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Started By
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Who here makes their own sausage?
Posted on 4/1/18 at 3:59 pm
Posted on 4/1/18 at 3:59 pm
Looking to start making my own fresh and smoked sausages and looking for advice from those with experience. Is a decent meat grinder with a sausage attachment sufficient? Any recommendations on a brand of grinder? What type of casings do you use and where do you source them? For smoked sausages can you get a decent product from an electric smoker.? I would be making very small batches just for home cooking. TIA.
Posted on 4/1/18 at 5:01 pm to mouton
If you on a budget skimp on the Grinder and use that towards a stand alone stuffer.
Posted on 4/1/18 at 5:04 pm to mouton
Ole Geauxt makes some good stuff, but I haven’t helped him.
Posted on 4/1/18 at 5:30 pm to mouton
I’ve made it 4 or 5 times with kitchen-aid mixer and attachments. I won’t make it again without a stand alone stuffer.
Posted on 4/1/18 at 5:57 pm to mouton
I make smoked deer sausage every year. I’d recommend LEM for a grinder and get a stand alone grinder. The grinder will stuff it but it will drive you insane. Most stuffers have a air relief valve that will vent air back into the meat instead of filling the casing with air. Also, take a look at Rebel butcher supply for your seasonings. They make might good stuff.
Posted on 4/1/18 at 6:05 pm to mouton
With a quality meat grinder, you buy it once and it lasts forever. I bought a 1/2 hp LEM ten yrs ago ($200 on sale) and it still works like a champ. I make sausage, boudin, fresh ground meat, and use the supplied stuffing attachments. I prefer natural casing which can be purchased from local butcher or meat market
Posted on 4/1/18 at 6:27 pm to Got Blaze
Anyone know of a good place to buy pork fat at a reasonable price?
Posted on 4/1/18 at 6:47 pm to LsuFan_1955
I use Boston butts for sausage making. You can buy pork fat at your local butcher.
Rouses will run the butts for .98 a lb occasionally. They come in twin packs with a 2 pack limit per day. I have 4 packs in the freezer now awaiting their date with the grinder.
Rouses will run the butts for .98 a lb occasionally. They come in twin packs with a 2 pack limit per day. I have 4 packs in the freezer now awaiting their date with the grinder.
This post was edited on 4/1/18 at 7:00 pm
Posted on 4/1/18 at 6:54 pm to LsuFan_1955
I use bacon end pieces or buy pork fat from local butcher
Edit: pdub beat me to it .... local slaughterhouse will have everything you need
Edit: pdub beat me to it .... local slaughterhouse will have everything you need
This post was edited on 4/1/18 at 7:01 pm
Posted on 4/2/18 at 7:54 am to mouton
Spend the money on a good stuffer. We buy ground pork butts from the butcher so the stuffer is the only mechanical requirement.
Posted on 4/2/18 at 9:25 am to LsuFan_1955
quote:
Anyone know of a good place to buy pork fat at a reasonable price?
I am in Savannah but most small local grocery stores here sell fat back. Is this what you would use for pork fat?
Posted on 4/2/18 at 9:28 am to fatboydave
Will an inexpensive electric smoker make a decent smoky andouille?
Posted on 4/2/18 at 11:07 am to mouton
quote:
Is a decent meat grinder with a sausage attachment sufficient?
If you have a kitchen aid mixer, their grinder is fine if you are sticking to batches 25# or less.
A good stand alone stuffer is a must. I tried the attachments for both kitchen aid and LEM grinders and they were terrible. LEM makes a great stuffer and it will last forever. I have recently picked up this guy Hakka Stuffer. So far it has worked really well but I've only made up a 100 pounds of sausage so the verdict is still out.
quote:
What type of casings do you use and where do you source them?
I've used both hog and collagen casings and I much prefer the collagen. Not as tough and the meat seems to stay in links better. The last batch of hog casings I used was so tough they were basically inedible. Lucky it was boudin so no huge loss on the casing but I couldn't sear and eat the casing if I wanted to.
Casings are hard for me to locally source but amazon seems to carry a pretty good selection if you are using a small order. Any of the online meat supply houses will carry stuff cheaper if ordering a ton but their shipping is killer on small orders.
quote:
For smoked sausages can you get a decent product from an electric smoker.?
Yes you can, spend a bit more time to form a proper pellicle and you can get great results in an electric. I may actually prefer it for most sausages.
Posted on 4/2/18 at 11:35 am to mouton
Yeah. And you don’t even need the big 40” masterbuilt for it. Get one half the size.
I’ll post the grinder, stuffer, and smokers I have. I’ll tell ya the total for all of it.
I’ll post the grinder, stuffer, and smokers I have. I’ll tell ya the total for all of it.
Posted on 4/2/18 at 12:22 pm to mouton
quote:
Will an inexpensive electric smoker make a decent smoky andouille?
Smoking sausages is really forgiving. You'll be fine.
Posted on 4/2/18 at 12:47 pm to Chucktown_Badger
Idk there is nothing more vile than over smoked sausage. Just a bitter inedible mess
Less smoke is more
Less smoke is more
Posted on 4/2/18 at 12:54 pm to GynoSandberg
I take it you or not a fan of Rabideaux's?
Posted on 4/2/18 at 2:21 pm to GynoSandberg
quote:
Idk there is nothing more vile than over smoked sausage. Just a bitter inedible mess
You could say that about just about anything that is over smoked. I was simply saying it's pretty straight forward. No real prep, brining, injections, rubs, wrapping, etc. You grab it, toss it on, and pull it at the right time.
This post was edited on 4/2/18 at 2:21 pm
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