Sausage: Lips and A$$holes | TigerDroppings.com
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Papercutninja
LSU Fan
Baton Rouge
Member since Feb 2010
1140 posts

Sausage: Lips and A$$holes

I know there are quite a few aspiring chefs, homebrewers, master smokers, and renegade meat curers, but is there anyone on here that makes homemade sausage and boudin?

I went to Best Stop today on my way back from the Chuck and I got to thinking as I was driving that i think it might be something I could get into. It might have been the boudin (both ball and link) filling my head with insane notions, but seriously how hard could it be?

What kind of setup would I need outside of grinder and sausage press?


fatboydave
LSU Fan
Fat boy land
Member since Aug 2004
7698 posts

re: Sausage: Lips and A$$holes
Had a friend who always said he loved hot dogs....don't know what goes in them.....dont want to know what goes in them!


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BRgetthenet
USA Fan
Golf Board Smash Lab™ CEO
Member since Oct 2011
73814 posts
Online

re: Sausage: Lips and A$$holes
I make sausage once a year after the deer season ends.

The cost can vary to get started. I have $450 grinder, and a $150 antique lard press. I have $150 vacuum seal. That's all you'd need to get started. Casings and seasonings are pretty cheap. You'll need some big tubs for grinding and mixing meat. Other than that, just lots of room in your kitchen. :)

Fresh sausage is better than anything you'll buy from a big processor.


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crimsonsaint
New Orleans Saints Fan
Member since Nov 2009
33396 posts

re: Sausage: Lips and A$$holes
I'm checking out their website. Is their beef jerky good?


Papercutninja
LSU Fan
Baton Rouge
Member since Feb 2010
1140 posts

re: Sausage: Lips and A$$holes
I have a package that I haven't opened yet. It looks pretty serious though.


crimsonsaint
New Orleans Saints Fan
Member since Nov 2009
33396 posts

re: Sausage: Lips and A$$holes
Well open it up and let me know dammit


CITWTT
LSU Fan
baton rouge
Member since Sep 2005
31765 posts

re: Sausage: Lips and A$$holes
You will have to learn the right proportions to lean and fat, and get the right seasonings into the mix. For an eyeball of good andouille look at the Verons' from the LaPlace side of the family. For boudin it is a little more diffucult due to the meat/lean with the presence of the rice and the other ingredients in it.


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Eddie Vedder
LSU Fan
The South Plains
Member since Jan 2006
4438 posts

re: Sausage: Lips and A$$holes
quote:

but is there anyone on here that makes homemade sausage and boudin?


i make both; i find it to be a pretty fun hobby.

quote:

What kind of setup would I need outside of grinder and sausage press?


in terms of specialized equipment, all i purchased was a grinder and a vertical stuffer. big mixing bowls or tubs, if you don't already have some around the house.

it really is pretty easy to make, and you get to customize to your tastes.



Papercutninja
LSU Fan
Baton Rouge
Member since Feb 2010
1140 posts

re: Sausage: Lips and A$$holes
It's pretty good. Not too peppery but well spiced with a good texture. Go for it if you are ordering online.


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BRgetthenet
USA Fan
Golf Board Smash Lab™ CEO
Member since Oct 2011
73814 posts
Online

re: Sausage: Lips and A$$holes
When he gets the equipment, we can start giving tips like mixing the cut cubed meat with the seasonings before being ground up, adding cold water and mixing it well with the ground before casing it, etc.



Papercutninja
LSU Fan
Baton Rouge
Member since Feb 2010
1140 posts

re: Sausage: Lips and A$$holes
What brand grinder do you have? I was looking at something simple like a hand grinder to start out with since it is fairly cheap and seems less complicated.

Also where do you get your casings from? I was trying to do some online searches but i didn't see anything local.



BRgetthenet
USA Fan
Golf Board Smash Lab™ CEO
Member since Oct 2011
73814 posts
Online

re: Sausage: Lips and A$$holes
You can get a decent grinder from Cabelas for under $200 that will grind and case meat. You'll want to upgrade after a couple of years though. The hand grinder works well with a power drill (redneck trick).

You can get casings from the butcher at Matherne's, any location, or Callandros. Leo on Govt. is a good guy, and will hook you up with pork/beef fat for pennies a pound. Seasoning recipes can be put together from an online search, or you can buy prepackaged season packs at Cabelas as well.


CHEDBALLZ
New Orleans Saints Fan
South Central LA
Member since Dec 2009
6252 posts

re: Sausage: Lips and A$$holes
My #1 tip to making sausage.....

Before you stuff it all take some of the mixture out and fry a patty in as a skillet. Adjust your seasoning from there.


yellowfin
Illinois Fan
Coastal Bar
Member since May 2006
76577 posts
Online

re: Sausage: Lips and A$$holes
We make it all the time, also have a smoke house


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BRgetthenet
USA Fan
Golf Board Smash Lab™ CEO
Member since Oct 2011
73814 posts
Online

re: Sausage: Lips and A$$holes
quote:

Before you stuff it all take some of the mixture out and fry a patty in as a skillet. Adjust your seasoning from there.


Great advice.


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Eddie Vedder
LSU Fan
The South Plains
Member since Jan 2006
4438 posts

re: Sausage: Lips and A$$holes
quote:

What brand grinder do you have?


i picked up this LEM #8. I've been very happy with it.

quote:

Also where do you get your casings from?


i order them online. i've ordered through amazon and sausagemaker.com.


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Eddie Vedder
LSU Fan
The South Plains
Member since Jan 2006
4438 posts

re: Sausage: Lips and A$$holes
quote:

When he gets the equipment, we can start giving tips like mixing the cut cubed meat with the seasonings before being ground up, adding cold water and mixing it well with the ground before casing it, etc.


we need to start getting some fresh/smoked sausage and boudin making threads going. can't let the beer brewers, who seem to have discussions running all the time, have all the fun...


ElysianArmsAlum
LSU Fan
Maryland
Member since Dec 2006
890 posts

re: Sausage: Lips and A$$holes
making regular pan / sage sausage was pretty easy and not time consuming... making boudin took many hours but it is worth it


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Celtic Tiger
New Orleans Saints Fan
Lake Charles
Member since Feb 2005
298 posts

re: Sausage: Lips and A$$holes
Donald Link's "Real Cajun" cookbook has an awesome boudin recipe, though it was a bit wet the first few times I tried it. Great flavor, though. Could have eaten it all before putting it in casings. Again, Amazon is good for casings, and there are several other places that elude me at the moment that are just as good you can find with google. If you have a kitchen aid mixer and don't mind working in smaller batches, their grinder attachment works well, also


Loubacca
LSU Fan
sittin on the dock of the bay
Member since Feb 2005
3591 posts

re: Sausage: Lips and A$$holes
Has anyone else used the Donald Link recipe?? I will be attempting to make boudin this weekend and I'm trying to nail down a recipe. If you don't mind sharing the one you use, that would be great too.

TIA


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