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Homemade Sausage

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  • TrickyDick
    replied
    For those who are interested in reading some in depth books about the entire process, there is an excellent book by Marianski. Lots of recipes in there too. I'd be really interested to hear from other forum members here who are making dry cure sausages, and what equipment they are using. I'm a budding novice at sausages, but would like to make some "salumi" one of these days and would be nice to learn from those more experienced

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  • Dr ROK
    commented on 's reply
    Great link Tucson Bill. I for one had not seen this one.

  • Dr ROK
    commented on 's reply
    If there's a specific recipe you're interested in, let us know and we'll help ya out!

  • Tucson Bill
    replied
    Originally posted by oldebill View Post
    I would love some sausage recipes. I have always loved sausage but am an amateur at it. I can formulate the seasonings but am challenged with the prep and cooking procedures
    i'm sure the avid sausage makers here have seen it, but there is a very large collection of recipes here . Although I've got a couple of recipes for Andouille, I'm anxously waiting for Meathead's recipe to appear. I've also got some ground lamb I got at a bargain that's been waiting for me to try my hand a merguez. Now I'm torn between the recipe at the link I posted and the one here.
    Last edited by Tucson Bill; July 13, 2016, 04:15 PM.

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  • oldebill
    replied
    I would love some sausage recipes. I have always loved sausage but am an amateur at it. I can formulate the seasonings but am challenged with the prep and cooking procedures

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  • Beefchop
    replied
    Finally, the price of pork seems to be going down. I don't know if it is excess Super Bowl stock or just specials they're running locally for Mardi Gras, but I've started to find picnics for 99 cents a lb. and ribs for 1.99 a lb.

    I like to use picnics to cut up and grind for sausage, and 99 cents is a great price!!!

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  • Beefchop
    commented on 's reply
    Nice looking coils!

  • Locotech
    replied
    Click image for larger version

Name:	20150207_153103.jpg
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ID:	62135 Last Sat. pure pork Italian, mild and spicy, then some xxx hot....can't wait to smoke some.

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  • HC in SC
    replied
    A local venison processor here makes sausage (patty and link) as well as venison "slim jims" which I assume are just jerkied sausages.

    Boudin is like our hash we make locally for hash and rice: if made well it can be the food of the Gods; if made poorly the raccoons won't even touch it when you throw it in your outside trash cans.

    Great thread idea!

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  • Strat50
    replied
    I love making sausage! I'm down with all this.

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  • Dr ROK
    replied
    Always interested in sausage recipes and tips. I make a cajun sausage from pork butts that I bulk freeze for breakfast sausage. Pork butt, sage, red pepper flakes, liquid smoke, water, salt & pepper and cure. Good stuff. I try to mimic a sausage that my father in-law used to bring back from Mississippi, but I've never quite gotten the same results as the stuff he used to bring.

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  • _Keith
    replied
    After I came back from Jamaica I had to try my hand at the amazing jerk chicken sausage we had while there. I came up with a recipe that did a great job of replicating the complex flavors and heat... and have completely forgotten how I did it. Notebooks man, notebooks.

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  • Jerod Broussard
    replied
    Dad and I made 130 or so pounds last winter. Deer and pork picnic mixed. I got three deer so far this year.

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  • Medusa
    replied
    I think this would be a great thread!

    Just in time... I've had a LEM 5lb Sausage Stuffer sitting on the wishlist since 10/13. Today #1 asked if she should order it for Xmas. I said no due to space constraints... but I might re-think.

    Below is a cool link. I believe I mixed up a batch of the Hot Italian. Nothing beats grinding your own pork and spicing your own sausage!

    http://www.lets-make-sausage.com/

    Best,

    --ed

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  • cdd315
    replied
    Originally posted by Beefchop View Post
    [ATTACH=CONFIG]n35500[/ATTACH]
    ... I'll try posting a tutorial with pictures the next time I make a batch...if anyone is interested that is.
    Yes, I'd be interested! Around here where I live is Mennonite country and there's a place just north in a town called Hague that makes the best Mennonite sausage. They sell it as a length 36in. and folded in half. It's an all pork meat but when cooked ends up somewhat dry with subtle flavors of garlic and onion and smoke. Very tasty. It would be fun to replicate that

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