Anyone making sausage?

Originally Posted by Kreth

Thought I'd bump this up again. A good friend of mine got some venison. So we cut a couple of steaks, mixed some up with ground beef for burgers, and mixed some with pork to make sausage. The only thing that sucks is I did the sausage spices by eye, and didn't write anything down. Of course, everyone loved the sample patty we fried up, so I'll have to figure out how to recreate it next time.

Keeping a note book for your recipes and fine tuning is key. I've tried a couple of recipes that had way too much salt in them for my taste. I'll know better next time.

[Kreth]

Originally Posted by kayaker

Keeping a note book for your recipes and fine tuning is key. I've tried a couple of recipes that had way too much salt in them for my taste. I'll know better next time.

Yeah, I actually put together an Excel spreadsheet where I could plug in the weight of the meat, and get measurements for the spices of my most commonly used recipes. I just haven't had the time to write up custom fraction formatting for the cells, so I get weird things like "1/6 Tbsp Cumin"

Originally Posted by Kreth

Yeah, I actually put together an Excel spreadsheet where I could plug in the weight of the meat, and get measurements for the spices of my most commonly used recipes. I just haven't had the time to write up custom fraction formatting for the cells, so I get weird things like "1/6 Tbsp Cumin"

Yeah, I use Excel too. I use a logbook for the recipes, noting any tweaks or anything else we change, noting results, and keeping track of how much we have made.

Have you taken any pics of your operation?

Here's a link to a PDF doc with a bunch of recipes.

The Hunters Sausage is our go to recipe.

[Kreth]

Originally Posted by kayaker

Yeah, I use Excel too. I use a logbook for the recipes, noting any tweaks or anything else we change, noting results, and keeping track of how much we have made.

Have you got the formatting figured out? I'd love to see the formulas if so.

Have you taken any pics of your operation?

Well, our "operation" just consists of a KitchenAid 5 Pro with grinder and stuffer attachments. A big batch for us is 10 lbs. I may take some pics next time around just for fun.

Here's a link to a PDF doc with a bunch of recipes.

The Hunters Sausage is our go to recipe.

Thanks for the link, I'll definitely check those recipes out.

Originally Posted by Kreth

Have you got the formatting figured out? I'd love to see the formulas if so.

i didn't do anything fancy, but I will send you what I have later.

[Kreth]

Originally Posted by Geppetto

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

That looks similar to scrapple, except scrapple is made with cornmeal instead of oats.

Originally Posted by kayaker

i didn't do anything fancy, but I will send you what I have later.

I'd appreciate that, thanks!

[Geppetto]

Originally Posted by Kreth

That looks similar to scrapple, except scrapple is made with cornmeal instead of oats.

Scrapple = Everything but the Oink! Man how I miss that!

The best is made by: http://www.habbersettscrapple.com/

Here's an old recipe:

4 Pigs knuckles
1 Pound lean pork
1 lg Onion, stuck with 3 whole
Cloves
3 qt Water
1 1/2 t Salt
1 T Pepper
1 t Ground sage
3 c Cormeal
All-purpose flour, for
Dredging sliced scrapple
Butter, back fat or
Vegetable oil for frying

Place pigs knuckles in a large pot; add pork, onion, and water. Cook
slowly, covered, for 2 1/2 hours; drain, reserve broth.
Chill meat and remove fat; separate meat fron bones. Chop meat.
Place meat in a kettle with 2 qts of the reserved broth. Add salt, pepper
and sage; bring to a boil combine cormeal with remaining 1 qt of reserved
broth and stir into boiling mixture. Cook over medium heat until
thickened, stiirring constantly. Cover and cook over very low heat; stir
again after 20 minutes.
Pour into 2 (9-by-5-by-3-inch) loaf pans. Cool and chill overnight. Cut
into slices, coat with flour and brown in butter or bacon fat. Serve hot
with fruit for a hearty breakfast.

Originally Posted by Kreth

I'd appreciate that, thanks!

I can't attach the file here, but if you send me your e-mail addy I'll fire it off to you.