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Started By
Message
are you a butt peep?
Posted on 1/20/21 at 7:14 am
Posted on 1/20/21 at 7:14 am
Me too
7
Posted on 1/20/21 at 7:22 am to t00f
Saw this ad just a few minutes ago and will head to get 2 of those 2 packs today to make sausage. I'm out of hot, green onion and boudin, so I know what I'll be doing for a few hours today.
Posted on 1/20/21 at 8:18 am to gumbo2176
Looking to get into making my own sausage for the first time - any good resources you recommend?
Posted on 1/20/21 at 9:31 am to t00f
I like pig butts and I cannot lie 
Posted on 1/20/21 at 11:23 am to t00f
What’s some good things I can do with these?
Posted on 1/20/21 at 11:49 am to xXLSUXx
quote:
any good resources you recommend?
There's a web site called www.thespicysausage.com that I have used to find sausage recipes for their seasoning blend recipes and from there, over time, tweaked them to suit my needs.
They have recipes for dozens of types of sausage.
Posted on 1/20/21 at 1:13 pm to TackySweater
quote:
What’s some good things I can do with these?
I usually smoke one and half is, chopped , in beans, red or white.
Posted on 1/20/21 at 2:59 pm to TackySweater
quote:
What’s some good things I can do with these?
Grind and make any manner of sausage.
Cube in fairly large chunks, season well and use to make kebabs.
Smoke whole and make pulled pork for sandwiches, plus it freezes well if too much to use at once.
Part it out and slice some for thick steaks, some for strips for stir fry.
Slice thin, season well and dehydrate for pork jerky.
Grind it up and mix with game meat like deer to make sausages.
Posted on 1/20/21 at 3:53 pm to TackySweater
Porkstrami
This post was edited on 1/20/21 at 9:45 pm
Posted on 1/20/21 at 4:26 pm to t00f
Oh goody - I’m all out of butts and I have room in my freezer
Posted on 1/20/21 at 7:50 pm to gumbo2176
quote:
www.thespicysausage.com
Bookmarked...thanks.
Posted on 1/20/21 at 8:25 pm to t00f
I'd love to pick one up, unfortunately my freezer's slap full
Posted on 1/20/21 at 8:27 pm to gumbo2176
quote:
green onion
Any particular recipes to recommend? I didn't see anything for green onion on the site you listed.
Posted on 1/20/21 at 9:40 pm to ldts
quote:
Any particular recipes to recommend? I didn't see anything for green onion on the site you listed.
This is my recipe and it is what I use for making 5 lbs. of green onion sausage. You can up the ingredients appropriately if making more.
5 lbs. ground pork
5 tbsp. Cajun seasoning--I use Slap Ya Mama
5 tsp. granulated garlic
1 1/2 cups chopped green onions
4 tbsp. black pepper
Mix all the seasonings well into the ground pork and case it up or leave loose to use as needed.
Posted on 1/20/21 at 10:10 pm to t00f
More of a boobs guy but I’ll give this some thought
Posted on 1/20/21 at 10:13 pm to gumbo2176
quote:
This is my recipe and it is what I use for making 5 lbs. of green onion sausage. You can up the ingredients appropriately if making more.
5 lbs. ground pork
5 tbsp. Cajun seasoning--I use Slap Ya Mama
5 tsp. granulated garlic
1 1/2 cups chopped green onions
4 tbsp. black pepper
Mix all the seasonings well into the ground pork and case it up or leave loose to use as needed.
Great, thank you!
Posted on 1/21/21 at 5:02 pm to gumbo2176
This may be a stupid question, but is the lean to fat ratio on a butt close enough that it’s not necessary to add any extra fat?
Posted on 1/21/21 at 5:25 pm to Dave_O
quote:
is the lean to fat ratio on a butt close enough that it’s not necessary to add any extra fat?
I've never added any fat to the sausage made from pork butts. The only thing I'm real religious about is removing as much of the sinew as possible since it tends to clog the openings of the meat grinder and is stringy if in the sausage.
Trimming that out of the pork butts is what takes me the longest to prep when making my sausages.
This post was edited on 1/21/21 at 5:27 pm
Posted on 1/21/21 at 5:43 pm to gumbo2176
Thanks gumbo. I’ve never made my own sausage before, but it’s something I’ve wanted to try for several years. May buy myself a grinder and stuffer for my birthday (I need a grinder anyway)
Posted on 1/21/21 at 6:01 pm to Dave_O
quote:
May buy myself a grinder and stuffer for my birthday (I need a grinder anyway)
I have an LEM #10 hand crank grinder and it is sufficient for making the amount of sausage I make. I'll be making some tomorrow out of 4 of those large pork butts and after trimming and deboning, it should be close to 35 lbs. of pork I'm grinding.
The trick to grinding pork, or any meat for that matter is keeping it as cold as you can before grinding. I only take out 5 lb. batches from my fridge at a time.
My stuffer is a designated stuffer that holds around 5 lbs. of product and is also hand cranked but works like a charm compared to using the LEM #10 with the stuffing tube. That was a game changer and allowed me to stuff as much sausage as I cared to stuff by myself with only needing one hand to crank the stuffer as opposed to using 2 hands on the LEM, one for cranking and one for filling the small reservoir with ground meat.
All in, you can get the same set-up for a little over $200, but there are lots of options out there, so look things over and make your choice to fit your needs.
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