Sausage Making

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Generic

Generic

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Okay, so I bought the book that someone who shall remain nameless suggested and there is a recipe for sausage in there. Never really made sausage. Still not sure where to find casing. Wonder if I can make them without casing? Anyone actually made sausage? Have a great low fat recipe? Have a recipe that isn't pork? Inexpensive? Let's talk sausage!
 
I'm pretty sure you can make sausage from a lot of different meats - chicken, duck, lamb. I bet you could find sausage casing somewhere in the city. But you don't have to do casing, you can do patties or rolls.
 
You can also mail order casings. And make certain, whatever meat you use, add a bit of fat to keep them moist when cooking. I haven't done sausage yet, but plan to Right now I just cure and smoke my own bacon and Canadian bacon.
 
I've made my own pork sausage and made them into patties. They've gone over very well with the guests. You certainly can switch up the ground meat using chicken or other meats.
 
Not knowing any better, I've made my own turkey sausage from low fat content ground turkey. After reading a bunch of online sausage recipes and experimenting a bit, for every 1 pound of meat I use about 1 1/2 tsp of sage, 1 tsp thyme, 3/4 tsp rosemary, salt, celery salt, 1/4 tsp cardamom, marjoram, chili powder. Mix all with my fingers. I nuke a very small morsel, then adjust the spices to my taste. I'm just using herbs that come from the spice shelf in the grocery store.
I pat out all the meat to a "patty size thickness", then use a biscuit cutter to cut out the patties, freeze the unused ones with waxed paper between the patties. I have decided that if I ever try this again, I'll have to use a ground turkey with a higher fat content. I really like the flavor, but the patties are too dry.
I still chuckle every time I write out a recipe, because I was a total non-cook in my previous life. In the beginning I would get tachycardia when I scrambled eggs.
 
You can buy casing from big city specialty shops, I've done them in casing once, with the Kitchenaid attachment. Now I make patty sausage. Lots of recipes out there. You need enough fat for consistency and flavor. I buy pork shoulder butts from C as h and Ca rry
 
Cabellos and those type stores sell the equipment, casings, books, and more for wild game sausage. If it were me, I would go in that direction. Of course, you would add all those miraculous gourmet flavours to yours, that's your thang. I bet they would be by fabulous!
The sausage mentioned here in patties is prob not what you are asking about, that is ground "any meat" and seasoned, fat required to make it crisp up properly when fried. Your sausage would be much more finely ground and in casings, mm with fennel and fetta and sundried tomato, I am hungry now!
 
Innkeep said:
Not knowing any better, I've made my own turkey sausage from low fat content ground turkey. After reading a bunch of online sausage recipes and experimenting a bit, for every 1 pound of meat I use about 1 1/2 tsp of sage, 1 tsp thyme, 3/4 tsp rosemary, salt, celery salt, 1/4 tsp cardamom, marjoram, chili powder. Mix all with my fingers. I nuke a very small morsel, then adjust the spices to my taste. I'm just using herbs that come from the spice shelf in the grocery store.
I pat out all the meat to a "patty size thickness", then use a biscuit cutter to cut out the patties, freeze the unused ones with waxed paper between the patties. I have decided that if I ever try this again, I'll have to use a ground turkey with a higher fat content. I really like the flavor, but the patties are too dry.
I still chuckle every time I write out a recipe, because I was a total non-cook in my previous life. In the beginning I would get tachycardia when I scrambled eggs..
Click to expand...
You've come a long way baby!
 
JoeyBloggs said:
Cabellos and those type stores sell the equipment, casings, books, and more for wild game sausage. If it were me, I would go in that direction. Of course, you would add all those miraculous gourmet flavours to yours, that's your thang. I bet they would be by fabulous!
The sausage mentioned here in patties is prob not what you are asking about, that is ground "any meat" and seasoned, fat required to make it crisp up properly when fried. Your sausage would be much more finely ground and in casings, mm with fennel and fetta and sundried tomato, I am hungry now!.
Click to expand...
I just checked, their closest store is a 6 hour drive away. Their competitor has a store... 6 hours away as well. I'm going to have to find a local store, or maybe just figure out a way to roll it and cook it without a casing.
 
Generic said:
JoeyBloggs said:
Cabellos and those type stores sell the equipment, casings, books, and more for wild game sausage. If it were me, I would go in that direction. Of course, you would add all those miraculous gourmet flavours to yours, that's your thang. I bet they would be by fabulous!
The sausage mentioned here in patties is prob not what you are asking about, that is ground "any meat" and seasoned, fat required to make it crisp up properly when fried. Your sausage would be much more finely ground and in casings, mm with fennel and fetta and sundried tomato, I am hungry now!.
Click to expand...
I just checked, their closest store is a 6 hour drive away. Their competitor has a store... 6 hours away as well. I'm going to have to find a local store, or maybe just figure out a way to roll it and cook it without a casing.
.
Click to expand...
Generic said:
I just checked, their closest store is a 6 hour drive away. Their competitor has a store... 6 hours away as well. I'm going to have to find a local store, or maybe just figure out a way to roll it and cook it without a casing.
Click to expand...
You mean you're not just going to come here and visit me?
 
Morticia said:
Generic said:
JoeyBloggs said:
Cabellos and those type stores sell the equipment, casings, books, and more for wild game sausage. If it were me, I would go in that direction. Of course, you would add all those miraculous gourmet flavours to yours, that's your thang. I bet they would be by fabulous!
The sausage mentioned here in patties is prob not what you are asking about, that is ground "any meat" and seasoned, fat required to make it crisp up properly when fried. Your sausage would be much more finely ground and in casings, mm with fennel and fetta and sundried tomato, I am hungry now!.
Click to expand...
I just checked, their closest store is a 6 hour drive away. Their competitor has a store... 6 hours away as well. I'm going to have to find a local store, or maybe just figure out a way to roll it and cook it without a casing.
.
Click to expand...
Generic said:
I just checked, their closest store is a 6 hour drive away. Their competitor has a store... 6 hours away as well. I'm going to have to find a local store, or maybe just figure out a way to roll it and cook it without a casing.
Click to expand...
You mean you're not just going to come here and visit me?
.
Click to expand...
Actually didn't realize you were 6 hours away.... I just checked... hard driving though. The fastest road is actually all country road. UGH!
 
Talk to a local butcher, meat department in a grocery store that's more a local chain rather than national, or even someplace that sells farm equipment and supplies. Do you have anything like a Princess Auto in La Belle Provence? DH makes our sausage as a hobby. Mostly pork but does moose when he can get his hands on some. But definitely make sure there's enough fat. If you find smaller casings, you can make your own pepperettes. Or, there's even a meat 'gun' that you can use to make meat sticks and with those you don't even need casings.
 
Generic said:
Morticia said:
Generic said:
JoeyBloggs said:
Cabellos and those type stores sell the equipment, casings, books, and more for wild game sausage. If it were me, I would go in that direction. Of course, you would add all those miraculous gourmet flavours to yours, that's your thang. I bet they would be by fabulous!
The sausage mentioned here in patties is prob not what you are asking about, that is ground "any meat" and seasoned, fat required to make it crisp up properly when fried. Your sausage would be much more finely ground and in casings, mm with fennel and fetta and sundried tomato, I am hungry now!.
Click to expand...
I just checked, their closest store is a 6 hour drive away. Their competitor has a store... 6 hours away as well. I'm going to have to find a local store, or maybe just figure out a way to roll it and cook it without a casing.
.
Click to expand...
Generic said:
I just checked, their closest store is a 6 hour drive away. Their competitor has a store... 6 hours away as well. I'm going to have to find a local store, or maybe just figure out a way to roll it and cook it without a casing.
Click to expand...
You mean you're not just going to come here and visit me?
.
Click to expand...
Actually didn't realize you were 6 hours away.... I just checked... hard driving though. The fastest road is actually all country road. UGH!
.
Click to expand...
We get a fair number of guests from your 'town'. And the other big city to the southwest.
 
Ground venison would work nicely - but it also would need some oil or a bit of added fat. At least it would not be pork. The NO pork requirement is understood here which is why I said oil. Would you have a source for venison? I have a venison cookbook and will look if you do.
 
Generic said:
Morticia said:
Generic said:
JoeyBloggs said:
Cabellos and those type stores sell the equipment, casings, books, and more for wild game sausage. If it were me, I would go in that direction. Of course, you would add all those miraculous gourmet flavours to yours, that's your thang. I bet they would be by fabulous!
The sausage mentioned here in patties is prob not what you are asking about, that is ground "any meat" and seasoned, fat required to make it crisp up properly when fried. Your sausage would be much more finely ground and in casings, mm with fennel and fetta and sundried tomato, I am hungry now!.
Click to expand...
I just checked, their closest store is a 6 hour drive away. Their competitor has a store... 6 hours away as well. I'm going to have to find a local store, or maybe just figure out a way to roll it and cook it without a casing.
.
Click to expand...
Generic said:
I just checked, their closest store is a 6 hour drive away. Their competitor has a store... 6 hours away as well. I'm going to have to find a local store, or maybe just figure out a way to roll it and cook it without a casing.
Click to expand...
You mean you're not just going to come here and visit me?
.
Click to expand...
Actually didn't realize you were 6 hours away.... I just checked... hard driving though. The fastest road is actually all country road. UGH!
.
Click to expand...
Ayuh, can't get heah from theah!
 
gillumhouse said:
Ground venison would work nicely - but it also would need some oil or a bit of added fat. At least it would not be pork. The NO pork requirement is understood here which is why I said oil. Would you have a source for venison? I have a venison cookbook and will look if you do..
Click to expand...
I was thinking more turkey or chicken. It's illegal for people to sell wild meat. I can certainly get farm raised venison, though, but more expensive.
 
Generic said:
gillumhouse said:
Ground venison would work nicely - but it also would need some oil or a bit of added fat. At least it would not be pork. The NO pork requirement is understood here which is why I said oil. Would you have a source for venison? I have a venison cookbook and will look if you do..
Click to expand...
I was thinking more turkey or chicken. It's illegal for people to sell wild meat. I can certainly get farm raised venison, though, but more expensive.
.
Click to expand...
I am soo spoilt here - we have chicken sossages, wild boar, pork, beef and I think I saw goat! at at the butchers near us and next door to that we have a shop which specialists in unusual meat - think they do ostrich burgers and not being funny but you can order all sorts online now
Pretty sure you could order Skins online if you can't get locally. - they don't need to be kept refridgerated.
 
gillumhouse said:
Ground venison would work nicely - but it also would need some oil or a bit of added fat. At least it would not be pork. The NO pork requirement is understood here which is why I said oil. Would you have a source for venison? I have a venison cookbook and will look if you do..
Click to expand...
Oh knower of all knowings (especially since we are talking pork and what's a boy with my background know about pork...).... I bought "boneless pork half loin rib & sirloin portion, cryovac package" this week. I separated this into two pieces, removing the expensive pork loin from the rib & sirloin portion, which seems quite fatty. Can I use this to make pork sausage patties? Do I use the recipe from that book that adds tofu to make it "healthier" and cheaper?
 
Generic said:
gillumhouse said:
Ground venison would work nicely - but it also would need some oil or a bit of added fat. At least it would not be pork. The NO pork requirement is understood here which is why I said oil. Would you have a source for venison? I have a venison cookbook and will look if you do..
Click to expand...
Oh knower of all knowings (especially since we are talking pork and what's a boy with my background know about pork...).... I bought "boneless pork half loin rib & sirloin portion, cryovac package" this week. I separated this into two pieces, removing the expensive pork loin from the rib & sirloin portion, which seems quite fatty. Can I use this to make pork sausage patties? Do I use the recipe from that book that adds tofu to make it "healthier" and cheaper?
.
Click to expand...
I see no reason to not add the tofu, especially for those reasons. It will not affect the taste.
When making venison sausage, a pound or more of pork is added to every 5 pounds of venison to up the fat content.
 

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