Country Style Sausage

[cajun_1]

Usually on Sunday's I fix Biscuits & Sausage with Country Style Sausage. Went to the local market where we usually get this sausage.bought the only package left. Was reading the ingredents I was almost floored...what was all this stuff in here? Silica?..B.H.A.?...B.H.T.?. Figured somone on this forum could lead me in the direction to make my own..equipment..spice..etc.
Thanks in advance.

 

[up in smoke]

Yes, you can do it all from here, just go to different forums and choose your topics. I make a lot of sausage myself, with just pork/lamb/beef/venison, whatever you feel like working with, a source for good spices and the right recipes you will be good to go. How about Canadian Bacon for $2.25 a lb instead of $8.00 a lb. Better tasting than anything in the stores! In fact I made 8 lbs. about 3 hours ago! Yep, itâ€[emoji]8482[/emoji]s all here. These guys know their stuff and you will too! Best of, cajun_1

 

[Dutch]

Cajun_1, here is a recipe that I use. Itâ€[emoji]8482[/emoji]s pretty close to the store bought variety, but without the BHA & BHT (used to preserve the fat in ground meats).

Country Style Sausage

Ingredients
1 lb. Boneless Pork Butt or Boneless Country Style Ribs
1/8 cup cold water
1/4 tsp. rubbed sage
1/4 tsp. marjoram
1/4 tsp. coriander
1 tsp. salt
1/2 tsp. ground black pepper

Directions
Grind the pork into a large mixing bowl. Add the 1/8 cup of water and the remaining ingredients. Mix well by hand. You can then form the sausage into patties or leave as bulk.

An alternative method is to Coarse grind the pork, add the 1/8 cup of water and the remaining ingredients. Mix well by hand and grind again using a finer grinding plate.

For a hotter sausage, add 1/4 tsp. red pepper flakes when you add the spices, salt and pepper.

As for equipment, I have a 5 quart KitchenAid Mixer that I have the Grinder attachment for. I also have the Sausage horns should I get ambitious and feel like making some links. The KitchenAid is great for small batches.

I'm sure the folks that make sausage in 5 and 10 pound batches can fill you in on the grinders and stuffers that they use.

 

[cajun_1]

Dutch..Thanks a lot....Knew there was a way to solve this. Thought this sausage was ground locally in store, found it is a commercial grind from somewhere in your area. (Sandy, Utah). Never really read the ingretients before. That will teach me to assume. Also..Think your Cowboy Gravy will work well here. Again..Thanks, I'll keep you posted.

 

[smokerscough]

If you're doing batches up to 5 lbs. in hog casings (which are the larger size casings for italian, bratwurst, and so on), almost any grinder with a stuffing horn will work.

If you're doing more than 5 lbs. at a whack, or if you want to stuff sheep casings (which are the smaller size, breakfast links, hot dogs, and so on), you'll find using a grinder is quite a chore (to put it mildly).

I recently picked up a Dakotah TNT stuffer, which has a 10 lb. capacity and is water-powered. I can't offer any reviews or advice because I have yet to use it. I can say that it's the lowest-priced stuffer with a 10 lb. capacity that I've found out there.

Stuffer's supply company has a PDF file on their website with 100+ recipes for making sausage and other kinds of processed meat, which is a great starting point.

As far as equipment, casings, and other supplies: I buy all my gear from The Sausage Source (www.sausagesource.com). Their whole catalog is on the website. You may find sources closer to you, but I have had nothing but great service from Rick, and he's not at all shy about giving advice and answering questions. He's got quite a passion for it, and all his customers benefit from that.

He also sells starter kits which consist of a grinder, stuffing tubes, hog casings, and several different varieties of pre-mixed sausage seasonings good for 2 lbs. each (just add ground pork and water, mix, stuff, cook, and eat). It's a great way to get started out!

As you can see from Dutch's recipe, most of what you really need for sausage you've probably already got in the spice rack. Everything else you might need is readily available online.

One word of advice: where you see a sausage recipe calling for salt, avoid iodized salt. It can leave an unpleasant aftertaste in some sausage. Kosher salt or pickling/canning salt are usually better choices.

I hope I'm making this less confusing instead of more confusing! :?

I would recommend checking those two sites out, and there's enough of us here doing it to fill in any details you need.

Good luck on the hunt!

--Thom

 

[Dutch]

Since it's from Sandy, Utah, I'm thinking that it is Colosimo's Country style sausage.

If you're interested, here is a link to the Colosimo's Sausage history.

Colosimo's

 

[cajun_1]

It's actually called "Uncle Bob's Country Style Pork Sausage". Tri B Sales & Service Inc., Sandy, Utah. Don't get that I'm "banging" on this company,because we've eaten it for a long time now,(actually eating some now), just didn't know about all these preservatives and thought I could do better making some at home.

 

[Dutch]

Yep, they sell to the local market too. One thing that I try to avoid is MSG. Colosimo's and others use it as a flavor enhancer. For some folks (like me) it brings on some killer headaches. I suffer from Migraines so I read the lables-I don't buy anything with MSG in it, although the wife will so I just stay clear of at the house.

 

[cajun_1]

Sorry about the migranes..my wife gets them every-so-often, so I know they are rough....Anyway, always entertained the thought about sausage, hams, etc. but never took it any further. Now the entertaining has become a reality that I want to pursue. So I will have a multitude of questions before I start this quest. Also gotta talk the S.O. into releasing the tension on the purse strings.

 

[Dutch]

Good Luck!! :twisted:

 

[cajun_1]

She's pretty good about the purse strings...just keeps me from doing something stupid..like buying something I don't need. :lol:

 

[up in smoke]

Weâ€[emoji]8482[/emoji]ll once you get organized and have all your sources figured out, and get a shrink wrap machine (great investment, if you just spend the extra $30 for the Foodsaver instead of the cheaper brand/trust me on that), then catch the pork sales (every other week at your local, supermarket usually) and buy family packs. You can save substantial cash, make your loose sausage and links, shrinkwrap and freeze it.

Tip: you can use B&D bags in the Foodsaver, they are half as costly. Plus if you look hard you can find generic bags too! Also, freeze sausage links for a couple hours before you shrinkwrap and they wonâ€[emoji]8482[/emoji]t deform.

 

[cajun_1]

Thanks for the info, but already got one of those Food Saver thingys. 1 of the best investments...The SO is getting the latest model for her birthday...pulse and all the other bells and whistles...

 

[monty]

Heya, Cajun_1

Here's another supply source I really enjoy doing business with:

www.sausagemaker.com

They have an online catalog, will happily send you print catalogs and are really easy to deal with. And they have EVERYTHING!

Cheers!

 

[cajun_1]

Thanks for the help everyone...

 

[cheech]

cajun,

If you like to do it yourself one of the things that I have learned is that the simplier the recipe, In most cases, the better it tastes.

For an example try this recipe
Rossâ€[emoji]8482[/emoji] Canadian bacon
2 pieces of pork tenderloin
1 cup salt canning or pickling
1 cup brown sugar (light)
1\4 Tsp ground cloves
Mix
Blot loin to remove moisture
Divide mix into 3 equal parts
Rub mix over loin
Place in refrigerator
Repeat adding mixture for total of 3 days
3rd night wash scrub pat dry place in refrigerator
Smoke at 140 160
Meat thermometer should read 135
Smoke about 3 4 hours
Slice thin

 

[cajunsmoker]

I bet the Cloves really taste great in this cure Cheech :D

 

[cheech]

It smells so good sitting in the refrigerator that there are weak moments that I can be caught considering if I should try some raw

 

[illini]

Cheech

I would really like to try this receipe. Sounds great!

Assuming that you smoke it in your Wookie.
How do you obtain chip or wood combustion at these lower temps?
This knowledge would be of great assistance to me and stevieBcanyon
See our posts in the fish section "Top rack?"

Thanks!

 

[cheech]

I have an electric hot plate that is used with an iron skillet. The skillet holds the chips and if I place a metal rack over top it allows the temp in the rest of the Wookie to stay at the lower temps.