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Old 09-20-2006, 09:43 AM   #1
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Ssusage Questions

Ok.. maybe not Exactly BBQ, but I have got the itch to make some sausage... I have never done this before and have no idea what I am doing, but it sounds interesting.

I am thinking of doing sausage links. I have access to a grinder/stuffer that I can borrow until I decide this is something I really want to do.

Any tips, tricks, recipes or especially recommended books on sausage making???

Thanks

Gary
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Old 09-20-2006, 09:48 AM   #2
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Check out the Kutas book...keep your meat cold....double grind it course...and what kind of sausage are you going to make
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Old 09-20-2006, 09:54 AM   #3
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Yeah, keep it cold -like nearly frozen. Whne the stuff starts to warm up, I put the whole shabang (including grinder) in the freezer for 10 to 20 minutes. Also, cut you meat into chunks that will fit in the grinder. Use all the FAT, in fact you might want to add some. Most meat from the supermarket has been trimmed too much. Good luck.

PS: We are in the process of moving so my cookbooks are packed. Should be able to give you the title of my favorite in a day or two.
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Old 09-20-2006, 01:58 PM   #4
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Here is a website that I bought my sausagemaking smoker from. The URL is the book what wittdog recommended.

http://www.sausagemaker.com/index.asp?P ... ategory=59

The homepage for the site
http://www.sausagemaker.com/

Good Luck.
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Old 09-20-2006, 02:02 PM   #5
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Quote:
Originally Posted by cleglue
Here is a website that I bought my sausagemaking smoker from. The URL is the book what wittdog recommended.

http://www.sausagemaker.com/index.asp?P ... ategory=59

The homepage for the site
http://www.sausagemaker.com/

Good Luck.
cleglue which smoker did you buy?
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Old 09-20-2006, 02:46 PM   #6
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Well I dont think a person needs a steeken book to make sausage. Especially books wrote by dumb yankees from New Yawk with funny names. It aint nutting but meatloaf stuffed in a gut and the gut really aint all that essential to the undertaking. There are several websites which will take you from the ground up and splains it all. Start with this link:

http://home.pacbell.net/lpoli/

Real friendly an helpful fella over there named Len Poli. He is the undisputed guru of internet sausage making as far as I can tell.

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Old 09-20-2006, 04:19 PM   #7
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Quote:
Originally Posted by bigwheel
Well I dont think a person needs a steeken book to make sausage. Especially books wrote by dumb yankees from New Yawk with funny names. It aint nutting but meatloaf stuffed in a gut and the gut really aint all that essential to the undertaking. There are several websites which will take you from the ground up and splains it all. Start with this link:

http://home.pacbell.net/lpoli/

Real friendly an helpful fella over there named Len Poli. He is the undisputed guru of internet sausage making as far as I can tell.

bigwheel
Thanks for the link. It's a pretty interesting site. Oh, BTW, MUCH different than reading a book about the same thing.
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Old 09-20-2006, 04:34 PM   #8
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Quote:
Originally Posted by Nick Prochilo
Quote:
Originally Posted by bigwheel
Well I dont think a person needs a steeken book to make sausage. Especially books wrote by dumb yankees from New Yawk with funny names. It aint nutting but meatloaf stuffed in a gut and the gut really aint all that essential to the undertaking. There are several websites which will take you from the ground up and splains it all. Start with this link:

http://home.pacbell.net/lpoli/

Real friendly an helpful fella over there named Len Poli. He is the undisputed guru of internet sausage making as far as I can tell.

bigwheel
Thanks for the link. It's a pretty interesting site. Oh, BTW, MUCH different than reading a book about the same thing.
Good Texas name, Poli. :P

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Old 09-20-2006, 05:01 PM   #9
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Well we got a lot of pollocks running around down here. Oldest Polish settlement in the US located right cheer in God's Country. Texas of course

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Old 09-20-2006, 05:10 PM   #10
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Well I have had a full quota of them greasy gut bombs from the Hill Country. This one here will make you chunk rocks at Elgin Hotguts..Smittys..Neimeichezks or whutever other place you can think of. This is a top secret recipe so kindly keeps it under your hat. Loose lips sinks ships ya know?

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Bigwheel's Genuine Texas Hotlinks

6-7 lbs. Boston Butt
1 bottle beer
2 T. coarse ground black pepper
2 T. crushed red pepper
2 T. Cayenne
2 T. Hungarian Paprika
2 T. Morton's Tender Quick
1 T. Kosher Salt
1 T. Whole Mustard Seeds
1/4 cup minced fresh garlic
1 T. granulated garlic
1 T. MSG
1 t. ground bay leaves
1 t. whole anise seeds
1 t. coriander
1 t. ground thyme

Mix all the spices, cure, and garlic into the beer and place in refrigerator
while you cut up the meat to fit in the grinder. Pour the spiced beer over
the meat and mix well. Run meat and spice mixture through the fine plate and mix again. Stuff into medium hog casings. Smoke or slow grill till they are done. Wrap in a piece of bread and slap on the mustard heavy. Bob Wills music and Lone Star Beer on the side.





Quote:
Originally Posted by cleglue
Here is a website that I bought my sausagemaking smoker from. The URL is the book what wittdog recommended.

http://www.sausagemaker.com/index.asp?P ... ategory=59

The homepage for the site
http://www.sausagemaker.com/

Good Luck.
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