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First Time Sausage Making
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Founding Member
- Jul 2014
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- Blue Earth, Minnesota
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Founding Member
- Jul 2014
- 5310
- Blue Earth, Minnesota
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LSG Adjustable Grill/Smoker, MAK Pellet Grill, Large BGE with Several Attachments from the Ceramic Grill Store, Weber Gasser, Cast Iron Pans & Griddle, Grill Grates, Mostly Thermoworks Thermometers, Avova SV Stick, BBQ Guru Controller and Fan
Hello Richard. I live about 2.5 Hours west of you in Blue Earth MN. I'm afraid that I too am just starting down the sausage making path and don't have a lot of advice for for you. My seasonings and Natural Hog and Sheep casings were ordered from PS Seasonings in Wisconsin upon the advice of Backroadmeats . So far we have used #117 Breakfast Sausage Seasoning and #642 Sheboygan Bratwurst Seasoning. That is a good website that gives you a way to scale to a smaller amount of sausage. I've also made a little mild ring sausage using salt, pepper, and mustard seasoning---but that needs a lot of work yet. I will give you a couple links to sites I used. Good luck and keep us posted on your sausage journey.
Our Seasoning Rubs and BBQ Sauces make home cooking easy. Shop award winning flavor profiles, browse recipes, and learn how to make sausage like a pro.
I just got this book. It suppose to be a good read with lots of information.
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Ohh Sheboygan.. my favorite!! Try some maple syrup and high temp cheddar cheese in it.. I use the Sheboygan a for breakfast sausage we eat at least a hundred pounds a year!!
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Thank you Skip for the links. I can't wait to check them out. I have seen that book a bunch of times in my news feed as I do a few searches. Guess, I need to pull the trigger and just jump in and enjoy the process
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Originally posted by FireMan View PostThe way I see it Barry, if Skip can do it we can do it. One of my buddies has a sausage thingie & we wuz lamenting not being able to get any decent kielbasa around here. We are now going to try it. I’ll let you know how it goes. 👍👍👍 🕶
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Founding Member
- Jul 2014
- 5310
- Blue Earth, Minnesota
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LSG Adjustable Grill/Smoker, MAK Pellet Grill, Large BGE with Several Attachments from the Ceramic Grill Store, Weber Gasser, Cast Iron Pans & Griddle, Grill Grates, Mostly Thermoworks Thermometers, Avova SV Stick, BBQ Guru Controller and Fan
Does anyone here put any Prague Powder #1 Cure in their fresh sausage? I wondered if it would add some red color in the sausage. Also if I would put some "cure" in the sausage does it need to be in there for any length of time or can we grill and eat the sausage right away?
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Skip ok I read my post and it is confusing.. I do not put cure in my fresh sausage. Adding cure to fresh sausage will give it a Pinker color when cooked and a slightly different texture. If you add cure to your fresh sausage you can eat it right away. I always have some frying in a pan to test before I even stuff it!!Last edited by Backroadmeats; May 21, 2019, 03:59 PM.
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Now for the second part of my post when I use cure in my sausage I smoke it at 140 for an hour 160 for an hour then 180 until internal temp of 160. As soon as I pull it out if the smoker I put in ice water to stop the cooking and tighten the casings (they get all wrinkly otherwise) sorry for the confusion hope that clarified some of my post. Sorry
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BackroadmeatsSkip thanks for this thread. My friend I made charcuterie with earlier I. The year are going at our next batch and will be doing some smoked sausage of some sort. Looking at a jalapeño flavored sausage. Reading this and the links provided helped tremendously.
yet another reason for membership to The Pit!
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