Sausage recipe thread - post 'em here

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

Strong work! 

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

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

Thanks @Foghorn

@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.

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

Book marked.. Love thy sausage

Thanks for sharing @Stubby

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. 

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

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?

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

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

@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.

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