Homemade Sausage

[icehog3]

Wow, all serious responses.



I'm out.

[Chainsaw13]

Sounds good, can't wait to hear how it turns out.

If you're planning to twist into links, start at one end of the casing after you've filled it and tie it off. Measure off the first link, then pinch the casing at that point, measure off the second, pinch that end. Now grab the two pinched points, lift and flip the link over a couple of times. Repeat until youre at the end of the casing, skipping every odd link.

[SvilleKid]

Funny about the timing, Peter. I taped an old episode of "Good Eats" with Alton Brown last night that was on making your own sausage. Haven't watched it yet, but taped it in hopes of making my own sausage soon!

Good luck, keep us posted!

[pnoon]

Will do, Cliff.

[Smokin Gator]

I make sausage about once or twice a year. Mine is all put into casings and smoked. Lots of good tips here so far. The only thing I can add is; I played with lots of seasonings but never found anything better than Legg's brand seasonings. Their "Hot" is my go to for smoked sausage, but the others are very good as well.

[pnoon]

So I have a rookie question.

The pork shoulder (picnic) has a layer of skin along one side. Can I use that in my sausage? Or should it be removed?

[jluck]

Originally Posted by pnoon

So I have a rookie question.

The pork shoulder (picnic) has a layer of skin along one side. Can I use that in my sausage? Or should it be removed?

Personal preference. It's fine to grind it.

[Steve]

Originally Posted by pnoon

So I have a rookie question.

The pork shoulder (picnic) has a layer of skin along one side. Can I use that in my sausage? Or should it be removed?

Originally Posted by jluck

Personal preference. It's fine to grind it.

Ditto. It also adds to the "fattyness" imho.

[shilala]

I made sausage for about 20 years, Peter. There's really nothing to it, you already have the basics.
Preference is in the texture and taste. You might find you really like one seasoning blend with a courser grind, but not so much with a very fine grind. I always achieved a fine grind by running the meat through the grinder until I was happy with it.
Before you stuff the casings, try a number of seasoning preparations on/in little patties. I always found that simpler was better.
When the blend of seasonings was simple and we smoked with apple, the sausage took on an amazing flavor. (That was half venison/half pork sausage.)

[pnoon]

Thanks, Scott.
Any feedback on my previous question?

[smitty81]

I make my own. Bratwurst, brekfast sausage, jerky sticks........

What kind of press or shooter you using and are you using a vacuum packer?

What kind sausage are you making exactly?

EDIT: Remember that you have to twist them too so if it seems like there isnt enough in the casing don't worry. When you twist them it will make them fill out. If you have to much in them and then you twist your gonna blow the wall out of the casing and your gonna be pissed off.

[pnoon]

I'm using a Waring meat grinder.


I'm not sure what you mean by a vacuum packer. I have a Food Saver that I use for packaging foods for the freezer if that is what you mean.

I'm making traditional pork sausage for my first attempt. Start simple.

[pnoon]

What a pain in the ass! I sure hope it is because I am new at this.

The grinding and seasoning went fine. Trying to stuff the casing without air pockets is impossible or just takes practice. Don't know if I am doing something wrong or it's just inexperience. Portions look great but then there are major air pockets.

[Steve]

Originally Posted by pnoon

I'm using a Waring meat grinder.

I also have that one, great grinder. Stuffing can be a challenge though sometimes. As someone else mentioned, it is helpfull to have an extra set or two of hands during stuffing.

Originally Posted by pnoon

What a pain in the ass! I sure hope it is because I am new at this.

The grinding and seasoning went fine. Trying to stuff the casing without air pockets is impossible or just takes practice. Don't know if I am doing something wrong or it's just inexperience. Portions look great but then there are major air pockets.

Practice, practice practice

and remember, each time you try it, not only will it get easier and better, you have awesome food to eat along the way! That's how we learned BBQ'n. LOTs of practice!

[pnoon]

Originally Posted by steve

I also have that one, great grinder. Stuffing can be a challenge though sometimes. As someone else mentioned, it is helpfull to have an extra set or two of hands during stuffing.




Practice, practice practice

and remember, each time you try it, not only will it get easier and better, you have awesome food to eat along the way! That's how we learned BBQ'n. LOTs of practice!

Thanks for the encouragement, Steve. I think you are right about the extra pair of hands when stuffing.

I did the coarse grind followed by the medium grind with the stuffer into the casing. Should I have removed the blade and die when using the stuffer?

[Steve]

Originally Posted by pnoon

Thanks for the encouragement, Steve. I think you are right about the extra pair of hands when stuffing.

I did the coarse grind followed by the medium grind with the stuffer into the casing. Should I have removed the blade and die when using the stuffer?

I do. I have heard other people using the fine plate and the blade when stuffing, but I have found it works better for me to do my grinding and then stuff it all at once. Usually, I either feed the meat into the grinder and Holly helps guide the casing or vice versa. I'm not coordinated enough to do it all myself. If I did it more than a couple of times a year, maybe.

[14holestogie]

Originally Posted by pnoon

What a pain in the ass! I sure hope it is because I am new at this.

The grinding and seasoning went fine. Trying to stuff the casing without air pockets is impossible or just takes practice. Don't know if I am doing something wrong or it's just inexperience. Portions look great but then there are major air pockets.

Peter having issues with air bubbles in his intestines? Ironic.

[pnoon]

Originally Posted by 14holestogie

Peter having issues with air bubbles in his intestines? Ironic.

Oh, a wise guy, eh?

[md4958]

Originally Posted by pnoon

So I have a rookie question.

The pork shoulder (picnic) has a layer of skin along one side. Can I use that in my sausage? Or should it be removed?

Leaving it in will give you a product called "cotechino", an Italian sausage that has pork rind ground in. Personally I dont like it, but some people love it.

Originally Posted by pnoon

What a pain in the ass! I sure hope it is because I am new at this.

The grinding and seasoning went fine. Trying to stuff the casing without air pockets is impossible or just takes practice. Don't know if I am doing something wrong or it's just inexperience. Portions look great but then there are major air pockets.

Just fill the casing while guiding it with your hand, "slowing it" if you will. Be careful, the casings are fragile.

At the deli we use corn cob holders to create small holes for the air pockets to escape, prior to twisting into links. Once you have your links portioned then you can go back over and get any pockets you missed.

We always let ours hang for a day before selling them, we find we get better marrying of flavors.

Word of caution, when you put them on the grill, the fat will render and squirt out of those little holes, so dont turn your back on them, they will flare up something fierce!

Another little tip, USDA requires that all sausage labeled as "Italian" sausage contains fennel. I personally hate the sensation of fennel seeds but enjoy the flavor, (and our original recipe does not call for it.) To circumvent this restriction we use 2 ounces of ground fennel in 100 pounds of pork. But my tip actually is you can grind your fennel if you like the flavor, but not the seeds.

If you would like, I can have my guys give you a little training session when youre out this way in May

[bigswol2]

Good luck with that. I made up a batch of deer/pork butt that turned out pretty good.