Ssusage Questions - BBQ Central

Go Back   BBQ Central > General > General Barbecue
Click Here to Login
Closed Thread
 
Thread Tools Display Modes
 
Old 09-20-2006, 09:43 AM   #1
Saint O'Que
 
Gary in VA's Avatar


 
Join Date: Mar 2005
Location: McGaheysville, Virginia
Posts: 1,411
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
__________________

__________________
Gary Cline
Gary's Barbeque
McGaheysville, Virginia

Barbeque. Sit back, relax, and let the smoke work it's magic!

You can't drink all day, unless you start in the morning.

Lang 84 Deluxe
Primo Oval XL
Weber Smokey Mountain
Weber 22" One Touch Gold
Brinkman Smoke - n - pit Pro
Cheap Table Top Grill
Weber Silver Gasser - she left me on 9/11/10
Gary in VA is offline  
Old 09-20-2006, 09:48 AM   #2
Moderator
 
wittdog's Avatar
 
Join Date: Apr 2006
Location: West Seneca NY
Posts: 9,860
Check out the Kutas book...keep your meat cold....double grind it course...and what kind of sausage are you going to make
__________________

__________________
Save the gas for the criminals Q with wood...

I get more sauced then my Ribs

My Bark is as good as my Bite!

Swine so fine it's Criminal

Never trust a skinny cook!!!!!!!!
wittdog is offline  
Old 09-20-2006, 09:54 AM   #3
Wizard of Que
 
DATsBBQ's Avatar


 
Join Date: Jan 2006
Location: Galveston TX
Posts: 1,763
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.
DATsBBQ is offline  
Old 09-20-2006, 01:58 PM   #4
Saint O'Que
 
cleglue's Avatar


 
Join Date: Apr 2005
Location: Asheboro, North Carolina
Posts: 1,222
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 is offline  
Old 09-20-2006, 02:02 PM   #5
Moderator
 
wittdog's Avatar
 
Join Date: Apr 2006
Location: West Seneca NY
Posts: 9,860
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?
__________________
Save the gas for the criminals Q with wood...

I get more sauced then my Ribs

My Bark is as good as my Bite!

Swine so fine it's Criminal

Never trust a skinny cook!!!!!!!!
wittdog is offline  
Old 09-20-2006, 02:46 PM   #6
Official BBQ Central Mark
 
bigwheel's Avatar


 
Join Date: Jan 2005
Location: Foat Wuth
Posts: 9,951
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
bigwheel is offline  
Old 09-20-2006, 04:19 PM   #7
Moderator
 
Nick Prochilo's Avatar
 
Join Date: Jan 2005
Location: Long Island, N.Y.
Posts: 16,367
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.
__________________
I hope this isn't negative!
Nick Prochilo is offline  
Old 09-20-2006, 04:34 PM   #8
God O'Que
 
Unity's Avatar


 
Join Date: Jun 2006
Location: Virginia near Washington DC
Posts: 2,694
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

--John
(These continuous regional insults get tiresome, wheel.)
__________________
Weber Smokey Mountain -- "Want authentic smokehouse flavor?"
22.5 Inch One-Touch -- "The legendary Weber kettle"
18.5 Inch Original (R.I.P.; garage mishap) -- 10 books S&H Green Stamps, 1968
Weber Performer -- Craigslist 2007
Unity is offline  
Old 09-20-2006, 05:01 PM   #9
Official BBQ Central Mark
 
bigwheel's Avatar


 
Join Date: Jan 2005
Location: Foat Wuth
Posts: 9,951
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

bigwheel
bigwheel is offline  
Old 09-20-2006, 05:10 PM   #10
Official BBQ Central Mark
 
bigwheel's Avatar


 
Join Date: Jan 2005
Location: Foat Wuth
Posts: 9,951
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?

bigwheel


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.
bigwheel is offline  
Old 09-20-2006, 05:15 PM   #11
God O'Que
 
Unity's Avatar


 
Join Date: Jun 2006
Location: Virginia near Washington DC
Posts: 2,694
Quote:
Originally Posted by bigwheel
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

bigwheel
I believe Mr Poli is of Italian descent. As he says on his Web site, buon appetito.

--John
(Pollock is a species of fish. You probably meant Polock, which is generally considered an ethnic slur.)
__________________
Weber Smokey Mountain -- "Want authentic smokehouse flavor?"
22.5 Inch One-Touch -- "The legendary Weber kettle"
18.5 Inch Original (R.I.P.; garage mishap) -- 10 books S&H Green Stamps, 1968
Weber Performer -- Craigslist 2007
Unity is offline  
Old 09-20-2006, 05:54 PM   #12
Moderator
 
Nick Prochilo's Avatar
 
Join Date: Jan 2005
Location: Long Island, N.Y.
Posts: 16,367
Quote:
Originally Posted by Unity
Quote:
Originally Posted by bigwheel
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

bigwheel
I believe Mr Poli is of Italian descent. As he says on his Web site, buon appetito.

--John
(Pollock is a species of fish. You probably meant Polock, which is generally considered an ethnic slur.)
John, if ignorance hurt, he'd be screaming in pain all day!
__________________
I hope this isn't negative!
Nick Prochilo is offline  
Old 09-20-2006, 05:59 PM   #13
Saint O'Que
 
cleglue's Avatar


 
Join Date: Apr 2005
Location: Asheboro, North Carolina
Posts: 1,222
Wittdog,

This is the smoker I bought. My wife gave it to me for Christmas 2004 I think.

http://www.sausagemaker.com/index.asp?P ... ProdID=232

It did not come with the cover to keep the juices from getting into the wood pan. I've only used it about 2 or 3 times because we were doing major construction on our house during the first nine months of having the smoker.

Here are some pictures of my box smoker, a friends box smoker, and my sausagemaker smoker, along with making different sausage, salami, and jerkey.

http://usera.imagecave.com/cleglue/Sausage/
cleglue is offline  
Old 09-20-2006, 06:02 PM   #14
Official BBQ Central Mark
 
bigwheel's Avatar


 
Join Date: Jan 2005
Location: Foat Wuth
Posts: 9,951
Well guess it was the "I" which throwed me. Seems like all Pollock last names end in I dont it? Now I aint never seen any real Eyetalains around here cept one real nice Roman Catholic lady who got transplanted in from New Yawk City. For some reason all the Eyetalian restaurants is run by Albanians down here. I aint never figgered that one out. Anyway she run a bbq and sub place where she made the worst bbq and best meatballs I ever ate. She cooked the bbq in some kind of giant pressure cooker gizmo which burned wood. Fortuantly I did relieve her of the meatball recipe and will share it for only 5 bucks. Let me know. Actually I give the recipe away free but the 5 bucks covers only the shipping and handling charges.

bigwheel


Quote:
Originally Posted by Unity
Quote:
Originally Posted by bigwheel
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

bigwheel
I believe Mr Poli is of Italian descent. As he says on his Web site, buon appetito.

--John
(Pollock is a species of fish. You probably meant Polock, which is generally considered an ethnic slur.)
bigwheel is offline  
Old 09-20-2006, 07:29 PM   #15
Moderator
 
Nick Prochilo's Avatar
 
Join Date: Jan 2005
Location: Long Island, N.Y.
Posts: 16,367
Quote:
Originally Posted by bigwheel
Well guess it was the "I" which throwed me. Seems like all Pollock last names end in I dont it? Now I aint never seen any real Eyetalains around here cept one real nice Roman Catholic lady who got transplanted in from New Yawk City. For some reason all the Eyetalian restaurants is run by Albanians down here. I aint never figgered that one out. Anyway she run a bbq and sub place where she made the worst bbq and best meatballs I ever ate. She cooked the bbq in some kind of giant pressure cooker gizmo which burned wood. Fortuantly I did relieve her of the meatball recipe and will share it for only 5 bucks. Let me know. Actually I give the recipe away free but the 5 bucks covers only the shipping and handling charges.

bigwheel


Quote:
Originally Posted by Unity
Quote:
Originally Posted by bigwheel
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

bigwheel
I believe Mr Poli is of Italian descent. As he says on his Web site, buon appetito.

--John
(Pollock is a species of fish. You probably meant Polock, which is generally considered an ethnic slur.)
Probably because you wouldn't..................never mind
__________________
I hope this isn't negative!
Nick Prochilo is offline  
Old 09-21-2006, 07:25 AM   #16
Moderator
 
wittdog's Avatar
 
Join Date: Apr 2006
Location: West Seneca NY
Posts: 9,860
Gary good luck stuffing meat loaf in to guts….U can take the advice of an individual that seems to have an opinion on everything…..or take the advice of a man of Polish decent who has done it a time or two and buy the book…IMHO…….making good sausage is a little different than meatloaf in guts.
__________________
Save the gas for the criminals Q with wood...

I get more sauced then my Ribs

My Bark is as good as my Bite!

Swine so fine it's Criminal

Never trust a skinny cook!!!!!!!!
wittdog is offline  
Old 09-21-2006, 08:05 AM   #17
Moderator
 
wittdog's Avatar
 
Join Date: Apr 2006
Location: West Seneca NY
Posts: 9,860
The fat content of the meat, the size of the grind, how many times your grind the meat, the binder you use or don't use, the temp of the meat when grinding and stuffing and the temps in which you smoke the sausage at..all effect the quality of the sausage you make.
__________________
Save the gas for the criminals Q with wood...

I get more sauced then my Ribs

My Bark is as good as my Bite!

Swine so fine it's Criminal

Never trust a skinny cook!!!!!!!!
wittdog is offline  
Old 09-21-2006, 02:45 PM   #18
BBQ Central Pro


 
Join Date: Mar 2005
Location: N. Charleston, SC
Posts: 786
Quote:
Originally Posted by bigwheel
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?

bigwheel


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.
I've made these sausages many times. Dang good! Put them in a contest one time a few years ago. Got whipped by Raine and that Chow Chow of hers on a Nathan's I believe. I begged to differ.

Good Q!

Jack
__________________
If you are going to have a Barbecue, something has to die.
- Ted Nugent.
Jack W. is offline  
Old 09-21-2006, 07:40 PM   #19
Official BBQ Central Mark
 
bigwheel's Avatar


 
Join Date: Jan 2005
Location: Foat Wuth
Posts: 9,951
Well most of this stuff makes sense. Will disagegree in only an area or two such as..a storebought pork butt has plenty of fat to make good sausage without adding no fatback..as does 80/20 ground chuck. Think the only difference you will find is the all beef models will give a slightly firmer bite. Now if you start moving into lean beef (somewhere less than 20%) it will turn to rubber..and if you stumble over lean pork (wild hawgs or loins etc) it will tend to get crumbly. Here lately I been doing it like this for roughly a 20 lb batch.

2 butts (which usually hit in the 12-13 lb range once they been deboned)
1 5 lb chub ground chuck (plug Bambi's Mama in here if you a sportmans)
1 3 lb box bacon ends and pieces (that be for flavor not added fat but the added fat dont hurt it a bit)

Borrowed this general meat ration from my pal Big Dave Pauling and find it works real well for most any type of sausage. For them who claim to not like MSG..can only say..a billion Chinamen cant be wrong.

bigwheel
bigwheel is offline  
Old 09-21-2006, 08:20 PM   #20
God O'Que
 
Unity's Avatar


 
Join Date: Jun 2006
Location: Virginia near Washington DC
Posts: 2,694
Quote:
Originally Posted by bigwheel
a billion Chinamen cant be wrong.

bigwheel
wheel, if you made an effort, don't you think you could get through a post without slurring somebody? Every time you come on here you display bigotry, hatred, and hostility. What's with that? Why do you think it's cute to call people insulting and hurtful names? The texas bumpkin routine might be fun among your like-minded buddies down at the bar, but it's not fit for taking out into the public.

--John
__________________

__________________
Weber Smokey Mountain -- "Want authentic smokehouse flavor?"
22.5 Inch One-Touch -- "The legendary Weber kettle"
18.5 Inch Original (R.I.P.; garage mishap) -- 10 books S&H Green Stamps, 1968
Weber Performer -- Craigslist 2007
Unity is offline  
Closed Thread

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off







All times are GMT -5. The time now is 06:27 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2020, vBulletin Solutions, Inc.
×