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Lots of great information and helpful people around to help out.
You can start with a very easy uncured breakfast sausage. No casings or curing required. ShooterRick has a recipe on the forum that I really like. As a matter of fact if you buy ground pork you don't even need the grinder.
When you decide on the grinder and stuffer keep in mind how much you intend to do and how many people you will be giving sausage to.
You can buy a very reasonable grinder and smaller stuffer if you're only stuffing 15 or 20 lbs at a time but you will want to have separate machines.
Good Luck, now what do you want to start with?
I agree with Al breakfast sausage is the easiest, no stuffing required just a little seasoning.
Figure out where you are going. I make small batches and like it that way. I stuff by myself and a 5 lb load is great, if I need more, I just reload the stuffer. But with 5 lbs it is enough to enjoy for awhile and I get a chance to build some more tweaking it each time.
I am relatively new to making sausage, although I was around when my Pop did it. I started like most making
"Cougars" Chicken sausage which on the board. I started with a manual grinder/stuffer. Its what my Pop started on too, turns out to be my great grandmother's LOL Who knew?
Grinding wasn't too bad but stuffing was terrible, so I decide to buy a stuffer. I see one that looks simple, basic level system you push it extrudes. Stay away from these. Popeye don't have enough spinach to squeeze thru 5 pounds of sausage with a 2 foot cheater! LOL
I then got an LEM 5# stuffer. I believe that any will do, I think Boyko told me about a Northern tools model that was really inexpensive. Get a decent stuffer, 5 to 10 lb range. metal, easy break down for cleaning and refilling.
Then the grinder. I'll let the pro's from Dover tell you. Everything I thought wasn't very right, so you'll definitely want to listen to them.
Don't waste your cash on underpowered or units with little or no parts support.
I'm very new at the sausage making too, but am enjoying it alot. I decided right away to go ahead and get a sausage stuffer after reading alot about it on this site. I bought the LEM 5# since I only do a small amount at a time. I think it was one of Foamheart's posts that sold me on the LEM5#. It is well worth the money and a whole lot easier than the Kitchen Aid attachment that I tried before. Don't have the grinder part figured out yet, since I am using a Kitchen Aid attachment now but not happy with the results at the present time.
Check out this thread http://www.smokingmeatforums.com/t/83939/fassetts-breakfast-sausage-seasoning
That is a very easy fresh sausage to get you started & gives you a solid base recipe to work with. A lot of people on here start with Pops sausage - its good stuff
Just something to consider...
That's my fault man - sorry - I was in ninja mode when I posted it