Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
It’s almost football season, so we’re perfecting our favorite tailgating and homegating recipes! Whether you like hamburgers, wings, brats, ribs or something cooked with beer, we have everything you’ll need for the perfect tailgate party. We always like inviting friends to join our tailgates because the EGG is about community and having fun, so make sure if you’re inviting company you make extra - the food will be gone before you know it! Don't forget dessert, either!

Big Green Egg headquarters has moved - come visit our new showroom and check out the museum and culinary center too! 3786 DeKalb Technology Parkway, Atlanta, GA 30340

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: 1,312
    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: 7,157
    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

Sign In or Register to comment.