Homemade Sausage Making

My wife said there was a antique grinder in one of the lower cabinets, I found it without having to dial 911. I'll try making a little 1.1lb test patty out of half the recommended ingredients to see how it frys up, I have to see what the flavor is like before setting up my grinder and stuffer for a big batch. I like to do at least 15 pounds or it just isn't worth the time and trouble to me to get all set-up and then do all the clean-up. If all goes well I'll make a 22lb batch with 14 lbs of my beautiful wild sow meat and eight pounds of domestic porkbutt, just multiply the recipe times ten, already have it printed out. I'll use a bottle of some ice cold cabernet instead of water, toss in a little anise also. Off to Reno tomorrow for some fun and a magic show at the Nugget, next Monday off for some deer hunting in the high mountains. So much stress! RAY

pignout wrote:When grinding your own pepper (ive been using a coffee grinder for most of my spices) how do you know when enough is enough?

Some might argue that there's never enough!

If you are following a recipe, weigh up a bit more than is called for. ...say, 20% for a small amount, less than that as the quantity called for is bigger. (...still working in volumes instead of weights? Shame on you!) With experience, you'll find out how much "overage" to grind up. There's always some loss- - it sticks to stuff, some becomes airborne (:sneezing-smiley:), et cetera. You can always save any overage if you want, but you'll have to admit- - fresh ground is best!

Ross I just got my spare side by side refrigerator/freezer, just for sausage. I have the refrigerator set at 35 deg and the freezer at 0 deg. Is that too cold.? Or what would you suggest.

I grind in a mortar and pestle when I'm making small batches. Makes me feel more connected to the results

el Ducko wrote:

pignout wrote:When grinding your own pepper (ive been using a coffee grinder for most of my spices) how do you know when enough is enough?

Some might argue that there's never enough!

If you are following a recipe, weigh up a bit more than is called for. ...say, 20% for a small amount, less than that as the quantity called for is bigger. (...still working in volumes instead of weights? Shame on you!) With experience, you'll find out how much "overage" to grind up. There's always some loss- - it sticks to stuff, some becomes airborne (:sneezing-smiley:), et cetera. You can always save any overage if you want, but you'll have to admit- - fresh ground is best!

I agree, grind into powder, all of it! Like Crusty Jan, throw some more fresh garlic in it too, won't hurt a thing. The scent of grinding anise in my coffee grinder seems to last for weeks, adds a different flavor to waking up. RAY

How's this for a Project B-2 logo?

I say always fry (eham cough splutter) a small amount of the sausage meat before stuffing sausages. That way you can tell if the flavour is to your liking. Just remember a recipe is a starting point, a direction if you like. After a few goes you might realise that 5 g of chilli per 1 kg of meat is not right for you. That is why CW mentioned about keeping a journal. You can always add more spices salt etc, but you cannot take away what has been added. I suppose you could add more meat.

Last year I was making a batch of smoked cooked sausages. Half way through I got interrupted and invited out for a few hours. I was mid way through mixing up my spices. I got home late and realised that I would finish about 3 am and did not bother a fry-test. I then stuffed the sausages and fired up my smoker. When I tried the sausages I found that I not added any chilli and they were naff with a capital N.

I now have copies of my favourite recipes. I have sealed them in plastic. I then work out the amount of spices etc, write it on the plastic with a white board pen and cross it out when something is added. I can also scribble comments. In this example the garlic paste has yet to be added.



Ps CW the onion sausages are great.

My new mincer arrived a few days ago. It is a beauty and weighs about 20 kg. Heavy duty. It has four mincer plates, which is better than my old Kenwood. I'm looking forward to a more powerful beast which will probably result in less smearing of meat and fat.Unfortunately the inside has not been well machined and is full of bits of metal which will end up in the food. So I have to get it finished off before I can embark on Project B, so will have to do some catchup. Also my orders for ingredients have not yet arrived.
...And I have no sausages in the freezers!
Ursula

Like thewitt, I use a pestle and mortar to crush most of my spices. If I need a lot, I use a coffee grinder.
@ markjass: i like the idea of the laminated sheets!
Sofar I have just printed the recipes and write next to it by pen. Once I get some favourite recipes I will definitely go the laminating way!

The Duck wrote:

How's this for a Project B-2 logo?

[photo]
I think it`s incredible! We should all have T-shirts made!

Markjass, that`s a great idea with the plastic. I`m glad to see you using a notebook. Your comments are right on the mark and I appreciate your remarks about the onion sausage too. Thanks pal.

Ursula, no sausages in the freezer? Yikes! You will have to start eating onion sandwiches! Hey, we`re glad you have a new grinder. Please let us know how it works out for you. Our buddy Blackriver also had a problem with metal shavings in his product. Why not send him a message and see what he has to say. (He`s one of the nicest people I`ve ever known).

Sambal, I`m too danged lazy to use a mortar n` pestle, though it is indisputably the right way to go. I`ve found that having an inexpensive, second "dedicated" grinder for pepper only, is the way to go. (I use black pepper in everything I eat.) So, you may wish to shop for a second grinder, used only for pepper. The only problem is, where in the heck do you go shopping for spice grinders on the Lower Zambezi in Zambia?

As an extension to this project why don`t people tell us about how they serve the sausages. Not being from the USA I have no idea what onion sausages, biscuits and gravy is. It can take a while and be complex to write a recipe down (I read something about writing recipes by CW somewhere on this forum). So to save time give a link to the recipe.


Mark

Markjass, you wrote:

As an extension to this project why don`t people tell us about how they serve the sausages. Not being from the USA I have no idea what onion sausages, biscuits and gravy is. It can take a while and be complex to write a recipe down (I read something about writing recipes by CW somewhere on this forum). So to save time give a link to the recipe.

Okay pal, here they are. Thanks for asking. I hope everyone tries good ol` western "biscuits and gravy"! Hey!... it`s the breakfast of champions! Oh, and Mark, I really like your suggestion about folks lettin` us know how the serve the sausages. Members have always been welcome to share any recipe they have for any sausage, bacon, ham, whole muscle, or other meat product they make. Project B2 is a great place to share our recipes!

"Sixteen Tips For Writing A Recipe" - Here`s a link: http://wedlinydomowe.pl/en/viewtopic.php?t=5838

My Shuttle Bucket Biscuits n` Gravy recipe (at this link: http://wedlinydomowe.pl/en/viewtopic.php?t=5830), gets pretty long-winded. It starts from scratch and has you make your own sourdough biscuits, bread, and even sourdough rye. Good sourdough is really hard to beat. But the best part of that post is the "Braggin` And Gaggin` Chokecherry Syrup"! Now, don`t miss that one. Here`s a link:
http://wedlinydomowe.pl/en/viewtopic.php?t=5830

Best Wishes,
Chuckwagon

I will take a stab at this, but dont know if i wil be much help, as most of my sausages are eaten by themselves, like the snack sticks, summer sausage and the pepperonis', I am right now having one of my snalcks sticks that are just about proofed out, I made a 30 lb batch of Teriyaki sticks and Tequila Lime sticks yesterday, they are delicious






My summer sausage is the same, I like it dipped in sweet hot mustard, no crackers and cheese with it, just plain




the fermented dry cured sausages and salami, are alway eaten plain, they have such a subtle flavor, that cool=king them or eating them wiht anything else overpowers them






some of the cooked sausages, like the pepperoni and andoulle , and the Hawiiam sweet, are used in pizzas, gumbos and others, the Hawiian Sweet is fantastic by itself, but I also add a log to a pot of rice while boiling it, it adds a unique flavor to the rice, Tim

EL Ducko I ordered all three books by Linda Baldholm. Hope she will teach me more about spices. Thank's

el Ducko wrote:How's this for a Project B-2 logo?
[url=http://i1164.photobucket.com/albums/q56 ... a8c799.jpg]Image[/URL]

This would be terrific... but shouldn't there be some kabanosy on wing pylons and some sort of Thuringer slung below the fuselage? Just thinkin......


Stan