Are there any sausage makers out there?

dleonard3 · Dec 15, 2010

I just got all the equipment needed to make my own sausage, and I want to start playing around. I've made summer sausage in my oven, but I want to try some really good recipes, like pepperoni, salami, pastrami logs, chicken/apple brats, maple breakfast links, sweet italian, etc, etc. Does anybody have helpful hints or favorite recipes?

nvthrt · Dec 19, 2010

http://www.sausagemaker.com/71200greatsausagerecipesandmeatcuringbyrytekkutas.aspx

Give this book a try its got tons of them.

CGS371 · Jan 31, 2011

Still fairly new at this. I have made four or five batches. So far my favorite has been the Cabelas kits...but not that they were that stellar.

I have some others, but recently bought the book linked to above. It is by far the most informative of any I have and I can't wait to try some of those recipes.

Please post up, if you find something you really like.

nocal · Feb 28, 2011

Hey guys;

Sausage making can be a whole lotta fun and when you come up with some good batches, little "presents" to friends are really appreciated.

I live up in the north end of the Sacto valley (Shasta Co) and we work over the wild pigs pretty good. Family and friends that get some of that sausage are always asking for more. If there is one thing that I can offer you and can't over emphasize is be sure and use really good meat. Don't use the crap and leftovers from hacking up the animal! There is only so much that you can cover up with spices. Trim off all the glands, gristle, fat, bloodshot, etc. and use only good meat. Don't ruin 50 lbs of really good sausage by adding a 1/2 lb of garbage.

Then you start playing with different combos of spices, pepper levels, beer consumption. I generally put mine in vacuum sealed pkgs and not in casings.

Good luck

Jingow · Mar 2, 2011

I'm not sure there are many sausage makers on the site ,but rumor has it that Master Bates the moderator, likes to attened sausage festivals where his favorite event is playing "Hide the Bologna"

foundation · Mar 10, 2011

HAHA , good one jingow .

MITROLL · Apr 20, 2011

I make all kinds. For supplies and casings etc. Try Butcher and Packer in Detroit, MI. Look up on internet. Great and fast service. Make sure to keep the pork and meat ice cold. Clean thing a lot to stop the spread of salmonella etc. Use thermometers. follow directions on seasoning mixes etc. Good luck. Start out with fresh sausage and later on try the smoked sausages.

UT1031 · May 22, 2011

I have been getting my spices from Penzey's. I just made some Bratwurst,Breakfast.....their spices are much tastier than the SausageMaker.

gnatboy911 · Jul 31, 2011

I recently made a batch of sausage using this website as a reference. I made the "breakfast sausage #3" there are a ton on the site. I used about 7 pounds of pork shoulder mixed with about 12 pounds of deer meat.

I just did the conversions and adjusted the spice measurements accordingly. The sausage turned out delicious. Can't seem to eat enough. I didn't put it in casings since i don't have a stuffer. Just put it in 1 pound bags.

check out the website and see what you think.

gnatboy911

mthunterman915 · Feb 2, 2012

Here is another excellant website:

www.lets-make-sausage.com

joesikora · Feb 4, 2012

LAST EDITED ON Feb-04-12 AT 12:41PM (MST)[p]Hi all.Go to this web site hundreds of free recipes,everything you ever needed to know about sausages,smokers,meats,etc,etc,
etc.
I got this site from the book "Meat Smoking and Smokehouse Design".

Hope you like Joe

www.wedlinydomowe.com

"Sometimes you do things wrong for so long you think their right"

-Joe E Sikora

mmwb · Apr 27, 2012

I've made breakfast sausage and Italian sausage for years, though this year I put most all of it into Italian as we just prefer a spicier eat. It is great for breakfast, in spaghetti sauces, Sheppard's pie, etc...

I've stuffed links before with an attachment to the grinder, though I can see that a real stuffer would be much better. It was more work than I thought it was worth.

I used the Cabela's kit to make summer sausage this year and it turned out well, though I would prefer smaller casings in the future. Next time I will try a recipe and pick up casings separately and not in a pre-pack. Not a new idea, but for those who've not done it, take some pepper jack cheese, cut into small chunks and add to your mix before stuffing. Don't run it through the grinder as you want it left as chunks. Adds a nice extra to the summer sausage.

I will try my hand at pepperoni next...

philthy · Apr 28, 2012

Fully agree about having a separate stuffer! I bought my old Enerprise last fall and haven't looked back. Try Columbia Spice Imports in CT for seasonings....just about anything you could want to make and bulk spices as well. I use an old Veg-O-Matic (anyone old enough to remember those haha!) and cut up jalapeno jack cheese for my link sausage.

4x4elk · Jul 2, 2013

I have the dakota water powered stuffer works well. I also like to use the hi mountain blends for all of my sausage comes pre-measured
and tastes great. A note on the stuffer if you have high water PSI you want to use a regulator because it will shoot meat very far if you open the valve to much. (and wife gets pissed with sausage flavored carpet!!!)