Making Sausage for the 1st time

[paul catt]

OK let me get this out of the way ....yes  ..I used to live up north .... we had the best deli's ...I just cant find good sausage here in Eastern  NC .. so I want to start making my own ...can anyone point me in the right direction for some mixes and a decent grinder ...

Thanks in advance

 

[woodcutter]

Welcome to SMF! Use the search bar for any specific meat recipe you are looking for and it will probably have more than 1 recipe or technique. Once you get started researching threads it is hard to stop. People are making bacon, ham, pastrami, just about anything you can think of.

 

[chef jimmyj]

Welcome to the SMF Family...I would not waste money on Mixes although some folks like them. Search out great sounding Recipes and repeat them or tweak them and make them your own. There is way more versatility and self satisfaction tweaking a recipe to your taste. Same goes for Rubs. Commercial Rubs use Salt as a filler and the spices are often of questionable age and quality. Making your own gives you control over what you put in. As far as Grinders go, do you plan to make 20Lbs of Sausage at a time or 200lbs? What's your budget, a $100 #12 Kitchener which will easily grind 100Lbs an hour or the $600 #22 LEM that grinds 500Lbs an hour. What ever your budget get a separate Sausage Stuffer. Although most grinders come with stuffing tubes they are just not efficient at getting the casings stuffed in a uniform and air free manor. Again here, there are 5Lb Stuffers under $100 up to whatever you feel like spending. Have fun with all there is to learn here. Take the time to read and then ask all the questions you wish. We are all here to help...JJ

 

[diggingdogfarm]

Welcome to SMF, Paul!


~Martin

 

[paul catt]

Thanks all for the help ..Jimmy I know what you mean about the spice kits ..and that what I had planned to do  research and try and try again ..I know I wont get it right the first time ... as for size I will not be doing more than 20 lbs at a time... mainly Italian and polish ..although ..there is a Russian Deli 80 miles away that makes the best kielbasi I have ever had right there in the shop.

My girlfriend mom has a cast iron 35 lb stuffer   really old  ..Ive been eyeing it now for a while ..lol 

I have seen some of those LEM grinders around here in hunting stores are they pretty good ?

 

[venture]

Welcome!

I think if you use mixes you will miss the point of making your own.

I remember sending a pack of mix to a friend just to get rid of it? He will remain anonymous.  I bet he pitched about as fast as I did?

Perusing the recipes?  Trying them?  Tweaking them to your own taste?

For me, that is where the fulfillment comes from.

Good luck and good smoking.

 

[paul catt]

Thanks all you have convince me to make my own spices for the sausage   I will be looking at your receipies   thanks for the pointers ...I have seen people add water to the mix and I have seen people grind Ice while they grind the meat  ..any comments on that ?

 

[woodcutter]

Sometimes you need a little moisture to make stuffing possible. I try to not add any water unless it is too sticky or stiff to stuff.

Here is a thread to a simple but very good breakfast sausage. Fresh sausage needs no smoking and the taste is incredible because all the ingredients are fresh and simple. You can test fry a patty and add spices to your taste. This breakfast sausage is both used in bulk form (patties) or stuffed into small link casings.

http://www.smokingmeatforums.com/t/130304/fassetts-breakfast-sausage-seasoning-w-pics
 

 

[chef jimmyj]

Hey Paul, I am Polish and am from one of those families that as soon as some Teeth break through they give you a piece of Kielbasa to gnaw on. Growing up where I did in NJ there are a few Polish Deli's that most of the worker would rather speak Polish than English and so do the customers. Any way I just made this recipe from Shannon and it was as good as I have ever had. It is easy to follow and considering my family killed 15 pounds in 3 weeks, I will be making it again real soon...JJ

http://www.smokingmeatforums.com/t/129813/kielbasa-start-to-finish-for-chef-jimmy

 

[paul catt]

Thanks Jimmy ...I will give it a shot as soon as I get all my stuff togather ...Man I miss those Deli's ...