homemade sausage?

[drkshdw]

Does anyone make their own homemade sausage? Have any recipes you want to share or good books on the subject? Really looking for a good breakfast sausage but any sausage is good sausage.

I've gotten into making my own but every recipe I try seems to be lacking...something. The best so far is a recipe by Vivian Howard but even that I had to modify just a bit.

I hate trying online recipes as you never know what you're going to get and reviews seem to mostly be 'oh this sounds so good...5 stars!' (that's another rant for another day...rating and reviewing recipes you haven't tried. I digress).

So what says you? I know I could just throw some stuff together to my liking but I'd like to try what other people like.

[wdfifteen]

I make sausage every fall. Two favorites are chicken breakfast sausage and bangers. I can post the recipes when I get to my computer.

[PorscheGAL]

Bruce Aidells Sausage book has great recipes for sausage and dishes to make with the sausage. I have been making the sausage out of this book for years.

https://www.amazon.com/Bruce-Aidellss-Complete-Sausage-Book/dp/1580081592/ref=sr_1_1?ie=UTF8&qid=1530746065&sr=8-1&keywords=aidells+sausage+cookbook

[gtc]

I received a grinder for christmas and have made a few batches of sausage so far.
I have Ruhlman's Charcuterie, and the Marianski book.
Ruhlman's explanations on theory are good, but many of the recipes are all screwed up. For instance his sweet and spicy italian sausage recipes have very different fat ratios.
I misplaced the Marianski book so I haven't tried any of his recipes.
Getting the emulsion right was my biggest step. Second was learning how the seasoning mellows after a day or two.
I'm on the lookout for a stuffer now, as my grinder is not the easiest to use for stuffing - the feeder tube is narrow and it is a bother to feed the ground meat down through it.

[PorscheGAL]

If you have a kitchen aid mixer the attachments for grinding and stuffing work great.

[TimT]

For the last few ears Ive been making both fresh and cured sausages/salami/chorizo/linguica what have you..Fresh fennel sausage.. or Venison salami...

The latest printing of Ruhlmans book supposedly has many corrections in it.. in any case It is a good reference. I use the appropriate casings (or not) for fresh sausage, like breakfast or sweet Italian sausage, Merguez, something that will be cooked..

For cured I use Umai casings.. and they have some good recipes..

A friend of mine took a nice deer last fall so I made some Venison salami... Venison+Pork+Spices= nice and tasty after a few weeks of curing...

[wdfifteen]

I make sausage for my brothers and sister for Xmas gifts. They keep asking for more bangers and more chorizo. I don't cure any sausage, I freeze it and vacuum pack it.




I love bangers and mash but bangers with eggs for breakfast - mmmmm!




A batch of chorizo.

[wdfifteen]

Originally Posted by PorscheGAL

If you have a kitchen aid mixer the attachments for grinding and stuffing work great.

After trying to use the grinder/stuffer that Kitchen Aid sells for their mixers I bought the stainless steel version from Smokehousechef.com.

[Bill Douglas]

Venison sausages.

700 grams venison
600 grams pork belly
2 teaspoons crushed fennel seeds
1 teaspoon ground pepper
½ teaspoon salt
10 cloves galic
¼ cup Barkers High Country sauce
½ cup water

[tabs]

This I am thinking will be my next endeavor. I want to do fresh Kiebasa, chorizo, Italian sausage. I can control the salt.

[Bill Douglas]

When I bought the skins from the butcher he said the big difference is he puts lots of preservatives into his sausages. So either eat them the same day of freeze them straight away.

[Skytrooper]

I have made sausages with my kitchen tractor (kitchenaid mixer) for about 6 years. Before that I used a hand grinder and stuffer....that was real work. I make bratwurst and italian, and breakfast sausage mostly, as they are favorites. I have 2 books on sausage making and recipes that are good and fun to try. I use no preservatives. So, when I make them, I leave out what I am going to cook and the rest go in the freezer in small batches.

[wdfifteen]

What kind of casing do you sausage makers use? I have yet to find a good, tender, natural casing, one that has a goog “pop” when you bite into it. I’m not real fond of collagen casings, but they are good for sausages I smoke as they are easy to remove after cooking.

[Skytrooper]

I use hog casing, you know, the real deal. I either simmer in water, or cook on the grill. Either will make the casing harder, and therefore more likely to get that pop when you bite.

[Evans, Marv]

This thread isn't inspiring me to make any sausage, but I did buy some Spanish chorizo on Amazon.

[Bill Douglas]

Oh, home made is in a whole new league of it's own. New levels of excellence. You'll have to try making it at home.

[wdfifteen]

Originally Posted by Skytrooper

I use hog casing, you know, the real deal. I either simmer in water, or cook on the grill. Either will make the casing harder, and therefore more likely to get that pop when you bite.

I do both. Cook the brats in water, then brown them on the grill. The ends are still chewy, which my wife HATES. Would like to get that firm consistency throughout the sausage.

[Skytrooper]

Oh sorry, I thought you were talking about the sausage it self. I just clip the ends very short before serving, if necessary. I tend not to over twist the ends so that I do not have a chewy bit.

[drkshdw]

Originally Posted by PorscheGAL

Bruce Aidells Sausage book has great recipes for sausage and dishes to make with the sausage. I have been making the sausage out of this book for years.

https://www.amazon.com/Bruce-Aidellss-Complete-Sausage-Book/dp/1580081592/ref=sr_1_1?ie=UTF8&qid=1530746065&sr=8-1&keywords=aidells+sausage+cookbook

Just ordered this. Thanks for the suggestion!

Originally Posted by wdfifteen

I make sausage for my brothers and sister for Xmas gifts. They keep asking for more bangers and more chorizo. I don't cure any sausage, I freeze it and vacuum pack it.




I love bangers and mash but bangers with eggs for breakfast - mmmmm!




A batch of chorizo.

Have a recipe to share? Those bangers look amazing especially with that egg and muff. And always trying to find a recipe as good as the chorizo from the local Mexican market. That stuff is so fricken good! Not positive it isn't make with horse meat but the stuff is outta this world.

Originally Posted by tabs

This I am thinking will be my next endeavor. I want to do fresh Kiebasa, chorizo, Italian sausage. I can control the salt.

Exactly why I want to make more of my own. Lessen the salt, nitrites and preservatives. Just a little more control over my food supply.

[craigster59]

For recipes, tips and techniques this is a good sausage making forum...
Homemade Sausage Making :: Forum index It's out of Poland so you know it's good!

And I use these casings... https://www.amazon.com/gp/product/B00EZTIGNA/ref=oh_aui_search_detailpage?ie=UTF8&psc=1