First time sausage help

[zwiller]

Got a hand crank grinder from Santa and scored 12lbs of butt for $99/lb... No stuffer so I think I will try some bulk breakfast sausage. Plan is to cut the butt into 1" chunks and freeze. I think I will vac into 2.2lb/1KG amounts for later. Researched heavily and while it is debated apparently butt is at least 80/20 so a good starting point. Also sounds like I should do my best and get rid of any CT I find when breaking it down. Anyone have any more tips/tricks for first sausage? Last thing I want to do is make something nasty that will turn everyone off. Thanks in advance!

 

[hank2000]

I use butts to make sausage I don’t add any fat it. It’s just about right

 

[zwiller]

Thanks. That's encouraging. I get that everyone will have a preference, just want to make sure this is a good starting point.

 

[murraysmokin]

Same i just use straight up butts as well. Do some research on here for recipes I believe the Fassetts (sp?) Is pretty popular. Always do a little fry test to see if its where you want to be & then readjust your seasoning levels as needed.

 

[chopsaw]

Remember the butt is 80/20 as a whole . If you break it down to smaller portions for later use , be careful you don'y get a lean amount , and a fatty amount . I do this in 1lb batches to mix into what I want later , but I grind it as a whole first , then separate and freeze .

 

[link]

I follow this https://www.smokingmeatforums.com/threads/fassetts-breakfast-sausage-seasoning.83939/
and really like this. I have made it twice now but had to make a slight adjustment to it as my wife thought it was a bit too much pepper for her.
Link

 

[tallbm]

Same i just use straight up butts as well. Do some research on here for recipes I believe the Fassetts (sp?) Is pretty popular. Always do a little fry test to see if its where you want to be & then readjust your seasoning levels as needed.

^^^^^ What this guy said :)

 

[zwiller]

I did plan to keep tabs on the ratio but grind prior to portion... That's a good idea! One time cleanup too.

Planned on Pops/Fassetts as a starting point. LOL was worried it didn't have ENOUGH pepper! Sounds light up my alley.

 

[lamar]

You can't go wrong with Pop's seasoning recipe. These guys are steering you in the right direction.
I cut mine up in 1" slices, put them in a big pan and sprinkle the seasoning on the slices. Mix well and then grind. This helps to get the seasoning mixed in good as it is ground. We make the patties up and freeze on a cookie sheet and then vacuum seal in quantities that fills our needs.
Good luck.

 

[R Blum]

Got a hand crank grinder from Santa and scored 12lbs of butt for $99/lb... No stuffer so I think I will try some bulk breakfast sausage. Plan is to cut the butt into 1" chunks and freeze. I think I will vac into 2.2lb/1KG amounts for later. Researched heavily and while it is debated apparently butt is at least 80/20 so a good starting point. Also sounds like I should do my best and get rid of any CT I find when breaking it down. Anyone have any more tips/tricks for first sausage? Last thing I want to do is make something nasty that will turn everyone off. Thanks in advance!

Sounds like some expensive port butt at $99 a pound.:)

 

[indaswamp]

Always grind cold (34*) fat so the fat does not smear which can cause fat out leaving you with dry mealy meat.
Do work the meat when adding the seasoning and salt. This is important for proper binding of the sausage. The salt pulls out the salt soluble proteins and mixing them denatures the proteins into long strands and that is what makes the meat sticky.

 

[SherryT]

I've got two batches of breakfast (pan) sausage under my belt...

3lb butt + AC Leggs #109 seasoning. I ground it through my Kitchenaid grinder using the larger plate first, added the seasoning, mixed well, and then ran it back through using the smaller plate (unsure if two grinds was necessary, but I did it anyway).

2lbs 73/27 store-bought ground beef + AC Leggs #10. Threw the ground beef into the KA mixer, turned it about 1/4 way on, let it mix for a few minutes, adding a little bit of warm water a couple of times, added the seasoning, 1 egg (it felt right) and let her rip.

Both were VERY good and the texture of each was spot on, but the 73/27 ground beef, I think, was too fatty (will try 80/20 next time?).

Of course, you know this means that NOW I have to get a "proper" grinder and stuffer so I can make links. ;)

 

[zwiller]

Sounds like some expensive port butt at $99 a pound.:)

LOL Made my Monday! Missed a decimal there...

 

[zwiller]

Sherry raises an good question... What grind? Any takers? Looking to produce a product on the level of store bought so I wager a dual grind, coarse then fine is the way to go.

 

[tallbm]

Sherry raises an good question... What grind? Any takers? Looking to produce a product on the level of store bought so I wager a dual grind, coarse then fine is the way to go.

I think it depends on your grinder. I basically grind stuff with just my 3/8 hole grinding plate and never need to grind twice... unless I want more of an emulsified texture.

Also my grinder doesn't get hot so I don't HAVE to put all my parts in the freezer to use it and keep the meat from heating up :)

So, just play with your setup and see what works for you but I'm a fan of 3/8 plate :)

 

[SherryT]

I think it depends on your grinder. I basically grind stuff with just my 3/8 hole grinding plate and never need to grind twice... unless I want more of an emulsified texture.

Also my grinder doesn't get hot so I don't HAVE to put all my parts in the freezer to use it and keep the meat from heating up :)

So, just play with your setup and see what works for you but I'm a fan of 3/8 plate :)

I haven't used a dedicated grinder yet, just my KA, but I'm thinking you're right about the grinder used...I know I didn't want to push the KA too hard (I use it a LOT...her name is Ethel and I love her :D), so I worked my way down to the grind I was looking for (close to what most folks expect from store-bought pan sausage such as Jimmy Dean).

 

[indaswamp]

If you are looking for a store bought texture, yes you will need to grind twice. I like a slight coarse texture so a first grind through 3/4" plate then 2nd grind through 1/4"(6mm) plate is what I use for smoke sausages and breakfast sausages. For both Hot links and fresh sausages in casing that will be grilled and not smoked I like a 3/8" plate (10mm).
If I am making hot dogs or bologna I grind 3 times. 10mm, then 6mm, then 3mm.

 

[tallbm]

I haven't used a dedicated grinder yet, just my KA, but I'm thinking you're right about the grinder used...I know I didn't want to push the KA too hard (I use it a LOT...her name is Ethel and I love her :D), so I worked my way down to the grind I was looking for (close to what most folks expect from store-bought pan sausage such as Jimmy Dean).

What you describe makes sense. Go easy on it and step down.

indaswamp has great input as well on grinding sizes. Just continue to keep in mind how your machine operates and how well it handles things :)

 

[zwiller]

Bought the missus a nice KA mixer but I think she would freak and stress over cross contamination that will kill people when they eat her Christmas cookies. :D Dual grind it is, at least for now.

What is a good beginner stuffed sausage to try?

 

[tallbm]

Bought the missus a nice KA mixer but I think she would freak and stress over cross contamination that will kill people when they eat her Christmas cookies. :D Dual grind it is, at least for now.

What is a good beginner stuffed sausage to try?

Fresh - Bratwurst
Cured - Non-Emulsified Franks/hot dogs

I would also say feel free to start with some store bought packs. I like Lem's Backwoods Fresh Brats and Cured Franks seasoning, they make the best Brats and Franks I've ever eaten around the US (Wisconsin, Minnesota, and everywhere else in the US) and in German restaurants in a couple of other countries (not germany though).

I would try small 5-10 pound batches and then suggest you come up with a homemade recipe if you like.

I would also start with the Fresh sausage to get the process down and simply grill them.
After you have the process down I would suggest you then move to a cured sausage and smoke them.

All of these suggestions are to incrementally add a few things on as you learn and get better. This way you don't try it all at once and have a big mess or failure to turn you off to making sausage.

Just my 2 cents :)

Wild hog smoked pork franks done in natural hog casings (notice they turn out reddish color)

DSC_0328[1].JPG

• tallbm
• Jun 4, 2017

DSC_0329[1].JPG

• tallbm
• Jun 4, 2017

Farm raised pork to make Smoked Franks in natural sheep casings (notice they come out pink)

DSC_8940[1]

• tallbm
• Nov 3, 2017