Anyone make their own sausage?

[Fire Me Boy!]

Willing to share recipes? And do you just make bulk sausage, or do you use casings?

[Redrum_69]

your mom likes it when i make my bulbous bulk sausage and i slip it in her casing


shes gives new meaning to the word "cat-gut"

[blueballs]

link?

[Stinger]

Don't think this thread is going to turn out like you would like.


Edit ... Already beaten to the punch I see.

[blueballs]

your mom likes it when i make my bulbous bulk sausage and i slip it in her casing


shes gives new meaning to the word "cat-gut"

and she makes her own gravy :eek:

[Simply Red]

Never have, I tell you though, that place my uncle used to get that polish sausage growing up, was awesome. It was like Eckridge minus the mystery meat, little darker in color and loaded w/ garlic. It was right by the city-mkt. we had it every Christmas-Eve.

[Fire Me Boy!]

Never have, I tell you though, that place my uncle used to get that polish sausage growing up, was awesome. It was like Eckridge minus the mystery meat, little darker in color and loaded w/ garlic. It was right by the city-mkt. we had it every Christmas-Eve.

That doesn't help me much in 2008... in South Carolina.

[Simply Red]

Beef Summer Sausage
SUBMITTED BY: P Bautsch

"This is a ground beef summer sausage you can make at home. It takes a while, but have you seen the prices of store bought summer sausage?! This recipe is well worth the wait. You can also wrap them in foil and freeze them."

RECIPE RATING:

Read Reviews (8)
Review/Rate This Recipe

--------------------------------------------------------------------------------

PREP TIME 20 Min
COOK TIME 2 Hrs 40 Min
READY IN 1 Day 3 Hrs
Original recipe yield 5 logs

SERVINGS (Help)
Servings
US METRIC



INGREDIENTS (Nutrition)
5 pounds ground beef
4 tablespoons monosodium glutamate (MSG)
2 teaspoons cayenne pepper
2 teaspoons ground black pepper
3 teaspoons garlic powder
3 teaspoons brown sugar
2 1/2 teaspoons mustard powder
2 teaspoons whole black peppercorns
4 teaspoons liquid smoke flavoring

DIRECTIONS
In a large bowl, combine the beef, meat tenderizer, cayenne pepper, ground black pepper, garlic powder, brown sugar, mustard powder and peppercorns and mix well. Pour the liquid smoke over the mixture, but do not mix. Cover and place in the refrigerator for at least 24 hours.
Preheat oven to 150 degrees F (65 degrees C).
Remove the beef mixture from refrigerator and mix well. Roll into 1 1/2x9 inch logs and place in a 9x13 inch baking dish.
Bake at 150 degrees F (65 degrees C) for 4 hours. Remove from oven and let cool.

[Fire Me Boy!]

your mom likes it when i make my bulbous bulk sausage and i slip it in her casing


shes gives new meaning to the word "cat-gut"

Oh... ha! HA! Hardee-har!

Ha!

Heh.

Heh...

HA!

OMG!

HAR!

ROFLOLEELDEEFDOELDLELDDRFLS!

HA!

Oh, you must stop... no mas!

HAR!

Please!

My sides hurt!

Har!

Ha!

Heh!

Heh!

OMG!

Stop! You're too funny!

FHAR!

*blow Diet Dr. Pepper out my nose*

OMG!

*gag on Diet Dr. Pepper*

HAR!

HA!

Holy shit, that was funny!

HAR!




Your and (expletive) idiot.

[Fire Me Boy!]

4 teaspoons liquid smoke flavoring

ROFL

Cooking instructions? I'm guessing it's a cold smoke, which I can't do. :banghead:

[Simply Red]

ROFL

Cooking instructions? I'm guessing it's a cold smoke, which I can't do. :banghead:

added, my fault.

[Simply Red]

sounds good though, I may actually make that, Looks inexpensive to make as well. I think I'd add a little burgundy wine to that too. Not much though.

[Fire Me Boy!]

added, my fault.

Ah!

I saw the amount of time it took and assumed cold smoke.

Thanks! :thumb:

I've made my own summer sausage before, but never any regular sausage.

[Simply Red]

If you do decide to try that one, I'd recommend omiting the black pepper and using whole peppercorns and crushing them w/ the side of a french-knife (like you would garlic cloves)

[Fire Me Boy!]

If you do decide to try that one, I'd recommend omiting the black pepper and using whole peppercorns and crushing them w/ the side of a french-knife (like you would garlic cloves)

I would do that anyway.

Could also consider just a REALLY coarse grind. My pepper mill (a Magnum) will grind really damn course - as in breaking a peppercorn into 4-5 pieces.

[Simply Red]

I would do that anyway.

Could also consider just a REALLY coarse grind. My pepper mill (a Magnum) will grind really damn course - as in breaking a peppercorn into 4-5 pieces.

Yep, perfect.

[Redrum_69]

I would do that anyway.

Could also consider just a REALLY coarse grind. My pepper mill (a Magnum) will grind really damn course - as in breaking a peppercorn into 4-5 pieces.



wait, trojan makes magnum pepper mills?

[Simply Red]

.

[angelo]

Sweet Italian Sausage

4 lb diced pork shoulder
3/4 oz kosher salt
1/2 oz black pepper (fresh ground)
1/4 oz fennel seed
1/4 oz sweet red pepper flakes
2/3 oz fresh parsley wash and chopped
1/2 Tbs granulated garlic
4 oz provolone cheese diced
3 oz ice

combine all ingredients and chill thoroughly to 36 degrees
chill grinder parts in freezer

add ice and grind with 1/2 grinder die

mix thoroughly and regrind with 1/4 die

makes approx 5 lb

use hog casing to link

Ang

[Gonzo]

I make my own deer sausage. You have to orally pleasure me reapeatedly to get the recipe though.

[angelo]

Breakfast Sausage

5 lb pork shoulder cubed (you want this fatty)
1.5 oz kosher salt
1 Tbs rubbed sage
1 Tbs granulated garlic
2 tsp crushed red pepper
1 Tbs brown sugar
1 Tbs black pepper

1 cup ice water

same procedure as Italian sausage

use sheep casing for links

Ang

[Demonpenz]

Daddy would you like some sausage?

[RJ]

I was going to mention grandma's antique sausage grinder but I changed my mind.

[Redrum_69]

I was going to mention grandma's antique sausage grinder but I changed my mind.


did your grandma look like sarah palin?

only crustier

[Fire Me Boy!]

Bumping an old thread because I got a sample packet of breakfast sausage seasoning from The Spice House. Mixed some up last night and cooked it up this morning - really quite good.

http://www.thespicehouse.com/spices/breakfast-sausage-seasoning

[Hammock Parties]

I wish we could have autoplay

<iframe width="420" height="315" src="https://www.youtube.com/embed/MbYYiEukvlk" frameborder="0" allowfullscreen></iframe>

[In58men]

I've always wanted to learn, but I heard it fairly difficult to put the sausages in the casing.

[kccrow]

Venison Italian Sausage

2 lbs - Venison
2 lbs - Pork Butt Roast
4 tsp - Fennel (cracked)
2 tsp - Ground Black Pepper
2 tsp - Ground White Pepper
3 tsp - Salt (or Pickling Salt or 5 tsp Kosher Salt)
1-1/2 tsp - Garlic Powder
1 cup - Water (cold)


Course grind Venison and Pork Butt Roast. Mix thoroughly. In a bowl, mix all other ingredients. Pour seasoning mix over meat, then mix in thouroughly. Grind again on fine setting. Package for freezing.

Notes: For hot variation, add 1-1/2 tsp of Red Pepper Flakes to seasoning mix.

For regular Italian Sausage, sub Venison with Beef or Pork.

Venison Breakfast Sausage

1 lb - Venison
1 lb - Pork Butt Roast
2 tsp - Salt (or Pickling Salt or 4.5 tsp Kosher Salt)
1-1/2 tsp - Sage
1/2 tsp - Ground Black Pepper
1/2 tsp - Ground White Pepper
1/2 tsp - Garlic Powder

Course grind Venison and Pork Butt Roast. Mix thoroughly. In a bowl, mix all other ingredients. Pour seasoning mix over meat, then mix in thouroughly. Grind again on fine setting. Package for freezing.

Notes: Adjust sage and garlic per taste. This does not have a heavy sage taste, its close to a Jimmy Dean store bought.

For regular Breakfast Sausage, sub Venison with Pork


Venison Chorizo

1 lb Pork Butt
1 lb Ground Vension
1 tsp Cayenne Pepper
2-1/2 tsp Garlic Powder
1/2 tsp Italian Seasoning
1-1/2 Tbsp Chili Powder
1/2 tsp Black Pepper
1/2 tsp White Pepper
1 Tbsp Paprika
1 Tbsp Salt
1/4 tsp Ground Ginger
1/2 tsp Ground Cumin
1/2 Cup Cider Vinegar

Course grind Venison and Pork Butt, mix thoroughly. Fine grind mixture again. Add all Seasonings to Cider Vinegar, mix well. Pour over Vinegar/Seasoning mix over Beef/Venison, mix very well. Refrigerate 24 hours.

For regular Chorizo, sub Venison with Beef or Pork (depending on taste)

For all, either put in casings or use as is...

[kccrow]

I've always wanted to learn, but I heard it fairly difficult to put the sausages in the casing.

You can buy an attachment for most grinders (looks like a small funnel) that you slip the casing on and just grind directly into the casing. Pretty damn easy really.

[Fire Me Boy!]

You can buy an attachment for most grinders (looks like a small funnel) that you slip the casing on and just grind directly into the casing. Pretty damn easy really.



Or just make it without casing.

[kccrow]

Or just make it without casing.

That's what I do... fuck the extra step and cost. I just make patties out of everything and put it on a hamburger bun instead of a hot dog bun if I use it that way.

[Fire Me Boy!]

That's what I do... fuck the extra step and cost. I just make patties out of everything and put it on a hamburger bun instead of a hot dog bun if I use it that way.



Or croissants if it's breakfast.

[BigRichard]

I used to work for Amarillo BBQ and they made their own sausage. It was the best I ever had. I don't know the entire recipe but I know part of their trick was to grind in all the scraps from the brisket they chopped up. It was ****ing delicious.

I know they closed down in Bellevue and sold all of their recipes. I would love to know who got the sausage one. I have never found anything even remotely close.

[Baby Lee]

I make my own deer sausage. You have to orally pleasure me reapeatedly to get the recipe though.

Used to make deer sausage with my uncle [RIP], but just followed his instructions. Got the general sense of what went into it, but never bothered to memorize exact portions or anything.

So, in response to the OP. Yes I have, but I can't be of help. I mean I could, but it would just be looking up stuff you could find on your own.

[ptlyon]

I've been told I have excellent duck sausage

[frozenchief]

I make moose sausage. I generally throw in about ¼ pork, including some extra fat. Moose is extremely lean and moose sausage without the fat is too crumbly. I don't really have a recipe per se. sometimes I use spice mixes from Penzeys and sometimes I mix my own based upon some different recipes I read. I use recipes more for proportions than anything else, especially proportions for any preserving salts.

Moose also makes good carnitas. Throw it in taco shells with some homemade pico and poblano cream sauce.

[gblowfish]

My friend Mr. Doggity makes sausage at home, but I'm not sure how he does it...

[sedated]

Daddy would you like some sausage?

<img src="https://media.giphy.com/media/mPs0V5innosrS/giphy.gif" width=400>

[BucEyedPea]

My Nonna made sweet Italian from scratch. It was pork and veal based and had fennel in it. It was the best ever. No one's been able to re-create hers because she left no recipes.

[mikeyis4dcats.]

I make moose sausage. I generally throw in about ¼ pork, including some extra fat. Moose is extremely lean and moose sausage without the fat is too crumbly. I don't really have a recipe per se. sometimes I use spice mixes from Penzeys and sometimes I mix my own based upon some different recipes I read. I use recipes more for proportions than anything else, especially proportions for any preserving salts.

Moose also makes good carnitas. Throw it in taco shells with some homemade pico and poblano cream sauce.

https://pbs.twimg.com/profile_images/522265469990883328/OrIfhqfC_400x400.jpeg

[journeyscarab]

http://gifmansion.com/GM/uploads/2013/10/meat.gif

[Fire Me Boy!]

Bumping this thread. I got Michael Ruhlman's Charcuterie book for Christmas and have been reading through it. Made his breakfast sausage, tried to use the Kitchenaid stuffer attachment - that thing is terrible.

Bought a different stuffer. Gonna get to some sausage making!

[tmax63]

The last sausage I made was some wild pig chorizo that turned out really well. The spiciness covered any wild taste present and even my war department who hates wild meat liked it.

[Red Dawg]

There's a perverted feel up in here.

[Grim]

Bumping this thread. I got Michael Ruhlman's Charcuterie book for Christmas and have been reading through it. Made his breakfast sausage, tried to use the Kitchenaid stuffer attachment - that thing is terrible.

Bought a different stuffer. Gonna get to some sausage making!

The Kitchenaid stuffer does suck.
My buddy bought one of these for his Kitchenaid and he loves it.
https://www.homedepot.com/p/Chef-sChoice-Meat-Grinder-796/206192902?cm_mmc=Shopping|THD|DigitalDecor|google|D29B+Housewares|_pkw__pmt__product_206192902&mid=spqnFKJHw|dc_mtid_8903yuu57254_pcrid_51166497102_pkw__pmt__product_206192902_slid_&gclid=EAIaIQobChMI5cDnm4TQ2AIVR57ACh03Ews0EAQYBSABEgKL-PD_BwE

I've never stuffed sausages. I've only made Alton Brown's breakfast sausage a couple times.

[Hoover]

I make my own. Its actually one of my favorite things to do. I do a breakfast rope sausage that's pretty killer. But I never make it the same way.

But the best way to cook this up is go actually put in a pan covered with beef broth. Then remove the broth and sear. Its money. Can't cook it any other way.

[Fire Me Boy!]

The Kitchenaid stuffer does suck.

My buddy bought one of these for his Kitchenaid and he loves it.

https://www.homedepot.com/p/Chef-sChoice-Meat-Grinder-796/206192902?cm_mmc=Shopping|THD|DigitalDecor|google|D29B+Housewares|_pkw__pmt__product_206192902&mid=spqnFKJHw|dc_mtid_8903yuu57254_pcrid_51166497102_pkw__pmt__product_206192902_slid_&gclid=EAIaIQobChMI5cDnm4TQ2AIVR57ACh03Ews0EAQYBSABEgKL-PD_BwE



I've never stuffed sausages. I've only made Alton Brown's breakfast sausage a couple times.



I have no issues with the grinder for the KA. This is the stuffer I just bought:

Hakka 7 Lb/3 L Sausage Stuffer 2 Speed Stainless Steel Vertical 5-7 Lb Sausage Maker by HAKKA BROTHER
https://www.amazon.com/dp/B011RN5QN4/ref=cm_sw_r_cp_api_Kn3vAbKKW3QC8

[Grim]

I have no issues with the grinder for the KA. This is the stuffer I just bought:

Hakka 7 Lb/3 L Sausage Stuffer 2 Speed Stainless Steel Vertical 5-7 Lb Sausage Maker by HAKKA BROTHER
https://www.amazon.com/dp/B011RN5QN4/ref=cm_sw_r_cp_api_Kn3vAbKKW3QC8

That's nice.

[Iowanian]

We made a few hundred pounds of smoked deer sausage and meat sticks this year.

It's been a long time since I've made pork sausage, but we've done it.

[Fire Me Boy!]

Stuffed about 2.5 pounds of kielbasa I’ll smoke this afternoon and 5 pounds of breakfast links.

[Boon]

Uncle,brother and I made 150 lbs of smoked pork sausage.

Grind and stuff 150 lbs of ground pork, salt and pepper into rings tying off the ends.
Let sausage hang overnite to dry. Cold smoke the next day for 12 hours.
The ring must be cooked before eating either on the grill or in a pan with some water.

Great stuff!

[Fire Me Boy!]

First go at smoked kielbasa.

https://uploads.tapatalk-cdn.com/20180114/7f4d8353a662575ec9d596ea508bd1e9.jpg

[Boon]

First go at smoked kielbasa.

https://uploads.tapatalk-cdn.com/20180114/7f4d8353a662575ec9d596ea508bd1e9.jpg

Looks nice.
What's in it?

[Fire Me Boy!]

Looks nice.

What's in it?



Pork shoulder, garlic, marjoram, salt, pepper.

[Boon]

Damn. If I added marjoram and garlic to ours we would have kielbasa!
Is this a collagen casing or natural?

[Fire Me Boy!]

Damn. If I added marjoram and garlic to ours we would have kielbasa!
Is this a collagen casing or natural?

Collagen. I've never dealt with natural, but I've been impressed with the collagen casings. Super easy to deal with, too.

[Boon]

This year I bought tubed casings from Waltons in Wichita.
Natural and super easy to use.
25 bucks gets four tubes. Enough for 100+ lbs.

[Fire Me Boy!]

This year I bought tubed casings from Waltons in Wichita.
Natural and super easy to use.
25 bucks gets four tubes. Enough for 100+ lbs.



I usually buy online but got some 32mm from Bass Pro yesterday. I think one tube will do 25 pounds, was about $10.

[Boon]

Check out Waltons online.
They have a ton of things to make sausage, jerky, etc.

[Fire Me Boy!]

Check out Waltons online.
They have a ton of things to make sausage, jerky, etc.



I will, thanks.

[TLO]

link?

https://cdn.vox-cdn.com/uploads/chorus_asset/file/10033135/HERES.0.gif

[Boon]

https://www.waltonsinc.com/

[Fire Me Boy!]

So flavor on this is really good. Texture isn’t quite right. Meat market ground it twice for burger and that emulsified the fat more into the meat. Next time will only grind once, should make it less dense.

[highBOLTage]

Yeah, I prefer a single grind for my sausages. I make a lot of fresh (non smoked) kielbasa. I pretty much only do patties now too. Fresh kielbasa, homemade sauerkraut, cheese, slice tomato and sriracha mayo on homemade bun is awesome.

[Fire Me Boy!]

Yeah, I prefer a single grind for my sausages. I make a lot of fresh (non smoked) kielbasa. I pretty much only do patties now too. Fresh kielbasa, homemade sauerkraut, cheese, slice tomato and sriracha mayo on homemade bun is awesome.



We asked for single grind, but my wife was getting it and didn’t know what to look for. I didn’t want to waste it, so I crossed my fingers and hoped for the best.

[Boon]

We grind once, then mix by hand. Turns out great.

[kccrow]

Personally, I think # of grinds is mostly a matter of preference. Then, follow that with mixing of meats.

If I'm making just pork sausage of some kind, say kielbasa, it'd be ok to grind once because of texture. If I'm making a half venison/half Pork combination, I prefer the meats are coarse ground first, then mixed and reground for consistency.

I don't like to sit and cube everything into little squares either, so that's a big reason I prefer double-grinding.

If the meat is ice cold, but not frozen, it shouldn't be mush either way you do it.

My 2 cents.

[Fire Me Boy!]

Five pounds of beef sticks ready for the freezer.

https://uploads.tapatalk-cdn.com/20180121/08eca827642c3abc1578105d83ae73a9.jpg

[srvy]

Five pounds of beef sticks ready for the freezer.

https://uploads.tapatalk-cdn.com/20180121/08eca827642c3abc1578105d83ae73a9.jpg

Yum just yum!