Sausage recipe thread - post 'em here

The Cen-Tex Smoker

lkapigian said:

@poster this is a great book, will teach science and methodology, not so much recipes , though there are some



as to equipment, I would recommend a dedicated stuffer, if you think 10 pounds, get a 15 pound stuffer

handling casings, what kind of problems are you having ? I get all my casings from The Sausage Maker 

ask away, a lot of knowledge on this topic by the folks in this thread and on the forum in general 

this. It's more like a text book than the tattooed "bearded butcher" book of the week on Amazon but it's the real deal if you want to really learn

The Cen-Tex Smoker

lkapigian said:

@poster just salt heavily and put back in the fridge in a plastic container…depending on the MM you are using ( I use 48-32mm I get a little under a pound per foot of casing, peel off what you need …. A full “ hank” will do around 100 pounds….if the “ blob@ has a ring in it ( full hanks do) that is your center point for your casings, stay there and pull off what you need

give the sausage maker a try for your casings, they last forever 

linking technique I do several from the old school butcher 3links at a time, fast and looks amazing , not real practical for home storage …small batches individual links, twist in opposite direction is your best bet and will help you tighten the links 

I sent you a PM with my # if you are ever in a pinch and have questions on sausage or cured meats 

this. and take him up on the helpline offer.

poster

The Cen-Tex Smoker said:

lkapigian said:

@poster just salt heavily and put back in the fridge in a plastic container…depending on the MM you are using ( I use 48-32mm I get a little under a pound per foot of casing, peel off what you need …. A full “ hank” will do around 100 pounds….if the “ blob@ has a ring in it ( full hanks do) that is your center point for your casings, stay there and pull off what you need

give the sausage maker a try for your casings, they last forever 

linking technique I do several from the old school butcher 3links at a time, fast and looks amazing , not real practical for home storage …small batches individual links, twist in opposite direction is your best bet and will help you tighten the links 

I sent you a PM with my # if you are ever in a pinch and have questions on sausage or cured meats 

this. and take him up on the helpline offer.

I already owe the man a case of beer/bottle for helping me with my furnace last year. There are some great people on this site

The Cen-Tex Smoker

poster said:

The Cen-Tex Smoker said:

lkapigian said:

@poster just salt heavily and put back in the fridge in a plastic container…depending on the MM you are using ( I use 48-32mm I get a little under a pound per foot of casing, peel off what you need …. A full “ hank” will do around 100 pounds….if the “ blob@ has a ring in it ( full hanks do) that is your center point for your casings, stay there and pull off what you need

give the sausage maker a try for your casings, they last forever 

linking technique I do several from the old school butcher 3links at a time, fast and looks amazing , not real practical for home storage …small batches individual links, twist in opposite direction is your best bet and will help you tighten the links 

I sent you a PM with my # if you are ever in a pinch and have questions on sausage or cured meats 

this. and take him up on the helpline offer.

I already owe the man a case of beer/bottle for helping me with my furnace last year. There are some great people on this site

*agree button

YukonRon

Worked up in Geneva, Indiana a couple weeks ago. There was a local independent Amish grocery store that had every kind of brat, sausage, you can imagine.

Bought a SL of their products, and thus far, everything I tried, has been awesome. I bought about ten varieties, and that was a very small percentage of their offerings.

If there is ever a reason to be in NW Indiana, let me know and I will share the location.

You are welcome in advance, because you will thank me.

poster

What dry powdered milk am i looking for in sausage making, instant or non-instant?
I got a list going on Amazon and just noticed both are available

lkapigian

poster said:

What dry powdered milk am i looking for in sausage making, instant or non-instant?
I got a list going on Amazon and just noticed both are available

Hi Heat Treated Non Fat Dry Powdered Milk ( bakers) - This is what I use ..Instant ( I believe) would be high heat treated ...keep in mind this is totally optional ......I have also used panko soaked in liquid with excellent results in binding and moisture retention ... I do that with Brats and Irish sausage .........Pig Skin is amazing as well ( just cook first ) 

poster

https://www.amazon.ca/Royal-Command-Powder-Instant-Perfect/dp/B07MVD8QN4/ref=sr_1_2_sspa?crid=3Q5WBVLQW1X2Y&keywords=non+fat+dry+milk&qid=1644350955&sprefix=non+fat+dry+milk,aps,171&sr=8-2-spons&psc=1&spLa=ZW5jcnlwdGVkUXVhbGlmaWVyPUEzRFdCQVk2RjBaWlRJJmVuY3J5cHRlZElkPUEwNjY5MDkzSFFPQ1BJQ0ZHSzgzJmVuY3J5cHRlZEFkSWQ9QTAzODE2NjkxWFozVTNMVDRTUkkwJndpZGdldE5hbWU9c3BfYXRmJmFjdGlvbj1jbGlja1JlZGlyZWN0JmRvTm90TG9nQ2xpY2s9dHJ1ZQ==

This is what i'm looking at. Maybe Canada has different terminology? I'm thinking this is the correct stuff

lkapigian

poster said:

https://www.amazon.ca/Royal-Command-Powder-Instant-Perfect/dp/B07MVD8QN4/ref=sr_1_2_sspa?crid=3Q5WBVLQW1X2Y&keywords=non+fat+dry+milk&qid=1644350955&sprefix=non+fat+dry+milk,aps,171&sr=8-2-spons&psc=1&spLa=ZW5jcnlwdGVkUXVhbGlmaWVyPUEzRFdCQVk2RjBaWlRJJmVuY3J5cHRlZElkPUEwNjY5MDkzSFFPQ1BJQ0ZHSzgzJmVuY3J5cHRlZEFkSWQ9QTAzODE2NjkxWFozVTNMVDRTUkkwJndpZGdldE5hbWU9c3BfYXRmJmFjdGlvbj1jbGlja1JlZGlyZWN0JmRvTm90TG9nQ2xpY2s9dHJ1ZQ==

This is what i'm looking at. Maybe Canada has different terminology? I'm thinking this is the correct stuff

looking at it , it does use a high heat process so probably yes---at the end of the day, I have used off the shelf stuff ( which is not high heat treated ) and was happy with it , there is a noticable difference compared side by side 


here is a bit more on the topic

https://youtu.be/R_H5h14Wrq0

Moleman

Question as to sharpening grinding knives and plates, I see 2 guys and a cooler using a stone in the grinder and in another one using a hand method. Which would be the preferred method for the guys that do a lot of grinding? Thanks. 

lkapigian

Moleman said:

Question as to sharpening grinding knives and plates, I see 2 guys and a cooler using a stone in the grinder and in another one using a hand method. Which would be the preferred method for the guys that do a lot of grinding? Thanks. 

@Moleman , I have the one that goes in the grinder , works for me but I’m Sue both methods are fine 

poster

lkapigian said:

poster said:

https://www.amazon.ca/Royal-Command-Powder-Instant-Perfect/dp/B07MVD8QN4/ref=sr_1_2_sspa?crid=3Q5WBVLQW1X2Y&keywords=non+fat+dry+milk&qid=1644350955&sprefix=non+fat+dry+milk,aps,171&sr=8-2-spons&psc=1&spLa=ZW5jcnlwdGVkUXVhbGlmaWVyPUEzRFdCQVk2RjBaWlRJJmVuY3J5cHRlZElkPUEwNjY5MDkzSFFPQ1BJQ0ZHSzgzJmVuY3J5cHRlZEFkSWQ9QTAzODE2NjkxWFozVTNMVDRTUkkwJndpZGdldE5hbWU9c3BfYXRmJmFjdGlvbj1jbGlja1JlZGlyZWN0JmRvTm90TG9nQ2xpY2s9dHJ1ZQ==

This is what i'm looking at. Maybe Canada has different terminology? I'm thinking this is the correct stuff

looking at it , it does use a high heat process so probably yes---at the end of the day, I have used off the shelf stuff ( which is not high heat treated ) and was happy with it , there is a noticable difference compared side by side 


here is a bit more on the topic

https://youtu.be/R_H5h14Wrq0

That explained it 100%, thanks.
Im gearing up to try a small run of hot italian, the marsalawurst mentioned farther back and your linguica, but not smoked next weekend. No grinder yet, but a local butcher will supply me with pre ground with the amount of fat i request until i get set up a bit better.

lkapigian

poster said:

lkapigian said:

poster said:

https://www.amazon.ca/Royal-Command-Powder-Instant-Perfect/dp/B07MVD8QN4/ref=sr_1_2_sspa?crid=3Q5WBVLQW1X2Y&keywords=non+fat+dry+milk&qid=1644350955&sprefix=non+fat+dry+milk,aps,171&sr=8-2-spons&psc=1&spLa=ZW5jcnlwdGVkUXVhbGlmaWVyPUEzRFdCQVk2RjBaWlRJJmVuY3J5cHRlZElkPUEwNjY5MDkzSFFPQ1BJQ0ZHSzgzJmVuY3J5cHRlZEFkSWQ9QTAzODE2NjkxWFozVTNMVDRTUkkwJndpZGdldE5hbWU9c3BfYXRmJmFjdGlvbj1jbGlja1JlZGlyZWN0JmRvTm90TG9nQ2xpY2s9dHJ1ZQ==

This is what i'm looking at. Maybe Canada has different terminology? I'm thinking this is the correct stuff

looking at it , it does use a high heat process so probably yes---at the end of the day, I have used off the shelf stuff ( which is not high heat treated ) and was happy with it , there is a noticable difference compared side by side 


here is a bit more on the topic

https://youtu.be/R_H5h14Wrq0

That explained it 100%, thanks.
Im gearing up to try a small run of hot italian, the marsalawurst mentioned farther back and your linguica, but not smoked next weekend. No grinder yet, but a local butcher will supply me with pre ground with the amount of fat i request until i get set up a bit better.

Looking forward to seeing the results …though time consuming, cutting by hand can be therapeutic.

Moleman

I will put the one that goes into the grinder on my list from the sausage maker, also a few other things that have been talked about on this thread. Thank you. 

gabriegger

A couple of weeks ago The Gaber & I made Italian sausage using a traditional recipe.  Nothing fancy with no measurements.  Cooking by sight she calls it.

3 20lb pork shoulders, single ground 
cured salt
ground black pepper
white wine

Mixed by hand & separated into 2 equal batches
red pepper flakes - toss in a ton & mix 

Stuffed into a old school grinder, tied off & hung.  Vac sealed next day.
Yield: 50 black pepper & 50 hot Italian.

Thanks for looking

lkapigian

Nice @gabriegger

poster

 Made 5 5lb batches today.
@Mark_B_Good italian, @caliking masalawurst, @lkapigian linguica, @Sea2Ski italian, and 1 other from another site. Gonna wait until tomorrow for a taste test.

lkapigian

poster said:

 Made 5 5lb batches today.
@Mark_B_Good italian, @caliking masalawurst, @lkapigian linguica, @Sea2Ski italian, and 1 other from another site. Gonna wait until tomorrow for a taste test.

Bombdiggity right there !

The Cen-Tex Smoker

poster said:

 Made 5 5lb batches today.
@Mark_B_Good italian, @caliking masalawurst, @lkapigian linguica, @Sea2Ski italian, and 1 other from another site. Gonna wait until tomorrow for a taste test.

poster said:

 Made 5 5lb batches today.
@Mark_B_Good italian, @caliking masalawurst, @lkapigian linguica, @Sea2Ski italian, and 1 other from another site. Gonna wait until tomorrow for a taste test.

Those are all amazing choices. FWIW we usually taste a patty before casing them up. You can still make adjustments to salt and spices before you case them. Plus it’s an awesome chef’s treat while you work. 

poster

@The Cen-Tex Smoker i did do a little patty of the masalawurst. I was a little worried when I had at least 2 full cups of spices for 5 lbs of meat. Every other recipe I tried was not quite a cup for 5lbs. Anyway it turned out extremely strong but good, I added a bit of a twist and threw in a cup of pure maple syrup to tame things a bit. Can't wait to try them all on the grill tomorrow 

The Cen-Tex Smoker

poster said:

@The Cen-Tex Smoker i did do a little patty of the masalawurst. I was a little worried when I had at least 2 full cups of spices for 5 lbs of meat. Every other recipe I tried was not quite a cup for 5lbs. Anyway it turned out extremely strong but good, I added a bit of a twist and threw in a cup of pure maple syrup to tame things a bit. Can't wait to try them all on the grill tomorrow 

The Masalwurst is ine of the best sausages i have ever made. That said, the spice level can be strong and Cali measures “a fist full” at a time. Feel free to tine it down until you fund whats right for you. We have made it too strong (for me) more than we have made it perfect (again, for me). That said, when it's right, i would put it up there with any sausage we have made. 

poster

The Cen-Tex Smoker said:

poster said:

@The Cen-Tex Smoker i did do a little patty of the masalawurst. I was a little worried when I had at least 2 full cups of spices for 5 lbs of meat. Every other recipe I tried was not quite a cup for 5lbs. Anyway it turned out extremely strong but good, I added a bit of a twist and threw in a cup of pure maple syrup to tame things a bit. Can't wait to try them all on the grill tomorrow 

The Masalwurst is ine of the best sausages i have ever made. That said, the spice level can be strong and Cali measures “a fist full” at a time. Feel free to tine it down until you fund whats right for you. We have made it too strong (for me) more than we have made it perfect (again, for me). That said, when it's right, i would put it up there with any sausage we have made. 

Got stuck in the quote box, anyway lots of the spices were new to me in that one, but managed to find them all. Even crushed the cardamom pods for the seeds. From the patty test i think its gonna be a keeper for sure. What do you top yours with? I think a good mustard would pair well, maybe even some greek yogurt for a little cooling?

Foghorn

The Cen-Tex Smoker said:

poster said:

@The Cen-Tex Smoker i did do a little patty of the masalawurst. I was a little worried when I had at least 2 full cups of spices for 5 lbs of meat. Every other recipe I tried was not quite a cup for 5lbs. Anyway it turned out extremely strong but good, I added a bit of a twist and threw in a cup of pure maple syrup to tame things a bit. Can't wait to try them all on the grill tomorrow 

The Masalwurst is ine of the best sausages i have ever made. That said, the spice level can be strong and Cali measures “a fist full” at a time. Feel free to tine it down until you fund whats right for you. We have made it too strong (for me) more than we have made it perfect (again, for me). That said, when it's right, i would put it up there with any sausage we have made. 

Yeah.  This.  One batch had the spices right on the verge or precipitating out of solution.  Like @The Cen-Tex Smoker I thought it was overspiced.  I recently learned from some friends that they think it is the best sausage we have ever made.  Ultimately, it comes down to matching the spice intensity to the side dish.  The "spice forward" batches are best served over plain rice or potatoes.  Just slice into one and the yellow spice juice flavors the plain starch dish sitting under it.  

lkapigian

@poster , take a link of each and hang it in your fridge if you have room, good eats await in a couple weeks 

caliking

Foghorn said:

The Cen-Tex Smoker said:

poster said:

@The Cen-Tex Smoker i did do a little patty of the masalawurst. I was a little worried when I had at least 2 full cups of spices for 5 lbs of meat. Every other recipe I tried was not quite a cup for 5lbs. Anyway it turned out extremely strong but good, I added a bit of a twist and threw in a cup of pure maple syrup to tame things a bit. Can't wait to try them all on the grill tomorrow 

The Masalwurst is ine of the best sausages i have ever made. That said, the spice level can be strong and Cali measures “a fist full” at a time. Feel free to tine it down until you fund whats right for you. We have made it too strong (for me) more than we have made it perfect (again, for me). That said, when it's right, i would put it up there with any sausage we have made. 

Yeah.  This.  One batch had the spices right on the verge or precipitating out of solution.  Like @The Cen-Tex Smoker I thought it was overspiced.  I recently learned from some friends that they think it is the best sausage we have ever made.  Ultimately, it comes down to matching the spice intensity to the side dish.  The "spice forward" batches are best served over plain rice or potatoes.  Just slice into one and the yellow spice juice flavors the plain starch dish sitting under it.  

Agree, and, agree. 

@poster - If I'm not present in situ, the masalawurst ends up overpsiced. That's because a crucial step in the recipe,  is when after toasting up the spice mix, one cocks an eye at the spices and says "that's too much. Use half of it." The reserved half works great in all sorts of curries. 

Yes, it would be simpler to just modify the recipe to halve the spices... but, what fun would that be??

caliking

@poster - also, I found that the masalawurst mellows a fair bit,  after being in the freezer for a while. 

poster

lkapigian said:

@poster , take a link of each and hang it in your fridge if you have room, good eats await in a couple weeks 

I only have cure in your linguica, still ok to try with the others?

Also taking stock around town pork loin is always on sale and occasionaly picnic roasts. Shoulders/butts not so much anymore. Would there be a noticeable difference using loin with the proper amount of fat added, vs shoulder/butts?

lkapigian

poster said:

lkapigian said:

@poster , take a link of each and hang it in your fridge if you have room, good eats await in a couple weeks 

I only have cure in your linguica, still ok to try with the others?

Also taking stock around town pork loin is always on sale and occasionaly picnic roasts. Shoulders/butts not so much anymore. Would there be a noticeable difference using loin with the proper amount of fat added, vs shoulder/butts?

Yes, I do it all the time , they will dry nicely 

The Cen-Tex Smoker

caliking said:

Foghorn said:

The Cen-Tex Smoker said:

poster said:

@The Cen-Tex Smoker i did do a little patty of the masalawurst. I was a little worried when I had at least 2 full cups of spices for 5 lbs of meat. Every other recipe I tried was not quite a cup for 5lbs. Anyway it turned out extremely strong but good, I added a bit of a twist and threw in a cup of pure maple syrup to tame things a bit. Can't wait to try them all on the grill tomorrow 

The Masalwurst is ine of the best sausages i have ever made. That said, the spice level can be strong and Cali measures “a fist full” at a time. Feel free to tine it down until you fund whats right for you. We have made it too strong (for me) more than we have made it perfect (again, for me). That said, when it's right, i would put it up there with any sausage we have made. 

Yeah.  This.  One batch had the spices right on the verge or precipitating out of solution.  Like @The Cen-Tex Smoker I thought it was overspiced.  I recently learned from some friends that they think it is the best sausage we have ever made.  Ultimately, it comes down to matching the spice intensity to the side dish.  The "spice forward" batches are best served over plain rice or potatoes.  Just slice into one and the yellow spice juice flavors the plain starch dish sitting under it.  

Agree, and, agree. 

@poster - If I'm not present in situ, the masalawurst ends up overpsiced. That's because a crucial step in the recipe,  is when after toasting up the spice mix, one cocks an eye at the spices and says "that's too much. Use half of it." The reserved half works great in all sorts of curries. 

Yes, it would be simpler to just modify the recipe to halve the spices... but, what fun would that be??

No truer words have been spoken on this forum

The Cen-Tex Smoker

poster said:

lkapigian said:

@poster , take a link of each and hang it in your fridge if you have room, good eats await in a couple weeks 

I only have cure in your linguica, still ok to try with the others?

Also taking stock around town pork loin is always on sale and occasionaly picnic roasts. Shoulders/butts not so much anymore. Would there be a noticeable difference using loin with the proper amount of fat added, vs shoulder/butts?

No prob at all and actually easier to dial in lean/fat ratio. You need the fat but you can add 100% fat to lean meat to get you there.