33 replies to this topic

[NorthernWiner]

As a son-of-a-butcher (no jokes here!), this whole sausage-making thing sounds great. My old man used to grind his own meat and make sausages when I was a kid but, to be honest, I hadn't thought about it much until Joel added this new section.

I'm ready to give it a go. The meat's the easy part. And thanks to Howie's thread, I now know where I'm going to be getting a grinder.

Do you guys have any favorite resources (books, internet, etc.) for supplies and recipes?

I found one that looks pretty good: http://www.sausagemaker.com

Any others that stand out?

[NorthernWiner]

Anyone?

[Howie]

I have a recipe for Italian sausage that was stolen from a local Italian butcher. The only other thing I have is a book from the '70s titled "The Joy of Making Your Own", which includes sausage, beer, wine bread, pickles, cheese, etc.

[dagobob]

The problem I have with the idea of making sausage is WHAT THE HECK DO YOU DO WITH ALL OF IT.
I can't seem to eat that much, and I don't like the idea of freezing it.
I realize you can give some away, but even then .....
For those with large extended families, I'm sure this is no problem, but I wonder how many of you make wine and give away 75% of it.

[croat]

I freeze what I don't use and give some away.

Making sausage is very easy. You grind some meat, add seasonings/cure, put it in some kind of casing, and smoke/dry it. A few days of work and you have a delicious end product.

[ThistleDew]

I found one that looks pretty good: http://www.sausagemaker.com

Steve,
I have been buying supplies from the Sausage Maker since the mid 80's. They have been so good to deal with, I never bothered going anywhere else. Their sausage seasonings are great, and so is their book.

Dick

[Howie]

I have a recipe for Italian sausage that was stolen from a local Italian butcher. The only other thing I have is a book from the '70s titled "The Joy of Making Your Own", which includes sausage, beer, wine bread, pickles, cheese, etc.

Apparently, I misplaced the original recipe, but this one is very close, however, I'd increase the fennel seed:

Homemade Italian Sausage

This recipe calls for casings, if preferred you can simply use the sausage in bulk-form.
2 1/2 pounds lean ground pork butt only-anything else i.e., hams tenderloins are too dry!

2 large cloves garlic, crushed
1/8 teaspoon dry basil
1/8 teaspoon dry oregano
1/8 teaspoon cracked rosemary
1/8 teaspoon hot red pepper flakes (or to taste)
1 teaspoon fennel seed
1/4 teaspoon paprika
2 tablespoons grated cheese - Romano
1/4 cup dry white wine
1 teaspoon salt
1 teaspoon fresh finely ground black pepper
Casings (water packed)*

1. Hand-trim all most visible fat from the outside of pork, then cube the meat, removing - remove some interior fat as you find it.
2. Coarsely grind the pork and glean then ground meat, picking out gristle, cartilage and veins of fat. If you trim your pork butt - you will not have a gristle or fat problem-good marbling in the first grind is desirable
3. Add seasonings, wine before second grinding, place meat in a large bowl, mix again by hand if needed. Grind one more time.
4. Use sausage stuffing attachment on electric meat-grinder.

NOTE: Do NOT use blade in meat-grinder when stuffing - or your casings will turn white and the sausage will be mushy.

EDIT: I made this over the weekend, and while it was pretty good, I'm modifying this original recipe and re-posting in a new thread.

[edward sacco]

Hereare some of my favorite sausage making books and they are availible on amazon.
Bruce Aidell's complele sausagemaking
Great sausage recipies, Ryek Kutas
Homemade Sausagemaking, Storey Pub.

[NorthernWiner]

Apparently, I misplaced the original recipe, but this one is very close, however, I'd increase the fennel seed

Howie,

That recipe sounds great. I like the combination of spices, particularly rosemary and fennel.

Thanks!

[Howie]

Howie,

That recipe sounds great. I like the combination of spices, particularly rosemary and fennel.

Thanks!

Depending on the situation, I either cook them on the grill, topped with sweet peppers and onions (I don't understand brats - just don't get it), or put them in a pot of sauce and slow cook them along with meatballs for a big family spaghetti dinner.

[NorthernWiner]

I don't understand brats - just don't get it

It's a midwest thing I guess.

Having grown up in Wisconsin, I love brats and sauerkraut, but I'll add the caveat that they need to be cooked right, or I just won't eat 'em.

Maybe I'll post my recipe here tonight since we have a football weekend coming up. Nothing goes better with brats than football. I wish it could've been the Packers on Sunday, but you can't have everything.

[Doyle]

I found Butcher and Packer to have much better prices than The Sausage Maker. I always liked the catalogs from Sausage Maker but B&P has pretty much the same stuff. Their prices on casings and spices are much better. I just ordered seasonings, Beef Middles and another Lug (meat Tub). My sons are coming home weekend after next just to help make a bunch of Ring Sausage ( similar to Mettwurst). We'll make about 80 pounds for smoking and then we will also make some Fresh Brats. There is nothing like frying up those test patties to make sure the seasonings are correct before stuffing the casings. Here is a link to Butcher and Packer Supplies.
http://www.butcher-packer.com/

Steve, I'll bite, what is the correct way to cook a Brat? And where is that Recipe??

..Doyle

[NorthernWiner]

Steve, I'll bite, what is the correct way to cook a Brat? And where is that Recipe??

..Doyle

They should really be par-cooked in a beer bath before grilling. Now I'll admit that we've also used a good full-bodied Chardonnay, although my Wisconsin relatives would scoff if they knew.

The recipe I use is here:
http://www.winepress...showtopic=24725

[Auggie]

i use the sausagemaker.com good prices to me and quality equipment

[Andy]

Hi All,

Just found this section in the forum, What a kick.

I've been making Sausage now for 10 years. The very best book I have found on the subject is the one by Rytrek Kutas Great Sausage Recipes and Meat Curing, now I believe in its 3rd Edition. Its over 500 pages of foolproof great recipes. It's used in many Culinary schools across the country I'm Told.

I have smoked Turkeys, Hams, made many of the recipes in the book, and have never been dissapointed. They have all been excellent.

The holidays are upon us and its that sausage time of year again. I usually make up 50 lbs of various polish kielbasa's and smoke several Turkey breasts for Pickin and finger foods at the family gatherings and now with this nasty wine making habit I picked up, I think I'm starting to get a little out of control.

Any way, A Great Holiday season to you all.

Andy