Making your own sausages?

[TimboBBQ!]

Seen several folks on here making their own sausages. What all equipment would I need to do this? Obviously wouldn’t want something super high end but wouldn’t want junk either if that makes sense. If it was doable with my finances I am sure there is plenty of recipes and how too on this forum for the rest. Thanks in advance for any advice.

 

[normanaj]

I would say you should explore the Sausage sub-forum:

Sausage

www.smokingmeatforums.com

 

[TimboBBQ!]

I would say you should explore the Sausage sub-forum:

Sausage

www.smokingmeatforums.com

Thank you sir will do

 

[Boris1]

Seen several folks on here making their own sausages. What all equipment would I need to do this? Obviously wouldn’t want something super high end but wouldn’t want junk either if that makes sense. If it was doable with my finances I am sure there is plenty of recipes and how too on this forum for the rest. Thanks in advance for any advice.

Sausage stuffer is a must …i have an LEM motorized one Caz it much easier to press a foot pedal as a one man show in my opinion

 

[TimboBBQ!]

Sausage stuffer is a must …i have an LEM motorized one Caz it much easier to press a foot pedal as a one man show in my opinion

Thank you sir.

 

[Boris1]

Thank you sir.

I’d recommend getting on YouTube and watching Duncan Henry his first 10 video will
Give you everything you need to make your sausage making top notch without issues…. Made a huge difference for me

 

[SmokinEdge]

All depends on budget and how much sausage you think you will make, or more specifically how often.

This can be a real rabbit hole money wise, but I would suggest a grinder in the #8 size, you will have to decide if you want a more commercial built or more of a home kitchen built unit. (I run the commercial #8 from LEM)

You will need a stuffer. I suggest the LEM 5# manual to get started. Although I’m running the 10# electric version but I have had the 5# for many years.

I suggest also to buy from a reputable company and not so much just off of Amazon or other market places. You want good CS backing up your purchase.

If you jump in, welcome to sausage making. The knowledge here for sausage is about the best there is on the webs. Just go to the sausage sub forum and ask any questions.

I also suggest any of the books from Stanley Marianski. One of the best references out there on the subject, besides here of course.

 

[chopsaw]

Thanks in advance for any advice.

Get yourself some ground pork and mix up some bulk breakfast and Italian .
Decide first if this is something you feel is worth doing , before you invest in a bunch of equipment .

From there , if you think you want to do it , get a grinder . I agree on a stuffer is a must , but only if you are going to get into it enough to use it .
A grinder will be worth the purchase , because you can always use it to do your own ground beef if you don't end up doing sausage in volume .

 

[pineywoods]

Depending on what you want it can range from zero equipment to make fresh sausages using already ground beef and or sausage. I have made a lot of snack sticks using ground meat and using a jerky cannon you can soke them or dehydrate them
If you want to get into other types of sausages then a grinder and a stuffer would be about the minimum equipment needed.
Edited because ^^^^^ typed faster lol

 

[SmokinEdge]

All depends on budget and how much sausage you think you will make, or more specifically how often.

This can be a real rabbit hole money wise, but I would suggest a grinder in the #8 size, you will have to decide if you want a more commercial built or more of a home kitchen built unit. (I run the commercial #8 from LEM)

You will need a stuffer. I suggest the LEM 5# manual to get started. Although I’m running the 10# electric version but I have had the 5# for many years.

I suggest also to buy from a reputable company and not so much just off of Amazon or other market places. You want good CS backing up your purchase.

If you jump in, welcome to sausage making. The knowledge here for sausage is about the best there is on the webs. Just go to the sausage sub forum and ask any questions.

I also suggest any of the books from Stanley Marianski. One of the best references out there on the subject, besides here of course.

Just checked LEM site for pricing.

The #8 BigBite grinder is $439.99

The 5# MightyBite manual stuffer is $199.99

The 10# BigBite motorized stuffer is $759.99

You can use the promo code through tomorrow for 20% off, but this gives an idea of cost.

 

[TimboBBQ!]

Just checked LEM site for pricing.

The #8 BigBite grinder is $439.99

The 5# MightyBite manual stuffer is $199.99

The 10# BigBite motorized stuffer is $759.99

You can use the promo code through tomorrow for 20% off, but this gives an idea of cost.

Thank you will check these out

 

[TimboBBQ!]

Depending on what you want it can range from zero equipment to make fresh sausages using already ground beef and or sausage. I have made a lot of snack sticks using ground meat and using a jerky cannon you can soke them or dehydrate them
If you want to get into other types of sausages then a grinder and a stuffer would be about the minimum equipment needed.
Edited because ^^^^^ typed faster lol

Thank you much

 

[TimboBBQ!]

Get yourself some ground pork and mix up some bulk breakfast and Italian .
Decide first if this is something you feel is worth doing , before you invest in a bunch of equipment .

From there , if you think you want to do it , get a grinder . I agree on a stuffer is a must , but only if you are going to get into it enough to use it .
A grinder will be worth the purchase , because you can always use it to do your own ground beef if you don't end up doing sausage in volume .

Sound advice thank you sir

 

[TimboBBQ!]

All depends on budget and how much sausage you think you will make, or more specifically how often.

This can be a real rabbit hole money wise, but I would suggest a grinder in the #8 size, you will have to decide if you want a more commercial built or more of a home kitchen built unit. (I run the commercial #8 from LEM)

You will need a stuffer. I suggest the LEM 5# manual to get started. Although I’m running the 10# electric version but I have had the 5# for many years.

I suggest also to buy from a reputable company and not so much just off of Amazon or other market places. You want good CS backing up your purchase.

If you jump in, welcome to sausage making. The knowledge here for sausage is about the best there is on the webs. Just go to the sausage sub forum and ask any questions.

I also suggest any of the books from Stanley Marianski. One of the best references out there on the subject, besides here of course.

Thank you much for the info

 

[TimboBBQ!]

I’d recommend getting on YouTube and watching Duncan Henry his first 10 video will
Give you everything you need to make your sausage making top notch without issues…. Made a huge difference for me

Thank you very much

 

[indaswamp]

All good solid advice from the guys....

 

[GatorAGR]

Get yourself some ground pork and mix up some bulk breakfast and Italian .
Decide first if this is something you feel is worth doing , before you invest in a bunch of equipment .

From there , if you think you want to do it , get a grinder . I agree on a stuffer is a must , but only if you are going to get into it enough to use it .
A grinder will be worth the purchase , because you can always use it to do your own ground beef if you don't end up doing sausage in volume .

This is great advice and is exactly what I did before buying my grinder. If you want to then move on to cased sausage on the cheap you could by a jerky gun as a stuffer. One
Ce you decide you enjoy the hobby you will definitely want to invest in a good grinder and stuffer. Good luck! I started here a couple years ago. Between this forum and YouTube you’ll have everything you need.

 

[zwiller]

Get yourself some ground pork

+1 Did this for years. I then grabbed a $40 grinder from Harbor Freight with a Xmas GC and still rocking. Then I would tell you to try mixes instead of DIY. AC Leggs is my fave in general. If you end up getting more interested pick up Marianski's green book to get some formulas. From here, jerky gun and start stuffing.

 

[mr_whipple]

Funny you should ask! I literally just sat down from grinding up and mixing a 7lbish batch of breakfast sausage.

All excellent advice, especially doing a test run with store ground. I have a #8 LEM Big Bite that wouldn't have made it to my house except for a super special they ran. Stuffer you gotta bite the bullet on if you plan on doing anything other than bulk sausage.

Here's the grinder from a few hours ago

It's perfect size for what I do.

 

[TimboBBQ!]

Funny you should ask! I literally just sat down from grinding up and mixing a 7lbish batch of breakfast sausage.

All excellent advice, especially doing a test run with store ground. I have a #8 LEM Big Bite that wouldn't have made it to my house except for a super special they ran. Stuffer you gotta bite the bullet on if you plan on doing anything other than bulk sausage.

Here's the grinder from a few hours ago

View attachment 725904

It's perfect size for what I do.

Thank you! You make your own seasoning or buy pre made?