Sweet Italian sausage.

[NU2SMOKE]

May I ask what grinder and stuffer you are using? I need invest in some equipt....also need a slicer...LOL

 

[olecrosseyes]

#8 Big Bite Grinder - 0.5 HP | LEM Products
LEM BIG BITE DUAL GEAR 10 LB. SAUSAGE STUFFER - WITH 2 SPEEDS

 

[Steve H]

Nothing real fancy yet. Though the gear I have gets the job done for my needs. I have a Nesco 575 Watt grinder. https://www.nesco.com/product/575-watt-food-grinder-w-8-head-fg-500/ This grinder, for the price, does a great job. Only draw back that I've seen is the plastic gear. Which could be a problem if you hit a bone or a really frozen piece of meat.
Stuffer: https://www.ebay.com/itm/3L-Vertica...e=STRK:MEBIDX:IT&_trksid=p2060353.m2749.l2649 This has been a real surprise. The stuffer works very well and it's built like a tank!. This is a Hakka knock off. The ss nozzles are much better then the plastic runs out there.

 

[Rafter H BBQ]

Nice job Steve, that all looks awesome. I have not done Italian sausage yet, we usually do German Brats and Texas Hot Links... but your recipe sounds great. Gonna have to try it.. Thanks for sharing!

 

[Steve H]

Nice job Steve, that all looks awesome. I have not done Italian sausage yet, we usually do German Brats and Texas Hot Links... but your recipe sounds great. Gonna have to try it.. Thanks for sharing!

Glad to help. And let us know how you like it if you give it a try.

 

[johnmeyer]

May I ask what grinder and stuffer you are using? I need invest in some equipt....also need a slicer...LOL

If you don't plan on doing LOTS of this, and you want to keep the investment to a minimum, you could do what I did: KitchenAid stand mixer grinder accessory for $32 on the link I provided:

and a Chef's Choice 615 slicer (about $150 with the link I provided).

Lots of people on this forum have the 615.

Both of these are for fairly casual use. The KitchenAid grinder is good for a few pounds at a time, but I wouldn't want to do 20-30 pounds. The slicer is great for slicing a typical-sized roast (2-5 pounds).

I don't own a stuffer because I realized that 90% of my use for sausage is as an ingredient for something else, and the first thing I do it take it out of the casing. For those few times where I want to eat an Italian sausage, I just shape it into a patty, cook it, and eat it that way. Tastes the same.

So, that's how I've done it. If I ever found myself doing a LOT of sausage, I'd definitely get a really good, commercial-grade grinder, and I'd get a stuffer. However, I've been doing it this way for a few years and haven't yet felt the need to trade up.

 

[olecrosseyes]

I grind all of my own hamburger, deer burger and sausage of all types. I use the stuffer for summer sausage and meat sticks as well as brats. All in all might be around 70 to 100 pounds a year.

 

[tallbm]

If you don't plan on doing LOTS of this, and you want to keep the investment to a minimum, you could do what I did: KitchenAid stand mixer grinder accessory for $32 on the link I provided:

and a Chef's Choice 615 slicer (about $150 with the link I provided).

Lots of people on this forum have the 615.

Both of these are for fairly casual use. The KitchenAid grinder is good for a few pounds at a time, but I wouldn't want to do 20-30 pounds. The slicer is great for slicing a typical-sized roast (2-5 pounds).

I don't own a stuffer because I realized that 90% of my use for sausage is as an ingredient for something else, and the first thing I do it take it out of the casing. For those few times where I want to eat an Italian sausage, I just shape it into a patty, cook it, and eat it that way. Tastes the same.

So, that's how I've done it. If I ever found myself doing a LOT of sausage, I'd definitely get a really good, commercial-grade grinder, and I'd get a stuffer. However, I've been doing it this way for a few years and haven't yet felt the need to trade up.

With the kitchenaid grinder you have to be very careful and trim the meat really well of any tissue (silver skin, peritoneum, etc.) that likes to wrap up in the blade and/or auger. I've seen first hand where that stuff builds up and then breaks the plastic housing that holds the grinding plate. Once that plastic is cracked it is game over.
Just passing along some 1st hand experience there

 

[olecrosseyes]

I may be the type that will over do the tools but, the only plastic I have in my grinder is the stomper. Even the auger is protected from the housing by a nylon bushing.

The silver skin, peritoneum and the like becomes less of an issue. Big deal is keeping the meet and grinder parts that are always in contact with the meet as cold as possible! Meaning just above freezing as much as possible!

 

[NU2SMOKE]

I may be the type that will over do the tools but, the only plastic I have in my grinder is the stomper. Even the auger is protected from the housing by a nylon bushing.

The silver skin, peritoneum and the like becomes less of an issue. Big deal is keeping the meet and grinder parts that are always in contact with the meet as cold as possible! Meaning just above freezing as much as possible!

How do you keep everything so cold?

 

[smokerjim]

I put the parts to my grinder in the freezer for a while before grinding you could also use a ice pack draped over the head(part where the auger goes through. this will help keep it chilled.

 

[olecrosseyes]

NU2SMOKE, 1st,
Thank You For Your Service!!

As stated above in the fridge (15 ft away) and chest freezer (5ft away and with in the laundry room) of my working station where I do meat processing, grinding, stuffing, vacing ect. The smoking is done upstairs.

Rechill your meat while you wash the items that come in contact with the meat. QUICK work!!

 

[tallbm]

I may be the type that will over do the tools but, the only plastic I have in my grinder is the stomper. Even the auger is protected from the housing by a nylon bushing.

The silver skin, peritoneum and the like becomes less of an issue. Big deal is keeping the meet and grinder parts that are always in contact with the meet as cold as possible! Meaning just above freezing as much as possible!

I'm very fortunate when it comes to the heat of things. My grinder does not heat up at all. I'm lucky and don't have to put parts in the freezer and it grinds and grinds and grinds without an issue. It might also help that it is a hair under .5hp and doesn't go crazy fast. It does go fast enough to where I just barely keep up with it as a 1 man operation so again I'm very fortunate.
We all know the fewer additional things to deal with the better when it comes to all of this processing :)

 

[daveomak]

The grinding / augering process creates friction... Friction creates heat.. Cooling the grinder helps to insure the meat and fat do not get any additional heat added... It's a safety measure for bacterial growth and fat smear...