Sausages

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SAUSAGE PHOTO GALLERY (Without Original Recipes)

Last post by redzed « Sun Jan 05, 2020 18:04
Replies: 861
by atcNick » Sun Nov 28, 2010 02:36
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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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Looks good! But what the heck is it?
861 Replies

383105 Views

Last post by redzed
Sun Jan 05, 2020 18:04

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Last post

Tough Casings - Causes and Solutions

Last post by K98 AL « Tue May 16, 2017 12:41
Replies: 4
by redzed » Mon May 08, 2017 05:43

First post

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 in this area but I don't...

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Hobbyists/amateurs tend to smoke theirs sausages longer than do the commercial processors. The long smoking phase will result in a dryer sausage and a tough casing.

I noticed this by accident - sausages that I didn't have time to smoke as long, actually had a nicer casing and better feel than...

4 Replies

14848 Views

Last post by K98 AL
Tue May 16, 2017 12:41
I Have A Question

Last post by Bob K « Thu Jun 16, 2016 17:27
Replies: 60
by siamon » Tue Aug 13, 2013 08:58
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There are no silly questions on this forum. Ask your fellow members for tips and suggestions in making your own favorite sausage recipes. Ask them about their techniques and secrets too! There are folks on this site with incredible sausage-making savvy and they will share it... BUT you will have to...

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Mike-
Welcome to the Forum!

What recipe are you using? The Marianski recipe is just the opposite 70% pork and 30% beef. pepperoni is traditionally a lean sausage, fat was not added. However we are used to it being a sausage with a higher fat content. I find it best use 60% pork, 25% beef, and 15%...
60 Replies

45327 Views

Last post by Bob K
Thu Jun 16, 2016 17:27
Sausage "Chatter"

Last post by redzed « Fri Nov 13, 2015 13:17
Replies: 327
by partycook » Mon Jul 25, 2011 02:01
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In Hyde Park, we chat about everything. Here in Sausage Chat we also talk about everything... providing it pertains to sausage . :lol: This is the place to ramble on and pose more simple questions or answers about sausage. Whether it is meat selection, grinding, mixing, casing, or any other...

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Hey Doyle! Welcome to the forum!

Can you post a pic of the salami? Hard for me to visualise what the problem might be. If it is air pockets and a soft texture it could be binding failure caused by inadequate mixing and salt distribution (or not enough salt), loose stuffing, warm temp of the meat...
327 Replies

150211 Views

Last post by redzed
Fri Nov 13, 2015 13:17
MEMBERS RECIPE INDEX (MRI)

Last post by redzed « Sun Dec 21, 2014 06:47

by redzed » Sun Dec 21, 2014 06:47

Our MEMBER'S RECIPE INDEX (M.R.I) is here:

Part 1 (Top half of page): Sausage recipes only.
Part 2 (Bottom half of page): Non-sausage recipes. (Sauces and sausage related items.)

The index contains links to posts of original and favourite formulations and recipes of our members.

0 Replies

10517 Views

Last post by redzed
Sun Dec 21, 2014 06:47
Kiełbasa Taty - Dad's Sausage

Last post by fatboyz « Thu Jun 24, 2021 14:30
Replies: 9
by redzed » Sat Apr 03, 2021 20:40

First post

Kiełbasa Taty - Dad's Sausage

My Easter sausage this year is a Polish kielbasa with the integral ingredients and made in the traditional way. The meats and proportions are what my father made for decades and it's the sausage that became very well known in his community. My father was only 15 when...

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Well it's my turn to try this. Meat is cubed, classed and in the salt/cure last night. As I do with most of my sausage, it will be a mix of 50% pork and 50% deer. Because the deer is so lean I used 50% butt and 50% belly trim for the pork. Processing will be on Saturday. Also doing up 20 pounds of...

9 Replies

877 Views

Last post by fatboyz
Thu Jun 24, 2021 14:30
Stefans kielbasa

Last post by redzed « Sat Jun 19, 2021 18:44
Replies: 99
by StefanS » Tue Mar 15, 2016 00:33
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Hi All.
Just finished a lot of postings and everything despaired. Time limit!!!! so ok. again.
I understand that most of you here are trying to do nice Italian style salami, pepperoni, Spanish chorizo, or other kind of fermented sausage. Some of you doing just polish style sausage(BB - greetings)....

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Very nice looking kiełbasy! Wish I lived closer so that I could come over for a sample! My sausage supply is almost down to zero. Have been busy with too many other things. Must be getting older because everything takes me longer to do.
99 Replies

47099 Views

Last post by redzed
Sat Jun 19, 2021 18:44
South African farmers Sausage

Last post by redzed « Sat Jun 19, 2021 18:01
Replies: 11
by magician176 » Wed Mar 17, 2021 02:09

First post

I have made tons of our traditional farmers sausages in the past. I tried many tricks and tips and yet I cannot get mine as juicy as some butchers that I have purchased fresh sausages from for BBQ. Those who know won't let you onto it(that is what I am guessing)Just the other day I visited South...

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Make sure that the milk powder is the non-instant type variety. Instant milk powder is highly soluble and does not hold water. But if you overcook the sausage it will be dry and crumbly no matter what you do. Overcooking the main reason why sausages are dry.

11 Replies

1486 Views

Last post by redzed
Sat Jun 19, 2021 18:01
Starting with frozen meat and then freezing the finished sausage

Last post by LinkMeAllOver « Fri Jun 11, 2021 14:46
Replies: 2
by LinkMeAllOver » Thu Jun 10, 2021 19:51

First post

So, typically when I'm getting pork shoulder it's fresh and I make my sausages as normal and then vacuum seal and freeze. No problem. I'm trying to source some beef and lamb but most of what I'm finding from wholesalers is frozen or previously frozen (thawed). Especially with lamb. It's all coming...

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Thanks. And, yeah, my preference would always be to purchase frozen and monitor thawing personally.

2 Replies

152 Views

Last post by LinkMeAllOver
Fri Jun 11, 2021 14:46
Cheese Kubi Burgers

Last post by daniel_centore « Thu Jun 03, 2021 02:09
Replies: 5
by fatboyz » Sat Jan 14, 2017 03:34

First post

In response to a request from Red I have started a thread about Kubi burgers. Apparently this is a bit of an Alberta thing. Being a prairie province we have a very large Ukrainian contingent
here from immigrants who came to homestead after the second world war. There are two small towns east of...

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Thank you both, I really appreciate all this help, I'll give this all a try and see how that comes out!

5 Replies

2654 Views

Last post by daniel_centore
Thu Jun 03, 2021 02:09
Smokies

Last post by redzed « Sun May 23, 2021 02:15
Replies: 1
by Albertaed » Sun May 23, 2021 01:33

First post

I’m thinking of only cooking my smokies to 130ish to keep them extra juicy. I’ll cook them to 160 when it’s time to eat them. Thoughts?

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Very good idea. That's called prep cooking. Just don't leave them on the grill too long. I have seen a million complaints about a sausage recipe where the sausages are grilled, cooked too hot, too long, and as Rytek Kutas put it, taste like sawdust .

1 Replies

163 Views

Last post by redzed
Sun May 23, 2021 02:15
Hoping for some bear for sausage!

Last post by Albertaed « Sun May 09, 2021 21:46
Replies: 6
by fatboyz » Wed Apr 21, 2021 14:41

First post

Because we can't travel this year our holiday time has built up. We need to use up 2 weeks or my wife loses hers so we're packing up our adventure truck and 4 wheeler and heading out spring bear hunting for 2 weeks. I prefer fall bear but if I can find a young one it should make some good sausage....

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They are just coming out in the open now. You’ll get one on the fall

6 Replies

1137 Views

Last post by Albertaed
Sun May 09, 2021 21:46
Vac sealer upgrade

Last post by Albertaed « Thu May 06, 2021 20:15
Replies: 9
by Albertaed » Sat May 01, 2021 19:32

First post

Well I’ve gone through the last Foodsaver vac sealer I’m going to buy. I’m looking for an upgrade any thoughts ?

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Quote Its unbelievable that the cost is 2x what it is in the States. Looks like a nice machine.

Not to mention shipping to Northern Alberta!!

9 Replies

1071 Views

Last post by Albertaed
Thu May 06, 2021 20:15
Recipe - FAILED. Please help me talk it out.

Last post by Mmmm Meat « Thu May 06, 2021 04:53
Replies: 7
by LinkMeAllOver » Wed Apr 21, 2021 15:09

First post

Okay, so earlier today I did a large batch that was supposed to emulate the flavour profile of Chinese and Taiwanese Lu Rou Fan, which is a simple pork with predominantly soy sauce and 5 spice as the standout flavours. I posited a question regarding salt vs. sodium with regards to working out how...

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That's a great question. I'd always assumed that NaCl was the source of saltiness in Soy Sauce (and it may be). The ingredients list of Soy Sauce lists only Sodium content (and not Chloride). If I remember my chemistry from a hundred years ago, NaCl dissociates in a water based fluid to become...

7 Replies

1040 Views

Last post by Mmmm Meat
Thu May 06, 2021 04:53
Looking for a Sicilian Sausage Recipe

Last post by Dumoine « Thu May 06, 2021 00:41
Replies: 7
by Mmmm Meat » Sun Apr 25, 2021 09:15

First post

I've been looking around the internet for a recipe for a Sicilian Sausage that I used to buy in the little mom and pop stores along the West Coast of Sicily - Messina south to Catania and Syracuse. I was stationed there twice, for a total of five years, during my Navy days when I would just walk...

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Yes it is a fresh sausage. I use less salt in semi dry fermented sausages. Pepperoni 1.3%. Italian salami 1.7%. For hot smoked sausages such as Kabonosy and Mysliwska I go with 1% salt.

7 Replies

1067 Views

Last post by Dumoine
Thu May 06, 2021 00:41
Salt vs. Sodium in getting a bind

Last post by Lorenzoid « Wed Apr 21, 2021 15:07
Replies: 4
by LinkMeAllOver » Tue Apr 20, 2021 18:23

First post

This may seem like a silly question, but I'm feeling a little puzzled and having trouble finding information on this question: when we add salt (NaCl) to the meat and mix and proteins are extracted giving us the bind we desire, is it the sodium that's doing it, or the NaCl?

The reason I ask is...

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I agree NaCl is likely the only source of the sodium that the label lists. If they make soy sauce with MSG, I sure have never bought it.

4 Replies

305 Views

Last post by Lorenzoid
Wed Apr 21, 2021 15:07
100% beef fresh sausage?

Last post by LinkMeAllOver « Tue Apr 20, 2021 18:11
Replies: 10
by LinkMeAllOver » Tue Apr 06, 2021 01:16

First post

Pretty much every recipe I see for beef sausage seems to include pork fat. I have people ask me for all-beef sausages, but I've read that beef fat behaves differently than pork fat once cooked and gets quite greasy and leaks. I don't want to use any binding agents if I can avoid it. A supplier near...

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I don't really have any pics, unfortunately. I neglected to take some and froze the remainder.

Recipe:
1480g beef
10g coriander
1g nutmeg
2g allspice
4g pepper
1g clove
20g salt
1 tbsp vinegar + 1 cup water

10 Replies

717 Views

Last post by LinkMeAllOver
Tue Apr 20, 2021 18:11
How NOT to make hotdogs

Last post by Albertaed « Sat Apr 17, 2021 13:16
Replies: 15
by Scogar » Tue Apr 06, 2021 02:49
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I made my first run of frankfurters this past weekend. I was very excited and looking forward to putting the bowl cutter through its paces. I read all that I could and was really aware of how my meat batter needed to remain really cold and when emulsified that I had an upper limit on my temp or...

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I’ve been trying new sausages referencing both The greatest sausages and German sausage books a lot lately.
15 Replies

849 Views

Last post by Albertaed
Sat Apr 17, 2021 13:16
Adding zingy brightness without acid for fresh sausages

Last post by LinkMeAllOver « Wed Apr 14, 2021 15:57
Replies: 8
by LinkMeAllOver » Tue Apr 06, 2021 01:12

First post

Does anyone have any hints or tricks for this? I tried using lime juice once for a recipe but predictably it ended up mealy. I've tried using lemon extract but it seems to give a weird consistency to the sausage. Twice now I've used extract and the meat didn't behave like it usually does. It was...

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The maximum amount that you can use is 500ppm, or 0.5g per kg. of meat. That amount will not denature the proteins of affect the bind.

Awesome. Thanks.

8 Replies

677 Views

Last post by LinkMeAllOver
Wed Apr 14, 2021 15:57
Curing pork fat for smoked sausages?

Last post by so_not_rad « Tue Apr 13, 2021 07:38
Replies: 6
by so_not_rad » Thu Apr 08, 2021 07:00

First post

Hi there,
this might end up being a silly question but I gotta ask!
Usually when I make the sausages I never cure the fat. I cure pork meat for 1-2 days depending what i'm going to use it for.
Ah yes, let me explain first, I live in Thailand, when I order pork cuts like shoulder or ham, they come...

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Yes, salting the fat will firm it up, but it will still start melting at 76-77C. So if you are smoking at 80 for longer than 30 minutes, you will have fat out and a crumbly texture to your kielbasa. If you are poaching, there is no reason to go over 65C in the smoker.

Thanks Redzed!
Always the...

6 Replies

682 Views

Last post by so_not_rad
Tue Apr 13, 2021 07:38
Kiełbasa Krakowska -Kraków Sausage

Last post by jens49 « Mon Apr 12, 2021 11:18
Replies: 6
by redzed » Thu Apr 08, 2021 06:44

First post

Kiełbasa Krakowska - Kraków Sausage

Kielbasa Krakowska is the Queen of Polish Sausages. It has it's origins in the beautiful city of Kraków, the former capital of Poland, and today one of the best preserved medieval cities in Europe. A favourite among Poles for centuries, it is always present in...

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Thanks.
I will have your info in mind next time. It will probably lend a nice color to a Salame Rosa also.

6 Replies

663 Views

Last post by jens49
Mon Apr 12, 2021 11:18
Busy week/weekend sausage/meat making!

Last post by fatboyz « Thu Apr 08, 2021 01:30
Replies: 39
by fatboyz » Sat Feb 27, 2021 15:08
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With being confined from travel with Covid I have found myself really diving into processing. No spring get away to Mexico or to train in Thailand so I'm keeping the chamber full. I posted earlier about wanting to do a large caliber summer sausage in a textured casing my friend gave me from...

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They look excellent, is the purty casing much harder to peel than the standard cylinder...I hate to lose the meat and be forced to nibble on the casing. But I guess the dog is happy as he does get more than his fair share of stuck cellulose and meat

That was my concern! When my friend did it he...
39 Replies

3134 Views

Last post by fatboyz
Thu Apr 08, 2021 01:30
Montreal Smoked meat

Last post by Bob K « Tue Apr 06, 2021 14:22
Replies: 4
by Albertaed » Sat Mar 13, 2021 17:54

First post

I have an almost full drying chamber, 5kgs of Reds Salame Calabrese going into fermentation as well as 6kgs of cooked pepperoni going into the smoker. I’m celebrating with a tasty Reuben sandwich from the corned beef that finished last nite. What am I going to do when I can’t “work from home”...

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Now you need homemade sauerkraut to go on that. Fresh and crunchy, not cooked or canned. :lol:

4 Replies

811 Views

Last post by Bob K
Tue Apr 06, 2021 14:22
Pizza pepperoni

Last post by Bob K « Fri Mar 26, 2021 18:30
Replies: 6
by Albertaed » Fri Mar 26, 2021 02:58

First post

Hey gang. I’m looking for a pepperoni recipe for pizza if anybody wants to share!

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Eric's recipe is a cooked, semi-dry sausage so you could safely use a lot less, even 1.5% will do.

Not sure I would be comfortable fermenting with less salt, even though the Ph drop is fast.

the total amount of sugars ( 6g glucose and 2g sucrose) in that recipe is too much unless you are from...

6 Replies

613 Views

Last post by Bob K
Fri Mar 26, 2021 18:30
Dried casing

Last post by Indaswamp « Tue Mar 16, 2021 01:55
Replies: 3
by Albertaed » Tue Mar 16, 2021 00:58

First post

After checking the PH this morning I forgot to close up the chamber. The casings have definately dried out. I think I’m down to my final PH of 5.2 so I think I’m going to drop the temp down and bring the temp up to 90-95% to see if I can rehydrate just enough to get that bit of skin pliable

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Then yes, spray with mist of water....I'd do so every 8-12 hours until they rehydrate, then allow the drying process to proceed.

3 Replies

967 Views

Last post by Indaswamp
Tue Mar 16, 2021 01:55
Serbian Sausage

Last post by Scogar « Tue Mar 09, 2021 18:57
Replies: 2
by Scogar » Mon Mar 08, 2021 14:36

First post

I decided to make a Serbian sausage for three reasons. First, because I had a lot of fat that was steadily getting longer in the tooth. Second, I earlier bought two tubs of beef rounds, and third, I wanted something a bit more difficult than I had thus far done. Kiełbasa serbska parzona lined up...

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I couldn't agree with you more redzed. I panfried a bunch yesterday and it is pretty good that way. I had hoped maybe I could use it on a pizza say with gouda or swiss, but as I found, a fast cooked pizza wouldn't give the time for it to crisp up and render out enough. So it's more likely that I...

2 Replies

356 Views

Last post by Scogar
Tue Mar 09, 2021 18:57
Polish Potato Sausage (Kiszka Ziemniaczana)

Last post by redzed « Wed Mar 03, 2021 08:06
Replies: 6
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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Kiszka Ziemniaczana
Here is a recipe for another version on Kiszka ziemniaczana. Lately I have been longing for foods from my childhood and Polish potato sausage has been circling around in my head like a bothersome fly. Finally I got around to making to making a couple coils of this specialty. I...

6 Replies

5740 Views

Last post by redzed
Wed Mar 03, 2021 08:06
Cool Breakfast Sausage

Last post by sausagemaneric « Thu Feb 25, 2021 16:49
Replies: 2
by sausagemaneric » Mon Feb 15, 2021 16:58

First post

Just reading the Maple Breakfast sausage recipe and I'm compelled to share my favorite new thing to do. I now take one of my favorite breakfast sausage, in this case the breakfast sausage in Rytek Kutas's book. I stuff it in a cloth sack that is about 3 in diameter and 18 long. Then I smoke/cook it...

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Thanks for that post because it reminds me that I should look into Rytek's book every now and then. It was the first English language sausage book that I bought and aside from the gargantuan amounts of soy and milk powder in many of the kielbasa recipes, it's a very good book.

I agree...

2 Replies

430 Views

Last post by sausagemaneric
Thu Feb 25, 2021 16:49
Spice Today Grind Tomorrow

Last post by Albertaed « Sun Feb 21, 2021 20:31
Replies: 6
by Scogar » Fri Feb 19, 2021 12:43

First post

Reading through a number of Marianski's Polish recipes, something concerns me and I'm wondering if there's a reason to follow the procedure. Many of the recipes require grinding the meat first followed by mixing the cure and spices into the batter. For example, see and . So it seems the meat batter...

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I’m planning on making Linguíça do Baixo Alentejo from meatsandsausages
This calls for the same idea for fermentation. Am I correct to say that In either case of putting in the fridge, or using a starter and using a ferment chamber, a PH of 5.3 or lower is still the point in which it can start to...

6 Replies

458 Views

Last post by Albertaed
Sun Feb 21, 2021 20:31
Jagdwurst

Last post by Albertaed « Mon Feb 15, 2021 20:54
Replies: 2
by Albertaed » Mon Feb 15, 2021 19:21

First post

The drying chamber is full and its too cold to go ice fishing (-36C) so might as well make sausage :)

I make quite a bit of Thuringer tangy type sausages but this flavoring of sausage was also around my house growing up as well.

Its a basic Jagdwurst hunter sausage from the Marianski's German...

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Thanks Bob I think I like your idea. Grinder is ordered lol

2 Replies

396 Views

Last post by Albertaed
Mon Feb 15, 2021 20:54
Weekend sausage

Last post by redzed « Wed Feb 10, 2021 19:06
Replies: 63
by jjnurk » Wed Dec 13, 2017 18:24
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Concidering Ima newbie, just wanted to share a weekend, before the snowfall, a blend of swojska - moose, pepperoni and jalapeno/cheddar smokies. 300 lbs worth. All smoked on whiskey soaked oak from my friends at Last Mountain Distillery. Long day but fun.

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Kaszanka looks great! Try it on the grill (once you are out of the deep freeze). :D
63 Replies

22780 Views

Last post by redzed
Wed Feb 10, 2021 19:06
Apple Maple Breakfast Sausage

Last post by Butterbean « Mon Feb 01, 2021 20:56
Replies: 3
by Scogar » Sun Jan 31, 2021 17:10

First post

So I bought a 1/2 bushel of apples in the Fall and am nearing the end of them, but the remaining ones are not the best for eating. Having these apples and about 3.9 kg of leftover pork trim from my Polish sausage making last week I googled some options. Came up with the 2 Guys and a Cooler 2020...

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Yes, its the accordion things. They make several types so be sure to get the one for fresh sausages and not smoked. They will take some getting used to but once you get the knack of it they are really easy to work with. Key is not to overstuff, stuff loose enough that you don't have problems...

3 Replies

338 Views

Last post by Butterbean
Mon Feb 01, 2021 20:56
Summer Sausage

Last post by Albertaed « Mon Feb 01, 2021 16:49
Replies: 8
by Albertaed » Fri Jan 29, 2021 23:39

First post

I’m going to try a semi dry summer sausage. What is a “standard” ph for summer sausage.Does a ph of 5.0 sound reasonable. I’m using Meatsandsausages recipe that calls for FLC .24/kg 10g dextrose fermented at 30C 90RH for 24 hrs. In 60mm casings but I’m not sure what that equates to in PH.

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Bob I took your advice and stuck to 5.0 which for me is plenty👍 Man this one has a ton of flavouring going on. :lol:

8 Replies

586 Views

Last post by Albertaed
Mon Feb 01, 2021 16:49
Braunschweiger Leberwurst

Last post by Scogar « Sat Jan 30, 2021 03:14
Replies: 3
by Albertaed » Fri Jan 29, 2021 22:08

First post

This is my first attempt at liverwurst. Its Marianski's recipe using 50/50 pork liver/pork jowls.

Salt 1.8%
Pepper .2%
Nutmeg .5%
Ginger .5%
Caradamom .3%

Scalded liver for 10 minutes.
Semi froze liver.
Poached jowls @ 190F to IT of 156F.
Ground liver and jowls separately through 3mm plate....

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I freeze mine as well. And if you add skin, make sure to research how long to boil and emulsify as last year I didn't cook mine long enough and it was gritty since the skin wasn't completely softened to emulsify into the blend

3 Replies

332 Views

Last post by Scogar
Sat Jan 30, 2021 03:14
Kielbasa Starowiejska

Last post by Butterbean « Tue Jan 26, 2021 21:20
Replies: 7
by Scogar » Sun Jan 24, 2021 21:05

First post

Another game changer from Marianski

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Those look good! I use wooden dowels and bamboo and have never had a problem.

7 Replies

550 Views

Last post by Butterbean
Tue Jan 26, 2021 21:20
Christmas Smoke

Last post by muxmun « Mon Jan 25, 2021 20:28
Replies: 5
by Butterbean » Mon Dec 14, 2020 21:10

First post

Seeing Stefan's sausages inspired me ...... maybe to much so as I have a fair amount of game meat in the freezer and I recently made some modifications to the smokehouse and have been wanting to see how she runs. So with these things prodding me I may have gotten a bit overzealous and bit off more...

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ButterBean

Not sure how I missed this post but this is just amazing. AWSOME
If I spent a few weeks with you I would learn more than a few years of reading books.
I'm trying my hand at snack sticks as you know and if you would share your recipe it would be greatly appreciated.
Good job on all....

5 Replies

526 Views

Last post by muxmun
Mon Jan 25, 2021 20:28
Kielbasa Szynkowa/Ham Kielbasa

Last post by redzed « Mon Jan 25, 2021 17:49
Replies: 18
by StefanS » Thu Mar 05, 2015 20:52
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Hello.
I would like to present you today my version of recipe for Kielbasa Szynkowa. Originally I have used recipe posted on tthe Polish version of WD by Szczepan, and another one posted by Paweljack. Here are slight modifications to their original recipes.
Meats:
class I pork - lean meat from ham...

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Excellent work Scogar! Now I gotta make some!
18 Replies

16398 Views

Last post by redzed
Mon Jan 25, 2021 17:49
Bauernwurst Recipe

Last post by Albertaed « Sat Jan 23, 2021 18:29
Replies: 7
by johnmac » Thu Oct 03, 2019 19:19

First post

Does anyone out there have a proven recipe for Bauernwurst? It's one of my favorite types of sausage in Germany, but I've not had much luck finding recipes online. Thanks in advance.

Mac

Last post

Hamschata do you have a recipe you’d like to share!

7 Replies

2484 Views

Last post by Albertaed
Sat Jan 23, 2021 18:29
Butchered Pig

Last post by Albertaed « Wed Jan 20, 2021 18:28
Replies: 14
by Albertaed » Sun Jan 17, 2021 19:37

First post

We’ll gang I just finish butchering another pig I got from a Hutterite colony that’s close by. It is really interesting from a sausage making perspective to not only get beautiful hams, loins and side belly to cook and smoke but to put to use the different meat classes which makes for almost no...

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BCboy l’ve never had to use a fan. I open up my fridge enough that there is enough air flow. I’ve done mostly semi dry sausage with moose Mettwurst and Thuringer. I’m about to try Marianski’s Cacciatore with moose so we’ll see how that goes.Do you hunt moose?

14 Replies

1138 Views

Last post by Albertaed
Wed Jan 20, 2021 18:28
Cure Time

Last post by Butterbean « Tue Jan 19, 2021 20:46
Replies: 5
by Scogar » Mon Jan 18, 2021 21:26

First post

Ran over schedule today on processing. Happens when two people drop by and you are attempting to classify meats for the first time. Let me say intuitively I know it's easy but when doing it your first time what's a true I vs II, etc. I'm sure once I make the sausage I'll learn if I was too loosey...

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Non-ground and in chunks is my preferred method but life gets in the way sometimes and I sometimes stray from the path I know best. In a perfect world, I would use the process you are doing every time because in my view it simply makes for a superior product in many ways.

Here are some I spent two...

5 Replies

622 Views

Last post by Butterbean
Tue Jan 19, 2021 20:46
South African Russian Sausage

Last post by magician « Sun Jan 17, 2021 00:17
Replies: 6
by S@usage » Fri Jul 31, 2020 10:45

First post

Hi All
Hope someone can save me :cry:

For a very long time, I've been trying to master a Classic Sausage known here in South Africa as a Russian but I've been met with failure upon failure for far too long. The region I live in doesn't sell very good quality russian sausage however another region...

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The tradition Russian sausage as we know it in South Africa is definitely not emulsified, it have a rough grain. How come you talk about driving 6 hours to obtain the best Russian sausages you are aware of if you don't eat pork? The Russian sausage is exclusively made from pork! Just asking!

6 Replies

2779 Views

Last post by magician
Sun Jan 17, 2021 00:17
Soy Isolate

Last post by Albertaed « Sun Jan 10, 2021 20:05
Replies: 3
by Albertaed » Fri Jan 08, 2021 17:42

First post

I’ve been trying different formulas for Moose sausage. I usually do 50/50 moose to pork shoulder which is a bit dry. I’ve tried to up the pork fat content but I found it fattier than I prefer. I am going to experiment with my 50/50 by adding soy isolate but I am a bit confused as to how much to...

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Thx Red. I definately don’t put anywhere near 10% water! It’s funny how old habits die hard. I wouldn’t dare overcook any other moose/venison product but somehow I didn’t make the connection with breakfast sausage. :oops:

3 Replies

423 Views

Last post by Albertaed
Sun Jan 10, 2021 20:05
Portuguese Chourico Recipe Help

Last post by redzed « Tue Jan 05, 2021 18:45
Replies: 12
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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The info in the science direct papers are a good read for us aspiring meat nerds.

I have at least a hundred in my collection. There is no end to it.

12 Replies

7020 Views

Last post by redzed
Tue Jan 05, 2021 18:45
Recipe of Portuguese Chourico

Last post by redzed « Mon Jan 04, 2021 18:14
Replies: 2
by sausagemaneric » Mon Jan 04, 2021 16:10

First post

Hi,
Does anyone have recipe for Chourico? It's similar to linguisa

Thanks
V465

Last post

This is what I made a little while ago:

2 Replies

402 Views

Last post by redzed
Mon Jan 04, 2021 18:14
Have you noticed any negatives to grinding one day then mixing/stuffing the next?

Last post by LinkMeAllOver « Sat Jan 02, 2021 03:53

by LinkMeAllOver » Sat Jan 02, 2021 03:53

So, I'm planning on doing 150 lbs over course of two days, 100 of a chicken recipe and 50 of pork. Cutting takes as long as it takes, and it will be a slog to get through all that, but it is what it is. I can probably fit in grinding into the first day, and then come back the next day and do all my...

0 Replies

1277 Views

Last post by LinkMeAllOver
Sat Jan 02, 2021 03:53
Mixing times for beef, lamb, and poultry

Last post by LinkMeAllOver « Sat Jan 02, 2021 03:27
Replies: 2
by LinkMeAllOver » Sun Dec 20, 2020 19:18

First post

Hello sausagers,

I'm looking to expand my operation away from fresh pork sausages and start using other animal products, however I know that not all meats are the same in how they behave when they are ground and mixed with salt. Does anyone have a handy dandy mini-guide to how long beef, lamb or...

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Just mix until it gets sticky. Is 6.5% salt a typo?

YES. That was a typo 100%. I meant 6.5g per pound of meat, which some to 1.3%.

2 Replies

397 Views

Last post by LinkMeAllOver
Sat Jan 02, 2021 03:27
Pork Trim or Pork Butt for Venison Summer Sausage

Last post by Butterbean « Fri Jan 01, 2021 21:18
Replies: 2
by rafaelalford » Fri Jan 01, 2021 14:48

First post

Title says it all. Does it matter? I have some pork butts cut up and frozen or I can go get pork trim from the locker to add to my venison summer sausage.

Last post

If you are talking the 70/30 trim it won't matter but if its the 50/50 you need to back up and not add over 30% to the mix. The 70/30 makes a good sausage mixed with venison on a 1:1 mix.

2 Replies

344 Views

Last post by Butterbean
Fri Jan 01, 2021 21:18
Dill Ham Sausage

Last post by fatboyz « Wed Dec 30, 2020 12:31
Replies: 9
by fatboyz » Fri Dec 25, 2020 18:37

First post

We have a little meat shop about 40 km from us that a swiss fellow opened up. I've tried a few of their products just to see what they have and I haven't been real impressed. They tried a new sausage this fall that as really nice though. It's a ham sausage in a 42 mm hog casing but it has a fair...

Last post

Red, no actually garlic is at the front and the dill is just there if you're looking for it. The seeds worked well but as in the recipe posted I need to bump up the amounts of dill. I'm wondering how it will be with nice fresh dill weed instead of the dry.

9 Replies

525 Views

Last post by fatboyz
Wed Dec 30, 2020 12:31
Christmas Kiełbasa 2020

Last post by Albertaed « Mon Dec 28, 2020 19:25
Replies: 9
by redzed » Wed Dec 23, 2020 06:24

First post

Christmas Kiełbasa 2020
Every year at this time I crank out a larger than usual amount of kielbasa and share it with my friends. This year I made a traditional Polish sausage with the essential ingredients: pepper, garlic and marjoram and added two optional spices, caraway and mace. The sausage...

Last post

I feel the same way.
Over time learning from the veterans of this group and Red in particular, I am slowly starting to understand the subtlety of the recipes and procedures shared. Things overlooked by just a “recipe” that make you think about why the procedures, techniques, ingredients, meat...

9 Replies

797 Views

Last post by Albertaed
Mon Dec 28, 2020 19:25
Deer Liver Sausage time again (Leberwurst)

Last post by DanMcG « Thu Dec 24, 2020 16:03
Replies: 11
by fatboyz » Sun Jan 06, 2019 16:21

First post

It's that time again. I'm using one deer liver, 30% deer lean trim, 50% pork belly trim and one 375g pack of bacon. I posted the recipe last year. I'm generally not a fan of the Pate type liverwurst but this one is more course, but still spreadable. Yummy on fresh bread or crackers. Meat is cooking...

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Man Fatboyz, that looks outstanding.

11 Replies

2942 Views

Last post by DanMcG
Thu Dec 24, 2020 16:03
First Liverwurst

Last post by Albertaed « Wed Dec 23, 2020 17:20
Replies: 11
by Agoracritus » Thu Dec 05, 2019 04:33

First post

I just made a few pounds of Braunschweiger (Leberwurst) for the first time. (Not really sure why I haven’t tried making it before, but probably because even though I’ve always liked Liverwurst, I don’t eat it very frequently.)

I followed the recipe (Marianski’s?) on the sister site, except I...

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I’m Going to give it a try after Xmas. Thanks!!

11 Replies

2682 Views

Last post by Albertaed
Wed Dec 23, 2020 17:20

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