Sausage recipe thread - post 'em here

BUFFALOMOOSE

@caliking It's straight pork butt/shoulder .

Austin Egghead

Wonderful idea.  Thanks for tarting it.  See you in Athens?

lkapigian

Stuffed some Boudin I made over the weekend ...Balls tomorrow..My Method comes from King Fish in New Orleans where they use the Heart as well as the Liver....I do make a Pork Stock first with Ears trotters tails ...snouts if they have them...Going to smoke the casings for a couple hours tomorrow then poach them off....King Fish Video below..thanks for looking 



https://youtu.be/_hcTua7fDK4

caliking

Strong work! 

I wonder if we could set up a "charcuterie of the month" club...

lkapigian

Boudin Balls ready for tomorrow

lkapigian

Hot Italian--16 Pounds Pork Shoulder 4 Pounds Added Fat

I took @20stone que and  dropped my salt to 1.5 % 

Per 20#
4 TBS Granulated Garlic
12 TBS Fennel Seed 
4 TBS Ground Pepper
12 TBS Smoked Paprika ( I smoked this myself over oak for 12 Hours)
8 TBS Italian Seasoning 
12 TBS Pepper Flakes
1 Jar of Anchovies including the oil
4 Cups Ice Cold Water

Double Grind through Course Blade ( I am liking this on all my sausage now)

Thanks For Looking

Foghorn

That.  Looks.  Awesome.

lkapigian

Thanks @Foghorn

JRWhitee

Excellent look sausage

blasting

@ikapigian That boudin looks great.  I really enjoyed that sausage during my roadtrip a couple years back.  Once I get set up to be a sausage man, your boudin will be copied.  thanks.

northGAcock

bgebrent said:

lkapigian said:

Irish Pork Sausage--Did this on St Patrick's Day--I was hesitant, but have to say this was some of the best sausage I have had, Bangers and Mash was Killer

• 1.8kg Pork shoulder, deboned, skin off
• 1 Egg white
• 125ml Guinness draught beer
• 70g Dry bread crumbs
• 40g Fine non-iodized salt
• 15ml Ground black pepper
• 10ml Dried marjoram
• 5ml Ground Nutmeg
• 2.5ml Dried Thyme
• 2.5ml Dried Rosemary
• 100-125ml Iced water

Fvcking brilliant!

Potty mouth.

lkapigian

blasting said:

@ikapigian That boudin looks great.  I really enjoyed that sausage during my roadtrip a couple years back.  Once I get set up to be a sausage man, your boudin will be copied.  thanks.

thanks @blasting

lkapigian

Grilled up some of the Italian and Boudin

Stubby

Book marked.. Love thy sausage

smokeybreeze

When I was dating my wife (~40yrs ago), we would gather at her mother's (german) kitchen and make potato sausage every year as a tradition each fall. My brother in law and myself decided to up the ante to make garlic potato sausage. My MIL never accepted our outcome as legitimate but my BIL and I never had any surplus sausage.

Sorry if this recipe is only for those that already know how to make sausage - it's all I've got from the notes taken 40 yrs ago (and made periodically since).

Here's the recipes we used:

Traditional potato sausage:

---------------------------------------

Oh, damn, bummer, I cannot find this recipe ...

follow the recipe below but eliminate the garlic and curry.

Garlic potato sausage:

---------------------------------------

10# gr chuck

2 # gr pork

2-3# onion

5 # potatoes

3/4 C water

1/4 C salt

1 Tbsp +/- ground pepper

3/4 # garlic cloves

1 tsp Natures Seasoning

1 Tbsp Indian Curry powder

1 Tbsp worcestershire sauce

grind and mix all ingredients.

stuff into natural casings, into links or rings as desired.

simmer in stock pot of water to cook throughout.

refrigerate/freeze links/rings until ready to serve.

fry fresh/thawed links/rings in butter over medium heat in skillet until browned on all sides.

Enjoy!

lkapigian

Thanks for sharing @Stubby

20stone

smokeybreeze said:

When I was dating my wife (~40yrs ago), we would gather at her mother's (german) kitchen and make potato sausage every year as a tradition each fall. My brother in law and myself decided to up the ante to make garlic potato sausage. My MIL never accepted our outcome as legitimate but my BIL and I never had any surplus sausage.

Sorry if this recipe is only for those that already know how to make sausage - it's all I've got from the notes taken 40 yrs ago (and made periodically since).

Here's the recipes we used:

Traditional potato sausage:

---------------------------------------

Oh, damn, bummer, I cannot find this recipe ...

follow the recipe below but eliminate the garlic and curry.

Garlic potato sausage:

---------------------------------------

10# gr chuck

2 # gr pork

2-3# onion

5 # potatoes

3/4 C water

1/4 C salt

1 Tbsp +/- ground pepper

3/4 # garlic cloves

1 tsp Natures Seasoning

1 Tbsp Indian Curry powder

1 Tbsp worcestershire sauce

grind and mix all ingredients.

stuff into natural casings, into links or rings as desired.

simmer in stock pot of water to cook throughout.

refrigerate/freeze links/rings until ready to serve.

fry fresh/thawed links/rings in butter over medium heat in skillet until browned on all sides.

Enjoy!

Thanks for putting this up. A couple quick questions:

• Do you cook the potatoes before adding? I would assume you would either bake or boil then chill. 
• That looks like a modest amount of curry for ~17 lbs of sausage. Have you tried it with more? (@caliking measures sausage seasonings in quarts.  Rational people use a scale)

I would also dig a picture if you have one

caliking

20stone said:

smokeybreeze said:

When I was dating my wife (~40yrs ago), we would gather at her mother's (german) kitchen and make potato sausage every year as a tradition each fall. My brother in law and myself decided to up the ante to make garlic potato sausage. My MIL never accepted our outcome as legitimate but my BIL and I never had any surplus sausage.

Sorry if this recipe is only for those that already know how to make sausage - it's all I've got from the notes taken 40 yrs ago (and made periodically since).

Here's the recipes we used:

Traditional potato sausage:

---------------------------------------

Oh, damn, bummer, I cannot find this recipe ...

follow the recipe below but eliminate the garlic and curry.

Garlic potato sausage:

---------------------------------------

10# gr chuck

2 # gr pork

2-3# onion

5 # potatoes

3/4 C water

1/4 C salt

1 Tbsp +/- ground pepper

3/4 # garlic cloves

1 tsp Natures Seasoning

1 Tbsp Indian Curry powder

1 Tbsp worcestershire sauce

grind and mix all ingredients.

stuff into natural casings, into links or rings as desired.

simmer in stock pot of water to cook throughout.

refrigerate/freeze links/rings until ready to serve.

fry fresh/thawed links/rings in butter over medium heat in skillet until browned on all sides.

Enjoy!

Thanks for putting this up. A couple quick questions:

• Do you cook the potatoes before adding? I would assume you would either bake or boil then chill. 
• That looks like a modest amount of curry for ~17 lbs of sausage. Have you tried it with more? (@caliking measures sausage seasonings in quarts.  Rational people use a scale)

I would also dig a picture if you have one

Rational schmational. Go big. Or go home. 

theyolksonyou

schmational I strive to work this word into a conversation this week. 

Ima_good_egg

I dabbled in sausage making last year. Great results, but my equipment wasn’t up to the task at hand. I was using the kitchen aid for grinding AND stuffing. Well that wasn’t going to cut it. So I bought the LEM 5 lb stuffer and took it out in its maiden voyage this morning.
Game changer! It took only 20 minutes to stuff the entire batch. And most of that time was putting the casings on.
this was a freestyle type recipe I just used what we had. But wrote it down to make again.
jerk pork and pineapple sausageo

lkapigian

Nice @Ima_good_egg mind sharing the recipe

mlc2013

found the sausage thread you were talking about, at least I believe this is the thread. 
I just looked at your recipe 

Hot Italian--16 Pounds Pork Shoulder 4 Pounds Added Fat

I took @20stone que and  dropped my salt to 1.5 % 

Per 20#
4 TBS Granulated Garlic
12 TBS Fennel Seed 
4 TBS Ground Pepper
12 TBS Smoked Paprika ( I smoked this myself over oak for 12 Hours)
8 TBS Italian Seasoning 
12 TBS Pepper Flakes
1 Jar of Anchovies including the oil
4 Cups Ice Cold Water

Double Grind through Course Blade ( I am liking this on all my sausage now)

interesting next time instead of paprika try using salsa di peperoni and when you say added fat what exactly do you mean? what type of fat and what texture is the fat?

lkapigian

mlc2013 said:

found the sausage thread you were talking about, at least I believe this is the thread. 
I just looked at your recipe 

Hot Italian--16 Pounds Pork Shoulder 4 Pounds Added Fat

I took @20stone que and  dropped my salt to 1.5 % 

Per 20#
4 TBS Granulated Garlic
12 TBS Fennel Seed 
4 TBS Ground Pepper
12 TBS Smoked Paprika ( I smoked this myself over oak for 12 Hours)
8 TBS Italian Seasoning 
12 TBS Pepper Flakes
1 Jar of Anchovies including the oil
4 Cups Ice Cold Water

Double Grind through Course Blade ( I am liking this on all my sausage now)

interesting next time instead of paprika try using salsa di peperoni and when you say added fat what exactly do you mean? what type of fat and what texture is the fat?

@mlc2013 Never heard of that but will try it--I will and hard back fat or cheek meat 

mlc2013

im making a batch of sausage next week and ill send you some but will have to freeze them first as they do not travel well fresh, After you try them I will let you decide if I can give any advise or not on this thread

lkapigian

mlc2013 said:

im making a batch of sausage next week and ill send you some but will have to freeze them first as they do not travel well fresh, After you try them I will let you decide if I can give any advise or not on this thread

I would love that I will send you some so I can get feedback-This is what I was asking why you were not posting in this thread, welcome @mlc2013

mlc2013

when you grind your hard white fat no soggy fat in the grinder use at least ½ the size plate as the plate you use for the lean meat try to keep the fat to lean between 75-85 lean 15-25 fat

mlc2013

make sure the fat is hard and white and when you grind it a lot of people use a soggy fat i never used ocular meat for my sausage maybe ill give it a wirl

Ima_good_egg

@ikapigian, I used 6 tbls of walkerswood jerk paste and 1 1/2 tbls of salt. I wouldn’t add pineapple next time as it ate through the casings. So we have plenty of filling for Jamaican meat pies.

lkapigian

mlc2013 said:

when you grind your hard white fat no soggy fat in the grinder use at least ½ the size plate as the plate you use for the lean meat try to keep the fat to lean between 75-85 lean 15-25 fat

@mlc2013 when doing Andouille I use a larger die on the fat than the meat (3/4 die to 3/8) 

mlc2013

My knowledge is only sweet with and without fennel, hot, parsley and cheese, broccoli rabe Italian fresh sausage. Sweet, hot dried Italian sausage and soppressata, prosciutto and hot, sweet capicola and fresh mozzarella anything beyond that is above my pay grade