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Started By
Message
Homemade sausage for beginners... tips for grinding or recipes?
Posted on 12/29/17 at 1:28 pm
Posted on 12/29/17 at 1:28 pm
I searched a bit, but didn’t really see too much...
My buddy got a grinder etc for Christmas and we are gonna drink a bunch of beer and try to make our first batch. Neither of us have ever tried before. I know the meat, bowls etc all need to be cold as hell and you want to be sure you have enough fat. but that’s all I got.
Just going to make some fresh pork to start. I’ll probably throw some on my smoker if it comes out half arse for the Saints/Tigers. Particular grinds? Cuts of meat (assume butt is fine)? etc...
My buddy got a grinder etc for Christmas and we are gonna drink a bunch of beer and try to make our first batch. Neither of us have ever tried before. I know the meat, bowls etc all need to be cold as hell and you want to be sure you have enough fat. but that’s all I got.
Just going to make some fresh pork to start. I’ll probably throw some on my smoker if it comes out half arse for the Saints/Tigers. Particular grinds? Cuts of meat (assume butt is fine)? etc...
6
Posted on 12/29/17 at 1:32 pm to HebertFest08
Interested in this as well. I plan on trying to make cajun smoked sausage and boudin.
Posted on 12/29/17 at 3:04 pm to HebertFest08
For a first time making sausage just use Boston Butt.
Cut it into strip about 3/4" square and as long as possible.
Season your meat before you run it through the grinder, it will mix better.
We use Deep South Green Onion mix. Its enough for 25lbs of meat.
No. 1 tip, before you stuff all your casing make a small pattie and pan fry it to make sure your seasoning is right.
Some add in we use.... fresh green onions, jalapenos (use a 16oz jar for 25lbs), italian seasoning, garlic.
Cut it into strip about 3/4" square and as long as possible.
Season your meat before you run it through the grinder, it will mix better.
We use Deep South Green Onion mix. Its enough for 25lbs of meat.
No. 1 tip, before you stuff all your casing make a small pattie and pan fry it to make sure your seasoning is right.
Some add in we use.... fresh green onions, jalapenos (use a 16oz jar for 25lbs), italian seasoning, garlic.
Posted on 12/29/17 at 3:35 pm to CHEDBALLZ
Is bacon something that can be added? Or will it make it too greasy?
Posted on 12/29/17 at 3:42 pm to HebertFest08
Rinse your casings in water well to get the salt off. Add a bit of oil to the cone so the casing will slide on easier. Leftover casing can be repacked in table salt and put in freezer for at least a year.
Oak Grove Smokehouse on 73 in Prairieville sells casing and seasoning packs. Each pack is for 25 lbs sausage which I like to use.
Add green onions and I like to add some beef to my deer sausage in addition to Pork for richness. Couple of boneless pork butts and a couple of chuck roasts from Sams mixed together make great sausage.
Don’t overstuff the casing to keep from splitting.
Oak Grove Smokehouse on 73 in Prairieville sells casing and seasoning packs. Each pack is for 25 lbs sausage which I like to use.
Add green onions and I like to add some beef to my deer sausage in addition to Pork for richness. Couple of boneless pork butts and a couple of chuck roasts from Sams mixed together make great sausage.
Don’t overstuff the casing to keep from splitting.
Posted on 12/29/17 at 3:59 pm to HebertFest08
Good tips here. I like to use the Deep South seasonings and add some green onions, etc. After you cut your pork into strips, place in freezer to get them real cold. Helps with the grinding.
Rouses has 2 pack pork butts on sale for .97 per lb.
Rouses has 2 pack pork butts on sale for .97 per lb.
Posted on 12/29/17 at 4:07 pm to HebertFest08
Everyone upthread has given great tips...I’ll add:
-chill the grinder plates as well.
-trim any silver skin/connective tissue, it will clog the hell outta your grinder plates
-don’t rush. Faster speed/greater friction heats things up. So take it easy.
-clean hands, clean utensils, clean pans: grinding exposes lots of surface area for bacteria to colonize. It’s easy to get distracted (ahem, you did mention beer) and forget to put the ground stuff in the fridge as you grind....or to leave the stuffed sausages out for a bit too long as you fiddle with the stuffer/casings. Sausage is definitely one area where you don’t want to skimp on proper handling.
-chill the grinder plates as well.
-trim any silver skin/connective tissue, it will clog the hell outta your grinder plates
-don’t rush. Faster speed/greater friction heats things up. So take it easy.
-clean hands, clean utensils, clean pans: grinding exposes lots of surface area for bacteria to colonize. It’s easy to get distracted (ahem, you did mention beer) and forget to put the ground stuff in the fridge as you grind....or to leave the stuffed sausages out for a bit too long as you fiddle with the stuffer/casings. Sausage is definitely one area where you don’t want to skimp on proper handling.
Posted on 12/29/17 at 4:13 pm to HebertFest08
If you don't already have one, buy a deep freezer and a couple of those huge plastic food grade bins with lids.
Posted on 12/30/17 at 10:09 am to nateslu1
I do small batch( 5 lb) and I use country style ribs boneless, they are Boston buts sliced
And just the right size. You might want to try a small run before.
I'm mixing it with wild game and have the seasonings and extra ingredients worked out.
Elk, deer, pheasant, gator, Ect,
Measure and weigh you ingredients exactly, like they said super clean and cold.
I also like to rest the sauce in the fridge over nigh before stuffing and then hang over night before smoking. Makes a difference..
And just the right size. You might want to try a small run before.
I'm mixing it with wild game and have the seasonings and extra ingredients worked out.
Elk, deer, pheasant, gator, Ect,
Measure and weigh you ingredients exactly, like they said super clean and cold.
I also like to rest the sauce in the fridge over nigh before stuffing and then hang over night before smoking. Makes a difference..
Posted on 12/30/17 at 10:10 am to nateslu1
I do small batch( 5 lb) and I use country style ribs boneless, they are Boston buts sliced
And just the right size. You might want to try a small run before.
I'm mixing it with wild game and have the seasonings and extra ingredients worked out.
Elk, deer, pheasant, gator, Ect,
Measure and weigh you ingredients exactly, like they said super clean and cold.
I also like to rest the sauce in the fridge over nigh before stuffing and then hang over night before smoking. Makes a difference..
And just the right size. You might want to try a small run before.
I'm mixing it with wild game and have the seasonings and extra ingredients worked out.
Elk, deer, pheasant, gator, Ect,
Measure and weigh you ingredients exactly, like they said super clean and cold.
I also like to rest the sauce in the fridge over nigh before stuffing and then hang over night before smoking. Makes a difference..
Posted on 12/30/17 at 10:21 am to HebertFest08
If you are going to smoke the sausage you should add a cure to it. SMOKINGMEAT is a great website for this.
This post was edited on 12/30/17 at 3:14 pm
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