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Anyone here make their own sausage?
Posted on 1/8/22 at 4:42 pm
Posted on 1/8/22 at 4:42 pm
Got a sausage stuffer for Christmas so this is my first attempt.
Found an Andouille recipe that looks promising. Planning to throw them on the smoker tomorrow:
Need to get my sizing down. I had a little bit left over so I made a little Vienna sausage. Lol.
Found an Andouille recipe that looks promising. Planning to throw them on the smoker tomorrow:
Need to get my sizing down. I had a little bit left over so I made a little Vienna sausage. Lol.
This post was edited on 1/8/22 at 4:43 pm
11
Posted on 1/8/22 at 4:56 pm to cforester821
Been doing it for about 10 yrs now, cheaper than getting andouille, and boudin shipped up here
Posted on 1/8/22 at 6:34 pm to cforester821
No but I make my own laws
Posted on 1/8/22 at 9:12 pm to cforester821
We love making sausage, mostly venison. The maple breakfast sausage we do is my favorite, we have done various styles in casing as well. Our main problem is measuring and remembering what proportions we did vs. spices. It'll come out amazing, and we'll think back and realize we don't know exactly how much of everything we put it. But then we do it the next year and it turns out pretty good anyway.
Posted on 1/9/22 at 6:02 am to cforester821
I'm finishing up some Summer Sausage and breakfast sausage today.
Welcome to the club.
Welcome to the club.
Posted on 1/9/22 at 7:02 am to cforester821
Been making my own for a few years now and really enjoy it.
I can make andouille and boudin WAY cheaper than heading up to Laplace and buying it at any of the shops along Airline Hwy.
I also like to make Italian, Green Onion and Hot Sausage.
Once pork butts get back to their normal sale price, I'll pick up several and get to work.
I can make andouille and boudin WAY cheaper than heading up to Laplace and buying it at any of the shops along Airline Hwy.
I also like to make Italian, Green Onion and Hot Sausage.
Once pork butts get back to their normal sale price, I'll pick up several and get to work.
Posted on 1/9/22 at 8:13 am to cforester821
I process all my deer into various sausages. Lots of fun
Deer Boudin
Smoked
Jalapeno & Cheese Summer Sausage
Italian
Snack Sticks
Deer Boudin
Smoked
Jalapeno & Cheese Summer Sausage
Italian
Snack Sticks
This post was edited on 1/9/22 at 8:18 am
Posted on 1/9/22 at 9:23 am to mylsuhat
quote:
Deer Boudin
That sounds good. Would love to try this.
quote:
Jalapeno & Cheese Summer Sausage
And this.
Posted on 1/9/22 at 9:35 am to Carolina Lo
Posted on 1/9/22 at 10:15 am to cforester821
Not really, I still play with my sausage occasionally though.
Posted on 1/9/22 at 10:48 am to mylsuhat
quote:
I process all my deer into various sausages. Lots of fun
Good looking product you have there. I prefer to use natural casings on all my sausages and it looks like you used the synthetic type on the jalapeno/cheese you made.
The only sausage I don't case up is my Italian. I use it in patty form on the grill or fried on the stove or rolled up in balls the size of a ping-pong ball to add to my red gravy. I'll make heavily seasoned beef meatballs and add the Italian sausage balls to the gravy to cook down together.
Posted on 1/9/22 at 11:17 am to gumbo2176
I use natural casing on everything but summer sausage because that’s how it’s supposed to be made
I also usually only case about 10lb of the Italian and leave 15lbs uncased. The cased Italian is great on the grill
I also usually only case about 10lb of the Italian and leave 15lbs uncased. The cased Italian is great on the grill
Posted on 1/9/22 at 11:30 am to cforester821
I did an andouille style sausage not too long ago... Need to make this again. LINK click Rely to view the photos.
I have had some requests for boudin and think that will be my next go-round.
I have had some requests for boudin and think that will be my next go-round.
This post was edited on 1/9/22 at 11:35 am
Posted on 1/9/22 at 2:29 pm to cforester821
I usually make 50 to 100 lbs of pork sausage a year. I usually wait until I can find Boston butt on sale and make all I need for the year at one time.
Posted on 1/9/22 at 2:50 pm to mylsuhat
quote:
I also usually only case about 10lb of the Italian and leave 15lbs uncased. The cased Italian is great on the grill
After my next batch of jalapeño cheese with some tweaks I plan on trying Italian. Want to make some for the grill.
Posted on 1/9/22 at 3:58 pm to ruger35
Where do you buy casings in BR?
Posted on 1/9/22 at 4:15 pm to glorymanutdtiger
Rouse’s butcher usually has some packs that will do 25-30lbs
Great casings and cheap
Great casings and cheap
Posted on 1/9/22 at 7:18 pm to mylsuhat
Got ‘‘em on the smoker right now with some cherry and apple wood. Should be able to pull them around 12. I’ll post pics once I pull them.
Posted on 1/9/22 at 9:34 pm to cforester821
Damn, this thread is making me hungry 
Posted on 1/10/22 at 8:59 am to Spankum
I have a hog being slaughtered on the 19th. I'll let them make some of it but I'll be doing some andouille and boudin for sure.
I have a week of hog hunting coming up in March and I plan on doing pretty much everything I kill in sausage.
I have a week of hog hunting coming up in March and I plan on doing pretty much everything I kill in sausage.
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