Sausage Making For Beginners

Thanks for posting this. I've been wanting to try making sausage and this sounds like the perfect way to start.

Thanks for sharing. I have book marked the site to go thru it when I have more time. I enjoy making sausage, but am not completely proficient, I will definitely enjoy this.

Many thanks for the link (no pun intended) Gunny- excellent resource. The author does a good job of explaining nitrates and how much to use- a topic that often comes up in the forum.

I just read through pretty much the whole thing and found where many of my sausage mistakes were.

Can't wait to get a Boston Butt and go for another batch.

Vicki B- well worth the read.

just read through A Beginners Guide to Making Sausage, Jerky, and Bacon (offered for view on the same link)
Instructions so it couldn't be easier- a great "101".

Visions of pork butt just dancin' in my head. Don't know where to start!

Tried the bacon recipe last weekend- turned out great- sooo simple.

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[URL=http://s1212.photobucket.com/user/leonardjlee/media/bacon2_zpsc933c97f.jpg.html]

oops- missed one

Que n. That looks great. Some of that bacon is very lean indeed. Your endeavor has inspired me and I've thrown bacon into my bucket list. My daughter and granddaughter love bacon.

Looks Great Q.

that looks fantastic.

Thanks for the website link I will check it out

been wanting to make my own sausages for awhile

Guys,

Please stay on topic. Not sure how Bacon ended up here but please repost it over there. I can't move sub topics.

PS, don't forget to post PICS in the title when you post photos

Moderator

Sorry, Smokin- I attached here because the link listed above also mentioned bacon and I just kept goin. How do I move to the bacon topics?
Wasn't aware I did something wrong.

I picked up a DVD at Cabela's the other day. Sausage an Jerky made easy. It is a sales type thing for Cabela's products, but it has a lot of good info in it on the basic process.

Mike, welcome to the fine craft of charcuterie.
It's a great way to beat the high cost of good sausage. In fact, homemade is 100% better that the best you can buy. JM2C.
A bounty of recipes is available at Wedliny Domowe
I have yet to run into a bad one and I've made several of them.

Jarhead: How far are you from Neosho and Willow Springs, MO? I may be headed that way later this Spring. So far I am using kits, and adjusting the spices to get what I want. I am looking for a breakfast sausage recipe that uses sage, rep pepper flakes and fennel seed as the main flavor profile. I checked out the link you sent and found a recipe for Summer Sausage, but it uses a cure I can't find around here, and also some extra fermenting agent. I spent the last week looking for these, and can't find them locally. I really don't want to have to get them as mail order. I like a good amount of Mustard seed, garlic and pepper in this sausage (I also add jalapeno to some of it). Any good recipes would be greatly appreciated.

Mike, I live about 40 miles from Neosho and I'm guessing about 125 from Willow Springs. I haven't been there, WS, since I was on recruiting duty back in the 70's. I live just off the highway that connects the two. Hwy 60.
It sounds like you are wanting something of a cross between a breakfast sausage and an Italian sausage. I don't have any ground pork on hand right now, but I will next weekend. I'll try and come up with something the dog will eat. LMAO.
I'll post the results for you. Dead dog or not!!!
The fermenting agent (F-LC culture) gives it a tang associated with a long cure using #2. I use ECA and/or powdered buttermilk to achieve the same flavor. Some people use sour cream. I haven't tried that yet.
I've never used cure #2, in fact I'm scared of it. Way too many variables to keep up with for me. Besides, I want to eat it in a couple days, not a couple months AND I like my dog.

Len Poli's sausage site is another one that has a lot of good sausage recipes. I've tried a few from there with varying degrees of success. Not the fault of the recipes, I still need to work on my technique.

http://lpoli.50webs.com/index.htm

quote:

Originally posted by AndyJ:


http://lpoli.50webs.com/index.htm

Check out the link at the top of the forum, it list both of the sites listed in this thread.

If anyone has another site, let me know by posting a link in that thread.

Jarhead:

My Wife's family is from Neosho, and mine is from Willow (actually Clear Springs). I am going to do a taste test on a pork sausage recipe tonight. I am trying to duplicate the taste of a sausage we used to get from a little butcher shop that hasn't been around for 30+ years. If it is close, I will post the recipe.

Thanks for all of the links. I have added a folder, and am adding these to it.

There is a place called Cloud's Meat Processing and Smokehouse in Carthage. About 30 miles north of Neosho.
I don't have any experience with them, but I have heard good things about them.