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Sausage making
Hi everyone...trying to cut out sugar as much as possible and thought I might try my hand at sausage making. I may take it to the next level and do links, but right now I just looking for tips or recipes for patties. I have a Cuisinart food processor with the separate grinder, but I've never used that accessory before.
Thanks in advance! Y'all are the best!!!!
If we ever forget that we are One Nation Under God, then we will be a nation gone under.
Comments
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I have the KitchenAid mixer grinder attachment. A few weeks ago did ~8lbs of Italian sausages (in links). Just find a recipe that looks good and depending on your heat tolerance, start with less cayenne or pepper flakes and test it out. Grinding it is pretty simple. Just cut into 1-1.5" cubes and stuff it in the grinder and use the "stuffer" to push it in until it all comes out. Then mix in the seasoning, fry up a 1" flat patty for QC and adjust seasoning as necessary.
I bought casing from Whole Foods ($2.99 lb) and we got 2 lbs. WAYYYY TOO MUCH. However, it will keep in a container covered in salt in the fridge. One "casing" will go a very long way. We only used about 1/2 of one. -
onedbguru said:I have the KitchenAid mixer grinder attachment. A few weeks ago did ~8lbs of Italian sausages (in links). Just find a recipe that looks good and depending on your heat tolerance, start with less cayenne or pepper flakes and test it out. Grinding it is pretty simple. Just cut into 1-1.5" cubes and stuff it in the grinder and use the "stuffer" to push it in until it all comes out. Then mix in the seasoning, fry up a 1" flat patty for QC and adjust seasoning as necessary.
I bought casing from Whole Foods ($2.99 lb) and we got 2 lbs. WAYYYY TOO MUCH. However, it will keep in a container covered in salt in the fridge. One "casing" will go a very long way. We only used about 1/2 of one.If we ever forget that we are One Nation Under God, then we will be a nation gone under.
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I just had an 8lb shoulder/butt in the freezer. Once I cut it into cubes, it went back into the freezer for about 30 minutes. This helps with the grinding process.
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I need to pull the trigger on that grinder i have been eyeing. Deer season is 2.5 months away!
Also need to talk the wife into a new bow......
And a grinder......2 LBGE, Blackstone 36, Jumbo Joe
Egging in Southern Illinois (Marion)
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Three things on sausage
- +1 on "Charcuterie"
- I have been eyeing this for a Kitchenaid, as I heas stainless is the way to go - http://smokehousechef.com/the-original-stainless-steel-meat-grinder-attachment-for-kitchenaid-mixer-plus-sausage-stuffing-kit/
- Cold, cold, cold is the secret (grinder parts in the freezer, meet in the freezer...)
(now only 16 stone)
Joule SV
GE induction stove
Gasser by the community pool (currently unavailable)
Scale (which one of my friends refuses to use)
Friends with BGEs and myriad other fired devices (currently unavail IRL)
Occasional access to a KBQ and Webber Kettle
Charcuterie and sourdough enthusiast
Prosciuttos in an undisclosed locationAustin, TX -
Once you try homemade sausage, you won't want to buy store-bought anymore.
Small & Large BGE
Nashville, TN
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Raymont said:Once you try homemade sausage, you won't want to buy store-bought anymore.
Take meticulous notes because once you find something that works, you will want it again.--------------------------------------------------
Burning lump in Downingtown, PA or diesel in Cape May, NJ.
....just look for the smoke!
Large and MiniMax
--------------------------------------------------Caliking said: Meat in bung is my favorite. -
The best part about homemade sausage is that you can make anything you want. In the big stores and even the little mom and pop shops its usually the same stuff, Italian, brats, etc. Making at home, the sky is the limit.
I make 9 different flavors of meatsticks, that you cant buy in the stores.
Even if you want the same sausages that are readily available, now you can make them to YOUR liking, sweeter, spicier, tamer, wilder.
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Agree on charcuterie but even that is just a starting point.
I hated the kitchen aid stuffer. If your serious buy a real stuffer. I have a few non-starters before I got my actual crank driven stiffer and life got better.
Agree on cold too.
Dont drink too many beer when making sausage, just drinking enough is key.Mt Elgin Ontario - just a Large. -
Kitchen Aid grinder is fine for small batches. The stuffer is worthless. I bought the LEN 5# piston stuffer. Makes it easy as pie. Also, the meat mixer is a good buy (ss hand crank will mix 15 pounds - about $90)
______________________________________________I love lamp.. -
nolaegghead said:Kitchen Aid grinder is fine for small batches. The stuffer is worthless. I bought the LEN 5# piston stuffer. Makes it easy as pie. Also, the meat mixer is a good buy (ss hand crank will mix 15 pounds - about $90)Visalia, Ca @lkapigian
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Sea2Ski said:Raymont said:Once you try homemade sausage, you won't want to buy store-bought anymore.
Take meticulous notes because once you find something that works, you will want it again.They/Them
Morgantown, PA
XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer - PR72T - WSJ - BS 17" Griddle - XXL BGE - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker -
20stone said:Three things on sausage
- +1 on "Charcuterie"
- I have been eyeing this for a Kitchenaid, as I heas stainless is the way to go - http://smokehousechef.com/the-original-stainless-steel-meat-grinder-attachment-for-kitchenaid-mixer-plus-sausage-stuffing-kit/
- Cold, cold, cold is the secret (grinder parts in the freezer, meet in the freezer...)
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I like the kitchenaid sausage grinder. I only do small batches, but if the meat is really cold (just about frozen), it works great. The stuffer is ok.. both just take some practice. I also have the pasta attachments and I am really enjoying them (the pasta tastes much better than store bought). Tonight is actually homemade pasta (spaghetti) and homemade sausage!! I relate the kitchenaid to the egg--maybe not the best at everything it does, but hard to beat for all the things it does.
Small & Large BGE
Nashville, TN
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I saw the LEM #8 big bite stainess grinder at rural king for 196 bucks. Its the .35 horsepower model.
2 LBGE, Blackstone 36, Jumbo Joe
Egging in Southern Illinois (Marion)
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DoubleEgger said:20stone said:Three things on sausage
- +1 on "Charcuterie"
- I have been eyeing this for a Kitchenaid, as I heas stainless is the way to go - http://smokehousechef.com/the-original-stainless-steel-meat-grinder-attachment-for-kitchenaid-mixer-plus-sausage-stuffing-kit/
- Cold, cold, cold is the secret (grinder parts in the freezer, meet in the freezer...)
It sounds like I need to send it back, as this tread motivated me to pull the trigger.(now only 16 stone)
Joule SV
GE induction stove
Gasser by the community pool (currently unavailable)
Scale (which one of my friends refuses to use)
Friends with BGEs and myriad other fired devices (currently unavail IRL)
Occasional access to a KBQ and Webber Kettle
Charcuterie and sourdough enthusiast
Prosciuttos in an undisclosed locationAustin, TX -
Sea2Ski said:Raymont said:Once you try homemade sausage, you won't want to buy store-bought anymore.
Take meticulous notes because once you find something that works, you will want it again.
Pork shoulder, spices, sometimes cheese, most times beer or a little wine amd casings. That is all that composes the sausage i make. Never again can i enjoy store bought, filler and chemical laden sausage -
PSA - Lem #12 (3/4 hp) grinder just had a price drop to $403Phoenix
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