redzed, thank you very much for your respond and explanation. I could not reply on your post right away because this website was down and not accessible yesterday for the whole day....This is very helpful for me to know yours and Bob K opinion on this subject. I am trying to refrain from using...

For those without a kidney plate there are other options.
Like redzed stated above mixing with a potato masher or even by hand will help extract the proteins. A stand mixer (like a Kitchenaid) is another option which does an excellent job.

If you scroll down in this thread to StefanS's post on Ham...

Wow! Your advice is pretty different from Mr. Marianski recipe and lot easier to deal with. Definitely will keep it in my tips & trick notes. I am going to use it with my next batch of SS. Happy to hear that I don't have to through away all my meats and should be able to finish both sausages with...

And, after doing it that way, you're never going to want to measure by volume or avoirdupois weight again.

I guess because I started this hobby with that book and was discouraged by the terrible sausage recipes,
if you follow them they taste worse than the crappiest rubbish in the store. I made his box cured bacon and smoked ribs and they were fine, one of the BIGGEST defects of the book is all volume...

A couple of days ago I was in the Bohemian town of České Budějovice, the home of the original Bud. Not only did I quaff a couple of mugs of Budweiser Budvar, a golden lager with a stiff and creamy head, I also found a small sausage vendor in a local market. Among the products was Vinná klobása the...

Just a thought:

would a jerky cannon with a sausage stuffing tube be the ticket for the smaller size? Water in the farce / batter couldn't hurt either.

R
No reason why it can't be done, but would involve a heck of a lot of work. :shock: You would be constantly refilling the small chamber and be...

Thanks for sharing that recipe. Looks terrific. I'll have to give this a try. Love mushrooms.

That looks really tasty. Might be another one I wouldn't mind trying. Chicken and feta first.
Is there a noticable turkey flavour to this or just a hint?

I normally salt at a rate of 18g/kg for fresh sausages. But for this sausage, 20g/kg in addition to the additional salt from the feta and chicken stock was just right for me. And I think the additional salt was part of what helped bring out the taste of the spinach.

No, I DID like the onion! I...

Ok thanks. They dont taste great. Very bland. I am hoping they flavor up in the refrigerator overnight. Thanks

What is the tomato juice do? I've never heard of this. Please advise.

Sorry for not responding sooner. I think that the tomato juice just works the same as using a wine or even water. It gives the seasoning mix something to distribute more evenly in when mixed with the meat, keeps the temperature...

Paul-
You can use vac seal or baggie right away.

Excerpt from Gerhard Feiner, Meat products handbook: Practical science and technology pp. 77-78

1 Salt is a flavour enhancer and no meat dish or meat product tastes good
with insufficient salt, even if spices are used in the preparation of the
meat.

2 Salt, in conjunction with phosphates,...

Devo, why do you say you won't make them again? Do you not care for the flavor or what? I like them myself. Just curious.

I did not like the flavor all that much.

My father (Polish) used to tell me about a white kielbasa, and we could never find it, not even in the polish stores, this must be it.
Oh how I miss the good old traditional Easters....... :sad:

Thanks.

the temp of the sausage may be a little on the colder side, 10C when putting into the smoker.

That's the reason! Let the sausage set and dry at room temp for 2-3 hours until it is warmed up and completely dry to the touch. Preheat your smoker with dampers open to eliminate any moisture. Set...

Thanks for posting the link BobK, I copies and pasted it, going to give this one a try for sure.

Same recipe that is posted in the first post. Very good recipe. Tried and true. Mr.Walleye knows his Kielbasa.

Anytime Chris, pleasure meeting you and your family. :grin:

Interesting. Makes a nice uniform product. Is there an advantage to the over plastic ar cellulose?

Thanks Bob K and Redzed !
Knifeman

Thanks Harley Kids !

Will try that out soon !
Knifeman

Yeah :roll:

I see the error of my ways.... In my response I was referring to Kijek's base size. Fortunately my stuffer came from TSM so I know they will fit. LOL I see where it looks like I was talking about mine... sorry for the confusion

Thanks so much guys...hopefully going to make a batch this weekend, will let you know how they turn out!

Smokeable collagen casings normally peel off easily. However, if bring them up go finished IT in the smoker using a high temp at the end, the meat will stick more to the casing. Adding a large amount of milk powder and other binders might also make the sausage harder to peel. Usually after a day in...

. I for one would be very interested in seeing how they turn out and your opinion of the taste.

Yeah me to!

:mrgreen: Sure Do!c

I decided last night, first I'm going to make smoked bacon, then the sausage.

That's what attracted me to the idea, the soft fluffy texture. Thanks

Oh boy, I don't even want to know :shock: I'll leave it to my imagination.

Chop, grind, comminute, process, are all good. I used the kidney plate a few days ago in making Portuguese Chouriço. Gave me a very coarse grind to which I added hand cut fat. I also use it to make Krakowska.

Thanks for the reply, Ive used juniper berries as a spice but never used in smoking
with the pellets. I have the AMPS do I just sprinkle them on the top or put them together
at the end of a row ? I understand it`s a matter of taste just don`t want to over power.
I believe I read here about...

For anyone that can help, Edna is looking for a sliceable linguica

This deflatulator posted by Idakraut should give you more ideas

I agree that the cheese will melt in the sausage, but might be ok in a fresh sausage as far as imparting flavour and texture. Rather than making a big batch of it, make a small test sample, shape into meat balls and bake at 155-160, until you reach 150 IT. That will give you a good idea on how the...

I usually just make a 10% emmulsion paste, and add to it, like when you make krackowska, it will bind anything together, use the regular meat you are using, and add 30% fat, grind it fine thru the grinder, then add it to a food processor with a blade attachment, and process for about a minute, add...

I've had some my friend made with pork and beef, I'm going to make mine with deer this weekend!

I will often times make the cooked salami from the Rytek Kutas's book and I will almost always make Iowa Farm Sausage from the Bruce Aidells book. I will also make some Canadian Bacon and some regular bacon.

Al-
Lots of good wild game sausage recipes here, also a lot of common sense advice. Andouille recipe included.

Thanks - funny there's a Merguez recipe on there. One of the best sausages I made last winter was based on Merguez.

The smaller size rounds like you have, are edible but tougher than Hog casings, When you get up into the larger middles ( 50-65 range) you would want to remove before eating.

Is your mini refrigeration system a walk in cooler? Or are you simply cooling space in your basement?

Yes, it is like this mini refrigerator . It's not the exact model I'm talking about but it looks very similar. Are there any foolproof pest control measures? I mean I would be able to ward them...

Really looks good. Hope you had a great Holiday!

You could probably use a bit less than 2.5g/kg. 156ppm is the maximum allowable in the US. (In Canada it's 200ppm). In Europe it's 150ppm but 120ppm (equivalent of 2g of cure #1 per kg of meat), and that is what I use. You can also reduce the amount of nitrite in sausage if you make a high fat...

Redzed how is better , sprinkle NFDR over mince or mix with te water first then add to the ground meat?

I usually add the milk in powder form together with the other spices, add ice cold water and mix. As BB said, it's really not necessary but can help in holding water and result in a juicier...

Thanks for the weisswurst recipe Don. Inspired me to get the bowl cutter out and make something new. I have been considering making a stockwurst, substituting the beef with venison. But I don't hunt and am at the mercy of my family and friends. So hopefully will get some venison soon. We just got...

Great! Time to stock up....
harleykids and Bob K - thank you very much for the advice!
Boris