Home made sausages

divr71

I am wanting to start making my own sausages. Can anyone direct me towards books to buy and equipment I should look for? I will appreciate any info that will help me.

Richard Fl

Lots of great sausage info on this site. 

http://playingwithfireandsmoke.blogspot.com/

http://playingwithfireandsmoke.blogspot.com/1991/03/sausage-bulk-and-links.html

caliking

Charcuterie is a great resource if you're looking for a book. 

Griffin

I started with Mastering the Craft of Making Sausage and what I've tried is pretty good, but honestly there are a ton of websites you can check out while getting started to make sure you are really interested before dropping money. This is a really great site: http://www.meatsandsausages.com/ or you can check out the The Smoke Ring Forum and look at their section devoted to making sausage. Or you can check out my site. There are a few recipes on there. I've gotten the most feedback from our venison jalapeno cheese recipe (just use all pork if you don't have access to deer)

If you have the money, I would recommend getting both a dedicated grinder and a dedicated stuffer. The grinder can work as a stuffer, but once you use a stuffer, you'll wonder why you didn't get one to start with. Stay away from the attachements for mixers. I run the Kitchener #12 from Northern Tools as my grinder and the LEM #5 for my stuffer. perfect combo for 5-10 batches.

Feel free to ask any questions you may have. Somebody around these parts will probably know the answers.

Griffin

Oh...and I've got two other sausage books that I have yet to use. One is a brand new one that was sent to me to review. Really need to get on that and another that I bought and haven't even cracked open yet. So many recipes, so little time...but so many free ones online if you just look.

jtippers

+1 for Charcuterie

Griffin

I'm gonna have to dig out my copy of Charcuterie and look at their sausage recipes again. For some reason, none of them stood out enough for me to remember them but there must be something.

HDumptyEsq

+2 on Charcuterie

gmac

Charcuterie is great but i look to it for more advanced stuff. Regular fresh sausage, just go to the Internet. Big +1 on getting a dedicated stuffer. I have the Kitchenaid attachment and it is not good. It works but it is not good.

Canugghead

@gmac, dedicated stuffer? my foot. sorry my thumb. just funnel, sorry funning 

gmac

@canugghead. I was thinking of your thumb powered funnel. I guess you can do more with it. Point was the Kitchenaid is slow and doesn't hold enough meat. So maybe I should have said anything but the mixer stuffer. Better?

Charlesmaneri

@gmac  I have the Kitchenaid stand mixer and almost all the attachments and I make home made sausages often I agree the sausage stuffer is a little slow and it has a small capacity but I find that if you do it as a two man project it works well one man pushes the meat the other man receives the sausages thats how we do it 

Little Steven

Charlesmaneri said:

@gmac  I have the Kitchenaid stand mixer and almost all the attachments and I make home made sausages often I agree the sausage stuffer is a little slow and it has a small capacity but I find that if you do it as a two man project it works well one man pushes the meat the other man receives the sausages thats how we do it 

I certainly don't want to be the reciever :((

Canugghead

Little Steven said:

show previous quotes

Charlesmaneri said:

@gmac  I have the Kitchenaid stand mixer and almost all the attachments and I make home made sausages often I agree the sausage stuffer is a little slow and it has a small capacity but I find that if you do it as a two man project it works well one man pushes the meat the other man receives the sausages thats how we do it 

I certainly don't want to be the reciever :((

ROFLMFAO  )  )  )

Griffin

With a dedicated stuffer, you can turn that two man project into a one man project. No need to have anybody help you.

gmac

Don't disagree that it will work but I prefer not have another man involved with pushing my meat. If my wife isn't available to help then I have to push my meat solo. If you're making sausage once in a while it is fine. But I buy whole pigs a couple times a year and get them butchered and make sausage with the trimmings so we are looking at bigger amounts. @charlesmaneri. Do you have the pasta maker? I'm thinking about that and wondering if its good.

Little Steven

gmac said:

Don't disagree that it will work but I prefer not have another man involved with pushing my meat. If my wife isn't available to help then I have to push my meat solo. If you're making sausage once in a while it is fine. But I buy whole pigs a couple times a year and get them butchered and make sausage with the trimmings so we are looking at bigger amounts. @charlesmaneri. Do you have the pasta maker? I'm thinking about that and wondering if its good.

So you don't want another man pushing your meat? Does that mean you have no issue with another man receiving your meat? I mean they do say that only the one that receives it is...

Charlesmaneri

Little Steven yes I have both kitchen aid Pasta makers  they are okay they work for home use if your making tons of Pasta I would seek a commercial unit 

jtippers

All this talk about homemade sausage stirred up the craving...

Guess what I'm having for lunch?