Preferred Sausage?

[SmokeOCD]

@Pacman free shipping for orders over $100 for the memorial weekend sale. Plus the 15% first time order. It doesn’t get better. Unless you have a friend with all the equipment.

 

[BethV]

Like many of you I make my own sausage as well. And my own ground beef. I have a real problem finding "things" that I don't want to eat in store bought sausage. I like knowing exactly what is in my sausage. With that said, the only sausage I buy that I trust to be very clean is from Mastro Sausage

Several years ago I took a BBQ Backyard Pitmaster Class from Harry Soo. During the class, Harry mentioned that the famous Sausage Sensei Bill Dumas from Texas had agreed to teach a sausage making class for him later in the year. Normally I fit right in when it comes to anything food related. But the participants in this class were restaurant and food truck owners and professional pitmasters. I was also the only woman in the class. I learned so much about sausage making, equipment, etc. It was truly one of the best experiences and it lit a fire under me just like smoking did. For my anniversary that year I asked my hubby for a Lem electric sausage stuffer. I already had the Lem meat grinder. Sausage making equipment is big and bulky but I bring it out a couple of times a year and make lots of sausage and ground meats.

If you have a meat grinder, you can easily make your own sausage. Making links may be a bit more challenging but I feel like I saw lots of options for stuffing sausage that do not require the big stuffer like I have. I also make lots of Italian Sausage and freeze it in 1 lb ziplock bags. Nothing better than homemade sausage of any kind.

I'm happy to share recipes if anyone ever is interested.

 

[SmokeOCD]

@BethV - How many pounds do you make per session?
I also prep taco meat. I can get about 5lbs in a big ziplock and store it flat in the freezer.
Shoulders are $.99 this week, so it's perfect timing with a long weekend coming up.
I may use brisket in my sausage mix @4.29 lb; (it's the only beef under $5 other than ground beef @4.99 lb).

 

[BethV]

I've made lots of different kinds of sausage, however I now basically make Italian sausage (I married a Sicilian!) and breakfast sausage. I do 15 pounds at a time. I'd like to double it since it's really a production, however, we just don't have the space to store it. And it's just the two of us eating it. There is a secret ingredient that I use with Italian sausage which I am always happy to share

I'm also pretty neurotic when it comes to picking through meat prior to grinding to get out anything that I don't want to eat in the final product. That takes time as well. I know many people that just cut up the shoulder and grind it as is, which is totally fine. That is how I was taught. I just don't do it that way.

When I do ground beef, I use a combination of whatever is on sale. Brisket, boneless short ribs, tri-tip, etc. Lots of different meats that bring different texture and flavor to the beef.

I have a jerky gun that I have fun with as well and use that with the beef I grind.

I want to start grinding up chicken but I have not gotten into that yet. Maybe this year.

 

[Jim6820]

Welcome to the Enablers Club, @BethV! I have been trying to avoid getting into sausage making and you sure aren’t making it easy. I am NOT getting into sausage making! I am not getting into SAUSAGE MAKING! Dang it…which LEM meat grinder and sausage stuffer are you using? I am NOT…well, I don’t know.

 

[Greg Jones]

which LEM meat grinder and sausage stuffer are you using? I am NOT…well, I don’t know…

Not that you asked me, but I grind a lot of pork and beef on a steel KitchenAid grinder on their commercial version of the KA blender. Works very well for me, MUCH better than the plastic KA grinder on a KA tilt-stand mixer. When I make sausage, I use this LEM model. Not an expert on it at all, so that’s about the extent of the questions I can answer. Bass Pro Shops are filled with grinders and stuffers if you have one near you and want to take a look. Also, the YouTube account of Chuds BBQ/Bradley Robinson is a great resource. He makes sausage on almost every video, which gets a little one-note after a while, but he knows his stuff (pardon the pun). He uses the MEAT! grinder and stuffer, which both look like excellent products.

 

[BethV]

Welcome to the Enablers Club, @BethV! I have been trying to avoid getting into sausage making and you sure aren’t making it easy. I am NOT getting into sausage making! I am not getting into SAUSAGE MAKING! Dang it…which LEM meat grinder and sausage stuffer are you using? I am NOT…well, I don’t know.

Ha Ha Jim... you might just get sucked into this sausage making world!

Here are the links to my machines. Both are from Lem.
Casings are always interesting. I finally settled on Makin Casings They are american made and natural. I've tried others and have not been as happy. Collagen casings are terrible in my opinion.

BigBite® 10lb Motorized Stuffer​

Mighty Bite #8 Grinder

 

[Pacman]

I will not buy any new tools until I move
I will not buy any new tools until I move
I will not buy any new tools until I move

There, that ought to solve it. All bets are off when I do move and I have a decent sized kitchen with pantry storage...for tools.

 

[Greg Jones]

I will not buy any new tools until I move
I will not buy any new tools until I move
I will not buy any new tools until I move

There, that ought to solve it. All bets are off when I do move and I have a decent sized kitchen with pantry storage...for tools.

Yes, I’m still finalizing my move. Still buying tools. Still can’t find all the old tools. Let me know how that strategy works out for you!

 

[Jim6820]

Not that you asked me, but I grind a lot of pork and beef on a steel KitchenAid grinder on their commercial version of the KA blender.

Well, that’s a big help, @Greg Jones; I happen to have one of them thar KA thingies already, along with the pasta roller attachment for when I make raviolis. And, it looks like the meat grinder attachment also has “sausage stuffer tubes” included. You folks sure know how to enable a guy.

 

[Ol' Smokey]

He strikes again....

 

[Jim6820]

I also make lots of Italian Sausage and freeze it in 1 lb ziplock bags. Nothing better than homemade sausage of any kind.

I'm happy to share recipes if anyone ever is interested.

@BethV, would you share your Italian sausage recipe? Just asking for a friend.

 

[Greg Jones]

And, it looks like the meat grinder attachment also has “sausage stuffer tubes” included.

One caution I have is that the grinder attachment appears to put a strain on the motor of the tilt-head KA mixers. I started grinding a lot more meat during covid and I was concerned that I was going to burn up the motor. I bought the KA commercial mixer and donated the tilt-head Artisan model to our church. In hindsight, I probably would have been better off with less out of pocket costs had I kept the Artisan mixer and bought a dedicated grinder.

 

[BethV]

@BethV, would you share your Italian sausage recipe? Just asking for a friend.

Absolutely! I’m out at the moment, but I will share it as soon as I get back.

 

[Jim6820]

Absolutely! I’m out at the moment, but I will share it as soon as I get back.

No rush, @BethV; just interested in how you make it. Thanks.

 

[Jim6820]

One caution I have is that the grinder attachment appears to put a strain on the motor of the tilt-head KA mixers. I started grinding a lot more meat during covid and I was concerned that I was going to burn up the motor. I bought the KA commercial mixer and donated the tilt-head Artisan model to our church. In hindsight, I probably would have been better off with less out of pocket costs had I kept the Artisan mixer and bought a dedicated grinder.

Thanks, @Greg Jones, for the caution. I will be careful and pay attention to signs of motor strain. At the price—the metal meat grinder attachment is on sale for less than $80—I think it is worth a try for the small quantities of meat I’ll be grinding. And, I have faith in my 50 year-old KA mixer.

Amazon delivered the meat grinder attachment at 7 am today. Box is unopened, so still time to return it if I want.

 

[BethV]

Absolutely! I’m out at the moment, but I will share it as soon as I get back.

Warning...this is a LONG POST!
@Jim6820 Here is the recipe as well as notes about making sausage if you or anyone else is interested. This recipe was giving to me by a friend whose family has been making sausage for generations. The secret ingredient is Sausina. This is for Italian Sausage.

The “sausina “ is boiled red peppers, skin removed, and puréed.

15 lb pork butt (make sure you have enough fat)

1/2 cup non iodized table salt

1/4 cup red pepper flakes

1/4 cup fennel

2/3 cup paprika

1 1/2 T Cayenne

2 cups sausina (about 8 red peppers) (Can be frozen till next time if you make too much)

If you want, you can add 1 cup red wine. I do not do this.

NOTE: Bone in Boston Butt, bought 42 lb of meat before trimming, then he ended up with 30.5 after trimming.

Here are the SAUSAGE NOTES

SAUSAGE NOTES
​

FRESH SAUSAGE RAW – no cure agent
SMOKED & CURED – use pink salt
10 lbs of meat = 30 links each weighing 1/3 lb per link
POULTRY – 8 lbs thighs or dark turkey boneless
FAT – 2 lbs fat of your choice
SALT – 1% salt to 100 lbs meat
BASE RECIPE
This recipe is for all sausage that is to be smoked. Fresh sausage (Italian) is not smoked.
To determine 3% liquid for 10 lbs of meat – 10 lbs meat x 16 oz = 160 oz x .03 = 4.8 oz
Day 1 – Trim and separate fats and meats. Apply salts (cure)
For 10 lbs of sausage trim pork and beef
4 ½ pounds beef clod
3 ½ pounds butt
2 pounds fat
59 grams kosher salt
6 grams prague powder
¼ C 12 mesh black pepper
Mix everything together. Let sit overnight in fridge, max 3 days
Salt Proportions – 1.8% to 2.2% salt weighed by grams (70/30)

Day 2 – Grind meat using 10 mm hole disc
Flash Freeze in smaller pieces 1 in
Run two times through grinder – Grind first time, set back in fridge to get very cold.
Grind a second time.
Add fresh ingredients and wine
Make Slurry for wet ingredients
If it binds and slows down as it is coming out, add ice chips to get it moving again. Refrigerate 3 hours.
Bind, case, link
After linked, rest 1 full day, open air, in fridge to condition


Day 3 – Smoke at Temperature 150-175
Watch carefully. Outer edges may get hotter.
Turn every 30 minutes.;

COOKING
150 preferably. Lowest possible on Recteq. Turn every 30 minutes. Should take 3 hours, 20 minutes at180F

ADDING CHEESE – 1 pound of cheese to 10 pounds of product
PORK SAUSAGE
Shoulder/Butt best cut – Boneless
Remove Gland
Remove Fat Cap – entire roast minus the fat cap equal to 70/30 mix of meat and fat
FATS
Deckle fat is preferred

EQUIPMENT
Must stay Cold 32F

STORING
2 weeks vacuumed sealed in fridge

CASINGS
Hog Casings:

Use for: smoked sausage, brats, franks, metts and more
· Size: 32mm- 35mm (1 1/4" - 1 1/2")
· Edible
· Preparation: Soak at least 1 hour in clear, warm water, change water regularly
· Cooking Method: broil, grill or fry

Sheep Casings:

Use for: snack sticks, breakfast sausage links or more
· Size: 19mm - 21mm (approx. 3/4")
· Edible
· Preparation: Soak at least 1 hour in clear, warm water, change water regularly
· Cooking Method: broil, boil, grill, or fry

MM to Inches Conversion Chart:

MM	19 - 21mm​	32 - 35mm​	40-42mm​
Inches​	3/4 - 13/16"​	1-1/4 - 1-3/8"​	1-1/2 - 1-21/32"​

Hog 32/35
Sheep 28+
Casings with tubes:
Each piece is 4-7 yards. For 10 lbs, use 2-3 tubes.
For Italian Sausage use 1” or 5/8” horn (use 5/8” if using Syracuse Tube Casings
For Sheep, use smallest horn.
Soak Hog at 90-93F water for 10 minutes
Soak Sheep at 100F for 15 minutes.
Remove desired amount of casing and rinse in fresh water. Then soak in 85 – 90°F water for at least 10 minutes prior to use. This will ensure all the salt is removed from your casing.

The plastic tube has an open end indicated by the hole-punch out. Open this end and slide the tube with the casing on to your stuffing horn. Once on the horn, hold the casing firmly in place and pull the plastic tube to remove it. The casing is now ready to stuff. If your stuffing horn is not suitable for the tube fit or is to short simply remove the plastic tube from the casing and load your stuffing horn manually.

Any leftover casing you do not use can be stored back in its container for up to 6 months. To store after you have soaked the casing, place the casing in a strainer and generously salt the casing (table salt will do). Allow the casing to drain off access water for at least 1 hour then place back in the container and refrigerate until needed. DO NOT FREEZE CASINGS.

North American Hog Casings are ideal for making Pork sausage, Large Frankfurters, Italian Sausage, Bratwurst, Smoked Sausage, Kielbasa, Pepperoni, and Rope Sausage to name a few. Larger diameters of Hog Casings are used for specialty items.

Sheep Casings are ideal for Breakfast links, Pork links, Cocktail Franks, Wieners, Frankfurters, and Cabanosa. Larger diameters of Sheep Casing can also be used to make Chipolata, Brockwurst, and Landjaegar.

 

[Jim6820]

Thanks, @BethV; that’s great information. I appreciate you posting it here; you should also save this for posterity in the Recipe sub-forum. Thanks again from someone who is “trying to avoid getting into sausage making” and who just had a small meat grinder delivered this morning.

 

[Lager1829]

I am NOT going down this rabbit hole! @BethV thanks for sharing! I only bookmarked it... Well you know.... For a friend

 

[Greg Jones]

Amazon delivered the meat grinder attachment at 7 am today.

A couple of other tips I can offer for the KA metal grinder (probably applies to other grinders) is cube your meat into small enough pieces that you don’t have to force them down the feed tube with the tamper. I notice an unpleasant texture when I have forced the meats through the machine. Also, put your meat (preferably in a large, Volrath-style stainless prep bowl) and all the metal grinder parts in the freezer for 30-45 minutes prior to grinding. Cold food and tools help make the process work much better.