First Time Making Sausage!

[brokenwing]

Over the weekend my sister and my mom were at a yard sale, and found a Krupp's meat grinder.  The gentleman has been using it for venison but moved up to something better.  He wanted 20 dollars for it, so I said why not.  It works great!

meat grinder.jpg

• brokenwing
• Oct 17, 2012

I decide to do a simple breakfast sausage for my first run, using a recipe that calls for sage, black pepper, salt, and water.  I went to the store and found a pork shoulder for 1.79 a pound.

pork shoulder.jpg

• brokenwing
• Oct 17, 2012

All Ground up,  I first ran it through the larger plate, mixed in the spices, and then ran it through the smaller plate.

sausage making.jpg

• brokenwing
• Oct 17, 2012

I did a test fry, before adding the water, I will get to that at the end.

test fry.jpg

• brokenwing
• Oct 17, 2012

Last but not least all packaged up and ready for the freezer!

packaged sausage.jpg

• brokenwing
• Oct 17, 2012

ready for the freezer.jpg

• brokenwing
• Oct 17, 2012

Now my only question is, what is the importance of adding the water.  I did a test fry before the water, and after.  I liked the sausage without the water and just the spices.  Now do not get me wrong the final product was great, but I almost felt like I could leave the water out.

 

[mike johnson]

Adding water really helps when putting the sausage into casings with a sausage stuffer. I wouldnt add water if just making pattys and freezing them. P.S. They looked great.

 

[fpnmf]

You could leave out the water if you want...

I usually add water when stuffing into casings..

Beware..you are gonna start a bad habit...hahahahahahaha

Pops recipe..

I had to make up a new batch of breakfast sausage seasoning, and I follow a recipe by weight:

8 oz. salt

2 oz. black pepper

1 oz. sage

put in ziploc and shake thoroughly, then use ½ oz. per lb. of meat

However, this time, for those that don't have scales, I also dumped the contents of each into appropriate measuring cups and come out with:

¾ cup salt

½ cup black pepper

½ cup sage

put in ziploc and shake thoroughly, then use 1 tbsp. per pound of meat

You still have to have a pretty good idea of how much pork you have and the measurements are not as exact as weighing the ingredients (how coarse is the pepper ground, same with salt, etc.) but it should be in the ballpark.

 

[brokenwing]

Thanks for the replies i printed out pops recipe , and that is next on the list.  I did start a bad habit, this sausage is amazing compared to store bought, and you are not left with a whole pan of grease after frying it up. I really want to try this seasoning since we always get apple sausage from the Amish market.  Thanks for the kinds words, and help.

http://www.waltonsinc.com/p-2303-apple-sausage-seasoning.aspx

 

[daveomak]

BW, evening..... It can get addicting grinding your own sausage..... Next is ground beef when beef is on sale.... adding brisket and chuck makes a great burger.... no additives etc.....   Dave

 

[brokenwing]

Dave I was just talking about that, you need to add fat though when using brisket or chuck to make ground beef correct.

 

[boykjo]

If your not stuffing in a casing I would not add water.... I use as little water just to soften up the meat before stuffing into a casing

Joe
 

 

[smokinhusker]

Great find and great job on the sausage! I don't add water when making bulk sausage and when stuffing only add enough to aid in stuffing!

You're hooked now!

 

[jarhead]

Yep, as mentioned, you're hooked now. Ole Jimmy can kiss your *** (links).

I don't double grind unless stuffing in a small casing, like snack sticks. 19 mm

I mix by hand, use the Kitchen Aid or a Meat Mixer for 20# batches.

I like a courser grind for patties and bulk pack, so I just use the large plate (3/8").

For grinding briskets, I grab a 10# box of bacon ends and pieces and add the % amount to it. (I use about 10-15%)

I think it's called Chuckwagon Brand. It's around $12 and mostly fat. You won't need it for chuck.

Water is your friend when it comes to stuffing casings. Just not too much.

 

[BGKYSmoker]

Ditto with Joe

 

[brokenwing]

Well thanks again everyone for all the replies and suggestions I greatly appreciate it. 

 

[scarbelly]

Congrats on your new obsession 

 

[DanMcG]

Well it's about time Mike!!! congrats on the new grinder and I know you'll be using the hell out of it.
Sausage looks good too