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First attempt at homemade sausage... (w/pics)

jtippersjtippers Posts: 512
edited November 2013 in EggHead Forum
So... after researching different recipes and asking for assistance on this forum, I decided to go with the classic brats recipe that is listed in book titled Charcuterie by Michael Ruhlman and Brian Polcyn. My thoughts on making sausage after this are these:

1) It was a cool experience that was definitely worth doing.
2) It was probably the most labor intensive thing I have done in a kitchen in recent memory.
3) I will do it again... but it may be a while. 

3lbs Pork Shoulder
1lb   Lean Veal Shouler
1lb   Pork Back Fat

40g  Kosher Salt
6g    Ground White Pepper
5g    Ground Ginger
5g    Grated Nutmeg
2      Large Eggs (lightly beaten)
1c    Ice Cold Heavy Cream

I couldn't find veal, so I just used 4lbs of pork shoulder.

Here are the pics of the days events:

Everything is lined up:

Meat is grinded and spices are added:

Meat blended with spices, cream, and eggs:

Casings soaking ready to be stuffed:

Stuffing for the first time:

And finally, the finished product:

I have them sitting in the fridge overnight, I will twist the links and freeze them tomorrow. I will probably cook one tomorrow as well. After I finished, I couldn't bear the thoughts of eating.  L-)
SBGE December 2012 •  XLBGE December 2013 •  Yoder YS640 July
Location: Jasper, Georgia


  • yzziyzzi Posts: 1,793
    That looks great. Congrats!
    Dunedin, FL
  • Looks awesome my man. So it's ready to cook like a hot dog?? I didn't see any cure or smoke or anything unless I missed it. Something I wanna try one day but it will be a ways down the road.

    Was stuffing it the rough part?


  • jtippersjtippers Posts: 512
    No curing or smoking in this recipe. After I separate the links, they will be ready to cook.

    Stuffing was definitely the hardest part. However, if I had purchased a dedicated stuffer, I imagine it would have been much easier.
    SBGE December 2012 •  XLBGE December 2013 •  Yoder YS640 July
    Location: Jasper, Georgia

  • U_tardedU_tarded Posts: 1,417
    yes to the dedicated stuffer.  i did like 20 pounds like you did and it took me all day.  the grinder makes a suction on the plunger that is hard to explain but I am sure you know what I mean.  However, it makes it hard to eat store bought sausage ever again.
  • calikingcaliking Posts: 8,175
    Cool! You made it look easy. Where did you get pork back fat? Butcher or grocery store?

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
  • jtippersjtippers Posts: 512
    I know what you mean about the suction on the plunger... I felt like I was fighting it the whole time.

    The back fat came from a butcher, but I called several grocery stores looking for the veal and they all had back fat. You just have to ask for it.
    SBGE December 2012 •  XLBGE December 2013 •  Yoder YS640 July
    Location: Jasper, Georgia

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