Homemade Sausage

[pnoon]

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.

[Steve]

Originally Posted by pnoon

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.

Originally Posted by pnoon

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.

Practice, practice practice

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]

Originally Posted by steve

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

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?

[Steve]

Originally Posted by pnoon

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.

[14holestogie]

Originally Posted by pnoon

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.

Peter having issues with air bubbles in his intestines? Ironic.

[pnoon]

Originally Posted by 14holestogie

Peter having issues with air bubbles in his intestines? Ironic.

Oh, a wise guy, eh?

[md4958]

Originally Posted by pnoon

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.

Originally Posted by pnoon

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.

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