Anyone making sausage?

i make my own sausages on a regular basis

the recipes i use have been handed down for years and i have never gotten any complaints

after the first time trying the brat recipe i can no longer eat any of the commercial brands

i have a big industrial grinder which is probably as old as myself at least

i can crank out 100 lbs of sausages by myself easily in an afternoon

i think the secret is basically finding the recipe you like best and making the sausage to suit yourself

im not real happy with the several breakfast sausage recipes i have experimented with yet but i figure its easy to buy that stuff and i dont eat it so much mostly just use it to make gravy

though i did watch emiril make some once and i want to try his recipe sometime

for brats you can find many old german recipes and they tend to be very good

k

[DAFU]

We make alot of Goetta here in Cincy. A yummy mixture of Pinhead oats, pork(or sausage) and ground beef seasoned to taste and then fried up nice and crispy!

[Kreth]

Originally Posted by drill

the recipes i use have been handed down for years and i have never gotten any complaints

Originally Posted by DAFU

We make alot of Goetta here in Cincy. A yummy mixture of Pinhead oats, pork(or sausage) and ground beef seasoned to taste and then fried up nice and crispy!

Either of you like to share a recipe or two?

[Geppetto]

Originally Posted by Kreth

Either of you like to share a recipe or two?

Not really sausage, unless you make "Ring Goetta" by casing it.
Try the following Cincinnati tradition - Goetta (say "getta")

Kid Rich's Goetta

INGREDIENTS:

3 quarts water
2 tablespoons salt
2 teaspoons black pepper
2 teaspoons dried savory
1 teaspoon garlic powder
5 cups steel cut or "pinhead" oats
2 lbs ground beef (80/20)
2 lbs ground pork sausage (half of it "hot")
2 large onions, diced

DIRECTIONS:

1. Heat water, salt, pepper and spices in slow-cooker/crock-pot set to "high" for 30 minutes. Add oats, cover, and cook for 90 minutes.

2. Mix beef, pork, and onions in large bowl. Stir meat into cooking oats, reduce heat to low, and cook for 3 hours, stirring occasionally. (Watch for lumps or clumps of meat.)

3. Pour mixture into five or six aluminum bread pans and allow to cool until firm.

4. Slice goetta loaves into 1/4" slabs and cook on oiled skillet set to 325 degrees for approximately 30 minutes until evenly brown. Serve with eggs, toast, and good coffee. Freeze remaining loaves.