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| Name: |
muddauber
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| Subject: |
Homemade sausage
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Date:
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9/23/2013 12:09:35 PM
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Anybody make their own? I've been doing this for several months and really enjoy both the process and the results.
Would like to get together with others if doing so or interested.
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| Name: |
Tall Cotton
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| Subject: |
Homemade sausage
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Date:
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9/24/2013 10:00:38 AM
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I was discussion sausage making this weekend. It is not something I have ever done, but due to the lack of a reliable source of andouille and other "specialty' sausages I feel compelled to give it a shot. What are your recommendations, tips, pitfalls to avoid? Recipes?
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| Name: |
muddauber
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| Subject: |
Homemade sausage
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Date:
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9/24/2013 1:24:40 PM
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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.
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