Grilling & Recipes: Homemade sausage

Lake Martin Topics

(Lake Martin Specific)

111,249 messages

Updated 12/12/2024 12:23:43 AM

Off-Topic

Lakes Online Forum

84,162 messages

Updated 12/24/2024 2:22:12 AM

Boat Maintenance

Lakes Online Forum

5,204 messages

Updated 9/14/2024 10:10:50 AM

Lake Martin Fishing

(Lake Martin Specific)

4,171 messages

Updated 5/29/2024 10:51:34 PM

Jokes

Lakes Online Forum

4,173 messages

Updated 12/20/2024 5:31:50 PM

Sports

Lakes Online Forum

4,262 messages

Updated 11/6/2024 6:43:09 PM

Grilling & Recipes

Lakes Online Forum

2,979 messages

Updated 6/26/2024 5:03:03 AM

Lake Martin SCUBA

(Lake Martin Specific)

169 messages

Updated 5/31/2023 1:39:35 PM

Tallapoosa River Topics

Lakes Online Forum

98 messages

Updated 4/15/2024 1:00:58 AM

Forum Usage Rules

Welcome, Guest

Select View Mode: [ classic | beta | recent ]

	Name:	muddauber -
	Subject:	Homemade sausage
	Date:	9/24/2013 1:24:40 PM

This is a good source to read regarding the process, and some really good recipies.

How to make sausage

Another site I've used is:
Sausagemaker
I do use their breakfast sausage blend #91200.
My grinder/extruder
I recommend you buy a grinder with extruder or one of each.

Tips: get good quality meat, don't skimp. I use pork loin and add a bit of pork fat if I think it is too lean (want 80%).
You do not need to stuff everything. I make patties for my breakfast and Italian sausages. Your Andouille will need to be stuffed. See sausagemaker for hog casings. Collagen casings do not twist, so do not use unless you leave a bit of room in casing and use butchers twine to make links (2 per link each side so can cut in middle when smoked.
Gonna need a good smoker for them also.

Pitfalls:
Stuffing casings. Wash inside and outside of hog casing. Soak 1/2 hr or more. Do not put onto stuffing tube till you run some meat thru it first. Now add casing and tie off near an end. Otherwise get too much air in casing making blowouts and in general a mess. Form links after stuffing. If running out of stuffing before meat, stop stuffing, tie off and add more casing to start anew. ie, prep more than you think you will use. Either put it back after resalting or just throw away (my choice).

I always use Instacure#1 to sausage. If patties, about 1/2 recommended. Just being cautious. If you have a recipe with salt, reduce it. Instacure is very salty.

http://www.lets-make-sausage.com/polish-sausage-recipe.html
add more garlic and pepper to polish recipe. Tastes good, just a little bland.
http://www.lets-make-sausage.com/Italian-sausage-recipe.html
http://www.lets-make-sausage.com/andouille-sausage.html

This is the Charleston shrimp n grits recipe. For those that want to make this (highly recommend it) you can just buy the sausage ( I used andouille from Foodland).
http://allrecipes.com/Recipe-Tools/Print/Recipe.aspx?recipeID=220895&origin=detail&servings=8&metric=false

Welcome to email anytime.

Other messages in this thread:

View Entire Thread

Homemade sausage - muddauber - 9/23/2013 12:09:35 PM

Homemade sausage - Tall Cotton - 9/24/2013 10:00:38 AM

Homemade sausage - muddauber - 9/24/2013 1:24:40 PM

Quick Links
Lake Martin News
Lake Martin Photos
Lake Martin Videos