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New but old Tre Spade Grinder/Stuffer

post #1 of 12
Thread Starter 
The father-in-law has had this sitting out in the shed, so I decided to take it off his hands and store in the house. Cleaned it up a little and now I am ready to roll. Going to break it in next weekend. We are going to do a hundred or so pounds of Boudin, plus a Cochon-De-Lait (Pig Roast). Will post some pics after it's all said and done. We have done our own cajun sausage many times, want to try some different types of sausage. What is the best company/website to buy seasonings for different types of sausages? Thanks for the help.

post #2 of 12
I am a huge fan of buying separate spices and blending them yourself.

with that said, I love penzy's spice. Highest quality I have ever come across, and they are also the freshest.

good luck
post #3 of 12
Great score, Leggs has some pretty good spices too
post #4 of 12
That looks like a great machine. Good score! As far as suppliers,I don't know which is "best", but here are a few suppliers I have used:

Allied Kenco
Butcher Packer
The Sausage Maker
The Sausage Source
MidWestern Research and Supply

All have websites
post #5 of 12
I agree about blending them yourself. Here's where I get most of my herbs & spices.
post #6 of 12
I use Butcher and Packer for all mine; i"ve found them to be very consistent batch to batch and have used their's for several years. Consistent quality is important; you know today's sausage will be exactly like sausage 5 years ago. Their prices are reasonable, but they do charge a delivery fee. I just got $55 worth of seasonings last week, had a $12 delivery fee on the order.
Casings I get from Syracuse Casings, and there is no delivery fee on them and the quality is excellent (I used Syracuse Casings in the meat business for 30 years, they are consistently excellent!)
post #7 of 12
I have a number of sausage recipes that I use regularly, if there is a sausage that you are interested in making let me know.

I also like building my own spice mixes rather than buying them.
post #8 of 12
Thread Starter 
Thanks for all the info and help. Cochon-de-Lait and Boudin making was cancelled for this weekend due to Ike coming through. Guess next weekend. Went and got 2 Boston butts to put on the smoker instead
post #9 of 12
some serious looking mincer.
I'm with the 'make your own' brigade.

One of the reasons I started making my own sausage was because I was fed up of eating crap.
Use oats instead of rusk, and make your own flavourings yourself. Very easy, cheaper than buying in and you don't end up with a pound of salt and a feww seasonings for silly money.

Boudin rings a bell - isn't that some sort of blood sausage ?
post #10 of 12
Thread Starter 
A white sausage made of pork without the blood. It contains a combination of pork (butts and livers), rice, green onions, other veggies. It's big down here and it is good. They also make Alligator, Crawfish, and Shrimp Boudin. You can pull into most gas stations and pick up a link or 5 and a couple pounds of cracklins. There are two guys around here and they travel around and rate all the boudin. Pretty neat site. Here is the link, plus they have some good recipes. Here is the Boudin recipe they have.
Prep Time: 20 minutes
Cook Time: 2.5 hours
Yield: Approximately 16 links
Serves: Approximately 32 people as an appetizer, snack, or side dish.

2 3/4 pounds pork butt, cut into chunks
1 pound pork liver, cut into pieces
2 quarts spring water
1 cup chopped onions
1/2 cup chopped bell peppers
1/2 cup chopped celery
5 teaspoons Cajun seasoning
2 teaspoons cayenne
1 1/2 teaspoons black pepper
1 cup minced parsley
1 1/4 cup chopped green onions
6 cups medium-grain rice (cooked)

Put the pork, liver, water, onions, bell peppers, celery, 1 teaspoon of the salt, 1/4 teaspoon of the cayenne, and 1/4 teaspoon of the black pepper in a large heavy pot. Bring to a boil, reduce heat and simmer for about 2 hours. Drain and reserve 2 cups of the broth.

Grind the pork and liver together with 1/2 of the parsley and 1/2 of the green onions in a meat grinder fitted with a 1/4-inch die. Add the rice, and the remaining salt, cayenne, black pepper, parsley, and green onions and mix well. Add the broth, slowly, and mix. Stuff the mixture into sausage casings or otherwise utilize the mixture. If stuffed into casing it should be heated in a steamer or rice cooker. Heat in oven or on the grill for a crisp casing. Serve warm. Freeze leftovers.
post #11 of 12
There is a Boudin Noir or Boudin Rouge that is a blood sausage. After having seen pictures of it being made, I don't think I could make it and then eat it. Of course if someone offered me some already made, I'd try it.
post #12 of 12
my favorite food in the whole world...Boudin :) i'll be making me a batch soon...haven't made any in awhile...its time!
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