Sausage

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Tims
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2006/12/22 13:00:14 (permalink)

Sausage

would anybody like to share homemade family sausage recipes
#1

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    Michael Hoffman
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    RE: Sausage 2006/12/22 13:37:21 (permalink)
    I would if I had some. Unfortunately, I've never made my own sausage -- but one of these days I hope to get up the nerve to try.
    #2
    CajunKing
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    RE: Sausage 2006/12/22 15:02:28 (permalink)
    Summer sausage or fresh sausage??

    My family has made both for years

    Michael, it is actually really easy to make bulk sausage, links take some extra equipment and a little bit of learning on how to stuff, but fresh sausage is a wonderful thing over store bought.

    Here is the Breakfast Sausage we have been eaten for years

    Breakfast Sausage - Makes 5 lbs.

    5 lbs. ground pork
    2 tbsp. table salt
    1 1/2 tbsp. sage
    1 1/2 tsp. thyme
    1/2 tsp. ginger
    3/4 tsp. nutmeg
    1/2 tsp. white pepper
    1/2 tsp. cayenne pepper
    1/2 cup water
    * (1 tsp red pepper flake, if you like a little extra heat)


    Combine the ground meat with all ingredients

    Mix/knead well

    Taste test by frying a small thin patty

    Add more spices if needed at this time and remix

    Taste test again if you feel it's necessary

    For bulk sausage simply form sausage patties

    Refrigerate fresh sausage up to a week

    or

    Freeze until needed, using vaccum seal bags




    Super Summer Sausage

    5 lbs. Ground Sirloin
    1 cup Water
    3 1/2 tsp. Liquid Smoke
    1/2 tsp. Garlic Salt
    2 tsp. Dried Minced Garlic
    1 tsp. Mustard Seed
    1 tsp. Freshly Ground Black Pepper
    2 Tbls. Morton Tender Quick (NOT tenderizer)
    4 tsp. Sugar

    Mix all ingredients well

    Roll in 3 or 4 rolls as firmly as possible

    Place on aluminum foil with shiny side next to meat

    Wrap so seamside is up

    Allow to stand in the refrigerator for 24 hours

    Punch holes in bottom of rolls

    Place on rack in pan and bake at 325 degrees for 1-1/2 hours

    Chill before slicing


    Tims, hope you like these and give them a try, I have several more let me know if you would like them too.

    #3
    Tims
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    RE: Sausage 2006/12/22 17:36:25 (permalink)
    any and all would be appreciated I just bought a grinder and stuffer time to start a new hobby and feed my friends
    #4
    CajunKing
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    RE: Sausage 2006/12/23 22:00:04 (permalink)
    Are you interested in all different sausages?

    kielbasa
    chorizo
    Italian
    Andouille
    Boudin

    #5
    UncleVic
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    RE: Sausage 2006/12/23 22:30:15 (permalink)
    Check out this link: http://forum.sausagemaking.org/
    Should cover just about every recipe / variety you can think of..
    #6
    JRPfeff
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    RE: Sausage 2006/12/23 23:16:36 (permalink)
    Tims - These folks will be happy to share their family recipes with you. Order here:

    http://www.penzeys.com/cgi-bin/penzeys/p-penzeyssausageseasonings.html
    #7
    Tims
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    RE: Sausage 2006/12/24 09:49:42 (permalink)
    This site is great you people are so helpful keep the info coming and have A VERY MEERY CHRISTMAS
    #8
    Tims
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    RE: Sausage 2006/12/24 10:02:11 (permalink)
    MERRY
    #9
    pigface
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    RE: Sausage 2006/12/27 19:55:09 (permalink)
    Go find pork butts on sale, or fresh hams ...
    and add ALL the red peppers, cayenne, chili powder, and red pepper flakes.
    Make sure your spices are fresh. And whole leaf italian parsley, makes good color contrast against
    all that RED HOT pepper infused pork, in a medium pork casing

    This is the stuff, from www.gumbopages.com

    CHAURICE


    This Creole pork sausage is an old local favorite dating back to the 19th Century, but isn't as easy to find as it once was. It would seem to have come to Louisiana with the Spanish, and was adapted to local custom and ingredients; the term is similar to the Spanish chorizo. It's great with white or red beans, and good for breakfast too, with eggs!


    4 pounds lean fresh pork, butt or shoulder
    2 pounds fresh pork fat
    2 cups onion, finely minced
    1-1/2 tablespoons garlic, finely minced
    1-1/2 teaspoons cayenne
    1/2 teaspoon chili powder
    1 teaspoon crushed red pepper flakes
    8 teaspoons salt
    2 teaspoons freshly ground red pepper
    2 teaspoons dried thyme leaves, crushed
    5 tablespoons parsley, finely chopped
    3 bay leaves, finely crushed
    1/2 teaspoon allspice
    3 yards small sausage casing (optional)
    Cut the pork at fatback into small pieces. Mix together and run once through the coarse disc of a meat grinder, into a large bowl. Add the seasonings and mix thoroughly until the stuffing is very smooth and well-blended.
    Make into patties, and use within three days or freeze. Also, you can stuff the chaurice into casings; make each sausage about six inches in length.

    YIELD: Approximately 18 servings.

    there's much more good stuff in this site ... Try BBQ shrimp for New Year's eve


    #10
    Jimeats
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    RE: Sausage 2006/12/28 06:54:43 (permalink)
    Question. Where do you buy the caseings for the sausage, and what is the self life of them. I've often thought about making my own I have the equipment and the time. Also what is the yeild to lets say a pound of caseings. Chow Jim
    #11
    CajunKing
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    RE: Sausage 2006/12/28 14:22:39 (permalink)
    While visiting some relatives on Christmas Day I found out that my ex-step-brother-in-law, works for a company in Harrison, Ohio called LEM products.

    They are a meat processing, sausage/jerky making accessories company. They sell all the equipment, supplies you need to make everything at home.

    http://www.lemproducts.com/

    I got to try some of their products Christmas Day my e-s-b-i-l had several things of deer sausage and jerky, and sent me home with about 30 packs of their seasoning and cure packs.

    I am going to stop up there sometime this week and e-s-b-i-l is going to show me around, sounds like a neat place to work.

    Jimeats - They have the edible and non edible casings for sale on LEM's site.
    As far as your question on yields, it depends on the casing and what you are stuffing into that casing.
    (example: sheep casings for breakfast links or non edible casings for summer sausage/bologna the yields willl vary)
    #12
    texgrill
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    RE: Sausage 2006/12/28 16:08:12 (permalink)
    Cajun

    Ex-step-brother inlaw.....sounds complicated :)
    #13
    rjb
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    RE: Sausage 2006/12/28 16:27:25 (permalink)
    quote:
    Originally posted by Jimeats

    Question. Where do you buy the caseings for the sausage, and what is the self life of them. I've often thought about making my own I have the equipment and the time. Also what is the yeild to lets say a pound of caseings. Chow Jim

    You should be able to find casings at any butcher that makes its own sausage. Pack in coarse salt and store in a plastic container in the fridge. I toss any unused casings after six months, but I've heard that they keep much longer than that if properly stored.
    #14
    pdxyyz
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    RE: Sausage 2006/12/28 17:21:08 (permalink)
    quote:
    Originally posted by texgrill

    Cajun

    Ex-step-brother inlaw.....sounds complicated :)


    Not all that hard to figure out.
    Here's my situation.
    Married the wife.
    Her parents were divorced.
    Her father's second marriage was to a woman with a daughter.
    Her father then divorced his second wife.
    That makes his second ex-wifes daughter my ex-step-sister-in-law.

    Even better I am now divorced so that would make her my
    ex-ex-step-sister-in-law.

    Now could someone explain second cousins twice removed?
    #15
    pigface
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    RE: Sausage 2006/12/28 17:33:36 (permalink)
    quote:
    Originally posted by Jimeats

    Question. Where do you buy the caseings for the sausage, and what is the self life of them. I've often thought about making my own I have the equipment and the time. Also what is the yeild to lets say a pound of caseings. Chow Jim

    Italian market/bakery, in the freezer
    a pound is a good amount of casings, over a pint of medium hog casing, summer sausage size, opposed to small lamb casings, hot dog sized ...
    #16
    CajunKing
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    RE: Sausage 2006/12/28 17:53:24 (permalink)
    Spaceballs here we go (he is my wife's, cousin's, uncle's, niece's, college roomate's step sister. What does that make us? Absolutely nothing!!!) (no that is not the direct line of the movie but it gets my point across, Spaceballs, what a movie!)

    He (Randy)is my father's ex second wife's daughter from her first marriage, second husband.

    Robin my ex step sister is the only person i can stand from my father's second marriage, she has always been a big sister to me, heck she can't even stand her mother.

    Randy is Robin's second husband making him my ex step brother in law.

    Hell it get's cornfusing when it comes to dad's marriages, and kids and ex brothers and sisters....

    like pdxyyz above I am xxsomething to half the town i think
    (Dad's been married 4 times)

    1 real sister
    2 ex step sisters from the second marriage
    2 ex step brothers from the 3rd
    1 ex step sister from the 3rd
    2 step sisters from the 4th
    1 step brother from the 4th
    2 ex step grandparents
    1 step grand parent
    2 ex s-b-i-l
    2 ex s-s-i-l
    2 ex ex s-b-i-l
    3 ex ex s-s-i-l

    who knows about cousins or aunts and uncles I lost track years ago.
    #17
    Tims
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    RE: Sausage 2006/12/28 18:03:29 (permalink)
    do any of them make sausage ? if so would they like to share there favorite recipe ?
    #18
    texgrill
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    RE: Sausage 2006/12/28 20:45:19 (permalink)
    Cajun

    Has to be possible sitcom or movie in there somewhere :)

    Meet the Town or Meet the Inlaws, Outlaws and "Maybe-laws" :)
    #19
    UncleVic
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    RE: Sausage 2006/12/29 11:50:52 (permalink)
    Cajunking. Does that Summer Sausage come out firm after all is done?
    #20
    CajunKing
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    RE: Sausage 2006/12/29 12:21:38 (permalink)
    Uncle Vic

    yes the summer sausage comes of firm

    I also usually remove the foil it has been baked in and wrap a few paper towels around it and sponge off the excess fat.

    then rewrap it in foil & refrigerate.

    #21
    CajunKing
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    RE: Sausage 2006/12/29 12:36:07 (permalink)
    Tims, sorry to go off topic there

    This is my aunt's summer sausage recipe, she has been making it since 1974 every year for Christmas.

    5 lbs. Lean Ground Beef
    2 tsp. Liquid Smoke
    1/2 tsp. Garlic Salt
    2 tsp. Dried Minced Garlic
    2 tsp. Mustard Seed
    2 tsp. Celery Seed
    1 tsp. Freshly Ground Black Pepper
    2 Tbls. Morton Tender Quick (NOT tenderizer)
    2 tsp. Kosher Salt

    In large bowl with a tight fitting lid, mix all ingredients well by hand

    Store in refrigerator

    First day, take out of frigerator and knead by hand for 5 minutes, return to refrigerator

    Second day, repeat

    Third day, repeat

    Fourth day, preheat oven to 170 degrees

    make 4-5 loaves/rolls of sausage and place on wire rack on a cookie sheet

    bake for 4 1/2 hours, turn rolls over and continue to cook for 4 1/2 hours.

    after cooking remove from heat and wrap in paper towel to wick away excess fat.

    wrap in foil and refrigerate or store in freezer wrapped tightly.



    This recipe is good with any lean meat, I have made venison, elk, bear, and buffalo sausage with this recipe.

    I like mine a little hotter

    I add

    2 tsp ground dried chipotle
    1 TBSP red pepper flake
    2 tsp white pepper

    the additions just add enough heat to tingle your tongue.

    #22
    texgrill
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    RE: Sausage 2006/12/29 12:40:33 (permalink)
    Cajunking

    That summer sausage sounds good. How long will it keep just in the fridge?

    Ronnie
    #23
    CajunKing
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    RE: Sausage 2006/12/29 12:45:54 (permalink)
    This recipe comes from my Uncle, he has lived in Northern Indiana all his life and he grew up with this sausage.

    10 pounds lean ground pork
    1 cup finely chopped onion
    3 TBSP finely minced fresh parsley
    4 TBSP salt
    2 1/2 TBSP rubbed sage
    2 1/2 TBSP dried basil
    2 1/2 TBSP dried marjoram
    3 TBSP chili powder
    3 TBSP black pepper
    1 TBSP ground red pepper
    1 TBSP dried thyme

    In a deep bowl, combine all ingrediellts, using hands if necessary.

    On wax paper, shape and roll mixture into appx 1 pound rolls

    Wrap in plastic wrap or foil and refrigerate overnight.

    or Wrap tightly and freeze until needed
    #24
    CajunKing
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    RE: Sausage 2006/12/29 13:02:41 (permalink)
    Cajun Andouille

    1 tbsp dry thyme
    1 1/2 tbsp cayenne pepper
    4 tbsp salt
    1/4 cup cracked black pepper
    1/2 cup chopped garlic
    1/2 pound pork fat
    5 pounds pork butt
    6 ft beef middle casing


    Cube pork butt into one and a half inch cubes.

    Using a meat grinder with four one quarter inch holes in the grinding plate, grind pork and pork fat.

    (If you don't have this plate cut pork butt into one quarter inch square pieces)

    Place ground pork in large mixing bowl

    Blend in all remaining ingredients

    Once well blended, stuff meat into casings in one foot links

    Use the sausage attachment on your meat grinder

    Tie both ends of the sausage securely using butcher's twine

    Smoke andouille at 175-200°F for approximately 5-6 hours using pecan or hickory wood

    Use some sugar cane to smoke with if you can find it.

    Andouille is used as a seasoning in gumbos red beans and rice. not really eaten as a main dish.

    Andouille is usually heavily spiced and smoked, it usually is a really dark brown or almost black.

    #25
    CajunKing
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    RE: Sausage 2006/12/29 13:37:48 (permalink)
    Creole Chaurice Sausage

    6 lbs Pork with plenty of fat (I use Boston Butt) Cut into 1 inch cubes
    2 Medium Spanish Onion, Chopped
    6 Tbsp Fresh Garlic, Minced
    2 Tbsp Fresh Thyme Leaves, Chopped
    8 Tbsp Paprika
    1 TBSP Cayenne
    2 tsp Cumin
    2 Tbsp Kosher Salt
    1 TBSP Crushed Red Pepper
    1 TBSP Fresh Ground Black Pepper
    2 TBSP Chili Powder
    1/2 tsp Ground Allspice

    Hog casing packed in salt

    Combine all ingredients in a large bowl and toss thoroughly

    Cover and let stand in the refrigerator overnight

    Place all of your grinding equipment in the refrigerator 1 hour before grinding

    Using the 1/4 inch die for your meat grinder, grind all of the ingredients

    Cook a small patty to taste for seasonings, reseason if necessary

    Return meat to refrigerator and chill it well

    While meat is chilling out, rinse casing and check for holes.


    When ready to stuff use the sausage attachment to your grinder

    Lube the nozzle with a little vegetable oil

    Slide on your casings pull off a few inches of casing, then slowly start stuffing your sausages

    If you have a blow out skip a few inches and start filling again, when done cut the blow out out and tie each end of the blow out

    Don't worry about linking yet, stuff the whole batch of sausage before linking.

    If meat is getting too warm, stop and return meat to refrigerator while linking what is made

    Then proceed again when links are done and meat is rechilled

    To link, pull the casing a few inches off the grinder cut and tie into a knot

    Gently squish the sauasge back down to the knot

    I make my Chaurice into about 10 inch lengths.

    So every 10-11 inches gently squeeze the sausage between your thumb and index finger towards the front of the casing (remember those extra few inches of casings)

    Twist the casing (always in the same direction) to form the links

    When you get to the end tie the last link closed trim off excess casing

    When finished, I vacuum seal the links and freeze. They will keep indefinately in the freezer.

    #26
    CajunKing
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    RE: Sausage 2006/12/29 13:42:35 (permalink)
    quote:
    Originally posted by texgrill

    Cajunking

    That summer sausage sounds good. How long will it keep just in the fridge?

    Ronnie


    Ronnie

    it is totally cooked and cured, wrapped tightly it will keep a couple weeks...... actually that is a good question, I can never keep it around that long
    #27
    CajunKing
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    RE: Sausage 2006/12/29 13:52:38 (permalink)
    Boudin

    2 pounds pork meat, about 30% fat
    1 1/2 pounds pork liver
    2 tsp. salt
    2 tsp. black pepper
    1 large onion cut up
    3 bunches green onions cut up, divided
    12 cups cooked rice
    1 tablespoon chopped parsley, divided
    1 lot sausage casing


    Cook meat, liver, salt, and pepper in water to cover until meat falls apart

    Remove meat and reserve some of broth

    While still warm, grind meat, onion, green onions, and parsley

    Saving about 1/2 cup of green onions and parsley mixture

    Mix the ground meat mixture with the 1/2 cup green onion and remaining parsley, rice and enough broth to make a moist dressing

    Stuff the dressing into sausage casing using a sausage stuffer

    May be refrigerated, may be frozen

    When heating to eat, do not fry or microwave as it will burst the casing

    Boil or steam or smoke

    #28
    CajunKing
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    RE: Sausage 2006/12/29 14:02:08 (permalink)
    Kielbasa


    6 Ft 2-1/2" diameter hog casings

    3 lb Lean pork butt, cubed
    1 lb Lean beef chuck, cubed
    1/2 lb Veal, cubed
    1/2 lb Pork fat, cubed
    2 1/2 tsp Salt
    3 tsp Finely ground black pepper
    2 tsp Ground marjoram
    2 tsp Ground summer savory
    1/2 tsp Ground allspice
    3 Cloves garlic, finely minced
    2 TBSP Sweet paprika

    Prepare the casings

    Grind the meats and fat together through the coarse disk

    Mix the remaining ingredients with the meat

    Stuff the casings and leave the sausage in long links

    Lengths of eighteen inches to two feet are traditional

    Allow the sausage to dry in a cool place for three or four hours or refrigerate for twenty-four hours uncovered

    Cook by roasting in a 425 degree oven for forty-five minutes

    These sausages are also excellent grilled over a charcoal fire
    #29
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