Sausage "Chatter"

revid
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Post by revid » Thu Jan 26, 2012 16:38

dont have the "y" but uploaded a pic to show you what I have.I used the one on the left,the larger hole plate,so what do you have to do to eliminate the "mincing" ? here is a link to pic:
http://imageshack.us/photo/my-images/804/31260112.jpg/
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Post by jbk101 » Fri Jan 27, 2012 00:03

Rivid
I might be wrong but I believe the one on the Left in your Picture is what Ross is calling the "Y" Shaped Piece.
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Post by revid » Fri Jan 27, 2012 01:59

thanks thats the one I used .Know where I can buy a decent vertical stuffer,one that will ship to canada at a fair price?
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Post by ssorllih » Fri Jan 27, 2012 02:24

The "Y" shape would be correct if you removed all but three of those spokes.
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Sausage making and sausage using.

Post by ssorllih » Sun Jan 29, 2012 02:57

I have been paying attention to the mix of sausage featured here and I get the feeling that most of it is not used on the family table. The number of snack sticks far out number the breakfast and dinner sausages. This brings me to the question of who eats all of the sausage made by the members of this forum.
We buy twenty pounds of hot dogs for our church picnic and some members make twenty pounds at home. Who eats them?
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Post by el Ducko » Sun Jan 29, 2012 03:10

It would be interesting to put up a poll, Ross. Great question. Folks may have to vote several times in order to get all the answers entered. (Izzat true, Chuckwagon?) ...kinda like voting in Chicago- - vote early and vote often. :vaudeville joke smiley:
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Post by vagreys » Sun Jan 29, 2012 05:58

An interesting question, especially since I've never made snack sticks. All the sausage I've made over the years has been for use at home, cookouts, or for friends, as breakfast or entrée sausages.
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Post by Big Guy » Sun Jan 29, 2012 14:57

I make several fresh sausages , Italian,Brats, breakfast, Farmers, They all get consumed by my family. I also make summer sausage, smoked pork sausages, Andouille,kielbasa, pepperone,salami,pepperettes, Bierwurst,head cheese, liverwurst and probably a few more :mrgreen: . Most of these are consumed by family and the rest by friends. I think I make slightly more smoked sausage than fresh
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Post by Blackriver » Sun Jan 29, 2012 15:21

I always make brats, summer sausage etc, all in large batches. I love to share with my family and friends. If I do a family feed with either my wife's or my family a ten or twelve pound batch of brats goes fast. I love to bring my summer sausage or snack sticks on camping trips. My buddys never want store bought anymore, so they keep me busy. One of my favorite things about the hobby is watching other people enjoy eating it as much as I do.
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Post by DLFL » Sun Jan 29, 2012 15:51

Blackriver, "One of my favorite things about the hobby is watching other people enjoy eating it as much as I do."

The reason I loved cooking professionally, and the reason I now cook for the family and friends.

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Post by odell » Sun Jan 29, 2012 18:42

All sausage made on the O'Dell farm are eaten by family and friends. They are made using pork fed out,butchered and processed on this farm.
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Post by ssorllih » Tue Jan 31, 2012 01:55

I don't know what rusk is but there are some kosher all beef recipes in this web site: http://www.wedlinydomowe.com/sausage-re ... e-with-oil
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Post by Chuckwagon » Tue Jan 31, 2012 02:09

Hi Twist,
You may be looking for a brat - type sausage.
Check out Stan's recipe list at this link: http://www.wedlinydomowe.com/sausage-recipes
As rusk is mostly used in English recipes, why not click on the topic at the top of the page called "Sausages by country". Stan has an exhaustive list of recipes here.
Also have a look around our Members Recipe Index. Here's a link: http://wedlinydomowe.pl/en/viewtopic.php?t=5146

Best Wishes,
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Post by ssorllih » Tue Jan 31, 2012 02:51

I just went searching: Rusk = zieback = twice baked bread, in sausage = bread crumbs. I still can't help.
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Post by NorCal Kid » Thu Feb 02, 2012 05:15

I'll usually make batches of sausage and/or sticks in the 10-15 pound range; sometimes I'll do smaller as a test run.

Around my house, with three sons (ages 19 to 23) with BIG appetites, things usually disappear pretty quickly. Ten pounds of sliced bologna I recently made was gone within 10 days (!). Three containers of meat sticks (approx 8-10 pounds) will last about 3 weeks; a month maybe.

I know they dont care for liver sausage (boudin, liverwurst, braunschweiger, etc), so if I go that route, I'll certainly scale back production size on those recipes.

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