Sausages...?

You have two options.

Do you have any deli's or butchers in the area that make their own? That's what I'd smoke.

Or it's an issue of learning to make your own sausage.

I make all my sausages. You never know what you get in the store. If you are paying $1.49/# for a pork butt and buying sausage for $1.25/# in the market, just try to think what you are buying.

Joe b....
Any good sausage recipes ya want to share?? Fresh, Hungarian, Summer........ect

quote:

Originally posted by joe b:
[qb] I make all my sausages. You never know what you get in the store. If you are paying $1.49/# for a pork butt and buying sausage for $1.25/# in the market, just try to think what you are buying. [/qb]

Good point!

Thanks for the replies....
But am I getting this right, there is no good commercially available sausage out there that does well in BBQ restaurants...?

I don't have a problem with either of the 2 options that Smok'in offered. If need be that's the next step.

I have at least one great butcher locally so I'll check them out.

What gets served in the restaurants that you guys/gals eat at or own...?

englishman:if you go the make your own route, hereis a good source.

oops hit the wrong something! www.thesausagemaker.com the book is very good lots of info and recipes. paul

dang, ill git this right yet. www.sausagemaker.com. sorry

spaerib. Instead of posting three times, you can always edit any post you've made. Just click on the symbol that looks like a notepad.

We make my own with a very simple recipe. � ground beef � ground pork mix in fresh ground black pepper, salt and fresh ground coriander. You need to add a bit of water usually to get the consistency right for stuffing natural hog casings. We just use a Kitchen Aid mixer with the stuffer attachment. We smoke them for 20-30 minutes and then keep in the freezer for future consumption. I like to fry them up and serve with a side of kraut and dumplings smothered in saut�ed onions. Stone ground mustard for dipping. This has been kind of our traditional x-mass eve meal, along with sugar plum ring. Well it used to before my sister by law developed an aversion to the smell of sausage during one of her pregnancies.

Okay, you've got my attention.

We're getting lots of questions, I know I can here you guys out there now...Sausage 101.

Okay, I'm updating the brisket, ribs, pork butt, and such over the next month or so.

THEN

I'll ask everyone of you that likes to make your own Sausage to help out. I'm okay with it, but I'm certainly not an expert (a man has got to know his limitations, and mine is sausage). I'll organize if you contribue.

If you're wanting to help, send me an email direct and let me know what you can contribute (my email is in my profile).

Until then...here's two links I use a lot:

Sausage Recipes

The main site is at:
Northwest Smoking

A couple of addiional links. For a basic, but solid primer on sausage making check out the one from 3-men. Also, the comprehensive sausage glossary from Allied Kenco.

Another good sausage site is http://home.pacbell.net/lpoli/page0003.htm