Making your own sausage
 

Anyone here make their own sausage on a regular basis? Looking for recommendations on a good stuffer and any tips and tricks learned along the way.

Not satisfied with your current stuffer?

http://forums.pelicanparts.com/off-topic-discussions/996327-richard.html

Making sausage is definitely an art form. I've rarely tasted homemade that was really good. Either too lean, too fatty, too much of some spice, not enough salt, etc. Good luck, it's a journey.

Dried???

I let the experts do it. It's a 6+ hour round trip to get it but worth it. My family's been buying sausage and meat from this family as long as I can remember.


https://www.roysswisssausagefactory.com/

I use a Kitchenaide mixer with a stainless steel grinder/stuffer.

Serendipity to find a sausage maker that has the same name as my salsa while looking for a stuffer on Amazon. Have narrowed it down to a Hakka or a LEM.

Yeah, That's what it;s called. Makin yer own sausage, that's the ticket, Heah

Shaun

I made a couple hundred pounds of Italian pork sausage with my uncle a couple times a decade ago. He had a large commercial meat grinder with a selection of stainless sausage stuffer attachments. We made mostly link sausages however I do remember making a large salami one year.

We used pig intestines for the sausage casings, he insisted on lean pork shoulders, coarse salt and pepper, a pinch of salt peter, and a secret ingredient my uncle used to improve the color. He used 1/10 beef to 9/10 pork.

Seems like I remember buying lard to mix with the lean pork but I can't remember. I don't remember why he used salt peter either. I guess to help preserve the meat?

His Italian sausages were award winners by the way. Notice there were no Italian seasonings used. That amazed me then and now. Just simple ingredients made with loving care.

Good luck Shaun

Henry

I've made more sausage than I cared to. Hundreds of pounds. One batch started with a 120qt Igloo cooler damn near full of ground up meat. Go hunting, kill whitetails, pigs, etc... From the hoof to the casing. Grind it all up, mix it, then stuff it. I have a kitchen aide mixer with stuffer attachment. One thing I learned along the way was that the beer goes fast, so stock up before diving in.

We would make 60/40 (deer/pig), using Legg's Old Plantation #10. They have several different mixes to fit whatever flavor you like.

https://aclegg.com/products/sausage-seasonings/

We've been doing it every year for over 25 years with my inlaws. Hundreds of pounds each time. 80/20 pork/beef. Salt, pepper, molasses, garlic. I don't know exactly how much of each, as it's based on how many lbs of meat. We used to hand mix it, but got a power mixer about 15 years ago. We still use a vintage hand crank stuffer that quite literally came across the country in a covered wagon. We smoke about 75% of it. Smoked using apple wood, 5 hours at about 120 degrees, but we can get done a little earlier, we go by color. The "fresh" 25% we use for breakfast patties and in spaghetti sauce, lasagna etc.

Great stuff, thanks for posting.

Eric, how much of a smoke flavor is infused when you do yours? I smoke briskets for 14-16 hours and it's perfectly smoky. Same with chicken for 4 hours. I need to a very light smoke flavor as the variety of spices I'm using should be center stage.