Who makes their own home-made Sausage?
 

I've always always wanted to grind up my own home-made sausage and buy some hog casing to stuff my own sausage brat links.


I've got the KitchenAid grinder, soon buying the snorkel tube snout to inject the casing, but wanting some techniques to best grind, and thoughts on hog casings either ala natural or synthetic.

recipes and meat/fat ratios would be great too.

Trying to find / shop local for casings at the moment, any other process/methods that people have had success with?

My BBQ, taste buds, and waist-line says thank you in advance.


SmileWavy

Have you tried here?.... www.sausagemaking.org :: Index

I've thought about making sausage but always seem too busy to add another "hobby". From what I've gathered, the Kitchen Aid mixer leaves a lot to be desired when it comes to grinding and stuffing a bunch of sausages. I have an old Enterprise sausage/ cider press, you can find them on Ebay. The sausage making forum can answer almost any question.

damn..i start a salad thread and a this comes up too. thanks rusty. :D

all my buddies have very good luck with some grinder they bought at Cabelas. i'll try to find it.

I'm not looking at mass production of 50 pounds, or even feet for that matter, the KitchenAid should be fine for mere mortals like myself.

Thanks for the link Craigster!


good god that is a serious sausage making forum!


A good casing, has a "snap" when you bite/cut into it, and low fat content but not dry meat is what I'm aiming for........Hillshire Farms suckssss.

yum

http://www.cooks.com/rec/view/0,2218,155179-231202,00.html


burp.



no worries, I like a good salad too.........but bring on da meat!!!

i helped a vietnamese lady make some vietmanese sausages..(now that i know what is in them, i wont eat them anymore).

be careful with that kitchenaid attachment. there is alot of waste inside that screw/auger thing.

pics when you get going!

I make a bulk Chorizo that I fry up with eggs. By making it yerself you get a much leaner product than the grease saturated store bought Chorizo

1 lb Ground Pork
2 Tablespoons white Vinegar
2 Tspns dried Oregeno
2 Tspns Red Pepper Flakes..more if ya like Caliente
1 Tspn Rosemary
1/2 Tspn Celery seed
1 Tblspn dried Cilantro
1 Tspn Cayenne Pepper
3 Tblspns of New Mexico/California Chili Powder


When Ya buy Chili Powder most of the time ya buy a Chilies with a blend of spices...look for the stuff that is nothin but Chili powder.

Blend all together and put in the Refer for a coupla hours to meld all the spices and meat..When you fry this up you may even have to put a bit of oil in the pan..Lard works da best.

Here is another good web site. They have a good excel spreadsheet that you can download for free.

SausageMania.com - Make Delicious Sausage at Home Tonight - Sausage Making Recipes, Advice and More!

Dave

excellent most excellent......

no worries on the wasted ground Vash, maybe put a potato behind the meat to clear the tube, and that meat would just be sausage patties.?


there are some great store bought turkey and apple sausage that is lean and light tasting. thinking outside the box.


gotta find some casing.


and of course, tube-o-meat pics will follow.........


Healthy food non-sausage Tangent:

Kung Pao Chicken anyone? Cast Iron Wok on a BBQ side burner (needed more heat / BTU's)

I should of used the wok on the 200K BTU crab pot flame thrower boiler instead of the BBQ ~25K BTU side burner, needed to put more of a sear on the meat, it was too soupy even with cornstarch added for sauce body.


blech.

I put this 6 out of 10 stars on my food0meter.



http://forums.pelicanparts.com/uploa...1337028201.jpg

Just looking a that picture made me throw up and it look just like that...... http://forums.pelicanparts.com/suppo...leys/pukey.gifhttp://forums.pelicanparts.com/suppo...s/pukeface.gif

http://forums.pelicanparts.com/uploa...1337040791.jpg

http://forums.pelicanparts.com/uploa...1337040820.jpg

Bill,

good on ya Mate!


Awesome NZ tube-o-steak.


gawd I wish I could get your yummy NZ steak Pies in the states.

I've got a good ATV riding mate in Auckland, North Island ATV champ couple years running.

Send some Sausage and Pies my way, and sip on a cold Monteiths beer for me!

I won't touch Chorizo. It's an appearance/texture kind of thing. I would come across "chorizo" in the fields working on the farm as a kid. I do like throwing some Johnsonville bratts or Hebrew National Polish Sausage on the grill. Making your own sausage is like making your own beef jerky. Only the hard core enthusiasts need to even try it.

Ha, pleased you like it Dave. Umm, I'm the only NZer that doesn't drink beer (ashamed of myself) but drink pinot noirs instead.

here's the sausage recipe. I knew I wrote it down in case they were good - which they were :)

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 (tomatoe with a bit of chilli I suspect)
½ cup water

And I bought the casing from the local butcher.

Easy solution - a meat salad

Does the-hot beef injection- count ?

I get a catalog from this company several times a year. been thinking about getting one of their dehydrators for some serious jerky making

Meat Processing Equipment | Sausage Making Supplies | LEM Products

I've got this for sale on Craigslist for $60.

http://forums.pelicanparts.com/uploa...1337101494.jpg

I'd pick up a book that describes how to properly mix lean meat and fat, like one of these:
Amazon.com: Home Production of Quality Meats and Sausages (9780982426739): Stanley Marianski, Adam Marianski: Books
Amazon.com: Charcuterie: The Craft of Salting, Smoking, and Curing (9780393058291): Michael Ruhlman, Brian Polcyn, Thomas Keller: Books

mexican chorizo is more like a flavored oil. something you melt to cook other things in it..like eggs.

spanish chorizo is a smoked leaner product. actual sausage. (great on a salad :D)

you dont want to really mess this up when you are making some dishes...i watch a stoner put a mexican sausage in a hot dog bun and eat it..he barely warmed it, and ate it. good lord.