Homemade Sausage Making

Hey John! Welcome, we are glad to have you aboard! This is the best place to come and discuss the art and science of charcuterie and we all learn from each other. I also look forward to learning a few things from you as well.

My fellow meatheads, a few days ago we reached a milestone on this forum and now have over 1,000 registered members! The traffic on the forum is also growing as we have well over 500 visits each day.

Congratulations to rimtapp from Maryland who became our 1,000th member! We also extend a warm welcome to the fine group of international sauasage aficionados who climbed aboard our meat wagon: blues brother, Central Georgia; Tomer1, Haifa, Israel; inishta, Mugla, Turkey; smarticer, Baltimore MD; camarque, Khon Kaen, Thailand; Drpaul, Georgia; dhg, Michigan; Ginger, Michigan; JohnMarc, Oregon; ibebirdman, Idaho; Popmoon, Tennessee; cmcfarla, North Dakota; Portageur, Rattlesnake Harbour, Ontario; Aapedro, Seoul, Korea; Jrainona, Kentucky, Peck, Massachusetts and DaveOmak, Washington State.

Whether you are an old hand with the sausage stuffer or just embarking on a new hobby, you will find a whole meat lug of info here. Ask questions and give us reports on your sausage making adventures! Check out the best manual on sausage making available on the internet, along with hundreds of recipes here: http://www.meatsandsausages.com/

There are also dozens more recipes available from our members. Check them out:
http://wedlinydomowe.pl/en/viewtopic.php?t=5146

Wishing you many happy hours on our forum,
redzed

Hello, my name is Jon. I've been making fresh and smoked sausage for some time and now would like to expand my skills to cured and dried sausage. I hope to gain much knowledge from this forum.

Welcome Jon! You are in the right place! Ask any questions you may have ...lots of like minded folks to help out.

Bob K wrote:Welcome Jon! You are in the right place! Ask any questions you may have ...lots of like minded folks to help out.

Thanks for the welcome.

The population of the WD Sausage Nation continues to rise each day. Warm welcome to the new members. Over the past few days census records show that we have added the following newborns to our community:
Lance Link, Eastern Pennsylvania SmokedMeatLog, Calgary Montreal_1982, Montreal
Chris Kull, Connecticut Ondaderthad, BrisbaneStarwars1138, near Atlanta,
jpottsxl, Picton, Ontario Roller, Louisiana Dean, Pasadena Newfoundland
hitgitl, New Jersey tartarkenburg, Seattle, WA

Don't be shy! Ask questions, comment, critique (constructively and politely) and post and tell us something about yourself and your sausage making interests. Whether you are an old and gnarled hand at the grinder or a fledgling looking for the ON/OFF switch, there is a meat wagon load of info here for you!

Thanks for the warm welcome guys.

I have had some success at fresh sausage and now I am setting my sights on smoked sausage and fish..especially trout, since I have a ton of it....and maybe curing some landjager in the future.

I currently have a 5#stuffer and a grinder as well as a Bradley smoker with PID controls and the cold smoke attachment, but one of my New Years resolutions is to learn/improve on my welding so maybe a smoker build is in my future.

I look forward to getting to know you guys better and wasting many hours browsing through the site

...and wasting many hours browsing through the site

Wasting? Wasting? Have you been speaking to my wife??

I would rather think that spending time on the forum is rewarding, enriching, enlightening, etc. etc.

Another busy week for new members! Welcome beconizer from Dublin, Ireland, Gibbo from Thompson, Manitoba, Crusher from Saratoga, Australia, DougS from the Great Plains of the U.S. , hutikka in the country of Estonia and pyskie from Luzon in the Philippines. Lots of meaty information exchanged here among friends so ask questions ,post information and pictures and feel right at home!!

Another large group of smokers and sausage stuffers to welcome this week. Please use caution as this hobby is habit forming! Welcome The lovely mk294 from NY, gator gar from Texas, HieronimDWed from Poland, JamieBaroni from Philadelphia PA, Wizmaub from Finland, Nellynel from the United States, mj05 from New Jersey, BarneyNCyndi from Everett, WA, stefcia from snowy MA, Ben from http://www.smokedandcured.com.au in MELBOURNE VIC, and PER2467 from Sunny AZ.

I have been visiting this web-site for quite a while, and just recently made my first batch of sausage. I built a fermentation cabinet over the winter, and I am itching to make a salami, or pepperoni, or summer sausage.

My first sausage was an Andouille, and I will be making an Italian next. I have learned so much from this site, and I just want to keep going.

Thank you for the education. You guys are AWESOME!

Prosty Człowiek (Simple Man)

Hey guys, Wizmaub here!
Just joined the forum, and wanted to say a little hello to everyone.

Looking forward to spending good times here!

Welcome prosty człowiek and Wizmaub! You are among friends here and this is the best place on the planet to exchange sausage making experiences!

Prosty, if you have pics of your curing chamber, we sure would like to see them! And your nick suggests you are Polish but your first sausages are andouille and Italian? What gives?

Wizmaub, tell us what type of sausages you are interested in? I was in Helsinki 3 years ago and at an outdoor market neat the waterfront there was a stand where they had some mustamakkara, so I had to sample some! Not that revelational, but I was hungry and cold so it tasted good!

Hi, my name is Rich, and am very new to sausage making. My wife has been grinding beef for hamburger for a few years and burned up her #5 grinder last fall and over this past Christmas bought a #12 LEM grinder. While I was looking it over I came across the stuffing tubes and thought making sausage might be fun. I started doing a little research and came across this forum and was hooked. What a wealth of information to be found here.

I have been reading last falls beginner class and am going to follow it as best as I can. Making the loose breakfast sausage was on my list for this weekend but with the cold weather we've had, I had to deal with a frozen pipe instead.

I am looking forward to making some good sausage.

Rich

Hey Rich, welcome! I'm glad that you have benefited from the info on our site. The Lem # 12 grinder is a good one, I have one myself. And if you are only making fresh sausages for now, it does a good job in stuffing as well. You have a whole bunch of great fresh sausage recipes on our sister site here http://www.meatsandsausages.com/sausage-recipes They are easy and most don't require exotic spices. Keep us posted as to how your sausage making evolves.

redzed