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Thread: Some thoughts on sausage making...

  1. #11
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    start a thread lets see if we can garner some interest. if there is one season i can take a weekend off, it is during the summer.

    you try using chix stock or apple juice instead of water?

  2. #12
    Senior Member AFKitchenknivesguy's Avatar
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    Absolutely inspiring thread.
    Jason

  3. #13
    Is this the #22 grinder that you were talking about? Is it also good for grinding up meat for burgers?http://www.ebay.com/itm/New-MTN-Gear...item4ad42863f9

  4. #14
    I roll my sausage in saran wrap as well and just poach a little to set. When I use cased sausage in a recipe I remove the casing anyway.

  5. #15
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    ok, why do you need to freeze the grinder?

  6. #16
    Senior Member Mucho Bocho's Avatar
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    Quote Originally Posted by Talim View Post
    Is this the #22 grinder that you were talking about? Is it also good for grinding up meat for burgers?http://www.ebay.com/itm/New-MTN-Gear...item4ad42863f9
    Yep that's the ticket Talim. You'll never be in want of an electric again.

    Panda, maybe we could coordinate something this fall?

    Rami, the key to great sausage is keeping everything very cold. When the grinder it turning, it creates friction/heat. A frozen grinder, blade and die will reduce that heat to a minimum.

    Jacob, it is best practice to grind and then returned the ground meat back to the refrigerator before mixing/stuffing.

    About grinders, after washing in hot water I put all the parts in a 200 degree oven for an hour or so to sanitize. You can never be too clean when making sausage. I don't touch the ground product with my bare hands at any time. I use insulated BBQ gloves to add the meat to the grinder. Then mix the meat and fat with a rubber spatula. Can never be to clean.
    One thing you can give and still keep...is your word.

  7. #17
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    I'm planning a big sausage making session this weekend. I've got some casings and plan on making 2 different types of sausage. One is definitely going to be unstuffed breakfast sausage. Anyone have a good recipe? For the second sausage I'm looking for ideas. I've never made a stuffed sausage so looking for something unique but beginner friendly.

  8. #18
    Senior Member Mucho Bocho's Avatar
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    Adletson, You could not do better than the formulations from Len Poli--My personal Sausage Hero Discovering this site really opened my world of sausage making.

    http://lpoli.50webs.com/Sausage%20recipes.htm

    I think this is the breakfast sausage you were looking for. I made it last week. Winner

    http://lpoli.50webs.com/index_files/...-Sicilian1.pdf
    One thing you can give and still keep...is your word.

  9. #19
    Quote Originally Posted by Mucho Bocho View Post
    Yep that's the ticket Talim. You'll never be in want of an electric again.
    I just bought one. I found the same grinder on Amazon and Amazon warehouse has a couple of "used" ones for even less. Now off to go read those links. Thanks again MB.

  10. #20
    Senior Member Mucho Bocho's Avatar
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    Good for you Talim. There are several great books on sausage and unfortunately (as much as I like the guy) Rhulman's charcutterie is not the definitive guide. Its an excellent primer but for professional sausage science and technique, two stand-out titles are:

    Rytek Kutas (I love to say his name, it sounds so sausagy)

    http://www.amazon.com/Great-Sausage-...making+sausage

    Perhaps my favorite and go to when I'd doing advanced fermenting or long term curing:

    Stanley and Adam Marianski

    http://www.amazon.com/Home-Productio...making+sausage

    For recipes, I've never found anything better than Len Poli.

    You know we will all be looking for pics of your wears, right?
    One thing you can give and still keep...is your word.

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