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Started By
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Sausage: Lips and A$$holes
Posted on 4/24/13 at 4:00 pm
Posted on 4/24/13 at 4:00 pm
I know there are quite a few aspiring chefs, homebrewers, master smokers, and renegade meat curers, but is there anyone on here that makes homemade sausage and boudin?
I went to Best Stop today on my way back from the Chuck and I got to thinking as I was driving that i think it might be something I could get into. It might have been the boudin (both ball and link) filling my head with insane notions, but seriously how hard could it be?
What kind of setup would I need outside of grinder and sausage press?
I went to Best Stop today on my way back from the Chuck and I got to thinking as I was driving that i think it might be something I could get into. It might have been the boudin (both ball and link) filling my head with insane notions, but seriously how hard could it be?
What kind of setup would I need outside of grinder and sausage press?
7
Posted on 4/24/13 at 4:05 pm to Papercutninja
Had a friend who always said he loved hot dogs....don't know what goes in them.....dont want to know what goes in them! 
Posted on 4/24/13 at 4:47 pm to Papercutninja
I make sausage once a year after the deer season ends.
The cost can vary to get started. I have $450 grinder, and a $150 antique lard press. I have $150 vacuum seal. That's all you'd need to get started. Casings and seasonings are pretty cheap. You'll need some big tubs for grinding and mixing meat. Other than that, just lots of room in your kitchen. :)
Fresh sausage is better than anything you'll buy from a big processor.
The cost can vary to get started. I have $450 grinder, and a $150 antique lard press. I have $150 vacuum seal. That's all you'd need to get started. Casings and seasonings are pretty cheap. You'll need some big tubs for grinding and mixing meat. Other than that, just lots of room in your kitchen. :)
Fresh sausage is better than anything you'll buy from a big processor.
Posted on 4/24/13 at 5:04 pm to Papercutninja
I'm checking out their website. Is their beef jerky good?
Posted on 4/24/13 at 5:08 pm to crimsonsaint
I have a package that I haven't opened yet. It looks pretty serious though.
Posted on 4/24/13 at 5:12 pm to Papercutninja
Well open it up and let me know dammit
Posted on 4/24/13 at 5:54 pm to Papercutninja
You will have to learn the right proportions to lean and fat, and get the right seasonings into the mix. For an eyeball of good andouille look at the Verons' from the LaPlace side of the family. For boudin it is a little more diffucult due to the meat/lean with the presence of the rice and the other ingredients in it.
Posted on 4/24/13 at 5:58 pm to Papercutninja
quote:
but is there anyone on here that makes homemade sausage and boudin?
i make both; i find it to be a pretty fun hobby.
quote:
What kind of setup would I need outside of grinder and sausage press?
in terms of specialized equipment, all i purchased was a grinder and a vertical stuffer. big mixing bowls or tubs, if you don't already have some around the house.
it really is pretty easy to make, and you get to customize to your tastes.
Posted on 4/24/13 at 6:23 pm to crimsonsaint
It's pretty good. Not too peppery but well spiced with a good texture. Go for it if you are ordering online.
Posted on 4/24/13 at 6:24 pm to Eddie Vedder
When he gets the equipment, we can start giving tips like mixing the cut cubed meat with the seasonings before being ground up, adding cold water and mixing it well with the ground before casing it, etc.
Posted on 4/24/13 at 6:26 pm to Eddie Vedder
What brand grinder do you have? I was looking at something simple like a hand grinder to start out with since it is fairly cheap and seems less complicated.
Also where do you get your casings from? I was trying to do some online searches but i didn't see anything local.
Also where do you get your casings from? I was trying to do some online searches but i didn't see anything local.
Posted on 4/24/13 at 6:31 pm to Papercutninja
You can get a decent grinder from Cabelas for under $200 that will grind and case meat. You'll want to upgrade after a couple of years though. The hand grinder works well with a power drill (redneck trick).
You can get casings from the butcher at Matherne's, any location, or Callandros. Leo on Govt. is a good guy, and will hook you up with pork/beef fat for pennies a pound. Seasoning recipes can be put together from an online search, or you can buy prepackaged season packs at Cabelas as well.
You can get casings from the butcher at Matherne's, any location, or Callandros. Leo on Govt. is a good guy, and will hook you up with pork/beef fat for pennies a pound. Seasoning recipes can be put together from an online search, or you can buy prepackaged season packs at Cabelas as well.
Posted on 4/24/13 at 7:09 pm to BRgetthenet
My #1 tip to making sausage.....
Before you stuff it all take some of the mixture out and fry a patty in as a skillet. Adjust your seasoning from there.
Before you stuff it all take some of the mixture out and fry a patty in as a skillet. Adjust your seasoning from there.
Posted on 4/24/13 at 7:24 pm to Papercutninja
We make it all the time, also have a smoke house
Posted on 4/24/13 at 8:32 pm to CHEDBALLZ
quote:
Before you stuff it all take some of the mixture out and fry a patty in as a skillet. Adjust your seasoning from there.
Great advice.
Posted on 4/24/13 at 8:41 pm to Papercutninja
quote:
What brand grinder do you have?
i picked up this LEM #8. I've been very happy with it.
quote:
Also where do you get your casings from?
i order them online. i've ordered through amazon and sausagemaker.com.
Posted on 4/24/13 at 8:51 pm to BRgetthenet
quote:
When he gets the equipment, we can start giving tips like mixing the cut cubed meat with the seasonings before being ground up, adding cold water and mixing it well with the ground before casing it, etc.
we need to start getting some fresh/smoked sausage and boudin making threads going. can't let the beer brewers, who seem to have discussions running all the time, have all the fun...
Posted on 4/24/13 at 10:33 pm to Eddie Vedder
making regular pan / sage sausage was pretty easy and not time consuming... making boudin took many hours but it is worth it
Posted on 4/24/13 at 10:39 pm to Eddie Vedder
Donald Link's "Real Cajun" cookbook has an awesome boudin recipe, though it was a bit wet the first few times I tried it. Great flavor, though. Could have eaten it all before putting it in casings. Again, Amazon is good for casings, and there are several other places that elude me at the moment that are just as good you can find with google. If you have a kitchen aid mixer and don't mind working in smaller batches, their grinder attachment works well, also
Posted on 7/26/13 at 6:19 pm to Celtic Tiger
Has anyone else used the Donald Link recipe?? I will be attempting to make boudin this weekend and I'm trying to nail down a recipe. If you don't mind sharing the one you use, that would be great too.
TIA
TIA
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