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Sausage

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Robert:
We've had the stuffed meat thread and BBQ Style started discussing fresh sausage so I figured I'd start a new thread.

I really want to get into making sausage at home, but have no idea where to start. Any of you out there stuff your own? What are some good places to start? Any recommended stuffers/grinders? 

bluesman:
Anything and everything you want to know about making sausage is right here.

http://forum.sausagemaking.org/

Here's a favorite.

Louisiana Sausage

5 lbs. medium ground pork butt
1 1/2 tsp. cayenne
1 1/2 tsp. chilli pepper
5 tsp. salt
1 large minced onion
2 tsp. black pepper
4 cloves pressed garlic
1/2 tsp. allspice
1-cup cold-water
2 tsp. thyme

bluesman:
I like this thread.  :)

Here's another one.  Brings out the German in me.  ;)

Bratwurst by Bill the Grill guy

Thread
http://forum.sausagemaking.org/viewtopic.php?t=3484&highlight=wittdog


5 pounds lean ground pork, unseasoned
4 teaspoons sugar
1 tablespoon ground coriander
1 tablespoon sage
1 teaspoon paprika
1 teaspoon cayenne pepper
2teaspoons dried rosemary
1 tablespoon dry mustard
1 teaspoon pepper
1 teaspoon nutmeg
5 teaspoons salt
Hog casings (I used about 10')

Made 15 6" brats.

Mix all spices together and work into meat. Stuff meat mixture into hog casings and form links. Makes
about 20 brats.

Robert:
Any stateside suppliers? That forum seems to be primarily based in the UK.

hopfenundmalz:
Here is a book that covers it, and more.  Chef Brian was on a No Reservations show segment recently, if you watch Anthony Bordain.  He is an instructor at Schoolcraft College (well known for the culinary school), and owns a restuarant in my small town.

http://www.amazon.com/Charcuterie-Craft-Salting-Smoking-Curing/dp/0393058298/ref=sr_1_1?ie=UTF8&s=books&qid=1286374195&sr=1-1

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