Any of y'all make homemade sausage?

Thanks! Some really good info. That sounds good. I love duck sausage, might try and make some of this, too.

btw... do you have a preference of grinder? I was just gonna buy the accessory for my kitchen aid, heard it works pretty well.

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I'm thinking about getting into making my own sausage too. I've read where it is necessary to use a cure, but I've seen a few recipes on here that do not call for one. Is it necessary if the sausage is to be smoked the day after it is cased and then frozen for later consumption?

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We have never used a cure. It is broken down, ground, seasoned, stuffed, smoked and frozen all in the same day.

If you want to try making fermented sausage, you should start with a book or research on the process. It's not as simple as throwing meat in a casing and smoking it.

I've made smoked deer sausage uncured and cured. The uncured was my first attempt, just winging it. The cured I made after reading a book on meat curing and sausage making looked and tasted better IMO.

Oh, and you can have the blood Boudin. That stuff is nasty.

Good luck and have fun.

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If you want to try making fermented sausage, you should start with a book or research on the process. It's not as simple as throwing meat in a casing and smoking it.

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Yeah I've researched it a little bit, but plan on doing a lot more. There's some good stuff on youtube as well. I plan on trying all the methods out there initially.

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Oh, and you can have the blood Boudin. That stuff is nasty.

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Haha. Yeah, I think either you like it or you don't. I don't see how anybody could will themselves into liking the stuff. First time I tried it as a kid I was hooked. Can't find it in TX, tho.

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Everything has to be ice cold/nearly frozen as it generates a fair amount of friction heat.

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No matter what else you get from here just remember this tip above. It to me is the most important step in grinding any meat. Clean as much silver skin and fat, cube and freeze. Keep cold while you are making batches. If it is warm when I make it I'll even toss some ice in the mix.

I bought a nice 3/4 hp grinder at Ducotes for about $140.00 and it works fine being used frequently. I also bought a 10lb stuffer there for $200.00 both are stainless and it's money well spent.

I made a nice big chicken liver pate' a few weeks ago and used my stuffer to stuff it in the large synthetic summer sausage casings I buy from Cabela's. After it hardened I split the casings, wrapped the rolls in wax paper and distributed to friends. Made a nice presentation.

You can do a lot with those two pieces of equipment.

sky is the limit on seasoning and I've tried a bunch but just a good pork sausage with just salt and pepper is hard to beat.

Just found a blog with a lot of cured meat recipes for those so inclined: LINK /. He's a yank, but does a lot of Southern inspired cooking.

Apparently he got started with the "Charcuterie" book as well.

I have been making for about two years. Do it on a small scale like 3lbs at a time.
I grind it on a kitchen aid mixer with attachments and it works fine. I bought a SS stuffer for $100 that can handle five lbs at a time.,I highly recommend this.
I have recipe for Deer, elk and pheasant. All using bostonebutt as the fat. I got one recipe from A cookbook from a chef I like and then used a variation of that one to make my own. It's awesome stuff.
My, tips are
1)keep everything super cold and clean.
2) don't rush it. I cut the meat into strips that will grind easy then into the freezer for 1/2- 1.
3) after mixing all the meats and seasonings and combining with any liquids like chicken stock to finish, I rest it in the fridge over night.
4) after stuffing the sausages I hang them in a small refrigerator again over night.
5) I smoke cook mine 300 degrees in a BIG GREEN EGG until they get to 160 internal. Food saver after that.
6) the most important part is getting the salt and seasonings to meat ratio down.

Agreed. The KA is more trouble than it's worth.