Need Link Sausage Help..

Discussion in 'Sausage' started by daddydudley, Oct 31, 2011.

  1. This is my first year to try link sausage myself. Bought a LEM grinder. But i need some ideas for ingredients/ spices..

    Any help?
     
  2. danmcg

    danmcg Master of the Pit OTBS Member SMF Premier Member

    Can ya narrow it down some? what do you want to make for sausage, or what do you like? What type of meat are you thinking of using?  Do you have a stuffer.

    Sometimes buying a kit is a good way to start out but there's a million recipes out there so give us a hint and we can get ya started in the right direction.
     
  3. I have about 60 lbs of deer meat & 30-35 lbs of wild hog meat. I will be purchasing a stuffer. I like spicey. I use to get jalapeno & cheese done at the processor, but i doubt i am ready for that on my first try!

    Someone told me i should buy extra fat from the store to add to the mix. I plan on making all this into link sausage, and the next batch into ground chuck. Use chuck for hamburgers, meat loaf, pastas, ect...
     
  4. pops6927

    pops6927 Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    Define what sausage you want to make; i.e. breakfast, italian, sweet, polish, bratwurst, etc.

    Do you want the sausage made as fresh sausage or smoked sausage?

    Do you want breakfast links in sheep casings (size of your little finger) or dinner links in hog casings (size of two fingers or a large thumb)?

    Be glad to help but need to know particulars; sausage is a huge field with many many variations and complexities

    Adding additional fat depends on how lean the meat is to begin with and what texture/flavor you're going for; again, specifics.
     
  5. I want to make regular link sausage to cool on the put. 12 inches long and tied at the end.
    No breakfast, pan, bratwurst. Just good ol' link sausage like you get at the grocery store.
     
  6. venture

    venture Smoking Guru OTBS Member

    I am still at a bit of a loss as to exactly what you want to do?  Plain old sausage you buy at the grocery store covers a lot of ground in my area.

    You might get some ideas here:

    http://lpoli.50webs.com/Sausage recipes.htm

    Click on the "formulations" tab.

    Good luck and good smoking.
     
  7. fpnmf

    fpnmf Smoking Guru OTBS Member

    Fl
    Here's a little reading for ya!!

    http://www.sausagemaker.com/

    http://thespicysausage.com/sausagemakingrecipes.htm

    http://www.wedlinydomowe.com/

    http://www.susanminor.org/forums/showthread.php?736-Curing-Salts

    http://www.butcher-packer.com/

    And by the way!!

    Welcome..

    This site has tons of info.

    I suggest you spend some time reading all the different forums and the WIKIs.

    Ask questions and use the handy dandy search tool for specific interests!!

    Take the awesome free E-Course!!!

    Have a great day!!!

    Craig

    http://www.smokingmeatforums.com/wiki/about-jeffs-5-day-ecourse
     
          Make bacon the easy way!!
    http://www.smokingmeatforums.com/forum/thread/109368/more-easy-made-

    bacon-with-q-view#post_666451
     
  8. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

    hey daddy, is this what your lookin for..... How about filling out your profile so we can help you better and welcome to SMF..............[​IMG]

    [​IMG]

    Joe
     
    Last edited: Oct 31, 2011
  9. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    [​IMG]    Glad to have you with us!
     
  10. Exactly Joe!! I am not sure on the spices per pound..
     

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