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First Time Making Sausage!!! Italian and Mexican Chorizo!!! Q-View...yup!

post #1 of 15
Thread Starter 

Good Afternoon to my favorite forum!

 

It’s Tuesday and I’m sitting at my desk and figured now is as good as time as ever to post about my latest endeavor!  When you’re passionate with this hobby you have to continue to push yourself to become the best home cook you can be.  So after tons of research from the site and the purchase of some new equipment I decided to start making my own sausage!   First I started by purchasing Stanley Marianski’s book Home Production of Quality Meats and Sausages which I’ve read is a great book for rookies like myself.  I also went out and purchased a Kitchener 5lb stuffer and #10 hand crank grinder from Northern Tool.  I wanted the manual grinder for the time being; cheap, effective for small batches of meat, and doesn’t take up much room in the kitchen cabinet.

 

So here goes… made about 2.5 pounds of fresh Italian Sausage and 2.5 pounds of fresh Mexican Chorizo!  I used the recipes from Marianski’s book, I can post late if people want.  I opted for fresh sausage because I don’t have any Cure #1, nor do I have my smoker set up for cold smoking.  Not to mention for my first try, why not keep it simple? Plus it’s starting to get hot in Florida and it would be difficult to keep the temps low enough to bring them up gradually.  I’m going to do some test smokes with only a few briskets in the UDS to see how it’s done before I load it up with meat.  I also want to buy an AMNPS for the future…

 

Anyway, I purchased a dual pack of butts from Sam’s and froze one of them.  We all know what they look like and I don’t want to show you all how poorly I did butchering the bone out…that is tough work!  I also went a local butcher here in town and he sold me some fresh hog casing (about 10lbs worth in length) for $1.00…score! 

 

 

So here is about 5lbs of pork butt all cut up…I did my best to remove the sinew and stringy fat. 

 

 

 

I did 2 grinds, first with the coarse plate…

 

 

 

Then added my spices…Italian on left, Chorizo on right

 

 

 

Then did a second grind with the fine plate…man this is a lot of work!

 

 

 

I also had a watchful eye from Ole’ Red…just in case I dropped some meat on the floor!

 

 

 

Then loaded up the stuffer with each perspective batch…time to stuff!

 

 

 

Stuffed!  Italian on the left…Chorizo on the right!

 

 

 

Linked!

 

 

The close up shot!

 

 

 

For dinner, my wife and I sautéed some peppers and onions and grilled up a few of them…delicious! 

 

 

 

And of course…I had help from my wonderful wife…for helping crank the stuffer, and allowing me to take over the kitchen all day on Sunday!

 

Now…what I learned:

  • Making sausage is a time consuming task!  The guys here on the forum make it look SO easy as they have been practicing this craft for quite some time.  Hands off to you all! (Even Nepas for pulling my chain about Zombie Blood, Snipe, Black Angus, Charcoal sausages…hahaha!)
  • It is easier to go to the store and buy some premade…but in all honestly, I want to know what’s going into my food.  Plus, what fun is that!!!
  • Hand grinders are also a lot of work!  But it’s the way it was done for ages so I thought it would be cool to do it that way as well…BUT, eventually I will buy an electric one!
  • Nothing beats a hard day of cooking vs. sitting on the couch…quite rewarding.
  • Finally...I will be doing this again yahoo.gif

 

Also…if you’re a baseball fan…you will note a Tampa Bay Rays beer can (Miller Lite promotional can) and that I’m wearing a Twins shirt (This was bought for a game we went to while visiting Minneapolis).  I’m a Marlins fan!  Even though they are 4-15 and dead last in the NL East, have terrible ownership, and ironically play the Twins today…hahaha!

 

Rip…

post #2 of 15

Rip, now THAT's a great start! drool.gif

 

Yes, as you've discovered, home-made sausages CAN be time-consumng, but in my opinion, the end results justify the efforts.

The knowledge of what is actually IN your food is reassuring, and one can feel good knowing that the foods you are serving are wholesome and made properly without compromise nor quality shortcuts. Sure, its easier to buy a pack of brats from the local store, and there's nothing wrong with doing that on occasion (it's nice to see what the competition is doing biggrin.gif), but I get enjoyment not only from the process, but from the happy faces the results of my efforts bring to my friends & family.

 

Keep the Marianski book handy. Its an invaluable reference.

 

Kevin

post #3 of 15

Great lookin' sausage, Rip!  Thanks for walkin' us through it...bravo.png

 

Red

post #4 of 15

Those look amazing!  I have the set ups....and really want to do a stab at the sausage too.  Just have to get the garden in...then I can!

 

Kat

post #5 of 15
Thread Starter 

Thanks for the kind words...definitely off to a good start!  Now...what should I make next???  Anyone got any suggestions for a simple, easy, tasty recipe?  

post #6 of 15

Rip.......those look great. Far better than my first try at sausage. One of my favorite sausages to make is Brats.......either from scratch or one of the kits.

I scored a K/A grinder attachment on E/bay last summer for $12......with shipping about $18. It works fine for small batches up to 10 LB's. I have to tell you.....and I'm sure others will also......it is an addictive hobby. And homemade is so much better than store bought.

 

Brad

post #7 of 15

Nice Job Rip... I still have my # 10 hand (armstrong) grinder and break it out every once in a while..... To make things easier next time I would just go with a fine grind only..... Sausage looks great...drool.gif
 

post #8 of 15

Your sausage is awesome! It is nice to keep notes and get your recipes exactly how you like them.

post #9 of 15
Quote:
Originally Posted by RippinNTearin View Post
 Now...what should I make next???  Anyone got any suggestions for a simple, easy, tasty recipe?  

Heres a few options that are easy & tasty:

 

• breakfast sausage

• bratwursts

• bangers

 

All of these you can leave some in bulk or make patties, rather than stuff it all.

 

Here's some uncomplicated recipes using basic ingredients. Simply grind, season & stuff. No cures added and no smoking involved.

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

 

Kevin

post #10 of 15

Gorgeous looking sausage, Rip. Congratulations on such a successful first run!!!

post #11 of 15
Quote:
Originally Posted by Couger78 View Post

Heres a few options that are easy & tasty:

 

• breakfast sausage

• bratwursts

• bangers

 

All of these you can leave some in bulk or make patties, rather than stuff it all.

 

Here's some uncomplicated recipes using basic ingredients. Simply grind, season & stuff. No cures added and no smoking involved.

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

 

Kevin

 

Hey Kevin,

 

Quick question....is the cheddar cheese in your bratwurst recipe a high-temp cheese?  Or just regular cheddar cheese?

 

Thanks!

Clarissa

post #12 of 15
Quote:
Originally Posted by SnorkelingGirl View Post

Hey Kevin,

 

Quick question....is the cheddar cheese in your bratwurst recipe a high-temp cheese?  Or just regular cheddar cheese?

 

Thanks!

Clarissa

Clarissa, for sausages, the cheese I prefer to use is the exotic-sounding fromage régulier

 

biggrin.gif

 

Kevin

post #13 of 15
Thread Starter 
Quote:
Originally Posted by Couger78 View Post

Heres a few options that are easy & tasty:

 

• breakfast sausage

• bratwursts

• bangers

 

All of these you can leave some in bulk or make patties, rather than stuff it all.

 

Here's some uncomplicated recipes using basic ingredients. Simply grind, season & stuff. No cures added and no smoking involved.

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

 

Kevin

 

Cougar, I remember reading your post and the Jimmy Dean breakfast sausages is on my list as well!  Thanks for sharing!  

 

BTW...your camera work in the Mexi-Cali Hot links post is outstanding!  I need a better camera... thumb1.gif

post #14 of 15
Quote:
Originally Posted by Couger78 View Post

Clarissa, for sausages, the cheese I prefer to use is the exotic-sounding fromage régulier

 

biggrin.gif

 

Kevin

Ooh la la. Classy!   icon_biggrin.gif

 

Thanks, Kevin. Have a great day!

Clarissa

post #15 of 15

Great looking first batch....and 2 of my fav kinds. Fairly new to sausage makin' myself but I find it quite enjoyable to do. I have the grinder attachment for my old KA....works good but not great, will continue to use it till it dies though. I have seen some creative folks hook up an electric drill to the shaft on the hand cranked grinders and seems to work out....just a thought to ponder.

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