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has anyone stuffed their own sausage
Posted on 2/9/10 at 1:04 pm
Posted on 2/9/10 at 1:04 pm
How difficult and time consuming is it?
10
Posted on 2/9/10 at 1:08 pm to bootyswamper
yes.
a small batch is not worth it, imo.
i use this:
LINK
has a stuffing attachhment that makes it pretty easy. You can pick up a hank of natural casings at most any local butcher for pretty cheap.
the one tip is be sure to prick the casing once or twice just below your know to let air escape and avoid bursting. Also, go slow at first until you get the hang of the alternating twists....and a second pair of hands helps a lot.
damn, that sounds gay.
a small batch is not worth it, imo.
i use this:
LINK
has a stuffing attachhment that makes it pretty easy. You can pick up a hank of natural casings at most any local butcher for pretty cheap.
the one tip is be sure to prick the casing once or twice just below your know to let air escape and avoid bursting. Also, go slow at first until you get the hang of the alternating twists....and a second pair of hands helps a lot.
damn, that sounds gay.
Posted on 2/9/10 at 1:13 pm to bootyswamper
Yes, and then I had to go to confession.
Posted on 2/9/10 at 1:14 pm to el tigre
I saw this done recently on Anthony Bordaine"s (sp?) show when he was in Prague. It was pretty amazing how easily the people were doing it.
Posted on 2/9/10 at 1:15 pm to bootyswamper
not too difficult, but is time consuming
Posted on 2/9/10 at 1:22 pm to bootyswamper
this can be done with a pastry bag if you don't have a machine. it's not bad.
Posted on 2/9/10 at 1:30 pm to bootyswamper
This question kinda sounds like asking if you toss your own salad as well.
Posted on 2/9/10 at 1:34 pm to bootyswamper
quote:
has anyone stuffed their own sausage
I so first thought this was the O - T until I opened the thread...
Posted on 2/9/10 at 1:43 pm to bootyswamper
If you have the right equipment it's not difficult or time consuming, now if you smoke it yourself too that will take some time.
Posted on 2/9/10 at 2:23 pm to bootyswamper
quote:
has anyone stuffed their own sausage
How difficult and time consuming is it?
It is not hard to do. we have a comercial grade grinder, do it all the time. Casings are easy to find here.
However, stick to the traditional receipes, seasonings, etc.
I tried to make some with blended onions, bell pepper, beef and chicken last week. It was the ultimate fail. The next morning, my smoker appeared to contain the ingredients of somewhere between boudreaux's butt paste & a ran over possum !! To make matters worse, the next day I went to the mail box, and found a bag of flour tortillia's. Note said to use with my fajita sausage.
Posted on 2/9/10 at 4:12 pm to bootyswamper
Get some real hog gut not the synthetic stuff. Many meat grinders have attachments you can use but a sausage press is easier to control the speed. It isn't worth making a batch less than 25 lbs.
Posted on 2/10/10 at 12:30 pm to bayoudude
use real hog casing. also easy to get your butcher to grind up some pork for you to cut down on time. early in the sausage experimenting days we amd a batch with hardly any fat on the meat. trimmed the hell out of it. fail. the stuff was so dry we thought we were eating powder.
Posted on 2/10/10 at 12:56 pm to fatboydave
another good tip is if possible have your meat mixture in a really cold metal prep bowl, and chill the whole thing before starting. Hell, i have set it in an ice bath before. The colder the better (not frozen) so taht the fat stays solid and doesn't turn to piles of slime as you work the press/grinder....just easier to handle, and makes easier cleanup too.
Posted on 2/10/10 at 1:07 pm to el tigre
we only do it when we make a bunch of sausage, just shoot a deer, buy some boston butt, get out our meat grinder and get to work
Posted on 2/10/10 at 3:35 pm to TexasTiger34
i thought about picking this up for $40. is it worth buying or should i put out a couple more dollars and get something else?
Posted on 2/10/10 at 3:40 pm to tigerbyteu
I've got the right equipment for stuffing sausage.
Posted on 2/10/10 at 5:32 pm to bootyswamper
I made some last week. Tried to make andouille,but we went to fine on the grind. Was more like smoked sausage. Curing salt is some pretty interesting stuff. I ordered ten pounds off the internet and when I looked at the proportion of curing salt to meat (4oz. per 100 pounds of meat,I then realized I had enough to cure 4000 pounds of meat. 
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