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SAUSAGE PHOTO GALLERY (Without Original Recipes)

Last post by Ferlizh « Thu Jun 06, 2019 14:02
Replies: 858
by atcNick » Sun Nov 28, 2010 02:36
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First post

I cut up the ham and butt I bought today and mixed in the salt and cure. 13 lbs and almost 4 oz.

I saved the thick layers of fat I got off the ham, right under the skin. Stuck it in the freezer. Any idea what that can be used for?

This was my first time cutting a fresh ham. Lots of lean...

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This is what I have currently. Learned how to do this from my friend, he has this technology here in his home in Bavaria. Takes sometime but the results are always worth it.
858 Replies

288195 Views

Last post by Ferlizh
Thu Jun 06, 2019 14:02

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Last post

My fresh Mexican Chorizo recipe

Last post by Knifeman « Tue Feb 27, 2018 00:07
Replies: 3
by harleykids » Mon Feb 26, 2018 22:33

First post

I have been making fresh Mexican Chorizo for many years, and thought you all might like to try some yourselves.
This is my go-to recipe and is extremely tasty!
Pimenton de la Vera is what I use, and it makes a great addition to this chorizo!
Guajillo and Ancho chiles give it depth, flavor, and...

Last post

Thanks Harley Kids !

Will try that out soon !
Knifeman

3 Replies

1046 Views

Last post by Knifeman
Tue Feb 27, 2018 00:07
Fresh Hot Italian

Last post by Kijek « Sat Feb 17, 2018 15:17
Replies: 8
by LOUSANTELLO » Mon Feb 12, 2018 14:58

First post

I'm trying to figure out what's giving the heat and red color of fresh HOT italian sausage. I tried crushed red pepper and my nephew wants more heat. I tried Cayenne. Although it's hotter, it's the wrong kind of heat. Suggestions?

Last post

Yeah :roll:

8 Replies

1551 Views

Last post by Kijek
Sat Feb 17, 2018 15:17
Collagen Casings

Last post by cajuneric « Mon Feb 12, 2018 14:20
Replies: 9
by Kijek » Fri Feb 09, 2018 18:09

First post

I was just looking at some 16mm (5/8 ) Mahogany Collagen Casings for snack sticks.
I noticed that in the description, it says Use only with stainless steel stuffing tubes.
What! ....... Why is that?

Last post

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

9 Replies

1479 Views

Last post by cajuneric
Mon Feb 12, 2018 14:20
Question on pepperoni snack sticks...

Last post by 65valiantwin « Thu Feb 08, 2018 20:05
Replies: 16
by harleykids » Thu Oct 19, 2017 21:56
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First post

Hey guys!

I made 10lbs of beef/pork pepperoni snack sticks using Butcher Packer kit.

They are 70/30 beef/pork. They have 11.34g cure #1 in them (came in the kit for 10lbs of meat)

Instructions say grind, mix stuff in collagen casings and smoke per schedule below.
Doesn't say to let them bloom,...

Last post

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

4479 Views

Last post by 65valiantwin
Thu Feb 08, 2018 20:05
Buying Casings?

Last post by redzed « Sat Feb 03, 2018 04:55
Replies: 20
by Kijek » Fri Jan 19, 2018 22:58
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First post

Going to get into emulsifying and making sausages this year, it's a step up for me.

I wish I could find natural casing in smaller bags, because I like to test different sizes on different meats, but that's not working out, seems for the most part everyone sells big Hanks , and I do like the...

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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...
20 Replies

3495 Views

Last post by redzed
Sat Feb 03, 2018 04:55
Smoking vegetarian sausage questions

Last post by DanMcG « Thu Jan 25, 2018 09:38
Replies: 3
by criswaller » Mon Jan 22, 2018 19:11

First post

I have just acquired the book The Art of Making Vegetarian Sausages and found it extremely informative. However, it only covers boiling sausages. If I wanted to smoke vegetarian sausage, I assume it would need a source of nitrates, like meat sausage, to prevent botulism? Has anyone tried smoking...

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

Yeah me to!

3 Replies

1035 Views

Last post by DanMcG
Thu Jan 25, 2018 09:38
Polish Potato Sausage (Kiszka Ziemniaczana)

Last post by Kijek « Sun Jan 21, 2018 14:14
Replies: 5
by redzed » Sat Jan 20, 2018 05:57

First post

As promised here is a recipe for Kiszka Ziemniaczana. The recipe is a translation from the Polish forum and was submitted by Tier.

2 kg of potatoes
5 medium onions, 1 large onion
4 large cloves of garlic
2-3 tablespoons of marjoram
2 tablespoons of pepper
3-4 tablespoons of salt
4...

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:mrgreen: Sure Do!c

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

5 Replies

1729 Views

Last post by Kijek
Sun Jan 21, 2018 14:14
Bratwurst help

Last post by Kijek « Thu Jan 18, 2018 20:05
Replies: 14
by LOUSANTELLO » Thu Aug 25, 2016 12:52

First post

Well, after much success with Italian Sausages and cured product, I wanted to make some fresh pork bratwurst. I looked up a bunch of recipes and noticed alot them to have eggs and milk in them, which kind of shocked me.......but I followed the recipes anyway. Me personally, next time I will cut...

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

14 Replies

5808 Views

Last post by Kijek
Thu Jan 18, 2018 20:05
Kabanosy shelf life

Last post by Kijek « Sun Jan 14, 2018 19:56
Replies: 12
by Gray Goat » Sun Jan 07, 2018 17:42

First post

I have an opportunity to sell jerky and various snack sticks at some local taverns which I will produce at a commercial facility. The sticks will be 19-22 mm and have cure #1 in the recipe and I will smoke them lightly and then finish with baking them to an IT of 152 degrees. I will then let them...

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

12 Replies

2303 Views

Last post by Kijek
Sun Jan 14, 2018 19:56
Turkey and chicken ham style sausage

Last post by redzed « Mon Jan 08, 2018 08:55
Replies: 12
by redzed » Sun Dec 17, 2017 18:30

First post

Here is something to make great sandwiches to take along on your Christmas shopping forays. :lol: A great tasting all poultry ham sausage.

For 1kg meat block: 600g turkey breast, 400g chicken thighs 18g salt, 2g #1, 2g white pepper, 2g, garlic, .5g all spice, .5g nutmeg. Cube meat and cure for...

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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.

12 Replies

2634 Views

Last post by redzed
Mon Jan 08, 2018 08:55
Venison Sausage

Last post by G pop « Sat Dec 30, 2017 22:19
Replies: 4
by redzed » Fri Dec 29, 2017 06:18

First post

Just before Christmas I managed to crank out what turned out to be an excellent venison sausage made with 50% meat from a Saskatchewan White Tail, and 50% pork. Lean venison and lean pork, ( 25% of total), were ground with the 10mm plate, fatty pork and venison (60% of total) with a small amount of...

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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...

4 Replies

1140 Views

Last post by G pop
Sat Dec 30, 2017 22:19
Portuguese Chourico Recipe Help

Last post by Bob K « Sat Dec 23, 2017 18:23
Replies: 10
by STICKSTRING » Thu Aug 06, 2015 06:50

First post

Hello all,
I am in need of a authentic Portuguese Chourico recipe. I would like the real deal. My understanding is pimenta moida is a important ingredient and if so I would like to keep it a part of this sausage.

Is there anybody out there with a authentic recipe that you would be willing to...

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

10 Replies

4851 Views

Last post by Bob K
Sat Dec 23, 2017 18:23
Skinless Emulsified Sausages An Experiment

Last post by Bob K « Thu Dec 21, 2017 13:55
Replies: 12
by joe_indi » Mon Nov 27, 2017 18:09

First post

I have hog, sheep and collagen casings but I wanted to try and make real skinless emulsified sausages.
The first time I tried it was with a piping bag.
I piped out long lines of sausage meat and then let them harden lightly in the oven at 65 - 70 deg C for about an hour.
The product was good except...

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This deflatulator posted by Idakraut should give you more ideas

12 Replies

2228 Views

Last post by Bob K
Thu Dec 21, 2017 13:55
Nanoose Bay Salmon and Prawn Sausage

Last post by redzed « Wed Dec 20, 2017 20:45
Replies: 2
by redzed » Wed Dec 20, 2017 18:58

First post

Making a fish sausage has been on my mind for a long time and finally last week I crafted a variation. I had a bunch of salmon from last summer to smoke and decided at the last moment to make a sausage out of the tails and bellies. The recipe is mine, but I was guided by fish recipes in the French...

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Wow that surely different and looks great! If its firm enough to be sliced into strips would make a fine addition to Sushi rolls.

Very firm! The milk powder did its trick. :grin:

2 Replies

907 Views

Last post by redzed
Wed Dec 20, 2017 20:45
Crazy question, I know....Philly cream cheese in sausage?

Last post by redzed « Sun Dec 17, 2017 17:53
Replies: 2
by harleykids » Sat Dec 16, 2017 02:05

First post

Going to do some experimenting with fresh sausages, and wanted to know if anyone has added cream cheese (like Philidelphia Cream Cheese) to fresh sausages?

Or is there a firmer cheese that would mimic the cream cheese taste, but not go completely gooey in texture?

I am thinking maybe...

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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...

2 Replies

891 Views

Last post by redzed
Sun Dec 17, 2017 17:53
Andouille Question

Last post by TSMODIE « Tue Dec 05, 2017 20:58
Replies: 11
by K98 AL » Tue Oct 24, 2017 13:02

First post

I made some Andouille earlier this year - it turned out quite nice - I used some small cubes of pork, mixed with a finer ground mince.
I've bought Andouille from the Best Stop in Scott, La (the best!) - and theirs is much coarser throughout. Like 1/4-3/8 chunks of pork and fat, in a large 45/55mm...

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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...

11 Replies

2889 Views

Last post by TSMODIE
Tue Dec 05, 2017 20:58
Got some sausage "fixings" this past week.

Last post by fatboyz « Wed Nov 29, 2017 04:31
Replies: 11
by fatboyz » Tue Nov 14, 2017 15:09

First post

Nice and cold and snowy here and hunting season is in full swing. My daughter and I harvested 3 big mule deer on the weekend. (1 buck and 2 does). I got over 110 pounds of meat off her buck alone. I'm going to use the loins to make a dried cold smoked product similar to Dutch semi dry horse meat. I...

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

11 Replies

2145 Views

Last post by fatboyz
Wed Nov 29, 2017 04:31
Christmas Sausages

Last post by sausagemaneric « Mon Nov 27, 2017 04:04
Replies: 3
by LOEBER74 » Wed Nov 22, 2017 19:27

First post

I have some Sausion Sec and Soppis hanging with 6 Loma Tloins for Christmas gifts. What are some other sausages the group likes for Christmas, fresh, smoked, dried, potted?

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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.

3 Replies

1619 Views

Last post by sausagemaneric
Mon Nov 27, 2017 04:04
Stupid Questions

Last post by K98 AL « Tue Nov 07, 2017 19:52
Replies: 20
by K98 AL » Tue Oct 31, 2017 15:15
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First post

OK - hunting season has arrived, and I have already harvested enough pigs and deer to keep me busy. Last year's sausage was good, but I have a couple questions, if y'all can help I'd really appreciate it.

First off - when I re-heat my (fully cooked) sausages in a pan, I have to be very careful...

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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.
20 Replies

3871 Views

Last post by K98 AL
Tue Nov 07, 2017 19:52
Cleaning Beef Casings

Last post by Bob K « Wed Oct 25, 2017 22:24
Replies: 8
by ThomasLake » Tue Oct 24, 2017 22:30

First post

Hey Guys, I am quite new to sausage making but in my short experience I have had a great time and enjoyed some good results. I haven't posted on the forum before but I have drawn a lot of knowledge and answers from it thus far.

I live in South Africa and generally it is very difficult to get...

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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.

8 Replies

1836 Views

Last post by Bob K
Wed Oct 25, 2017 22:24
Storage solutions for sausage meat storage

Last post by alex_mercer « Wed Oct 25, 2017 08:00
Replies: 2
by alex_mercer » Tue Oct 24, 2017 10:39

First post

Hey,

This might sound a bit like Inception . Anyway, I bought a mini refrigeration system for storing sausage meat, bacon, pork and whatnot. I was advised against storing it in the basement due to the presence of sneaky rats running around. At about 9:00 PM last night, I went downstairs to grab...

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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...

2 Replies

1994 Views

Last post by alex_mercer
Wed Oct 25, 2017 08:00
Thanksgiving Sausage

Last post by Bob K « Tue Oct 10, 2017 15:49
Replies: 2
by redzed » Mon Oct 09, 2017 21:47

First post

Thanksgiving Sausage

In celebrating Canadian Thanksgiving this weekend, I crafted a special turkey and pork sausage. Seasoned with sage, nutmeg, ginger and cinnamon it reflects the notes found in a roast turkey and pumpkin pie. I took a bit of a risk here, but the sausage turned out to be quite...

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Really looks good. Hope you had a great Holiday!

2 Replies

1128 Views

Last post by Bob K
Tue Oct 10, 2017 15:49
Cure #1 in fresh sausage question

Last post by redzed « Sat Sep 30, 2017 16:43
Replies: 3
by harleykids » Mon Sep 25, 2017 17:24

First post

Question for you all, at what % do I add Cure #1 to my fresh sausages if I plan on cold smoking them for a hours at low temps (like 70F)

Same 0.25% (.0025 multiplier)? And is that calculated based on total meat weight only, or total weight of all ingredients (meat + spices + veggies + cheese +...

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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...

3 Replies

1558 Views

Last post by redzed
Sat Sep 30, 2017 16:43
Non Fat Dry Milk

Last post by redzed « Sat Sep 30, 2017 16:33
Replies: 12
by Tom » Mon Dec 28, 2015 17:58

First post

I have been using Carnation instant nonfat dry milk for recipes that call for dry milk. The ingredients show that there are approx. 96 grams of protein in a 272 gram bag. That's about 35% protein. Other ingredients are 5% sodium, 11% potassium, 4% sugar and a bunch of vitamins. The online places...

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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...

12 Replies

9260 Views

Last post by redzed
Sat Sep 30, 2017 16:33
Fall is here and its time to use up last years game

Last post by redzed « Sat Sep 30, 2017 16:19
Replies: 12
by fatboyz » Tue Sep 19, 2017 04:11

First post

Well it's nice and cool and starting to snow. Just got back from a sheep hunt with no success. Going to make sausage this weekend now that this heat wave has broke.I have about 80+pounds of deer and elk. Going to make Weisswurst, weiners, jalapeno cheese smokies. garlic ring and jalapeno cheese...

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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...

12 Replies

3196 Views

Last post by redzed
Sat Sep 30, 2017 16:19
Is this meat can be used to make sausages ?

Last post by bolepa « Wed Sep 27, 2017 13:45
Replies: 3
by bolepa » Wed Sep 27, 2017 01:04

First post

Hi everyone! My both local supermarkets advertised pork sirloin chops and shoulder blade roast for $0.99 per # for this week. Really good deal but I am not sure if this meat can be used to make sausages (taste wise) and need your opinion on this. Also, what class of meat this relates? Thank you!...

Last post

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

3 Replies

1356 Views

Last post by bolepa
Wed Sep 27, 2017 13:45
5 best sausage recipes you have made, in your opinion...

Last post by harleykids « Fri Sep 15, 2017 04:31
Replies: 11
by harleykids » Tue Sep 12, 2017 20:03

First post

After making the chicken feta spinach sausages last night, and still having 50 feet or more of 32-35mm hog casings from Craft Butcher Pantry, I am looking for some other tried-and-true sausage recipes to make!

Anyone care to share their top 5 most successful sausage recipes? I am adding this...

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Nice videos Martin! 2am sausage eating, that's commitment!

11 Replies

3979 Views

Last post by harleykids
Fri Sep 15, 2017 04:31
Chicken Sausage with Feta and Spinach

Last post by harleykids « Thu Sep 14, 2017 17:04
Replies: 29
by Gray Goat » Mon Feb 14, 2011 19:57
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First post

5lbs each of chicken breasts and thighs and other ingredients.

Cut up and ready to get crispy in the freezer

Grinding away

Best of my four casings was the last one, started getting the hang of it

Last post

Absolutely was Chris!

Juicy, flavorful, and easy to make!
Took me longer to bone out 9lbs of thighs than it did to make the sausages!
From 9lbs of skin on thighs I got about 4.5lbs of meat. Kept the bones and skin to make stock.

This recipe is great!

I used my 10mm grinding plate as I didn't...
29 Replies

22540 Views

Last post by harleykids
Thu Sep 14, 2017 17:04
pork skin

Last post by northener « Thu Sep 14, 2017 08:49
Replies: 7
by northener » Tue Sep 05, 2017 09:33

First post

hi again having great success with fresh sausage and dry just 1 more question i have been cuting the skin off the pork fat do i need to do this for the fresh and dry thks

Last post

thks

7 Replies

2556 Views

Last post by northener
Thu Sep 14, 2017 08:49
"Last Ditch" Venison and Wild Pork Smoked Sausage

Last post by K98 AL « Wed Sep 06, 2017 12:57
Replies: 2
by K98 AL » Tue Sep 05, 2017 12:33

First post

I had about 6 lbs cubed deer, and 4 lbs cubed wild pig in the freezer from the winter. With deer season less than a month away, I needed to do something with it. There was a touch of freezer burn on some, but I trimmed it carefully. Bought some pork fat at the local Mexican grocery. Mixed about 22%...

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4200 g lean meat (about 65%deer, 35%wild pig)

1190 g pork fat

Salt 91.6
Cure #1 13.5
BP 21.5
Juniper 5.25
Garlic P 37.7
Cayenne 16.2
Celery Seed 10.8

2 Replies

1335 Views

Last post by K98 AL
Wed Sep 06, 2017 12:57
Question about frozen pork shoulder

Last post by PaulK « Sun Sep 03, 2017 15:27
Replies: 4
by PaulK » Sun Sep 03, 2017 08:15

First post

I'm a newbie in sausage making and just be able to find pork shoulder. It is pretty hard to find this cut here.

I have them frozen for 4 days already and readily to create a first small batch. However I just want to use 1 kg part from all 5 kg. Which is the best way to handle this

- Put all of...

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The best way is to partially thaw (ice crystals still in meat) , remove what you need and refreeze. If you totally defrost., you will loose moisture but as long as it was defrosted in the fridge it is safe.

Thank you very much.

4 Replies

1580 Views

Last post by PaulK
Sun Sep 03, 2017 15:27
Sausage for my folks 50th anniversary

Last post by Sleebus « Fri Aug 18, 2017 14:19
Replies: 4
by Sleebus » Fri Aug 18, 2017 04:16

First post

So, with my folk's 50th wedding anniversary coming up, I needed to have some smoked sausage on hand for the party. We're Polaks from Chicago, so the standard is set a bit high.

It's a 75% pork, 25% beef sausage with salt, pepper garlic, mustard seeds and cure #1 since I'm going to be smoking at...

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Looks great Sleebus! That's an interesting grill. Does the combustion fan in the firebox also circulate the air in the cooking area? Also can you control the amount of smoke?

Yes, it does. Keeps the smoke moving through at a reasonable pace. I shot a video of it, will have to post that later....

4 Replies

1684 Views

Last post by Sleebus
Fri Aug 18, 2017 14:19
Fresh Sausage storage

Last post by northener « Tue Aug 15, 2017 08:19
Replies: 3
by northener » Fri Aug 11, 2017 09:21

First post

chorizo puerto ricon hi am thinking of making some of these from the recipe how long will they keep before cooking on bbq thks

Last post

thks

3 Replies

1430 Views

Last post by northener
Tue Aug 15, 2017 08:19
dry, tough beef sausage

Last post by martin « Mon Aug 14, 2017 20:47
Replies: 11
by polka » Mon Jul 03, 2017 00:22

First post

Hello Folks

I'm new to sausage making, and while waiting for a grinder, I decided to use ground beef / mince from the grocery store.

To 5 pounds hamburger, which was 73 % meat, 27 % fat, I used 1 tablespoon AmesPhos.

Now I noticed that the burger when removed from the wrapper seemed almost like...

Last post

Sorry Bob
I messed up something.
I know before in Poland,before Poland was in EU, max dosage phosphate was 1,5 gram per 1 kilo
Now in the EU max is 5 gram per kilo so is exactly like you write,and same like US so looks like 1Tbs per 5lb.So for old norm( polish) is max 1 tsp for 5 lb.
But like l...

11 Replies

3205 Views

Last post by martin
Mon Aug 14, 2017 20:47
Maple Apple Chicken Sausage

Last post by redzed « Thu Aug 10, 2017 06:49
Replies: 3
by trucktramp » Tue Aug 08, 2017 02:55

First post

Recently I was at my sister's house and she gave me some commercially made Maple Apple Chicken sausage to try. Surprisingly, it was good. Normally I enjoy the traditional fresh sausage recipes that I find on this site since they are much better than anything purchased in the store. She wondered if...

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If you really want create a sausage as close to the original as possible, you would use rusk. However, you can create a fine tasting sausage without it. I f want that that extra huicess that comes with using a binder you can add some non instant non fat milk powder or or soy protein.

3 Replies

1329 Views

Last post by redzed
Thu Aug 10, 2017 06:49
Made some Nürnberger Bratwürste

Last post by Bob K « Tue Jul 18, 2017 13:47
Replies: 9
by Sleebus » Sat Jul 15, 2017 18:25

First post

Made ~19lbs/9kg of those little buggers yesterday. Linked them this morning and vac-sealed for freezing. Holy mother of God, sheep casings are an incredible pain in the butt. I'm pretty sure my struggle with them added about 3 hours to the process. :shock:

At any rate, they turned out GREAT. Used...

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Hmmmm. Homemade kraut sounds like something else I need to do. Got a favorite recipe you can share?

Sleebus its simple , salt,water, and cabbage! I like adding a little Caraway.

Info here:

9 Replies

2812 Views

Last post by Bob K
Tue Jul 18, 2017 13:47
Turkey with Sun Dried Tomatoes.

Last post by Bumper « Sat Jul 15, 2017 22:55
Replies: 1
by redzed » Sat Jul 15, 2017 17:07

First post

I boned out a 10kg turkey and got almost 6kg of sausage meat and a whole stack of bones for soup. It seems that the bigger the turkey the bigger the yield of the meat. I used half the meat to make my favourite smoked turkey and pork sausage and since it's grilling season I made a turkey and sun...

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Oh they look delicious!!! Never had a turkey sausage before. Cranberry and pistachio would work well too methinks...

1 Replies

1156 Views

Last post by Bumper
Sat Jul 15, 2017 22:55
Test run of new equipment

Last post by Bumper « Mon Jun 12, 2017 00:02
Replies: 3
by Bumper » Sun May 28, 2017 11:29

First post

So my lost in the post mincer had to be replaced - finally came on friday. Made a couple of test batches with my new gear - a 5kg tre spade sausage filler and a tre spade mincer. Absolutely over the moon with it. I made a 3kg batch of breakfast sausages and a 3.5kg batch of newmarket with bread...

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For those who haven't tried Newmarket sausages, it is well worth making a batch. A beautiful sausage, especially with a nice brown onion gravy, mashed potatoes and peas. The nutmeg, lemon and parsley really lift this one up. I have only have 1 pack left...

Oh for those buying tre spade mincers,...

3 Replies

2186 Views

Last post by Bumper
Mon Jun 12, 2017 00:02
Make some Kabanosy

Last post by martin « Sat Jun 03, 2017 17:23
Replies: 2
by martin » Sat Jun 03, 2017 01:27

First post

Hi
Last Saturday I make some kabanosy,mybe not that professional like redzed , but kabanosy are tasty, i think next time I add little more caraway and nutmeg ,and instead himalaian salt kosher salt.
Short movie how I make Kabanosy:

Last post

Thanks Redzed
Just got nice camera from my wife , and play with new toy like baby , :mrgreen: , making some movies.
Other thing my relatives in Poland always ask me, how looks in US , how's your garden , foood etc.
So I put some movies on youtube to them , but also is fun to watch for me my...

2 Replies

1792 Views

Last post by martin
Sat Jun 03, 2017 17:23
Water and expansion?

Last post by Fingers « Thu May 18, 2017 08:29
Replies: 3
by Fingers » Wed May 17, 2017 08:04

First post

Have I have possibly been adding water for no reason?

I am adding it as recipes I have been following when first learning say so, but thay also added rusk. Since going rusk free and meat only I have still been adding a little water till the mix feels right. But I have noticed my sausage or...

Last post

Thanks for the replys.

I am happy with the results I am getting with adding the water till I get a nice feel to the bind, these are my own recipes so its all experimental. The resulting texture and flavour are what I am trying to achieve. The expansion is only a problem when I have over stuffed...

3 Replies

2286 Views

Last post by Fingers
Thu May 18, 2017 08:29
No name kiełbasa

Last post by Butterbean « Sun May 07, 2017 22:11
Replies: 3
by redzed » Sun May 07, 2017 18:14

First post

When you have to make a sausage with meat that you already have, it is usually difficult to make a specific type of Polish sausage because of the cuts and proportions stipulated. So I made my own withot pretending it is something that it isn't. In recent months I have been too busy with other...

Last post

That looks wonderful.

Speaking of tough casings on smoked sausages, what are some things you can do to prevent this?

I don't think my smoked sausages have tough skins - in my opinion - but I have a lady who loves my smoked sausages but complains about the tough casings. I'd like to satisfy her...

3 Replies

1988 Views

Last post by Butterbean
Sun May 07, 2017 22:11
PIZZA SAUSAGE (FRESH)

Last post by LOEBER74 « Mon May 01, 2017 19:35
Replies: 2
by LOEBER74 » Mon May 01, 2017 15:41

First post

Slight modification from Wurst of lucky Peach

PIZZA SAUSAGE
3 lbs ground pork
.25 lb dry pepperoni (ground)
1 T kosher salt
3 oz parmesan, grated (the cheap powdered stuff)
8 oz block cream cheese (frozen and grated)
5 1/2 T tomato powder (available online)
1 t garlic powder
4 T cold water
1/2 C...

Last post

I figured it would be soupy but they turned out very good. the cheap Parm held shape and gave them some texture, the cream cheese just blends into the farce and helps the bind(?) added some flavor as well. We had them grilled and served on hoagie buns with mozzarella and pizza sauce!

2 Replies

1346 Views

Last post by LOEBER74
Mon May 01, 2017 19:35
Canadian bacon sausage

Last post by charcoal junkie « Fri Apr 21, 2017 16:06
Replies: 11
by charcoal junkie » Fri Apr 07, 2017 18:34

First post

I would like to make a Canadian bacon sausage. Should i brine pork loin then grind and stuff? Should i add a binder since loin is so lean?

Last post

Are you looking for the small rounds of Canadian bacon like this?

Image

Not hard to do but they can be made without grinding.

Yes i am. But also i am kinda curious if i can make a Canadian Bacon sausage. Dont know what u can do until you try.

11 Replies

3121 Views

Last post by charcoal junkie
Fri Apr 21, 2017 16:06
First Post Bierwurst

Last post by K98 AL « Tue Apr 11, 2017 14:35
Replies: 32
by Cdub » Tue Jan 31, 2017 05:46
1

2

3
First post

First post so i here is my latest attempt at a delli style sausage.I followed the recipe noted on the site here for bier wurst. I used a mix of beef and pork with a good fat content. I did not add any extra fat which i was questioning myself at the time?? The only change in the process was i used...

Last post

Yes, thank you. I'll have to try that, as fat binding (or not) seems to be my constant struggle.
32 Replies

9051 Views

Last post by K98 AL
Tue Apr 11, 2017 14:35
Mixing sausage enough - should fry test indicate?

Last post by Webpoppy8 « Tue Apr 11, 2017 04:32
Replies: 8
by Webpoppy8 » Sat Apr 08, 2017 19:30

First post

Hi, I've made two attempts at Kranjska Klobasa (origin for Krainerwurst) and both attempts came out crumbly. (Aroma is fabulous and flavor is on.). So I'm adjusting the recipe - somewhat more salt, not mixing white wine in moistener. I'm also trying to figure ways of keeping everything COLD cold...

Last post

I find a test fry might give you a good indication of the flavor but I think the heat is too high to give a good indication of texture. I prefer to wrap about a tablespoon of mince in plastic wrap and poach in 175F water for a few minutes. This gives a much better idea of the texture you'll find in...

8 Replies

2466 Views

Last post by Webpoppy8
Tue Apr 11, 2017 04:32
Scott Rea: Complete Sausage Making Masterclass, Step By Step

Last post by Butterbean « Wed Mar 29, 2017 23:50
Replies: 7
by redzed » Thu Mar 23, 2017 19:01

First post

Here is a new video by Scott Rea The Complete Sausage Making Masterclass, Step By Step . 25 minutes long and useful to the beginner and interesting to the more experienced. Your assignment today is to watch the entire episode.

Last post

Thanks Fusion. I'll give that a try. Never been a fan of adding rusk but I've never really had any real rusk so my opinion may not be fair so I think I'll try this and see how it works.

7 Replies

3100 Views

Last post by Butterbean
Wed Mar 29, 2017 23:50
[USA] Krainerwurst

Last post by Webpoppy8 « Mon Mar 27, 2017 15:44
Replies: 7
by Chuckwagon » Wed Jan 19, 2011 01:10

First post

Krainerwurst

One of the finest gentlemen I`ve ever encountered is Miroslaw Mac Stanuszek, the director of Research And Development at The Sausagemaker™. A few years ago, Mac and I came up with an authentic Slovenian Sausage when we researched the recipe for one of his customers on the...

Last post

Ah, interesting! Thank you for the additional information!

7 Replies

19147 Views

Last post by Webpoppy8
Mon Mar 27, 2017 15:44
Excellent Turkey and Pork Sausage

Last post by Butterbean « Sat Mar 25, 2017 15:31
Replies: 23
by redzed » Sun Oct 07, 2012 08:17
1

2
First post

Well it's Thanksgiving weekend in Canada so I decided to celebrate by making some turkey sausage. Searched all over for a recipe and then I stumbled on Grandfather's Pork and Turkey Sausage in Marianski's Polish Sausages , p. 260. Went through that book a countless number of times but never noticed...

Last post

Remove sausage from the poacher and immediately cool with a cold water spray, or dunk into ice cold water for a few minutes. Cool sausage to a temp slightly warmer than room temp so that it can bloom properly and not result in tough casings.

Redzed, could you elaborate on the tough casings? I've...
23 Replies

12567 Views

Last post by Butterbean
Sat Mar 25, 2017 15:31
Mold culture 600 snafu

Last post by fatboyz « Mon Mar 13, 2017 01:11
Replies: 4
by Chaos2 » Sun Mar 12, 2017 16:56

First post

Put the mixture of mold culture in my sausage mix by mistake. Thought it was my bacteria culture. Is it a problem and should I toss the mix and start over.
Thanks for comments

Last post

As Bob said you're not the first! I did it a couple months ago. No issues, turned out fine!

4 Replies

1414 Views

Last post by fatboyz
Mon Mar 13, 2017 01:11
Wild Pig Sausage

Last post by Butterbean « Sun Mar 12, 2017 18:13
Replies: 15
by Bob K » Tue Feb 21, 2017 12:59
1

2
First post

Original Topic deleted in error while cleaning up a spammer. :oops:

StickString Said:

Before I start making a batch of Wild Hog Italian Sausage I just want to verify with you all my math is correct and I will not ruin another batch of sausage.

For 1000g total

400 g Wild Pig
400 g Boston...

Last post

Yikes. Can we make that a link instead of an embedded image??? Some folks may not be ready for that!

Hope you get back in top shape soon!

I deleted it. Didn't mean to offend anyone. BTW - it wasn't me but a friend.
15 Replies

4530 Views

Last post by Butterbean
Sun Mar 12, 2017 18:13

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