How many sausage makers do we have on the site?

[Frank_Cox]

I have been wanting to start making some sausage over the winter time. I was wondering if anyone on here already has a good recipe for me to try. I would like to try making some summer sausage but then also try my hand at some bratwurst and stuff.

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[Smokeone]

Great idea Frank!
I can't wait for the samples to arrive!

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[Frank_Cox]

I need to get some equipment first then I will be ready to git 'er dun

[alleyrat58]

I've tried my hand at a couple. Make my own brats now. Summer sausage takes some time, but it's worth it.

Check out these guys for recipes
http://www.3men.com/sausage.htm

[Frank_Cox]

Sweet! They start off right, first thing I seen was an andouille recipe!

[TuscaloosaQ]

Frank I have many recipes we make it at our family farm all the time, some fo the best is made from wild hog and contrary to some thinking the bigger the better. We make all kinds of sausage, I am currently curing 30#s of bacon I gave a guy at work some that I had previously cured and pecan and hickory smoked and he said it was off the chart.... I will send you some recipes for sausage. I have many many books that I can reccomend also, it is really easy. I just bought me a grinder scales, meat lugs and equipment for my home use. Academy has some decent grinders a LEM #8 is great for home use you may want to order a few extra dies for it depending on what you want. We make a lot of Itilian deer sausage.

[Frank_Cox]

Sounds awesome!

[SoloQue]

I just bought me a grinder scales, meat lugs and equipment for my home use.

Hey TQ, you took the easy way out. I married a butcher!
That woman is scary with a knife in her hand
We make pan sausage quite a bit but I have never done anything with casings

[TuscaloosaQ]

Solo Q you better be careful!!!!! Remember the bobbit chick several years ago????? she Bobbed it OK. I love casings mainly hog and sheep. Watch those knives you may be Solo if you know wat i mean ouch

[Frank_Cox]

Hahaha!

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[Smokeone]

Haha!
You guys are cracking me up. This conversation from a litlle sausage thread. I think that came out wrong too. I gotta.................



yeah do something.

[alleyrat58]

LEM #8 is great for home use

I have not used the LEM #8, I have the Cabela's commercial grade 1 HP which is a #22, that baby cranks out 20+ pounds / minute - costs $$$ though. My neighbor bought a #8 grinder (not sure on the make) and he is not a fan. It will get the job done with some work, but for sausage making you have to grind it twice or 3 times, the little grinders just don't like to move the meat through tube.

The other consideration (again, just my opinion, from my experience) is to buy a stuffer. My grinder came with stuffing tubes and they work if you have a lot of meat to move and the pedal control for the grinder, but mine is always left with 2 pounds of meat that can't make it down the tube. My neighbor has 5# LEM stuffer that I like a lot, just need a table capable of clamping it down to. We stuffed 60#s of brats in about 3 hours and were left with maybe an ounce of sausage that couldn't make it down the tube. Much easier to control if you have two people also.

Frank - I am planning a weekend of sausage making with four or five other guys that all need to empty their freezer before deer season kicks in. When I get details I'll let you know, but the more the merrier I always say.

[TuscaloosaQ]

We have the cabela's at our farm and it does great. At home I have never had any trouble with my #8 LEM grinder. I do also reccomend the 5# sausage stuffer it is worth the money, Keep your meat clean from all the sinew and it will help a lot also!!!

[Frank_Cox]

Frank - I am planning a weekend of sausage making with four or five other guys that all need to empty their freezer before deer season kicks in. When I get details I'll let you know, but the more the merrier I always say.

That sounds great! Maybe a good thread of pics?

[SmokinFF]

We usually kill 11 or 12 hogs a year and make,
D. All of the above.
We do bulk sausage, link, brats, and many types of summer sausage. We usually process about 1100# of sausage on that one weekend.
And you being a crafty feller, I would recommend a water stuffer. Not too hard to build. Ours will hold about 60#. Putting bulk sausage in bags takes about 4 min to empty the stuffer. Let me know, I could hook you up with some samples.

[Frank_Cox]

that sounds like something we need to come see in person! that is a lot of sausage and what is a water stuffer?

[SmokinFF]

It's a good time. You should come up and see it all in action.

A piece of pvc pipe with flat plates on each end. It has a piston in the pipe. A water hose is conected to the bottom, it fills the pipe with water pushing the sausage out the top. Thats a quick and easy description. A buddy has one set up on a dolly that will hold about 125#. I've stuffed a lot of sausage, and I won't use anything else. I'll try and post some pics when I get a chance.

[Frank_Cox]

holy crap! that sounds awesome!

[The Czar]

It's a good time. You should come up and see it all in action.

A piece of pvc pipe with flat plates on each end. It has a piston in the pipe. A water hose is conected to the bottom, it fills the pipe with water pushing the sausage out the top. Thats a quick and easy description. A buddy has one set up on a dolly that will hold about 125#. I've stuffed a lot of sausage, and I won't use anything else. I'll try and post some pics when I get a chance.

[fagesbp]

I just made 10 # of my own recipe andouille this weekend and it turned out great. I smoked it in my bbq pit the hard way pretty much tending it constantly.

[wsiddoway]

I would like to see some pics of what a water stuffer looks like and how it works

[SmokinFF]

Sorry, but you'll have to wait til January. I will take lots of pics when we do our annual pig killin

[coma44]

We do a fair amount of sausage when we have a good hunting season. I am looking at doing more this year I have more of the required equipment now so it is time to perfect some of the ones I have been dreaming up.

While back buddies kid got a 317lb bear this was what we ground, pork to mix in about 50/50.

Stuffed. Hot links, sweet Italian, hot Italian and maple Breakfast.

[Puff]

I've never made sausage but,being a northeast US Italian I was raised with it . Like fugghedaboutit! I can only reveal something I have only discovered recently about sausage. On occasion, while enjoying a great sausage sandwich you find a chunk of fat about the size of a pea...yuk. So you spit it out and move on.

Recently my wife started buying sausage at a market called Trader Joe's. This sausage must be ground many more times than normal as the cooked texture is outstanding. AND, have not found and larger chunks of fat.. Is that why ?

[SmokinFF]

Puff, not necessarily ground more times. There are many different size plates that you put in your grinder. That determines the size of the meat once it come out.
Coma, how was the bear sausage? I've ate damn near every critter, except bear.