Homemade Sausage

Dyal_SC · January 21

Giving it a go today and the flavor has yet to be determined— but exploring online resources and recipe books. It’s been a long time since I’ve made it and I’m a novice at best. Will post results later. Figure with the fat cap, it should be somewhere around a 70/30 meat to fat ratio. If it flops, I’m only out of 99 cents per lb since I got the butts on sale.

Foghorn · January 21

Cool. That should be a good ratio. Let us know what flavor you pick.

I made some venison brats last weekend that turned out great.

lkapigian · January 21

Bombdiggity!

Dyal_SC · January 21

Ok got one of the butts cubed up and it was about 6 lbs and 7 oz of meat and fat. Added to a bowl 7 tsp kosher salt, some cracked pepper, ground ginger, couple of dashes of nutmeg, and about 2 TBSP of Dan O’s low sodium chipotle seasoning. Seasoned the pork in a big bag and have it chilling in the freezer for a bit. Will likely grind that up, add in a couple large eggs, some heavy cream, mix it with a paddle, then fry up a small patty to taste it.

Dimensions sound about right for those of you who do this a bit? Looking for something along the lines of a mild chipotle brat. Just using stuff I have on hand.

lkapigian · January 21

Sounds great , you are a little heavy in salt in the 3% range shoot for 1.5-2% your protein is about 3.4 kg and salt 105 grams , when adding other salt forward ingredients ( the rub) decrease your salt to 1.5….still will be delicious!

Dyal_SC · January 21

Thanks, @lkapigian ! I have another butt. I will add more meat. About one lb more?

Foghorn · January 21

I'm no help to you if all the measurements aren't by weight and in the metric system because I was trained by @20stone.

lkapigian · January 21

Dyal_SC said:

Thanks, @lkapigian ! I have another butt. I will add more meat. About one lb more?

I wouldn’t worry about it unless it tastes to salt to you, moving forward, start using metric , and use % for everything to the weight of protein

Dyal_SC · January 21

Ok thx. I am going cross-eyed, but figuring out the dimensions nonetheless. I am adding some meat because I also didn’t account for the brine.

Edit: I’m assuming All natural and “minimally processed” doesn’t necessarily mean a slight brine wasn’t used.

just gonna go with a little more meat and taste test.

Dyal_SC · January 21

Taste test pretty solid. Not too salty, not too spicy, just about right. Cooked a pinch on this little mini griddle doohickey. Some smoke and grainy mustard will do them justice. Chilling the meat more before stuffing them up. Ended up being about 8 lbs of meat. Thx again @lkapigian for the advice. Rest of the second butt is being cooked up currently for pulled pork.

Finished stuffed pic or two later.

lkapigian · January 21

Dyal_SC said:

Ok thx. I am going cross-eyed, but figuring out the dimensions nonetheless. I am adding some meat because I also didn’t account for the brine.

Edit: I’m assuming All natural and “minimally processed” doesn’t necessarily mean a slight brine wasn’t used.

just gonna go with a little more meat and taste test.

If you’re felling frisky, hang a couple links in your fridge for a few weeks, you just made your first fermented dried sausage

caliking · January 21

Weighing shmeighing. It's overrated 😀

Looks, and sounds, like you're on your way to making way better sausage than you can buy at the store.

Just be careful when someone says "we can scale that up". Then, you find yourself holed up in a garage for 36 hrs, banging out a few hundred pounds.

What's the plan for grinding and stuffing?

Dyal_SC · January 21

Might try that, @lkapigian …. @caliking , I used the KitchenAide and grinded it with the smallest blade. Going to use the KA to link it up as well. It’s natural hog casings (AKA chitlins) I’ve had soaking since yesterday. Flushed them out earlier and rinsed them well with warm water and allowing them to soak more while the meat chills.

lkapigian · January 21

caliking said:

Weighing shmeighing. It's overrated 😀

LoL

Dyal_SC · January 21

Not the prettiest of efforts, but they’ll eat. The kitchenaide is a PITA to use for sausage.

lkapigian · January 21

Dyal_SC said:

Not the prettiest of efforts, but they’ll eat. The kitchenaide is a PITA to use for sausage.

Solid Work!!

Botch · January 21

Dyal_SC said:

The kitchenaide is a PITA to use for sausage.

>DINGDINGDING!<

I still use my KitchenAid for grinding/mixing, but yeah using it as a stuffer is NG. I bought a hand-crank LEM stuffer, and haven't looked back:

There's a EweTube channel that Larry's (@lkapigian) been working with, Two Guys and a Cooler, that has a lot of "how-to's" and recipes, I've learned a lot watching a few of his videos. Yours look great; will you be smoking/fermenting any of them?

Dyal_SC · January 21

@Botch , likely just freezing them until ready to grill. Mentioned fermenting a couple and Mrs. Dyal struck me down. Plus I doubt the quality of the pork I was working with was suitable for such an endeavor.

Dyal_SC · January 22

Oh and progress pix of my fellas helping dad. They had a good time with it, and eating chocolate along the way.

Image: https://us.v-cdn.net/5017260/uploads/editor/rr/piw0unduk8ob.jpeg

Image: https://us.v-cdn.net/5017260/uploads/editor/zc/ws9zcftw4daj.jpeg

Canugghead · January 22

Dyal_SC said:

@Botch , likely just freezing them until ready to grill. Mentioned fermenting a couple and Mrs. Dyal struck me down. Plus I doubt the quality of the pork I was working with was suitable for such an endeavor.

sounds familiar, lol

lkapigian · January 22

Dyal_SC said:

Oh and progress pix of my fellas helping dad. They had a good time with it, and eating chocolate along the way.

^^^^^ what it’s all about

lkapigian · January 22

Canugghead said:

Dyal_SC said:

@Botch , likely just freezing them until ready to grill. Mentioned fermenting a couple and Mrs. Dyal struck me down. Plus I doubt the quality of the pork I was working with was suitable for such an endeavor.

sounds familiar, lol

Don’t Ask Don’t Tell

shtgunal3 · January 22

Awesome on all fronts!!

Mark_B_Good · January 22

Is this for fresh sausage or cured saauge. A shoulder typically has around 20% to 25% fat. For fresh (to be grilled) sausage, we add around 3.3 lbs of fat to a 20 lb (bone in) shoulder (which typically yields around 17 lbs of meat). So figure adding about 20% deboned weight in fat.

Mark_B_Good · January 22

lkapigian said:

Sounds great , you are a little heavy in salt in the 3% range shoot for 1.5-2% your protein is about 3.4 kg and salt 105 grams , when adding other salt forward ingredients ( the rub) decrease your salt to 1.5….still will be delicious!

Agreed, we add 1.6% to 1.8% salt to meat ratio (after fat is added). Turns out perfect.

Dyal_SC · January 22

It’s for grilled sausage. Grilled some up tonight and whatever dimensions it was turned out better than johnsonville. Juicy without spewing out everywhere and the salt was spot on. Little hickory for smoke, some mustard and chow chow. Nice snap…real good.

lkapigian · January 23

Dyal_SC said:

It’s for grilled sausage. Grilled some up tonight and whatever dimensions it was turned out better than johnsonville. Juicy without spewing out everywhere and the salt was spot on. Little hickory for smoke, some mustard and chow chow. Nice snap…real good.

Congrats and Welcome to the Fray

Homemade Sausage

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