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Sausagemaking Tip

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    Sausagemaking Tip

    I was asked to make some of my Italian Sausage with cheese and parsley. This is a particularly sticky mix. In order to insure that there is no air in the stuffer when its time to put the pork in the tube, I use small meatballs of mix, and mash the heck out of it with a tater masher. No air pockets with this method, and the mix comes out the tube as smooth as a gravy sandwich. hopefully this will help someone who has wrestled with a stuffer that does not want to crank because it is air bound.
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    #2
    If you need a tester I would be willing to lend my taste buds! Not a huge sausage fan (but I like it fine) but I am a sucker for anything of the sort with cheese in it. Cheese brats and cheese dogs I love! Thanks for sharing the tater masher tip.

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    • SonOfAButcher
      SonOfAButcher commented
      Editing a comment
      Those Brats were made with NY sharp cheddar...will be in Michigan soon for a wedding..I hope to get up to Pinconning and load up my truck with cheesy goodness!

    #3
    Nice tip thank you. I made sweet Italian sausage recently. For 5 lb sausage how much and type cheese did you use? Adding cheese sounds gooood.

    Comment


    • SonOfAButcher
      SonOfAButcher commented
      Editing a comment
      I used 8 ounces of shredded fresh Asiago..with all my Italian, I use 1 8 ounce can of unsalted tomato sauce instead of water to mix my spices...

    • TripleB
      TripleB commented
      Editing a comment
      Another good tip. I’ll try that. Thanks. I’m planning on making chorizo soon so I bet the tomato sauce would work there too.

    • SonOfAButcher
      SonOfAButcher commented
      Editing a comment
      It works great for Chorizo!

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