Sausage without casing?

[netbbq]

I want to try sausage bou not ready for grinder, stuffer, etc. Was thinking about getting som ground pork (80/20) and settingup several small batches to test

 

[netbbq]

Darn smartphone. Small batches to test out different spices, etc. A few patties, a few links (wrapped in saran and chilled) and the into the smoker. If I found the perfect mix, then jump in both feet.

 

[solaryellow]

Sounds like a plan. Bearcarver has a thread or two about making snack sticks and perhaps even summer sausage without using casings if I recall correctly.

 

[so ms smoker]

  I think I see a grinder and maybe a stuffer in your future!

  Mike

 

[dirtsailor2003]

I did a batch of Bearcarver's pepperoni and it turned out FANTASTIC! I dont see why you couldn't do other types of sausage this way too.

http://www.smokingmeatforums.com/t/...carver-i-hope-he-gets-to-see-this-post-q-view

Bearcarver's tutorial:

http://www.smokingmeatforums.com/t/94897/pepperoni-cured-smoked-and-qviewed

 

[boykjo]

How did it turn out........?

 

[weisswurst]

early on I did sausage in a tin foil wrap.This was about 2 and a half inches in dia.I mixed my meat , cure , spices , let set for a day or two. I then rolled it on table until it was  as dense as I could get it. Then I folded a sheet of heavy duty tin foil so it was 2 ply. I rolled it like a cinnamon roll.Then I used a small dowel to turn each end very tightly. Like using a tourneqet. I put in oven for about 7 hours at about 185 degrees. Then chilled it.Mighty good.I have done that making olive loaf. You can make a really good lunch meat doing that. When i do it this way i add a little liguid smoke.This is a good way to get started making sausage.Once you have done this there will be at least a stuffer and some kind of smoker in your future. And  a grinder probably . You can also hand pack meat into a muslin bag. I think you could make a tasty snack stick just by rolling it tightly. Happy SM Weisswurst

 

[venture]

Some say it has to be stuffed to be a sausage.

Without the salt argument, I adhere more to the ground and seasoned school of thought.

What is wrong with bulk "country sausage" , sausage patties, bulk Italian, pepperoni without the skin?  Who could argue with that? Heck, I wouldn't mind placing a terrine or pate in there with other forcemeats. What about a plain old meatloaf?  Close enough for me, but purists would rebel!

Good luck and good smoking.