My grinder/stuffer will be here tomorrow. Been searching on what to do first. It's looks like an Italian sausage is pretty easy and looking at KevinG's sticky here, looks easy enough. I'll proably use the Hi Mountain Italian Sausage Kit as well. But also saw this on YouTube. I have to think he is referring to our viper125? http://youtu.be/hZ9qTxE7qK8 So may try this as well.
So, a couple questions. On the casings. Do you tie the ends or just twist them? And to make links, I'm guessing you just twist once stuffed at desired lengths? Any tips/tricks as to stuffing to prevent blow outs/air pockets?
Thanks
If I use natural casings, I just leave a bit at the end and tie a knot. If collagen casings I tie with butcher string.
Yes just twist at desired intervals, alternating the direction of the twist.
To minimize air, put the casing all the way on the tube. Crank the stuffer until the meat "peeks" out of the end of the tube. Then pull the casing over it and tie a knot and crank away.
I either spray the outside of the tube with Pam or rub a bit of the meat on the tube to lubricate the tube before putting the casing on the tube.
Go slow, and make sure that the casing is near at the end of the tube when you start stuffing.
Good luck, and it won't take long before you get the hang of it.
Quote from: GusRobin on December 25, 2013, 08:48:55 AM
If I use natural casings, I just leave a bit at the end and tie a knot. If collagen casings I tie with butcher string.
Yes just twist at desired intervals, alternating the direction of the twist.
To minimize air, put the casing all the way on the tube. Crank the stuffer until the meat "peeks" out of the end of the tube. Then pull the casing over it and tie a knot and crank away.
I either spray the outside of the tube with Pam or rub a bit of the meat on the tube to lubricate the tube before putting the casing on the tube.
Go slow, and make sure that the casing is near at the end of the tube when you start stuffing.
Good luck, and it won't take long before you get the hang of it.
If I might, I'd like to give you a different "twist" on making the links. Butchers use this method. From the first tied end, measure the first link and pinch it there with fingers on one hand. Hold the pinch and measure the second link, pinching with fingers of your other hand. Spin the link between your hands several revolutions to make the link. Measure the 3rd link and pinch, measure the 4th link, pinch and spin. By spinning every second link you're also twisting the end of the previous link. You don't need to twist the links in opposite directions as it doesn't serve any purpose. It's much faster because you don't have to keep turning the whole sausage length as you work your way from one end to the other.
Use as large a stuffing tube that will fit in your casings and use a large needle to poke any air bubbles that may be in the links. You can't poke too much.
Quote from: renoman on December 26, 2013, 08:39:12 AM
Use as large a stuffing tube that will fit in your casings and use a large needle to poke any air bubbles that may be in the links. You can't poke too much.
What do you consider a large needle? Everything I have seen looks like a sewing type needle to got the are bubbles out.
It's actually called a sausage prick. It's a little plastic handle about 1" wide that has 3 needles side by side in it for poking the casing to let air escape but tiny so the sausage doesn't squeeze out.
I see, probably a good idea to have something like this on hand for my first try. Still thinking on the Hi Mountain Italian sausage kit. But seems kinda rare, Looks like I may have to order direct from Hi Mountain.
Dude...I beg you...skip the Hi Mountain thing and order Bruce Aidells complete book of sausage making. You can get the book for under 20 bucks. In that book you will see everything you need to know about making sausage...complete with recipes for more types of sausages than you could imagine.
Making your own Italian sausage with fresh ingredients will make a world of difference over buying a prepackaged seasoning pack. I was given that book years ago and every recipe in it has been a huge hit.
Here's a link to a previous post from squirtthecat with Len Poli sausage recipes. These are all great recipes http://forum.bradleysmoker.com/index.php?topic=22024.0
This is a fantastic Italian sausage recipe. I follow it to a tee but add 2 tablespoons of red pepper flakes for so zip. You won't be disappointed.
http://www.foodnetwork.com/recipes/emeril-lagasse/homemade-mild-italian-sausage-recipe/index.html
Good looking recipes and advice. Sal, that's a lot of sausage.
Another question, I also have been searching for an Italian sausage recipe. Some call for cure #1 some don't call for cure at all. What's the deal behind that?
Quote from: RedJada on December 27, 2013, 03:11:27 PM
Good looking recipes and advice. Sal, that's a lot of sausage.
Another question, I also have been searching for an Italian sausage recipe. Some call for cure #1 some don't call for cure at all. What's the deal behind that?
As far as I understand it with cure #1 you can smoke the sausage without and it is "fresh" sausage to be grilled, pan fried or some other high heat cooking method. If I'm wrong in my understanding someone far wiser will correct it.
Quote from: RedJada on December 27, 2013, 03:11:27 PM
Good looking recipes and advice. Sal, that's a lot of sausage.
Another question, I also have been searching for an Italian sausage recipe. Some call for cure #1 some don't call for cure at all. What's the deal behind that?
Without the cure your sausage will be "fresh" and you will have to cook it in a couple days or freeze it.
Quote from: renoman on December 28, 2013, 09:48:05 AM
Quote from: RedJada on December 27, 2013, 03:11:27 PM
Good looking recipes and advice. Sal, that's a lot of sausage.
Another question, I also have been searching for an Italian sausage recipe. Some call for cure #1 some don't call for cure at all. What's the deal behind that?
Without the cure your sausage will be "fresh" and you will have to cook it in a couple days or freeze it.
Thats what I was thinking. Stuff, cook, eat and freeze the rest. Defrost as needed and cook and eat. Does this go for say like , polish, brats, etc... as well? Or are those types of sausage a different critter?
Should work for any type of fresh sausage.
I love making sausages, and everybody I feed them to goes nuts. I would recommend using fresh recipes, not a kit, once you get the hang of it. You'll be amazed. I have a couple of favorite books, one is sort of "text-book-like" and it is "Home Production of Quality Meats and Sausages" by Marianski, it is like the sausage maker's bible... The other one I like a lot is "Charcuterie" by Ruhlman, which also covers bacon, hams, etc. in addition to sausages I have made recipes from both and they have all been great!
The first time it takes you a while to get the feel for it, then it gets easier as you get your system down. One tip- when you stuff your casings, be sure to put some cold water on the surface/tray that you are using to catch them, so they will slide around on it and not stick, causing a "traffic jam".
Good sausage making and have fun!
One of my friends came over and brought her British mom's Bangers recipe so we made those before Thanksgiving and split the batch. They were yummy!
Fun times.
PJP
:)
Once things get a bit warmer I am going to play. I'm just a casual smoker but figure an easy Italian sausage would be first to go. Even if it's from a kit, live and learn. Once I get the hang of things then I can spread out..
All your tips/advice/suggestions are greatly appreciated. cant wait till I can post my first sausage.
Quote from: RedJada on January 01, 2014, 02:16:07 PM
Once things get a bit warmer I am going to play. I'm just a casual smoker but figure an easy Italian sausage would be first to go. Even if it's from a kit, live and learn. Once I get the hang of things then I can spread out..
All your tips/advice/suggestions are greatly appreciated. cant wait till I can post my first sausage.
RJ,
Don't need to wait for it to get warm to play. Make some sausage recipes that aren't traditionally smoked. Pork breakfast sausage, bratwurst, english bangers etc. By the time warmer weather arrives you'll have the basics under your belt and ready to step right into the smoking of your sausage.
Quote from: Salmonsmoker on January 01, 2014, 09:39:09 PM
Quote from: RedJada on January 01, 2014, 02:16:07 PM
Once things get a bit warmer I am going to play. I'm just a casual smoker but figure an easy Italian sausage would be first to go. Even if it's from a kit, live and learn. Once I get the hang of things then I can spread out..
All your tips/advice/suggestions are greatly appreciated. cant wait till I can post my first sausage.
RJ,
Don't need to wait for it to get warm to play. Make some sausage recipes that aren't traditionally smoked. Pork breakfast sausage, bratwurst, english bangers etc. By the time warmer weather arrives you'll have the basics under your belt and ready to step right into the smoking of your sausage.
Salmonsmoker beat me to it, great advice and if you have the time don't wait for warmer weather.
Been thinking about it. I may pick up some pork this weekend and see what happens. Anyone have an easy fresh Italian sausage recipe? Also, where would be a good place to pick up some casings? I'm in NE Ohio.
Fresh Italian Sausage - Sweet By Rytek Kutas
4 TB salt
2 cups ice water
3 tsp fennel seed
2 tsp coarse black pepper
1 TB sugar
10 lbs pork butt
Quote from: ragweed on January 02, 2014, 03:22:15 PM
Fresh Italian Sausage - Sweet By Rytek Kutas
4 TB salt
2 cups ice water
3 tsp fennel seed
2 tsp coarse black pepper
1 TB sugar
10 lbs pork butt
Forgive me. I have never done this this before. Do I just mix all this together and stuff/cook?
Sorry, should have been a little more detailed. :-[ :-[ Grind the P. butt through a 1/4 or 3/8 inch plate. Add the seasonings and water. Mix well, stuff into 32-35 mm natural casings (hog). Cook
Ok, Looking at casings at gander mountain (LEM). I would guess a 32mm casing would be a good size for Italian sausage. But my question is. Should I get fibrous, Collagen or Natural Hog Casings? The main point is to be able to cook and eat with out having to remove the casing.
Questions answered... Thanks ragweed.
A couple of other tips....
Cube or strip up your pork, partially freeze it... it can be crunchy but not solid frozen, before you grind it. That way, the grinding goes much easier.
Also, you can add or subtract seasonings to the basic Italian recipe such as red pepper flakes for a spicier sausage, fresh garlic, a little chilled red wine in place of the icy water, etc. Fry a tiny patty of it to taste test before you stuff.
Keep everything super cold.
Italians are so yummy. I've made a ton of batches and I make 1/2 of the batch my standard recipe, and the other half "experimental" each time with a variety of additional or new seasonings and spices, recording each one as I go, and have had more hits than misses, that's for sure.
:)
Enjoy!
Going to go out and pick up some pork and casings today. I'm looking at a 8oz of LEM natural hog casings. Is this enough to do 10lbs? Or should I get two packages?
According to their catalog for 32 - 35 mm casings, "an 8 oz bag stuffs approx. 20 - 25 lbs. of sausage." You should be fine with one .
Thanks Rag. So I'm off. Plan on grinding and mixing today, stuffing tomorrow. Ill post questions and photos as I go.
Here is a simple recipe I found for fresh Italian Sausage. It is surprisingly simple and I think it is perfect ..... but we all have different tastes. You may want to adjust the seasonings to your preference.
10 Lbs of pork butt coarsely ground and chilled (I used a med plate on the grinder)
2 oz of fennel seed ground up in a mortar and pestle
4 oz oz of sea salt ground fine
2 oz of crushed red pepper
Hand mix the spices in to the ground pork and either stuff into casings or make patties. I made patties, froze them and then vac sealed the frozen patties. You can also just shoot the meat onto a tray lined with parchment paper, using a jerky shooter or stuffer with a small round horn, then freeze them without casings and cut them into lengths after they're frozen. I got this from one of OU812's posts (I think) and the grand kids really like sausage without casings.
I found the sausage had a good amount of heat and very nice flavor.
Good luck and enjoy.
I went to my favorite butcher/meat store (http://dumameatsfarmmarket.com/) and picked up a 8lb butt. Well, 8lb 1oz. to be exact. It was the biggest they had at the time. I also was able to get a 1lb bag of natural hog casings for about $6. The meat guy guaranteed me that the casings are no shorter than 50". And if they were, bring them back and he'll make it right. Gota like that.
So here is where I'm at. I have the butt cut and cubed resting in the freezer. I ended up with 6.5lbs for the grinder. Does that sound about right weight wise without the bone? In an hour or two I will grind.
As for recipe, I think I will go with the one ragweed posted just to keep it simple for my first time. But Ill probably add some garlic and sugar for half. And some ground red pepper flakes for the other half. That is my next step after this post. I will let you know what I do recipe wise.
Quick question, Is it better to mix everything and stuff tomorrow or stuff right away? I'm thinking to stuff tomorrow. Let the spices get happy and give the meat a good chill.
I noticed a few bookmarks on this thread so I am taking photos of the whole proses. Ill report back soon. Thanks for all the help.
I've done both ways and haven't noticed a real big difference between them, I season my meat cubes before I put in the fridge to chill prior to grinding, then I mix things around by hand after grinding then into the fridge while I clean up the grinder mess and get the stuffer ready, then I go ahead and stuff then. If your doing fresh and going to vacuum seal them, you might use wax paper on cookie sheets and flash freeze the links so they hold their shape when you put the vacuum to them.
Thanks Saber, I always freeze stuff like this for a while before vac packing. Live and learn. LOL...
Quote from: RedJada on January 04, 2014, 11:37:20 AM
Thanks Saber, I always freeze stuff like this for a while before vac packing. Live and learn. LOL...
You'll do good on the stuffing, I was worried about it before I did my first batch but after watching a couple of video's here and elsewhere I was amazed at how simple it all came together, now it's just a matter of refining techniques with new tips I pick up here with each new batch. I started a word document called sausage tips and I just cut and paste tips to it now instead of bookmarking a thread for one tip, as I have time on rainy day's I'm going to go through my bookmarks and weed out the good tips.
Be sure to rinse and soak those casings before the stuffing process.... sounds like you have an excellent plan. I'll be over to help you taste test!!!LOL
Enjoy!
PJP
So, here's where I'm at. Have the cut up pork butt in the freezer for an hour and checked it. The top and sides of my glass meat bowl were almost froze but the middle portion wasn't. So I gave it a quick toss and back in the freezer for 30 minutes. Ground and mixed. Here is my recipe. This is for 6.5lbs of ground pork butt.
2-1/2 table spoon of course salt
1-3/4 tea spoon fennel seed
1-1/3 tea spoon fresh ground black pepper.
3/4 table spoon sugar
1/2 tea spoon garlic power
1/2 tea spoon Italian seasoning
1/2 tea spoon ground red pepper (from pizza hut)
1-1/3 ice cold water
While the meat was chilling I mixed all the dry ingredients together and put to the side. The grinding process went pretty quick, about 10 minutes. I used a large tin foil pan to catch the grindings. Mean while, I put my 5 quart crock pot bowl thingy in the freezer to get cold. After the grinding was done I transferred the ground meat to the crock pot fresh out of the freezer. I added half of the spice mixture and combined by hand for 10 minutes. Then added the rest of the spice mixture and blended by hand for another 10 minutes. Then added the water and mix another 10 minutes. Now into the fridge over night so every can get happy I will stuff tomorrow.
(http://i1133.photobucket.com/albums/m589/redjada/sausage/IMG_0482_zps24181040.jpg) (http://s1133.photobucket.com/user/redjada/media/sausage/IMG_0482_zps24181040.jpg.html)
Pork butt trimmed
(http://i1133.photobucket.com/albums/m589/redjada/sausage/IMG_0483_zps0d2e7561.jpg) (http://s1133.photobucket.com/user/redjada/media/sausage/IMG_0483_zps0d2e7561.jpg.html)
cut into chunks, ready for the freezer
(http://i1133.photobucket.com/albums/m589/redjada/sausage/IMG_0485_zps0fd9c42f.jpg) (http://s1133.photobucket.com/user/redjada/media/sausage/IMG_0485_zps0fd9c42f.jpg.html)
The grinding, I used a 1/4" blade
(http://i1133.photobucket.com/albums/m589/redjada/sausage/IMG_0486_zpsaad96707.jpg) (http://s1133.photobucket.com/user/redjada/media/sausage/IMG_0486_zpsaad96707.jpg.html)
Ground and mixed. Ready for a sleep over in the fridge.
(http://i1133.photobucket.com/albums/m589/redjada/sausage/IMG_0487_zps7d763939.jpg) (http://s1133.photobucket.com/user/redjada/media/sausage/IMG_0487_zps7d763939.jpg.html)
The sample, yum, yum........
Looks like you're on the path to sausage greatness.
Looking good so far!
That looks great! I need to re-stock my Italian sausage supply!
But if it were me I'd add WAY more hot red pepper flakes... but that's just me.
Have fun and keep the photos coming as you go along.
:)
Just my way of doing things but I spice the cubed meat and toss then grind twice with 1/4" plate to mix the seasonings. I will then stuff right away if I have time (my preference) or cover and refrigerate till the next day. The one part about making sausage I do not like is mixing the meat by hand (hand cramps and arthritis) I find grinding twice does the best job of mixing. If you stuff right after grinding put your links in the fridge overnight to let the seasoning bloom. Then freeze how you want. Flash freezing first helps obtain the links shape but is is a little harder to shrink wrap and more susceptible to the bags leaking in the freezer.
Stuffing plate question.
Just looked at my dies, looking at the photo. I'm guessing the die on the very right is my stuffing plate?
(http://i1133.photobucket.com/albums/m589/redjada/sausage/b29c3073-62e9-48c7-b391-d23b20f1f33c_zpsd2d88923.jpg) (http://s1133.photobucket.com/user/redjada/media/sausage/b29c3073-62e9-48c7-b391-d23b20f1f33c_zpsd2d88923.jpg.html)
The manual for the grinder/stuffer doesn't really explain things very well. Thanks
Yes, just be careful not to grind to much when using the grinder as a stuffer, I was warned about the meat getting to emulsified if I ground it to small then ran it through the grinder to stuff and they were so right, I had to use the larger grinder plates to grind, now I have a vertical stuffer so no problems.
It is but I would look for something that has 4 less spokes in it that than one. If you have to use your grinder as a stuffer. That would allow the meat to pass through a lot faster and not heat up.
Thanks every one. I thought the openings were too many. After doing a Google search I noticed stuffing plates have 2 or 4 openings. But this is what I have to work with right now. For the grinding, I used the plate right next to it. I'll keep the meat cold and hopefully it wont be too much of a problem.
I was going to prep my casings yesterday but got busy and forgot. First thing this morning I rinsed and going to let them soak for a few hours before I stuff. Thanks for all the help. I will update later....
If you are using your grinder for a stuffer only grind once. Especially with that plate.
You only need to let the casings soak for 1/2 hr.
At first I had a hard time threading the casings onto the tube. Maybe it was the way I handled them. They were all twisted up. Once I figured that part out I straighten them out as I threaded and had no problems. Everything is stuffed but ran into an issue. I will explain as you view the photos.
(http://i1133.photobucket.com/albums/m589/redjada/sausage/IMG_0488_zpsab04a786.jpg) (http://s1133.photobucket.com/user/redjada/media/sausage/IMG_0488_zpsab04a786.jpg.html)
I started with the large tube and ended up switching to the smaller tube. This is because of the hard time I had loading the casings. But I figured out that problem and switched back to the larger tube. Notice the texture difference in the stuffing on top compared to the coil.
(http://i1133.photobucket.com/albums/m589/redjada/sausage/IMG_0489_zps8da3b785.jpg) (http://s1133.photobucket.com/user/redjada/media/sausage/IMG_0489_zps8da3b785.jpg.html)
Your looking at the reason for the texture difference. Using a stuffing plate with too small of openings. It got plugged up but I didn't realize that until I cleaned everything up.
(http://i1133.photobucket.com/albums/m589/redjada/sausage/IMG_0490_zpsef946948.jpg) (http://s1133.photobucket.com/user/redjada/media/sausage/IMG_0490_zpsef946948.jpg.html)
Stuffing done. Into the fridge for a rest.
(http://i1133.photobucket.com/albums/m589/redjada/sausage/IMG_0491_zpsc0c86ca7.jpg) (http://s1133.photobucket.com/user/redjada/media/sausage/IMG_0491_zpsc0c86ca7.jpg.html)
Twisted into links and back in the fridge for a bit. (Before I twisted, I used a toothpick and poked a hole about every two inches.) Then cut and vacuum pack.
Here is the finished sample. Flavor is great but does have that hotdog texture. I blame that on not having the proper stuffing plate.
(http://i1133.photobucket.com/albums/m589/redjada/sausage/IMG_0492_zps405a53a9.jpg) (http://s1133.photobucket.com/user/redjada/media/sausage/IMG_0492_zps405a53a9.jpg.html)
I'm going to write up my first sausage making as a success. And that's entirely from the help I received here. A big thanks for all the help. It's not perfect but I'm happy with it. I have learned a lot from all of you. I do have some questions but think I will start a new thread for that. Now, I have some vac packaging to do. Thanks again.
Patrick
Great job RJ! Once you get a sausage stuffer(with this success I don't think it will be long) it'll get even easier. I think we hooked another one folks. ;D ;D
Congratulations on your first go at sausage! And, my condolences to any other hobbies you might have had. ;) ;)
Quote from: Salmonsmoker on January 05, 2014, 04:36:25 PM
Great job RJ! Once you get a sausage stuffer(with this success I don't think it will be long) it'll get even easier. I think we hooked another one folks. ;D ;D
I can see a stuffer in your future, that's a nice job on the sausage stuffing especially using the grinder plate you had to use.
Yep, there's a stuffer with your name on it somewhere!!
Great job on your first sausages! Those casings can be a little rascally until you get the hang of it. I always stuff mine when I'm feeling...well...not impatient. Which can be a rare moment.
I recently ordered some pre-tubed casings from Syracuse casing. They slip right onto the stuffer. I tried some pre-tubed from another supplier and they were the toughest casings I have ever tasted. Made both smoked and fresh sausages and they were TERRIBLE. We had to peel them off. I previously always had the regular, twisty type and they were nice and tender, albeit frustrating to get onto the stuffer. So, I'm giving this one more try from another supplier.
Thanks for the photos. I am sure the stuffer will solve your texture concerns.
PJP