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02-02-2009, 01:40 PM | #1 |
Ronin smoker
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Anyone making sausage?
My wife and I got a KitchenAid Pro stand mixer with several attachments for a wedding gift. By far, we've got the most use out of the meat grinder and sausage stuffer attachments. So far, we've made breakfast sausage, hot Italian sausage, and "saucisses au champagne." I want to pick up a smoker next and try some smoked sausages, or maybe bratwurst.
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02-02-2009, 07:47 PM | #3 |
Ronin smoker
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Re: Anyone making sausage?
Sure, I usually tweak these a bit to taste, but here's a few I started with:
Chicken Sausage Breakfast Sausage Saucisses au Champagne Some stuff I learned in my research, or figured out the hard way: Don't trim fat, especially on the chicken sausage. Hog casings are easier to work with, they don't burst as easily. Before stuffing into casings, fry up a small silver-dollar sized patty to check your spices. |
02-03-2009, 06:16 AM | #4 |
That's a Corgi
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Re: Anyone making sausage?
My buddy is into making sausages. Make sure to buy fat back from the butcher. I forget what he uses for curing salts, but his cured meats are really good. Cold smoking is a lot easier in the winter.
There's one excellent book out there that really gets into making salami's, etc...
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02-03-2009, 08:26 AM | #5 | ||
Ronin smoker
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Re: Anyone making sausage?
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02-03-2009, 08:55 AM | #6 | |
That's a Corgi
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Re: Anyone making sausage?
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Fat back is much silkier than what you'll find on a pork shoulder. It's the quality of fat, not the fact that it is additional fat. I believe my friend trims down the shoulder a lot to utilize the fat back for fat. Other than keeping everything reall cold and not to pulverize the meat too much, it's fairly straightforward (and person job) making fresh sausage. I do like air drying in the fridge for a few days. They shrink up a little and get that dark color. I am into dry aging beef in my fridge. I have a whole sirloin strip (minus the 10 steaks we've ate so far) on week two. I get about a month or so on strip in the fridge!
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02-03-2009, 09:04 AM | #7 | ||
Ronin smoker
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Re: Anyone making sausage?
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02-04-2009, 07:46 AM | #8 | |
That's a Corgi
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Re: Anyone making sausage?
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If you do a rib eye, make sure it is bone-in and you take the membrane off of the bone (like pork ribs). Strips are the best bet as you don't lose as much when it comes to trimming. The sides get dried out like a scab and the fat gets red on top- all that has to be cut off so it looks like fresh meat. You large cuts as the article says. I also air dry yardbirds for a day or two the same way. If you are a big steak lover, this is the only way to go; you'll be hooked.
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02-03-2009, 10:23 PM | #9 |
Guest
Posts: n/a
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Re: Anyone making sausage?
Didn't some prominent guy early in the last century once say something about sausages best not being seen made?
sorry for hijack... please don't kill me.... yay sausages! |
02-04-2009, 07:14 AM | #10 |
Ronin smoker
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Re: Anyone making sausage?
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02-04-2009, 08:46 AM | #11 | |
Adjusting to the Life
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Re: Anyone making sausage?
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02-04-2009, 08:54 AM | #12 | |
Ronin smoker
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Re: Anyone making sausage?
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If you really like sausage and plan on making a lot of it, then I'd go with dedicated equipment, as it's generally a little more heavy-duty. The taste of fresh sausage is great, as is the ability to adjust spices to your liking. For example, my wife doesn't care for fennel, so when we make Italian sausage, we substitute cumin and a touch of curry. We probably make a batch of sausage about once every month or two. My wife keeps an eye out for sales on pork butt/shoulder, then we make up a big batch. |
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02-04-2009, 10:05 AM | #13 |
That's a Corgi
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Re: Anyone making sausage?
My friend uses the manual hand crank one. For sure 100% it is a two person job. One person is cranking, the other holding the casings and guiding the meat.
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02-04-2009, 11:53 AM | #15 |
That's a Corgi
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Re: Anyone making sausage?
Taken from a store in the Italian section of the Bronx, NY
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02-04-2009, 11:36 AM | #16 |
Ronin smoker
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Re: Anyone making sausage?
Try here...
Seriously, these sites have pretty good info on cured and non-cured sausage making: http://www.sausagemania.com http://www.sausagemaker.com/index.as...=Custom&ID=167 http://surfin_dude.tripod.com/creati...wistlinks.html http://schmidling.com/saus.htm http://home.pacbell.net/lpoli/ |
02-04-2009, 07:24 PM | #17 |
Feeling at Home
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Re: Anyone making sausage?
Now that's a nice sight.
Thanks for the links Jeff, well, except that first one. Second time I've gotten an answer like that to a 'where do I find more info about _____' question. Google's great, but it can't tell me what sites are crap, and what's a gold mine. Last thing I want is to set up camp somewhere just to find out I'm just another fish in the sea... |
02-04-2009, 07:35 PM | #18 |
Ronin smoker
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Re: Anyone making sausage?
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02-05-2009, 06:02 AM | #19 |
Feeling at Home
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Re: Anyone making sausage?
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02-05-2009, 08:28 AM | #20 |
Ronin smoker
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Re: Anyone making sausage?
Same here. The taste of fresh sausage is just so much better. I usually save a bit out when we're stuffing into casings to make up a patty or two when we're done.
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