Sausage Making

Looking to start making sausage at home. Will a 1HP grinder be big enough? Also what kind of stuffer? Keep in mind this is for a few deer a year and trying new sausages at home during the year.

quote:

Originally posted by Dedduc

Looking to start making sausage at home. Will a 1HP grinder be big enough? Also what kind of stuffer? Keep in mind this is for a few deer a year and trying new sausages at home during the year.

Here's a great site for you: http://www.sausagemaker.com/

Just seen Mario make it on his show yesterday looked like nothing to it, although he did'nt put them in caseings very easy to do with an attachment for a Kitchen Aide mixer though. His recepie can be found on the food network site. Chow and good luck Jim

quote:

Originally posted by Dedduc

Looking to start making sausage at home. Will a 1HP grinder be big enough? Also what kind of stuffer? Keep in mind this is for a few deer a year and trying new sausages at home during the year.

Another good site http://www.sausage-stuffer.com/. As to the grinder, a good 1 hp commercial grinder is about $600 and unless you really make lots of sausage at a time, I'd think a KitchenAid stand mixer with the grinder attachment would do and be far more useful (and cheaper).

As to stuffers, do NOT get the cheap cast iron kind that look sort of like an elbow macaroni. Almost uselesss and weighs a ton to boot. Get one of the vertical stainless steel models -- they're worth every penny. The abovementioned website has several sizes.

Good luck. Sausage making is remarkably easy once you get a feel for the seasoning. And don't skimp on the fat content.

In case your intrested in making some hot dogs, here's a start:

Homemade Frankfurters (Hot Dogs)



3 feet sheep or small (1-1/2-inch diameter) hog casings

1 pound lean pork, cubed

3/4 pound lean beef, cubed

1/4 pound pork fat, cubed

1/4 cup very finely minced onion

1 small clove garlic, finely chopped

1 teaspoon finely ground coriander

1/4 teaspoon dried marjoram

1/4 teaspoon ground mace

1/2 teaspoon ground mustard seed

1 teaspoon sweet paprika

1 teaspoon freshly fine ground white pepper

1 egg white

1-1/2 teaspoons sugar

1 teaspoon salt, or to taste

1/4 cup milk



Prepare the casings (see instructions below). In a blender or food processor, make a puree of the onion, garlic, coriander, marjoram, mace, mustard seed, and paprika. Add the pepper, egg white, sugar, salt, and milk and mix thoroughly. Grind the pork, beef, and fat cubes through the fine blade separately. Mix together and grind again. Mix the seasonings into the meat mixture with your hands. This tends to be a sticky procedure, so wet your hands with cold water first.

Chill the mixture for half and hour then put the mixture thorough the fine blade of the grinder once more. Stuff the casings and twist them off into six-inch links. Parboil the links (without separating them) in gently simmering water for 20 minutes. Place the franks in a bowl of ice water and chill thoroughly. Remove, pat dry, and refrigerate. Because they are precooked, they can be refrigerated for up to a week or they can be frozen.



Preparing the Casing

Snip off about four feet of casing. (Better too much than too little because any extra can be repacked in salt and used later.) Rinse the casing under cool running water to remove any salt clinging to it. Place it in a bowl of cool water and let it soak for about half an hour. While you're waiting for the casing to soak, you can begin preparing the meat as detailed below. After soaking, rinse the casing under cool running water. Slip one end of the casing over the faucet nozzle. Hold the casing firmly on the nozzle, and then turn on the cold water, gently at first, and then more forcefully. This procedure will flush out any salt in the casing and pinpoint any breaks. Should you find a break, simply snip out a small section of the casing. Place the casing in a bowl of water and add a splash of white vinegar. A tablespoon of vinegar per cup of water is sufficient. The vinegar softens the casing a bit more and makes it more transparent, which in turn makes your sausage more pleasing to the eye. Leave the casing in the water/vinegar solution until you are ready to use it. Rinse it well and drain before stuffing.

Credits: Home Sausage Making by Charles G. Reavis (Storey Books)

Good luck with the dogs. Its a very temperature sensitive process and, IMHO, the one sausage that's not worth the effort to do at home. Also, this recipe looks to produce a very coarse-grained dog -- generally you need to process the meat & fat in a food processor to a very smooth paste, which compounds the difficulty in keeping the temp cold enough.

If you do proceed, I'd be interested to hear how they come out.