recomend a book called Making Great Sausage at Home: Chris Kobler: ISBN 1579903258 amozon has it for 11or so $ it is not the huge everythingyou wanted to know book just one that has good recipes and understandable instructions.

 

[chad]

You might order a "kit" from High Mountain...they have recipes for both smoked and fresh (basically, the fresh uses the seasoning but not the cure). Simple and it includes the casings.

 

[boatnut]

You might order a "kit" from High Mountain...they have recipes for both smoked and fresh (basically, the fresh uses the seasoning but not the cure). Simple and it includes the casings.

good idea chad..might check that out too!
thanks guys!
mike

 

[ricknct]

www.sausagemaker.com and Ryteks book should do it.

 

[Rookie'48]

swamprb, I wanted to be sure you knew there is a stuffer attachment for the Kitchen Aide as well. Not sure how easy it would be to use. I am getting into making my own sausage as well and it looks like a hand cranked stand alone stuffer would be easier. Just wanted you to know it was out there.

I've used the K.A.-style stuffer before, won't do it again:x, d*mn thing keeps clogging up every 2 or 3 casings (1 to 1 1/2 lb. per casing)! A group of us (3 to 6 guys, depending on the year) process our own deer & make 75 to 225 pounds of deer sausage each year. What we use to stuff with is an old-fashioned "lard press" made of cast iron with a stainless tube sticking out of the side. It works the same as the vertical, or upright, style that you find nowadays, but it has a hand crank instead of the lever.
We can stuff 150 lbs. or more in one afternoon with 4 guys:
1 man mixing the next batch or soaking casings
1 poor soul (me, usually) cranking the casings full
1 man crimping the end closed with (small) hog rings
1 utility/relief/slave-labor-type guy doing whatever
Just my $0.02 worth, but I'd forget the K.A. attachment.
Dave
p.s.- we use 17 lbs. ground deer to 8 lbs. cheap ($1.50) ground pork per batch.