PDA

View Full Version : Homemade Sausage


pnoon
03-03-2012, 12:49 PM
Has anyone here made their own sausage?

I am about to make my first attempt at it this weekend. (I finally found a local butcher who carries sausage casings.)

DMK
03-03-2012, 12:55 PM
The last batch I made was a while back and they turned out a little on the lean side.
I used a whole pork shoulder and a piece of pork belly about 1/2 the weight of the shoulder after it was boned out.
Next time I make I will use 50/50 shoulder and belly.
For seasoning I just used salt and pepper to taste. I ground up a small test batch using the ratios above and did a test fry of a patty to check my seasonings.
The wife's Kitchen Aid got a good workout....:r

pnoon
03-03-2012, 12:56 PM
The last batch I made was a while back and they turned out a little on the lean side.
I used a whole pork shoulder and a piece of pork belly about 1/2 the weight of the shoulder after it was boned out.
Next time I make I will use 50/50 shoulder and belly.
For seasoning I just used salt and pepper to taste. I ground up a small test batch using the ratios above and did a test fry of a patty to check my seasonings.
The wife's Kitchen Aid got a good workout....:r

Do you think a pork shoulder alone doesn't have enough fat?

DMK
03-03-2012, 01:04 PM
Not the one I got from my local butcher...ymmv
I don't know how lean you supply is.

Chainsaw13
03-03-2012, 01:13 PM
I've done a few batches in my time. The extra fat from the pork belly will help keep it moist, but as longas you have 30% fat to lean meat, you should be ok. Make sure to mix it well. A patty sized piece should stick to your palm when turned over. Also, fry up a small piece before stuffing to check your seasoning. The rule I learned in a class was 3% of the meat weight in salt. Start with a bit less then adjust as you see fit.

Chainsaw13
03-03-2012, 01:17 PM
Another thing is to put the grinder pieces in the freezer for about 30 mins before you grind. That'll help keep the fat from smearing. Same for the cut up pieces of meat. The colder the better, just a bit shy of frozen.

bobarian
03-03-2012, 01:19 PM
http://books.google.com/books?id=u_7jMJ6Jo4UC&printsec=frontcover&dq=inauthor:%22Bruce+Aidells%22&hl=en&sa=X&ei=dW5ST6qUO6auiAKtuZy1Bg&ved=0CDwQ6AEwAA#v=onepage&q=inauthor%3A%22Bruce%20Aidells%22&f=false

pnoon
03-03-2012, 01:25 PM
Thanks, Darryl and Bobs. ;)

I have this book.
http://books.google.com/books?id=T7puTE4qMkMC&printsec=frontcover&dq=charcuterie+book&hl=en&sa=X&ei=qm9ST5D2Icm0iQLO2pi0Bg&ved=0CEEQ6AEwAA#v=onepage&q=charcuterie%20book&f=false
And I've done a lot of reading online as well.

Sort of looking for "lessons learned"

T.G
03-03-2012, 01:31 PM
I get the meat pre-ground, but all of the recipes I've tried from http://thespicysausage.com/sausagemakingrecipes.htm have been excellent.

---
edit: oh, you meant cured sausage. I got nuthin.

Steve
03-03-2012, 01:31 PM
Good info above Peter. 30% or better fat to meat works best for me. I also talk to the butcher when I pick up butts and see if they have any good pork fat trimmings that I can use. Otherwise I grab a slap of fatback. Keeping the meat cold while grinding makes the grinding simpler and is also safer. I have a couple of stainless steel mixing bowls that nest together. I put ice in the larger, bottom bowl and then sit the smaller bowl in that one. that helps keep the ground meat cooler, especially if I am going ot be grinding 2 or 3 times.

Another trick is before you start stuffing, pull a little out, make a small patty and fry it up in a skillet. That way you can tell if your spice mix is good or if you need more (obviously it's easier to go lighter in the beginning and ad more if necessary).

Most important thing is just like mixing rubs and smoking meat, have fun and experiment. Worst case is you have to do another batch...darn!

I'm looking forward to hearing how it turns out!

:dr:dr

Steve
03-03-2012, 01:34 PM
This is my favorite book. Lots of tips and recipes in it.

http://www.amazon.com/Home-Sausage-Making-Techniques-Enjoying/dp/158017471X/ref=sr_1_1?ie=UTF8&qid=1330803183&sr=8-1

bobarian
03-03-2012, 01:38 PM
99Ranch usually has ground pork in varying fat%. They also have belly pork and other off cuts that cant be found at the average market.

pnoon
03-03-2012, 01:45 PM
I get the meat pre-ground, but all of the recipes I've tried from http://thespicysausage.com/sausagemakingrecipes.htm have been excellent.

---
edit: oh, you meant cured sausage. I got nuthin.

Actually no, Adam.
I was looking to start with regular sausage. Curing it may come later after some practice.

Thanks for the link.

T.G
03-03-2012, 02:31 PM
99Ranch usually has ground pork in varying fat%. They also have belly pork and other off cuts that cant be found at the average market.

Good to know, thanks Bob. My normal supplier for coarse ground pork is the university meat processing plant and while it's the same as what they use in their sausage, it's a tad on the lean side and they don't offer different fat percentages.


Actually no, Adam.
I was looking to start with regular sausage. Curing it may come later after some practice.

Thanks for the link.

Ok. Nothing I can really add to all the aforementioned advice in this thread, it's been pretty well covered. All I can say is that it's really pretty easy, with the exception of using too much salt, it's a very forgiving process/recipe. After the first batch, I kind of looked back and said "That's it? That was too simple. Why the hell have I been buying it all these years?"

The recipes from that site that I happen to really like are the hot Italian, Italian fennel, Polish and especially the Bratwurst #1 with the addition of 1-2 tsp of ground mace.

Chainsaw13
03-03-2012, 05:19 PM
What'd you end up making Peter?

In the sausage cooking class I took a few years back, we made brats. The interesting addition we used was a lemon. Sounded strange at first but it works. Supreme and zest a lemon, putting the pieces/zest in a food pro, purée with half an onion. Add that to your ground pork and other seasonings.

Thanks for the link Adam. Going into my bookmarks.

pnoon
03-03-2012, 05:21 PM
What'd you end up making Peter?

In the sausage cooking class I took a few years back, we made brats. The interesting addition we used was a lemon. Sounded strange at first but it works. Supreme and zest a lemon, putting the pieces/zest in a food pro, purée with half an onion. Add that to your ground pork and other seasonings.

Thanks for the link Adam. Going into my bookmarks.

Bought some pork shoulder (.99/lb) cubed it. Added salt pepper and garlic. Chilling overnight. Grinding tomorrow. Adding red wine and then stuffing into casing.

icehog3
03-03-2012, 05:35 PM
Wow, all serious responses.



I'm out. :lv :lr

jluck
03-03-2012, 05:41 PM
I have made a lot of fresh ground breakfast sausage (sage) in the past and have done links and brats a few times. I like 100% pork for fresh grind and I really like to add some red meat to the brats or other cased sausage. IIRC I mixed 60/40.(60% pork usually to wild game).I don't remember the source now but I got pre mixed seasonings online and really found that the best way for me as I did lots of experimenting and ultimately (IMO) wasting lots of good meat.

Chainsaw13
03-03-2012, 06:39 PM
Sounds good, can't wait to hear how it turns out.

If you're planning to twist into links, start at one end of the casing after you've filled it and tie it off. Measure off the first link, then pinch the casing at that point, measure off the second, pinch that end. Now grab the two pinched points, lift and flip the link over a couple of times. Repeat until youre at the end of the casing, skipping every odd link.

SvilleKid
03-04-2012, 12:43 AM
Funny about the timing, Peter. I taped an old episode of "Good Eats" with Alton Brown last night that was on making your own sausage. Haven't watched it yet, but taped it in hopes of making my own sausage soon!

Good luck, keep us posted!

pnoon
03-04-2012, 12:45 AM
Will do, Cliff.

Smokin Gator
03-04-2012, 06:55 AM
I make sausage about once or twice a year. Mine is all put into casings and smoked. Lots of good tips here so far. The only thing I can add is; I played with lots of seasonings but never found anything better than Legg's brand seasonings. Their "Hot" is my go to for smoked sausage, but the others are very good as well.

pnoon
03-04-2012, 09:08 AM
So I have a rookie question.

The pork shoulder (picnic) has a layer of skin along one side. Can I use that in my sausage? Or should it be removed?

shilala
03-04-2012, 09:17 AM
I made sausage for about 20 years, Peter. There's really nothing to it, you already have the basics.
Preference is in the texture and taste. You might find you really like one seasoning blend with a courser grind, but not so much with a very fine grind. I always achieved a fine grind by running the meat through the grinder until I was happy with it.
Before you stuff the casings, try a number of seasoning preparations on/in little patties. I always found that simpler was better.
When the blend of seasonings was simple and we smoked with apple, the sausage took on an amazing flavor. (That was half venison/half pork sausage.)

pnoon
03-04-2012, 09:18 AM
Thanks, Scott.
Any feedback on my previous question?

jluck
03-04-2012, 09:22 AM
So I have a rookie question.

The pork shoulder (picnic) has a layer of skin along one side. Can I use that in my sausage? Or should it be removed?

Personal preference. It's fine to grind it.

Steve
03-04-2012, 11:41 AM
So I have a rookie question.

The pork shoulder (picnic) has a layer of skin along one side. Can I use that in my sausage? Or should it be removed?

Personal preference. It's fine to grind it.

Ditto. It also adds to the "fattyness" imho.

replicant_argent
03-04-2012, 12:25 PM
Thanks, Darryl and Bobs. ;)

I have this book.
http://books.google.com/books?id=T7puTE4qMkMC&printsec=frontcover&dq=charcuterie+book&hl=en&sa=X&ei=qm9ST5D2Icm0iQLO2pi0Bg&ved=0CEEQ6AEwAA#v=onepage&q=charcuterie%20book&f=false
And I've done a lot of reading online as well.

Sort of looking for "lessons learned"

I have the same book, love it.

When stuffing, a couple more hands than your own will make the process MUCH faster. Don't overstuff. That's all I have.

replicant_argent
03-04-2012, 12:29 PM
Bought some pork shoulder (.99/lb) cubed it. Added salt pepper and garlic. Chilling overnight. Grinding tomorrow. Adding red wine and then stuffing into casing.
That is the same one I made for the first time. Flavor explosion happiness for me. I used a little more garlic, but I am a hound for it.

turboaf
03-04-2012, 12:36 PM
http://books.google.com/books?id=u_7jMJ6Jo4UC&printsec=frontcover&dq=inauthor:%22Bruce+Aidells%22&hl=en&sa=X&ei=dW5ST6qUO6auiAKtuZy1Bg&ved=0CDwQ6AEwAA#v=onepage&q=inauthor%3A%22Bruce%20Aidells%22&f=false

+1 for this book I have done bacon and cured a whole ham in brine from the recipes from this book and it has been great. The bacon is the best I have every had even the wife agreed about the bacon.

smitty81
03-04-2012, 02:37 PM
I make my own. Bratwurst, brekfast sausage, jerky sticks........

What kind of press or shooter you using and are you using a vacuum packer?

What kind sausage are you making exactly?

EDIT: Remember that you have to twist them too so if it seems like there isnt enough in the casing don't worry. When you twist them it will make them fill out. If you have to much in them and then you twist your gonna blow the wall out of the casing and your gonna be pissed off.

pnoon
03-04-2012, 03:11 PM
I'm using a Waring meat grinder.
http://t2.gstatic.com/images?q=tbn:ANd9GcTNH2swyxYSroKibn3gBidFOsWIjtMkh hYlAWsKmTWVWX8-Mdj9

I'm not sure what you mean by a vacuum packer. I have a Food Saver that I use for packaging foods for the freezer if that is what you mean.

I'm making traditional pork sausage for my first attempt. Start simple.

pnoon
03-04-2012, 06:01 PM
What a pain in the ass! I sure hope it is because I am new at this.

The grinding and seasoning went fine. Trying to stuff the casing without air pockets is impossible or just takes practice. Don't know if I am doing something wrong or it's just inexperience. Portions look great but then there are major air pockets. :mad:

Steve
03-04-2012, 06:43 PM
I'm using a Waring meat grinder.

I also have that one, great grinder. Stuffing can be a challenge though sometimes. As someone else mentioned, it is helpfull to have an extra set or two of hands during stuffing.


What a pain in the ass! I sure hope it is because I am new at this.

The grinding and seasoning went fine. Trying to stuff the casing without air pockets is impossible or just takes practice. Don't know if I am doing something wrong or it's just inexperience. Portions look great but then there are major air pockets. :mad:

Practice, practice practice :D

and remember, each time you try it, not only will it get easier and better, you have awesome food to eat along the way! That's how we learned BBQ'n. LOTs of practice!

pnoon
03-04-2012, 06:49 PM
I also have that one, great grinder. Stuffing can be a challenge though sometimes. As someone else mentioned, it is helpfull to have an extra set or two of hands during stuffing.




Practice, practice practice :D

and remember, each time you try it, not only will it get easier and better, you have awesome food to eat along the way! That's how we learned BBQ'n. LOTs of practice!

Thanks for the encouragement, Steve. I think you are right about the extra pair of hands when stuffing.

I did the coarse grind followed by the medium grind with the stuffer into the casing. Should I have removed the blade and die when using the stuffer?

bigswol2
03-04-2012, 08:05 PM
Good luck with that. I made up a batch of deer/pork butt that turned out pretty good.

Steve
03-04-2012, 08:31 PM
Thanks for the encouragement, Steve. I think you are right about the extra pair of hands when stuffing.

I did the coarse grind followed by the medium grind with the stuffer into the casing. Should I have removed the blade and die when using the stuffer?

I do. I have heard other people using the fine plate and the blade when stuffing, but I have found it works better for me to do my grinding and then stuff it all at once. Usually, I either feed the meat into the grinder and Holly helps guide the casing or vice versa. I'm not coordinated enough to do it all myself. If I did it more than a couple of times a year, maybe.

pnoon
03-04-2012, 09:08 PM
Next time I will remove the blade/die when stuffing. Also, I will get a second pair of hands.

replicant_argent
03-04-2012, 09:13 PM
I will get a second pair of hands.

oooh. Creepy.
Cloned, surgical attachment, or some kind of really groovy Superhero method involving radiation, an orangutan bite, or a outer space ray of some nefarious nature?

Chainsaw13
03-04-2012, 09:47 PM
You can sometimes get rid of the air bubbles when you twist the links. They make a tool you can use to prick the casing to let the bubbles out, but a pin will work just as well.

That's one of the drawbacks to using the grinder to also stuff. You can't keep enough meat being forced into the casings to not get air in there. Maybe the second set of hands will work better. If you get serious about it, look at getting a good stuffer. I have two, the 5lb horn type which sucks, and a 20lb vertical type from Cabelas. It's a bit overkill for a 5lb batch, but makes it easy to use by myself.

14holestogie
03-05-2012, 03:56 AM
What a pain in the ass! I sure hope it is because I am new at this.

The grinding and seasoning went fine. Trying to stuff the casing without air pockets is impossible or just takes practice. Don't know if I am doing something wrong or it's just inexperience. Portions look great but then there are major air pockets. :mad:

Peter having issues with air bubbles in his intestines? Ironic. ;):r

Lumpold
03-05-2012, 04:19 AM
Once you've mastered the basic pork snag, Peter, let me know, I'll dig out my boerewors recipe for you!

pnoon
03-05-2012, 07:32 AM
Peter having issues with air bubbles in his intestines? Ironic. ;):r

Oh, a wise guy, eh?

:sl

replicant_argent
03-05-2012, 07:49 AM
Aw, come on Peter, that made me giggle too.

:r

pnoon
03-05-2012, 07:50 AM
Aw, come on Peter, that made me giggle too.

:r

Sorry Pete (and Tim).

I should have used :D, :r, or :lr.

Made me laugh

replicant_argent
03-05-2012, 08:09 AM
I just had an epiphany.


Garlic/red wine/beano Sausages... A specialty of the Pnooner kitchen. Innovation in tube steak construction, brought to you by the Letters C and H and the number 4.

md4958
03-05-2012, 09:07 AM
So I have a rookie question.

The pork shoulder (picnic) has a layer of skin along one side. Can I use that in my sausage? Or should it be removed?

Leaving it in will give you a product called "cotechino", an Italian sausage that has pork rind ground in. Personally I dont like it, but some people love it.

What a pain in the ass! I sure hope it is because I am new at this.

The grinding and seasoning went fine. Trying to stuff the casing without air pockets is impossible or just takes practice. Don't know if I am doing something wrong or it's just inexperience. Portions look great but then there are major air pockets. :mad:

Just fill the casing while guiding it with your hand, "slowing it" if you will. Be careful, the casings are fragile.

At the deli we use corn cob holders to create small holes for the air pockets to escape, prior to twisting into links. Once you have your links portioned then you can go back over and get any pockets you missed.

We always let ours hang for a day before selling them, we find we get better marrying of flavors.

Word of caution, when you put them on the grill, the fat will render and squirt out of those little holes, so dont turn your back on them, they will flare up something fierce!

Another little tip, USDA requires that all sausage labeled as "Italian" sausage contains fennel. I personally hate the sensation of fennel seeds but enjoy the flavor, (and our original recipe does not call for it.) To circumvent this restriction we use 2 ounces of ground fennel in 100 pounds of pork. But my tip actually is you can grind your fennel if you like the flavor, but not the seeds.

If you would like, I can have my guys give you a little training session when youre out this way in May:tu

smitty81
03-06-2012, 10:22 AM
As stated, the key to the air pockets is a steady supply of meat and take your time. Control the casing with your hand to ensure it fills up properly. The casings are fragile but forgiving at the same time. You will break a few and then you will know your breaking point.

I use a sausage stuffer and it works great, I usually never have air problems.

It takes a little practice.

:np

pnoon
04-16-2012, 08:24 PM
Just an update.
I've made sausage a few times now. I'm still learning but the grinding/stuffing technique definitely requires practice.

My most recent effort this weekend was some chicken sausage that was really good. 4 pounds chicken thighs, 1 pound bacon, coarsely chopped sun-dried tomatoes and spices.

Sooooo good. :dr

Steve
04-16-2012, 09:20 PM
:tu:tu:dr

pnoon
04-16-2012, 09:22 PM
:tu:tu:dr

Yep.
So now it's time to upgrade my grinder. I am looking at this one.
http://www.smallappliance.com/product.asp?pid=16952&bid=1153755&cur=USD&cam=GA_B_Waring_Parts&item=3221548

Steve
04-16-2012, 10:18 PM
That's similar to the one I have. I like mine.

pnoon
04-16-2012, 10:27 PM
That's similar to the one I have. I like mine.

Well, I totally hosed my current one by doing something REALLY stupid.
Put the grinding head and the feed screw in the dishwasher. Figured that should get them really clean. Pulled them out and the finish was gone, pitting and spots of rust. Checked the manual and in big bold letters - DO NOT PUT REMOVABLE PARTS IN THE DISHWASHER.

D'OH!

The two replacement parts would run around $75 shipped. Less than $20 to replace the entire machine and accessories.
So I figure I'll just bite the bullet and upgrade.

CigarNut
04-16-2012, 10:34 PM
Well, I totally hosed my current one by doing something REALLY stupid.
Put the grinding head and the feed screw in the dishwasher. Figured that should get them really clean. Pulled them out and the finish was gone, pitting and spots of rust. Checked the manual and in big bold letters - DO NOT PUT REMOVABLE PARTS IN THE DISHWASHER.

D'OH!

The two replacement parts would run around $75 shipped. Less than $20 to replace the entire machine and accessories.
So I figure I'll just bite the bullet and upgrade.

Your subconsience caused you to do this because you really wanted to upgrade :)

Steve
04-16-2012, 10:39 PM
Oops...I hate when I do that. I mean really, they expect me to actually READ the instructions and THEN us the equipment...NAHHHHH!

Let us know how you like the new grinder. Like I said, I have not had any trouble with mine. I just wish I had the time lately to actually get mine out and use it.

Steve
04-16-2012, 10:42 PM
Your subconsience caused you to do this because you really wanted to upgrade :)

I thinking this (http://www.sausagemaker.com/6410432electricmeatgrinder.aspx) should be Peter's new grinder...:noon

pnoon
04-16-2012, 10:57 PM
I thinking this (http://www.sausagemaker.com/6410432electricmeatgrinder.aspx) should be Peter's new grinder...:noon

:lr

Now where is that 220 outlet. :fp2

Not to mention that sucker weighs 148 pounds. :su

Steve
04-16-2012, 11:02 PM
I believe the phrase is "...go big or go home"

:D

Smokin Gator
04-17-2012, 05:44 AM
Yep.
So now it's time to upgrade my grinder. I am looking at this one.
http://www.smallappliance.com/product.asp?pid=16952&bid=1153755&cur=USD&cam=GA_B_Waring_Parts&item=3221548

That's similar to the one I have. I like mine.

:tpd:

I've owned a previous model of basically that one for 5-6 years. It has served me well. As a grinder it works really well. As a sausage stuffer it works but it does take some effort.

I would love to have a dedicated sausage stuffer, but I only make sausage once a year and don't need more clutter.

Steve
04-17-2012, 07:59 AM
:tpd:

I've owned a previous model of basically that one for 5-6 years. It has served me well. As a grinder it works really well. As a sausage stuffer it works but it does take some effort.

I would love to have a dedicated sausage stuffer, but I only make sausage once a year and don't need more clutter.

Same here. I would love to have this 5 lb stuffer, but I just can't justify it for all the more I would use it. I'll make due with what I have for now.

http://www.sausagemaker.com/ProductImages/50510_2.jpg

replicant_argent
04-17-2012, 08:35 AM
:lr

Now where is that 220 outlet. :fp2

Not to mention that sucker weighs 148 pounds. :su
<Godfather Voice>
You could also use it to......... take care of..... a few select annoyances. Capiche`?

smitty81
04-17-2012, 08:45 AM
Same here. I would love to have this 5 lb stuffer, but I just can't justify it for all the more I would use it. I'll make due with what I have for now.

http://www.sausagemaker.com/ProductImages/50510_2.jpg

Those things work awesome, thats what I use.
They really aren't that expensive.............

Steve
04-17-2012, 08:51 AM
Those things work awesome, thats what I use.
They really aren't that expensive.............

They are actually pretty reasonable, but to only use it a couple of times a year AND have to find a place to store it...I just can't justify the cost and harrasement from my wife :D. She is actually pretty tolerant of all my hobbies, but I know my limits. That's one of the reasons we've been married 20 years this fall.

pnoon
04-17-2012, 08:52 AM
Those things work awesome, thats what I use.
They really aren't that expensive.............
You should post up some pics and recipes of your recent efforts.
Posted via Mobile Device

jonumberone
12-29-2012, 05:07 PM
Took the plunge today, and tried my hand at sausage.
I was shocked at fast I was progressing through the steps until I got to the stuffing part.
There's a bit of a learning curve there.
The recipe I used wasn't what I was expecting, damn tasty, just not what I was expecting.
Did a 5 pound batch, next time will be more.

Here's the results.

http://i867.photobucket.com/albums/ab234/jonumberone/cigar/41A2ACE5-AD8C-48C9-8B91-B3F96D6E6F48-8857-00001011BD2D34B5.jpg

http://i867.photobucket.com/albums/ab234/jonumberone/cigar/E37E3E51-534E-431A-AFB1-15B25C4EC8BA-8857-00001011A56DCA88.jpg

Steve
12-29-2012, 05:16 PM
http://i867.photobucket.com/albums/ab234/jonumberone/cigar/41A2ACE5-AD8C-48C9-8B91-B3F96D6E6F48-8857-00001011BD2D34B5.jpg

http://i867.photobucket.com/albums/ab234/jonumberone/cigar/E37E3E51-534E-431A-AFB1-15B25C4EC8BA-8857-00001011A56DCA88.jpg

:dr:dr

Looks delicious Dom!

pnoon
12-29-2012, 05:21 PM
Well done, Dom.
You should post up your recipe.

Zane
12-29-2012, 05:33 PM
Those look great Dom.

jonumberone
12-29-2012, 06:12 PM
Well done, Dom.
You should post up your recipe.

Thanks fellas

Peter, the recipe is from here (http://thespicysausage.com/recipes/hotitaliansausage.htm)

I followed it to the letter to get an idea how the flavors come together.
I already made some notes on changes, and will see how well they work.

pnoon
12-29-2012, 06:24 PM
Thanks fellas

Peter, the recipe is from here (http://thespicysausage.com/recipes/hotitaliansausage.htm)

I followed it to the letter to get an idea how the flavors come together.
I already made some notes on changes, and will see how well they work.

:D
I've made that one a number of times and like it a lot!
In general, for a 5 lb. pork recipe, I use 4 pounds of pork shoulder and 1 pound of bacon.

jonumberone
12-29-2012, 06:44 PM
I thought about adding some bacon, but this particular shoulder had a real thick fat cap on it, so I passed on it.
In the future, I'll likely add it.
Curious, when making this recipe, what kind of wine do you use?
Anything in particular, or whatever's open?

pnoon
12-29-2012, 07:58 PM
I thought about adding some bacon, but this particular shoulder had a real thick fat cap on it, so I passed on it.
In the future, I'll likely add it.
Curious, when making this recipe, what kind of wine do you use?
Anything in particular, or whatever's open?

I'll use any moderately priced ($6-$9) cab/merlot/zin/syrah. I will open a bottle to drink and cook with.

Chainsaw13
12-29-2012, 08:44 PM
Dom, one trick you might want to do next time (if you didn't already) is to weigh out each of your spice measurements, especially the salt. Different salts have different size grains, thus different weights tbsp to tbsp. this will allow you tweak the recipe more for your liking next time.

Here's a great calculator for figuring out batch sizes/ratios. http://www.lartigiano.co.uk/Documents/BatchCalc.xls

Nice to grind up all the meat, then do 227-453g (1/2lb to 1lb) batches with different spice levels. Easier to hone in on the recipe you like in smaller batches.

You can stuff if you want, or just wrap in cling film, then poach till cooked thru. Unwrap and fry to get crispy.

Chainsaw13
12-29-2012, 08:47 PM
Btw Dom, those look damn tasty. :dr

Old Sailor
12-29-2012, 09:54 PM
:dr:dr

jonumberone
12-30-2012, 07:06 AM
Thanks for the tip, Bob! :tu

T.G
12-30-2012, 11:45 AM
Thanks fellas

Peter, the recipe is from here (http://thespicysausage.com/recipes/hotitaliansausage.htm)

I followed it to the letter to get an idea how the flavors come together.
I already made some notes on changes, and will see how well they work.

I thought about adding some bacon, but this particular shoulder had a real thick fat cap on it, so I passed on it.
In the future, I'll likely add it.
Curious, when making this recipe, what kind of wine do you use?
Anything in particular, or whatever's open?


I haven't found it to be that critical, so I just use 2-buck chuck cab or merlot.

jonumberone
01-13-2013, 08:07 AM
So, the first batch was downright awful!
So bad I wouldn't give it away.
Took some time, reworked the recipe, and made a second attempt last weekend.

http://i867.photobucket.com/albums/ab234/jonumberone/cigar/885E78BF-DDCE-407F-A40A-211A5E1AC2FC-10474-000012037A4A17A0.jpg

Fried some up and made sausage and peppers hero's.

http://i867.photobucket.com/albums/ab234/jonumberone/cigar/8F387A30-2D77-4984-8DE5-8E60DDBD0139-11473-000013F8389003EC.jpg

Much, much better, but the flavor was lacking and/or too mild.
Another issue I had was with the texture, it just wasn't right.
I was using the coarse attachment to my grinder.
So I reworked the recipe again, ground half the meat with the fine attachment, the other half coarse, and tried again last night.
I think I'm settled on the recipe, and the texture is better, but not perfect.
There is a medium grind attachment that I can buy for the grinder, but it's out of stock right now. :(
Luckily between the last 2 attempts, I have 20+ pounds of sausage, so I have some time before I need the attachment. :D


Anyways, here's my recipe, until I change it.

10 lbs pork
1 teaspoon salt
3 Tablespoons garlic salt
1 teaspoon parsley
1 teaspoon onion powder
1 teaspoon cayanne pepper
2 teaspoons anise seed
2 teaspoons fennel seed
2 teaspoons fresh ground black pepper
2 tablespoons crushed red pepper flakes
1/3 cup paprika
1/2 cup Ice water

Chainsaw13
01-13-2013, 08:33 AM
Looks good to me Dom.

Steve
01-13-2013, 08:50 AM
Looks :dr:dr Dom!

Part of the fun of making sausage, BBQ, etc. is the trial and error (my :2 at least).

pnoon
01-13-2013, 09:47 AM
Looks like a winner to me.

jonumberone
01-31-2013, 08:04 AM
Getting ready to try my hand at Bratwurst.
Anybody have a tried and true recipe?
There are lots of options on the web, hard to pick one.

pnoon
01-31-2013, 08:26 AM
Getting ready to try my hand at Bratwurst.
Anybody have a tried and true recipe?
There are lots of options on the web, hard to pick one.

This site's recipes rock, Dom.
http://www.thespicysausage.com/sausagemakingrecipes.htm
I've made and enjoyed this bratwurst.
http://www.thespicysausage.com/recipes/bratwurst1.htm
There are 5 other bratwurst recipes but the others call for a mix of pork and veall. Yummy, I am sure but veal ain't cheap.

Robulous78
01-31-2013, 09:00 AM
Fried some up and made sausage and peppers hero's.

http://i867.photobucket.com/albums/ab234/jonumberone/cigar/8F387A30-2D77-4984-8DE5-8E60DDBD0139-11473-000013F8389003EC.jpg



Oh.... My.... God.... :dr :dr

T.G
01-31-2013, 10:06 AM
This site's recipes rock, Dom.
http://www.thespicysausage.com/sausagemakingrecipes.htm
I've made and enjoyed this bratwurst.
http://www.thespicysausage.com/recipes/bratwurst1.htm
There are 5 other bratwurst recipes but the others call for a mix of pork and veall. Yummy, I am sure but veal ain't cheap.

That site is awesome.

I use that very recipe for bratwurst, just with the addition of some mace (1 to 2 tsp).

jonumberone
01-31-2013, 01:05 PM
This site's recipes rock, Dom.
http://www.thespicysausage.com/sausagemakingrecipes.htm
I've made and enjoyed this bratwurst.
http://www.thespicysausage.com/recipes/bratwurst1.htm
There are 5 other bratwurst recipes but the others call for a mix of pork and veall. Yummy, I am sure but veal ain't cheap.

That site is awesome.

I use that very recipe for bratwurst, just with the addition of some mace (1 to 2 tsp).

Thanks, fellas!
That was the one I liked the best of the six.

Adam, any thoughts on using the recipe with a 50/50 pork/veal mix?

smitty81
01-31-2013, 01:09 PM
http://i867.photobucket.com/albums/ab234/jonumberone/cigar/8F387A30-2D77-4984-8DE5-8E60DDBD0139-11473-000013F8389003EC.jpg


Dom, This looks downright delicious. Looks great for breakfast!:dr

hazydat620
01-31-2013, 03:34 PM
Dom your pic, made me want to go out and make my own. I love food purn

T.G
01-31-2013, 07:15 PM
Thanks, fellas!
That was the one I liked the best of the six.

Adam, any thoughts on using the recipe with a 50/50 pork/veal mix?

I can't think of any reason not to try it.
Posted via Mobile Device