Making your own sausages?

[TimboBBQ!]

+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.

Thank you

 

[Brokenhandle]

For my smaller grinder I have the LEM # 8 grinder. Bought it at our local farm store for $140 so not a bad price.

Ryan

 

[mr_whipple]

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

I do my own seasoning. It's very straightforward and easy to do. A lot of people use the store bought mixes and love it. When I first started down the sausage rabbit hole my buddy used a mix from AC Legg.. hot breakfast I believe, and it was good to me. Once you get into it and make something that you've tweaked to your liking, you'll be hooked. Same with bacon, but that's another thread.

 

[TimboBBQ!]

For my smaller grinder I have the LEM # 8 grinder. Bought it at our local farm store for $140 so not a bad price.

Ryan

Yea probably just a small one be great for me to start with and use. Just wanting to make smaller batches for me and the wife.

 

[voyager 663rd]

Stuffer is NOT a requirement. After grinding, form into patties and either cook 'em and freeze OR form into patties, separate with sheets of wax paper and freeze that way.

 

[TimboBBQ!]

Stuffer is NOT a requirement. After grinding, form into patties and either cook 'em and freeze OR form into patties, separate with sheets of wax paper and freeze that way.

Thanks may be smart to start off that way and see how I like it

 

[voyager 663rd]

Thanks may be smart to start off that way and see how I like it

Even if/when you get one, always test a NEW untasted batch (or even an old fav b4 stuffing) to make sure it tastes how you want it to taste. Once it's stuffed, there's no going back,

 

[JIMSMOKES]

I started with a grinder doing my own burger. Wantin to make rare to med rare burgers safely.
Then started learnin bacon and ham makin. Naturally sausage was next. Which is where I at now.
Fresh breakfast sausage first cause flavors were easy. I'm still struggling some on texture.
Bought a stuffer before I ever even tried. Oddly stuffing came easy to me even with sheep casings. Gettin snappy tender smoked casings is what I'm workin on now.
Only been playin with sausage around 6 months.

 

[Timber II]

A lot to making sausage as you already see. You’re in the right place - these guys have helped me a ton.

 

[TimboBBQ!]

I do my own seasoning. It's very straightforward and easy to do. A lot of people use the store bought mixes and love it. When I first started down the sausage rabbit hole my buddy used a mix from AC Legg.. hot breakfast I believe, and it was good to me. Once you get into it and make something that you've tweaked to your liking, you'll be hooked. Same with bacon, but that's another thread.

Awesome thanks!

 

[luvcatchingbass]

Thank you will check these out

I finally got a 5# stuffer with the stainless steel tubes in hopes to get into doing more especially with our wild game.
2 guys and a cooler is a good YouTube channel that I have got info from

 

[TimboBBQ!]

I finally got a 5# stuffer with the stainless steel tubes in hopes to get into doing more especially with our wild game.
2 guys and a cooler is a good YouTube channel that I have got info from

Sounds good will check it out

 

[forktender]

For my smaller grinder I have the LEM # 8 grinder. Bought it at our local farm store for $140 so not a bad price.

Ryan

Ryan, I have the same, and it works great for what I do. I've ground up a whole wild hog with it and a couple of deer, but I mainly used it for grinding brisket & chuck burger. I also have the 5lb Lem stuffer, it works great for me. The whole set up can be had for right around $300 if you shop the sales.

 

[TimboBBQ!]

Ryan, I have the same, and it works great for what I do. I've ground up a whole wild hog with it and a couple of deer, but I mainly used it for grinding brisket & chuck burger. I also have the 5lb Lem stuffer, it works great for me. The whole set up can be had for right around $300 if you shop the sales.

That’s definitely a doable price. I appreciate all the advice from everyone. Off top of my head I was figuring way more.

 

[Chris_in_SoCal]

Remember, there are a lot of enablers here.

You don't have to buy everything at once.

#1 - Grinder
#2 - Stuffer
#3 - Deep steel pans
#4 - Vacuum sealer

 

[nlife]

Lots of good advice here. I'd also recommend buying some regular ground pork and mixing a few bulk batches of breakfast sausages and see how you like it. There are plenty of recipes out there for these too. Just a matter of finding one that you like. Our favourite is Duncan Henry's Country style sausage.

In fact, if you google duncan henry breakfast sausage it'll pop right up. He goes over all the steps from spices, grinding, mixing, stuffing, making patties, and the like.

It's all very straight forward.

 

[zwiller]

LOVE the Duncan Henry stuff. Will check that out. Our own Pop's posted his family's recipe. It is EXACTLY like the stuff I can get at our local processors. I would call it a classic formula. Very old fashioned flavor. Good for breakfast but if you have recipes that call for sausage in them like Thanksgiving dressing, it is PERFECT for that.

Before I forget, get you a digital scale!

https://www.smokingmeatforums.com/threads/fassetts-breakfast-sausage-seasoning.83939/