First Sausage....Not so good!...Redemption!!!

s2k9k · Jan 19, 2013

Well I wanted my first try at sausage to be a success but it wasn't. It is really dry, good flavor but dry! I used a 10# pork butt, removed the bone and just a little of the fat that seemed too stringy and some of the sinew. I really didn't think I removed that much fat. As I cut it up it seemed like it was pretty lean so maybe it was just too lean of a butt. I was attempting just some fresh sausage, a breakfast type and a bratwurst type. After I ground it and mixed the spices I fried up a small patty of each to taste and noticed then it seemed dry, there was absolutely no grease in the pan after frying. I went ahead and stuffed it in med hog casings then threw some links on the grill for dinner. I've cooked many sausages on the grill so I know I didn't overcook it and it came out very dry.

I'm guessing I need more fat in it but I don't know where to buy pork fat around here, guess I'll have to start asking around. But now I have about 8# of sausage in my freezer I don't want to eat. Sorry I'm just a little frustrated right now! I have some pictures but they look way better than it tastes so it wouldn't be fair posting them.

couger78 · Jan 19, 2013

The pork butt (sometimes called Boston butt) is a great all around choice for making sausage. Usually no additional fat is required. The butt has the ideal fat to lean meat ratio for sausage making. 25-30% fat.

Sound likes the butt you cut had been trimmed pretty well of the fat, or came from a very fit pig.

Kevin

This butt yielded about 8 pound of lean & fat in a good ratio:

stix_halfporkbutt_lg.jpg

couger78
Jan 19, 2013

stix_8lbspork_lg.jpg

couger78
Jan 19, 2013

diggingdogfarm · Jan 19, 2013

We've all had frustrations when starting out.
As you said, sounds like it needs more fat, even 25% fat isn't much fat in sausage, IMHO.
Back fat may not be easy to find.
It's best to look for butts that have a heavy fat cap.
Butts can vary widely in fat content, 15-35%.
Find a source that stocks a lot of butts and look them over real good, feel the fat cap, the stiffer the fat cap, the thicker the fat, usually
Unfortunately, some butts are over trimmed, I've looked the butts over at the Sam's Club here and there's barely a fat cap, not a good thing when making sausage.
If you can't find back fat, buy butts that have a reasonable amount of fat, you can up the percentage of fat for sausage making by cutting the collar out of the upper end of the butt for cottage ham or whatever and grinding the rest.

HTH

~Martin

alelover · Jan 19, 2013

If it's dry it needs more fat. Typically a butt will not have enough fat for sausage. I always add a pound or 2 of extra fat in the mix. Even then it's not near as fatty as store bought but it's not dry.

diggingdogfarm · Jan 19, 2013

Forgot to add:
Use the dry sausage up in meatloaf or meatballs and the like.

~Martin

s2k9k · Jan 19, 2013

Thanks Kevin and Martin! Yea this one had a very thin fat cap, probably less than 1/4" thick. I've had butts before with the cap 1/2" - 3/4" thick, I usually trim most of it off when I'm going to smoke them for pulled pork, wish I had been saving it now.

Just a thought but since I've already put it all in the freezer could I thaw it, remove it from the casings, add some fat and restuff it? I hate to throw it away and I really don't want to eat it after tasting it tonight.

daveomak · Jan 19, 2013

Dave, No loss.... grab about 3-4 #'s bacon ends and pieces..... get the fattiest package... Grind your links and the bacon E&P together, casings and all or peel.... did you add soy protein or non fat powdered dry milk to hold the fat ?? Add seasonings or what ever it needs and re-stuff or make into patties... That's what I'd do...

s2k9k · Jan 19, 2013

Mmmmm bacon sausage, now that sounds good, Thanks Dave!

No soy or NFDM was added.

daveomak · Jan 19, 2013

S2K9K said:
Mmmmm bacon sausage, now that sounds good, Thanks Dave!

No soy or NFDM was added.

What recipe you using...

DanMcG · Jan 19, 2013

yeap like Dave says, get some bacon or fresh belly and combine them.
FWIW I'm always experimenting with recipes and techniques, and making a batch of not so good sausage is not uncommon, don't let it get ya down. Throw it in the chili or stew and enjoy it.

s2k9k · Jan 19, 2013

DaveOmak said:
What recipe you using...

For the breakfast type I used a recipe I saw by Cougar78 (Kevin):

http://www.smokingmeatforums.com/t/124338/brats-bangers-breakfast-sausages-oh-my

And the brat type I used this one:

http://lpoli.50webs.com/index_files/Fresh Hot.pdf

The flavor is really good on both, just too dry!

daveomak · Jan 19, 2013

Dave, I have found this list helpful when searching for stuff to improve on my sausage... At least it is a starting point... Sausage Maker has excellent descriptions also but this list is easier before you go there to purchase their great products at excellent prices... Dave

http://www.susanminor.org/forums/showthread.php?674-SAUSAGE-INGREDIENTS

s2k9k · Jan 19, 2013

Thanks Dave!

diyelker · Jan 19, 2013

So, are most of you guys using NFDM or similar in your fresh sausages or brats? I've used it in summer sausage with great results, but not the fresh brats. Should I?

roller · Jan 19, 2013

alelover said:
If it's dry it needs more fat. Typically a butt will not have enough fat for sausage. I always add a pound or 2 of extra fat in the mix. Even then it's not near as fatty as store bought but it's not dry.

X2 always !

diggingdogfarm · Jan 19, 2013

Diyelker said:
So, are most of you guys using NFDM or similar in your fresh sausages or brats? I've used it in summer sausage with great results, but not the fresh brats. Should I?

Learn to make good sausage without that stuff!!!
You don't need it if you practice good technique.
I don't use any of it in any sausage.

~Martin

s2k9k · Jan 19, 2013

DiggingDogFarm said:
Learn to make good sausage without that stuff!!!
You don't need it if you practice good technique.
I don't use any of it in any sausage.

~Martin

Are you talking about NFDM Martin?

What do you mean by "technique"?

Just trying to figure out if it was the meat, or did I miss something?

diyelker · Jan 19, 2013

Martin: please expand on that. It has helped my summer sausage noticeably. Good technique means???

diggingdogfarm · Jan 19, 2013

S2K9K said:
Are you talking about NFDM Martin?
What do you mean by "technique"?
Just trying to figure out if it was the meat, or did I miss something?

NFDM, Soy Stuff, Phosphate, etc. etc. etc.

Diyelker said:
Martin: please expand on that. It has helped my summer sausage noticeably. Good technique means???

In a nutshell.
No fat smear, getting a good natural bind and not over cooking the sausage,
Be kind to the wurst. :biggrin:

~Martin

diggingdogfarm · Jan 20, 2013

I should have added, it's not a big sin to use that stuff, but it's at least a little one!!!!! LOL :biggrin:
I firmly believe that you'll become a much better sausage maker and be happier with your stuff if you learn to make great sausage without it, it's a crutch.
You may even find, as I have, that it's not at all necessary.

~Martin :wink:

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