Making your own sausages?

[TimboBBQ!]

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

LOL for sure enablers.. Lots of good advice and I actually just found a buddy at work that makes his own and has one of the large LEM grinders. He invited me over to try it out so that's a huge plus.

 

[TimboBBQ!]

If you are on a budget, you can save money purchasing used equipment. FBMP is full of equipment listed by people getting out of the hobby or upgrading, and with very little use.

As always, perform your due diligence and check to see the equipment operates as it should before buying.

I have a shop full of equipment I purchased used, mostly commercial grade restaurant gear.

Thank you sir!

 

[TimboBBQ!]

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/

Yes sir just found out my buddy at work makes his own and he said get the scale as well!

 

[Danblacksher]

LOL for sure enablers.. Lots of good advice and I actually just found a buddy at work that makes his own and has one of the large LEM grinders. He invited me over to try it out so that's a huge plus.

That is a huge plus getting to try it first. Most of my sausage is made from brisket trim and the cheap grinders take forever to grind brisket, and may times it stop. If you smell smoke while grinding that is not a good thing.

 

[TimboBBQ!]

That is a huge plus getting to try it first. Most of my sausage is made from brisket trim and the cheap grinders take forever to grind brisket, and may times it stop. If you smell smoke while grinding that is not a good thing.

I quit smoking awhile back so it would have to be the machine!!

 

[Fueling Around]

I also echo to start with store ground meats.

I started using store bought ground pork for a few years and made bulk (not stuffed in a casing) breakfast sausage and Italian sausage. The bulk Italian wasn't popular (prefer it in casings), but various breakfast patties is what I make the most and after adapting a Jimmy Dean clone that my wife really likes is 100% of my bulk.
Depending on your favorite recipe, bulk may be all you want to make as voyager 663rd pointed out.
This is almost 0 dollar starting point to delve into sausage making.

My wife wanted low salt so the popular commercial seasonings is a no.
I used this thread as a base and got it to 1/2% salt

Jimmy Dean regular Premium Pork sausage, breakfast clone by Dave in AZ

Someone was asking for Jimmy Dean clones, I thought I posted this here, but I posted it on meatgistics.waltons.com on 7Oct22. Here is a copy paste so I can link to it. Chasing a recipe and testing is like an adventure and detective story for me, I love the process... so this post is mostly...

www.smokingmeatforums.com

I have 2 hand grinders that came from each side of the family. I hand ground for a bit and decided that making great mince was better than store bought, but what a PITA so I jumped on a deal to get a Weston #8. Not as high quality as the Weston Pro, or a LEM or a Cabelas, but for the quantity of sausage I currently make in a year it sure beats the hand grind.
The meat grinder attachment to the KA stand mixer was ok. Looked at getting a better attachment, but I picked up the Weston for less money

I have an old cast iron stuffer that came from my wife's family. I love it. I got a new set of stuff tubes off Amazon and make a variety of cased sausage.

 

[TimboBBQ!]

I also echo to start with store ground meats.

I started using store bought ground pork for a few years and made bulk (not stuffed in a casing) breakfast sausage and Italian sausage. The bulk Italian wasn't popular (prefer it in casings), but various breakfast patties is what I make the most and after adapting a Jimmy Dean clone that my wife really likes is 100% of my bulk.
Depending on your favorite recipe, bulk may be all you want to make as voyager 663rd pointed out.
This is almost 0 dollar starting point to delve into sausage making.

My wife wanted low salt so the popular commercial seasonings is a no.
I used this thread as a base and got it to 1/2% salt

Jimmy Dean regular Premium Pork sausage, breakfast clone by Dave in AZ

Someone was asking for Jimmy Dean clones, I thought I posted this here, but I posted it on meatgistics.waltons.com on 7Oct22. Here is a copy paste so I can link to it. Chasing a recipe and testing is like an adventure and detective story for me, I love the process... so this post is mostly...

www.smokingmeatforums.com

I have 2 hand grinders that came from each side of the family. I hand ground for a bit and decided that making great mince was better than store bought, but what a PITA so I jumped on a deal to get a Weston #8. Not as high quality as the Weston Pro, or a LEM or a Cabelas, but for the quantity of sausage I currently make in a year it sure beats the hand grind.
The meat grinder attachment to the KA stand mixer was ok. Looked at getting a better attachment, but I picked up the Weston for less money

I have an old cast iron stuffer that came from my wife's family. I love it. I got a new set of stuff tubes off Amazon and make a variety of cased sausage.

Man that’s great info thanks!

 

[1MoreFord]

Here's a compilation of various JD "clones" that I've seen turned into one recipe listing. There are variable ingredient quantities and optional ingredients found in some but not all.

One thing missing from all of them except the Maple is a sweet ration and since I don't like hidden sugar never pursued that any further.

Mild and/or Sage
16 ounces ground pork
1/2 - 1 teaspoon salt
1/4 - 1/2 teaspoon dried parsley
1/4 - 1/2 teaspoon rubbed sage
1/4 teaspoon ground black pepper
1/4 teaspoon dried ground thyme
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon ground coriander
1/4 teaspoon MSG (such as Accent flavor enhancer)
1/4 tsp cumin - optional
1/8 tsp cayenne - optional

Hot
16 ounces ground pork
1 teaspoon salt
1/4 - 3/4 teaspoon cayenne pepper
1/4 - 1/2 teaspoon rubbed sage
1/4 teaspoon ground black pepper
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon ground coriander
1/4 teaspoon MSG (such as Accent)
1/4 tsp ground cumin - optional

Maple
16 ounces ground pork
3 Tablespoons maple syrup - originally called for maple "flavored" syrup
1 teaspoon salt
1/2 teaspoon MSG (such as Accent)
1/4 ground teaspoon coriander - optional

I originally found the recipes in a post on the old Smoke Ring Forum and ran across other variations over the years. Then I kinda merged them into one of each flavor as they were found.

 

[TimboBBQ!]

Here's a compilation of various JD "clones" that I've seen turned into one recipe listing. There are variable ingredient quantities and optional ingredients found in some but not all.

One thing missing from all of them except the Maple is a sweet ration and since I don't like hidden sugar never pursued that any further.

Mild and/or Sage
16 ounces ground pork
1/2 - 1 teaspoon salt
1/4 - 1/2 teaspoon dried parsley
1/4 - 1/2 teaspoon rubbed sage
1/4 teaspoon ground black pepper
1/4 teaspoon dried ground thyme
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon ground coriander
1/4 teaspoon MSG (such as Accent flavor enhancer)
1/4 tsp cumin - optional
1/8 tsp cayenne - optional

Hot
16 ounces ground pork
1 teaspoon salt
1/4 - 3/4 teaspoon cayenne pepper
1/4 - 1/2 teaspoon rubbed sage
1/4 teaspoon ground black pepper
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon ground coriander
1/4 teaspoon MSG (such as Accent)
1/4 tsp ground cumin - optional

Maple
16 ounces ground pork
3 Tablespoons maple syrup - originally called for maple "flavored" syrup
1 teaspoon salt
1/2 teaspoon MSG (such as Accent)
1/4 ground teaspoon coriander - optional

I originally found the recipes in a post on the old Smoke Ring Forum and ran across other variations over the years. Then I kinda merged them into one of each flavor as they were found.

Thank you! Much appreciated

 

[02ebz06]

Here's my 2 cents...
What you buy (AKA - how much you spend) depends somewhat on how much you plan to make on a regular basis.

Only 5 - 7 pounds, you can get by with smaller (less expensive) equipment.
If you will be doing large amounts regularly, you could still use the smaller size equipment, but you will be making multiple batches.
If you are OK with that, you are good.
Manual stuffers are very difficult to use by one person, so you need a helper.

Equipment:
Good book - "The Art of Making Fermented Sausages" by Stanly & Adam Maranski is used by many
Gloves
Bowls ( a tub that fits under the auger of the grinder is needed)
Meat Grinder
Sausage Stuffer
Scales, large 10# plus capacity and down to .1 gram, and a small one that goes down to .01 grams.

Casings and spices as well

 

[TimboBBQ!]

Here's my 2 cents...
What you buy (AKA - how much you spend) depends somewhat on how much you plan to make on a regular basis.

Only 5 - 7 pounds, you can get by with smaller (less expensive) equipment.
If you will be doing large amounts regularly, you could still use the smaller size equipment, but you will be making multiple batches.
If you are OK with that, you are good.
Manual stuffers are very difficult to use by one person, so you need a helper.

Equipment:
Good book - "The Art of Making Fermented Sausages" by Stanly & Adam Maranski is used by many
Gloves
Bowls ( a tub that fits under the auger of the grinder is needed)
Meat Grinder
Sausage Stuffer
Scales, large 10# plus capacity and down to .1 gram, and a small one that goes down to .01 grams.

Casings and spices as well

Thank you sir.

 

[tallbm]

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.

I think you are getting a lot of great info.

Bare minimum:

• 2 of these Meat Totes from Academy for mixing and holding meat before stuffing and to put stuffed sausage into. This is working space stuff and makes handling and cleanup and refrigerating a breeze. Oh and if you aren't doing tons of sausage these totes can act as your ice water bath too for smoked sausages as they come out of the smoker. I rock 4 of these but 2 is the minimum. - https://www.academy.com/p/outdoor-g...-Zha9a6Kt3IDA3Wqb3mpBMI1_UZ4OaXxoCK9UQAvD_BwE
  
  
• A 7lbs sausage stuffer - I prefer a 7 pound stuffer as the minimum size because it will actually allow you to stuff 5 pounds of meat (but not 7). They never hold as much meat as they claim. The 5 pound stuffers will only allow you to stuff 4 pounds of meat and as much time as doing batches of sausage (over 10 lbs) can take, it is just better to be able to actually mix, load, and stuff 5 pounds in one shot - https://www.amazon.com/Sausage-Stuffer-Stainless-Vertical-HAKKA/dp/B011RN5QN4/ref=sr_1_6?crid=25ZJT793XTTT9&dib=eyJ2IjoiMSJ9.DpaIAdwhTXrXefICcwguJqyiPh6f0BSHLFaxG_efmSQdehKdpXcVCI8sL9CfHnXkiqjo0iy4tC05iLzKJRwflHaOvBx_ID_wOSG3a7jQl_9fZ4syJSW_I285tzfdNhnsKE9IjtOIuoF5Di5Thj1y8h4JJ8KwzHUVpfjUT5NjVIGmDDz0Cwj_lgGtfR2epI2ctSPUWh3oKXCu8grXXZ9kFFYyKXTQAUoFwfq9hgsmrnLKGwvRuzr3tRN6B9s8dcmdSBoQWUMPWFzrpm2cFm1NKPjXyNavLk2i1lkuAWsr0iM.kc2rW8bIijmSPuyhng_qykbyiLN_8L0LSazNf1AS6g8&dib_tag=se&keywords=7+pound+sausage+stuffer&qid=1761282949&sprefix=7+pound+sausage+stuffe,aps,116&sr=8-6&th=1
  
  Now some don't like that this kind of stuffer will leave some meat in the elbow that goes to the stuffing tube but you can buy this kind of squishy plastic egg looking thing that will get mushed into the elbow to get that last bit out or my favorite thing to do is to pull that bit out and make a patty in a skillet and have my nice treat of a meal after all that hard work, so it's a non issue to me hahaha :D
  
  
• Hank of Natural Hog Casings - avoid the home packs that are the little plastic bags for like 25 pounds of sausage. Those are the ends and oddballs where a Hank is the real deal stuff. These are pretty standard size without being the bigger size casings - https://sausagemaker.com/product/premium-natural-hog-casings-29-32mm/
  
  
• Gram Scale - you will want a gram based food scale that can measure down to 1 gram at least. When you are measuring out Cure#1 this is non-negotiable and a must. Also if mixing up proven sausage seasoning recipes they will likely be by weight because it scales perfectly where by volume (table spoons, etc.) does not and is not as accurate and you cannot trust the instructions on store bought seasoning packs to season well as they are often too salty or just too bland
  
  
• Store Bought Seasoning Mix - you don't have to mix up your own seasonings if you buy pre made ones but again, they are often too salty or too bland so you DON'T want to blindly follow their instructions and you will want to tinker with how much seasoning per pound is needed to taste correct. I use a few store bought seasonings but none of their measurements are accurate and I have noted down how many grams of seasoning is needed per pound of sausage so everything tastes great.

With that you can make sausage if you buy ground pork or ground 80/20 beef without committing to grinding.

If you are going to commit to grinding meat (which is a smart thing to do) then you will need a grinder. BEWARE these things can be huge so if starting out I wouldn't go bigger than a #8 size grinder and I would get one from a reputable brand (LEM, Weston, Cabelas) that has all metal parts! You can get smaller ones from those same companies and have no issue as long as they have all metal parts and are over 400watts you should be fine.


Next Step Up:
This loose ground meat and sausage making.

• Meat Grinder (LEM, Weston, or Cabelas) - I would not suggest getting larger than a #8 size until you need one and you can very well go much smaller while getting started. Get one with all metal gears inside whether a smaller powered one or a bigger one.
  
  
• Ground Meat Bags and Tape Machine - these allow you to bag up loose (not stuffed in casings) ground burger meat or sausage
  • White Bags 1pound or 2 pound bags, and use a sharpie to write on them - https://www.amazon.com/Freezer-Polyethylene-Ground-Packaging-Storage/dp/B0BQXT7FGX/ref=sxin_16_pa_sp_search_thematic_sspa?content-id=amzn1.sym.f3a06935-0d55-4a43-b918-4ea35f8505e5:amzn1.sym.f3a06935-0d55-4a43-b918-4ea35f8505e5&crid=1I97QQ2T26W75&cv_ct_cx=2+pound+ground+meat+bags&keywords=2+pound+ground+meat+bags&pd_rd_i=B0BQXT7FGX&pd_rd_r=349e8444-ae5d-4972-b6a0-18582a754a55&pd_rd_w=JqdZO&pd_rd_wg=ShADf&pf_rd_p=f3a06935-0d55-4a43-b918-4ea35f8505e5&pf_rd_r=TEGFBSX0FJHTY816JN6F&qid=1761283953&s=home-garden&sbo=RZvfv//HxDF+O5021pAnSA==&sprefix=2+pound+ground+meat+bags,garden,109&sr=1-1-6024b2a3-78e4-4fed-8fed-e1613be3bcce-spons&sp_csd=d2lkZ2V0TmFtZT1zcF9zZWFyY2hfdGhlbWF0aWM&th=1
    
    
  • Bag Tape machine to seal the stuffed bags, don't full with hog ring sealing - https://www.amazon.com/Poly-Bag-Tape-Machine-Packaging/dp/B0DSHZRPVN/ref=sr_1_10?crid=2R8Q35LRUSOCX&dib=eyJ2IjoiMSJ9.fF7j-T2DkgufJSi5jtTd03SYK8usUekW8okvHt57_hngJjoxdFL4nDcFcvOqE5UZP1OZf9Rvpnrxo6C68MpEOftbo25EYnYqtqUUrbO_HoT5fB8yjcSLYPHLuhRD8LvIPMvvP9DYEfazcg2Chp888mRdlsD91z-6x5Xayc4Q8FtdJVKYCmK0euxG_V7VekJcj6oMA6Sp-bTXnBR-6g5zofNAAZGQ0tamgRrbdj0SYJqPpUtEYT-roYcNTTIM4Q3MwRlf3vEl2HUqkRpNW4c3BYrrdmv89fb6AANgwnI19lg.b3e3OjzPdyi55wTRo67oob_38RZ_KxEzII40PNLyfe8&dib_tag=se&keywords=ground+meat+bag+tape+machine&qid=1761284070&sprefix=ground+meat+bag+tape+machin,aps,122&sr=8-10#customerReviews
    
    
• Vac Sealer - get a good from LEM or Weston because vacuum sealers are notorious for crapping out on you fast if not buying a quality brand... and paying. I went through 2 food savers that seemed high grade in 2 years and have has my Weston Pro since 2011 and it's still going strong!
  
  
• Seasonings and Cure#1- you would eventually follow a proven sausage recipe and need the seasonings for it and definitely need some Cure #1 for any smoked sausage or jerky. Until this point though you can get by on store bought seasoning mixes and tinker with them to get things tasting right

Honestly the Vac Sealer is almost a must no matter what. If you make plenty of stuffed sausage and want to freeze it then the vac sealer is the way to go. You COULD also vac seal loose ground meat or ground sausage too but the vacuum bags are 2x the cost of the ground meat bags and using your stuffer to stuff ground meat bags and bag sealer to seal them is way way way faster than hand loading vac seal bags and sealing them.


You can start with the bare minimum and then move up to more equipment. I didn't list more than what is above because at that point it starts to get into little specific items and things that you don't need to worry about for a while or may never even get to.

I hope this info helps and ask any questions you may have :D