What is needed to make Sausage?

Mike65 said:

 
Hello Group.

I have never made Sausage but I would like to learn.

1. What is a good grinder?

2. What type meat is used to make Sausage?

3. What are the do's and don'ts when it comes to make Sausage?

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Mike, morning....... WOW.....  Your thread got lost in the shuffle......  Sorry about that.....      To answer your questions......

Grinder....  Depends on your plans for amount of sausage a year....   A medium priced grinder can be had for about $100....  size 12 (which is what I have)...  the 12 takes larger chunks of meat and grinds pretty fast... I usually grind 10-20 #'s of meat at a time...  

If you are going into larger batches several time a year, check out the all stainless commercial grinders..  

For stuffing casings, a vertical stuffer is the best way to go.... trying to stuff casings with a grinder is a PITA and so much "NOT FUN" I can't recommend it.....  I use a 5# vertical stuffer, which is adequate....  If you are planning on making 25#'s, or more at one time, I would look into a larger stuffer... 

Sausage can be made from Aardvark to Zebra meat....  Be sure to take pics....  ..

Sanitation is number one....  If you are planning on smoking sausage, use cure #1...   fresh sausage doesn't necessarily need cure.....   Keep the meat cold at all times....  (pull from the refer, grind, put back in the refer, stuff, put back in the refer, smoke, put back in the refer.......)  bacterial growth is very important to control....

Those are the highlights...  there is a lot more than that I have outlined....   Read the sausage making forum and ask questions as they arise... many folks on here are experts in my opinion and are very happy to help....

Sorry again your thread got lost.....     Dave

Good advice from DaveO and I'd suggest picking up Rutek Kutas's book "Great Sausage Recipes and Meat Curing. A lot of good info and recipes.

Yep, sure have....  Me and Grand Daughter one day....   Jerky gun works also....   I would recommend making sticks full length of the tray and cut when done smoking/cooking....  That tray is a highly oiled bbq tray for veggies or something...  $4 for 3 at w-m.....   TJohnson, the guy that has the AMNPS etc., also has Q-Matz......  Stuff don't stick when smoking, dehydrating....  they are cool....   check them out in the link below....

http://www.amazenproducts.com/SearchResults.asp?Cat=46



Me and G-D made sticks with collagen casings also.......



They are all good.....  personal preference is all that matters....      

Dave