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First attempt at homemade sausage... (w/pics)
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jtippers
Posts: 512
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.
Recipe:
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
Comments
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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?_______________________________________________XLBGE -
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 JulyLocation: Jasper, Georgia -
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.
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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 2013A happy BGE family in Houston, TX.
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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 JulyLocation: Jasper, Georgia
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