Sausage Making Resources?

[caleb]

I'm looking at 25 pounds of venison that needs to get made into sausage. I've always hauled it to the butcher before, but I want to do it myself this time.

Does anyone have experience making their own sausage? Are there any standard books or websites I should read to get a handle on the basics?

[Noteddy]

I can't help you, but I'm acutely interested in the answers. Small batch sausage making is moving close to the top of my to-do list. Let us know how it works out.

[yngpunk]

Are there any standard books or websites I should read to get a handle on the basics?

This is a good starting point : "Charcuterie: The Craft of Salting, Smoking, and Curing" by Micahel Ruhlman.

You might also want to check out: Rytek Kuta's "Great Sausage Recipes and Meat Curing" or "The Art of making fermented sausages" by Stanley Marianski if you're not making fresh (i.e. heat cooked) sausages.

[steve garro]

I grew up making sausages.
Whadda ya want to know?
You're going to need some pork fat for starters, it will never fry.
I've made sausages & chorizos out of many critters........
You need a grinder/casing stuffer to start, and casings.
Chili flakes, sage, salt, pepper.....
- Garro.

[maunahaole]

If you have a kitchenaid stand mixer, there is a sausage making/meat grinder attachment for it. That and some casing and you should be good to go.

[Dorman]

Caleb, Penzey's sells spice mixes for venison brats, italian and breakfast sausage that works great for venison.

Make sure you trim ALL of the fat and silver skin off your scraps (really tastes like crap). I use pork shoulder for most stuff in a 50/50 mix. I think the venison brat recipe gets part beef as well. I do a course grind on all the meat (make sure it is cold), blend in the spices and chill overnight. Then I do a finer grind the next day and form it into 1/2 lb. patties or stuff in casings and freeze. Really comes out great. The actual recipes are on the spice packages.

If you are looking to make summer sausage you will need to be proficient with a cold smoker and really careful. I don't do that.

[rowdyhillrambler]

Well, well.. Welcome to my world. Tell me what you need, a package will arrive. I have a special summer sausage blend that we have a local guy make for us. I set up and sell equipment to folks getting into the world of processing. This was all by accident, but really got into it..
My family used to own a large custom butcher shop, it is where my welding shop still is. So, people stop in all the time wanting product and info. As a side, i keep a lot of sausage supplies on hand. From spices, casings, to Biro AMGF 3430 mixers, just in case you want to mix 200 lbs. at a time.

As an aside, i was vegetarian for 20 years. I just processed 90lbs. of venison, today. I literally just washed my hands from putting it in the freezer.

Share, Share, share. I am willing to listen to others, or answer questions. Give and take ya' know.

[caleb]

If you have a kitchenaid stand mixer, there is a sausage making/meat grinder attachment for it. That and some casing and you should be good to go.

I do. Is the $50 version good enough, or is the stainless steel $150 one a good investment?

Also, does anyone do a mincemeat sausage - minced, not ground?

[YO!!!]

Michael Ruhlman's book is excellent...

This one is pretty good:
Aidells Sausage Store

One helpful hint is to keep everything and I mean everything cold. That's meat, grinders, containers.

Not a bad idea to take a small sample and fry to check seasoning before you finish entire batch

I also prefer to not use casings.

[caleb]

This is a good starting point : "Charcuterie: The Craft of Salting, Smoking, and Curing" by Micahel Ruhlman.

You might also want to check out: Rytek Kuta's "Great Sausage Recipes and Meat Curing" or "The Art of making fermented sausages" by Stanley Marianski if you're not making fresh (i.e. heat cooked) sausages.

Those are the sort of resources I'm after at this point. I don't even know what I don't know.

[maunahaole]

I've never used the sausage attachment, only the meat grinder. I can say for sure that it grinds like a champ. As the one that I have used is the same one from my childhood, I can only speak to experience with the metal one. The main thing that I remember is that you need to go through the coarse die first.

[steve garro]

I've never used the sausage attachment, only the meat grinder. I can say for sure that it grinds like a champ. As the one that I have used is the same one from my childhood, I can only speak to experience with the metal one. The main thing that I remember is that you need to go through the coarse die first.

That's all I recall is the old metal ones.
Man, I may have to make some sausages, been so long.
What are you all using for casings?
- Garro.

[maunahaole]

A fb pal of mine is doing venison sausage now. His report on the kitchenaid attachment is that it is a champ on grinding, slow on filling the sausage. Sounds like he is going to a higher power device to fill casings.

[liv2bike]

Attachment 49147

This is what we use. We make many many pounds of Italian sausage every Christmas. We will be making our Christmas sausage this Sunday. It is a family affair. My Dad and Uncles made it when we were younger. Now my brother, bro-in-law and myself help Dad make the sausage. Recipe is a family recipe. We have carried on the tradition. I figure we will prep and produce at least 50 lbs this weekend, probably more. We all get some. We freeze it and it usually lasts everyone most of the year. Part I hate, cleaning up. Part of the deal tho. If I have a chance, I will take some pics this weekend.

[rowdyhillrambler]

rowdyhillrambler, Algood, TN, general mail. Do not forget your dear old buddy, my feeling would be hurt. A couple of pounds will do, xxoooxxoxo rowdy

Attachment 49147

This is what we use. We make many many pounds of Italian sausage every Christmas. We will be making our Christmas sausage this Sunday. It is a family affair. My Dad and Uncles made it when we were younger. Now my brother, bro-in-law and myself help Dad make the sausage. Recipe is a family recipe. We have carried on the tradition. I figure we will prep and produce at least 50 lbs this weekend, probably more. We all get some. We freeze it and it usually lasts everyone most of the year. Part I hate, cleaning up. Part of the deal tho. If I have a chance, I will take some pics this weekend.

[liv2bike]

That's all I recall is the old metal ones.
Man, I may have to make some sausages, been so long.
What are you all using for casings?
- Garro.

Pig intestines. We source them from a local butcher.

Just spoke with my Mom...making at least 100 lbs this weekend. This will require more beer.

[rowdyhillrambler]

The Sausage Maker, Inc. - Sausage Making Equipment & Supplies

We have ordered a lot of stuff thru them. The catalog is worth getting, just as a resource.
They have natural casings, which i like, but require cleaning. But, they also have beef collagen casings. They are less time consuming, but i don't like them as well. If you are making your own sausage, i assume you dont mind the extra hassle. Go whole hog! (see what i did there?)

That's all I recall is the old metal ones.
Man, I may have to make some sausages, been so long.
What are you all using for casings?
- Garro.

[Frankwurst]

If you plan on doing it year after year You'll need a good meat grinder, and a good stuffer. Your venision should be free of silver skin as it will clog up the grinders face plate which involves removing and clening it (a PITA but it happens) and as mentioned before you'll want to add pork fat. After that it's a matter of getting the receipes for the type of sausage you want to make ,mixing up the secret herbs and spices(which are not cheap), stuffing it into the casing of your choice and smoking it (no bong or papers required) which is a topic in itself. You'll also need a quart of whiskey and plenty of beer to aid in the process. If you just want to try it I'd say with 25 lbs of venison take it else where and spend the money you'd save on a quart of whiskey and some beer and if you don't like whiskey or beer buy it anyhow and send it to me.

[robin3mj]

No one's posted this yet?
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