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Author Topic: Sausage making.  (Read 339 times) Average Rating: 0
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Aindriú
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« on: June 09, 2012, 11:25:20 AM »

Anyone make sausage? I bought some attachments and a book, already. But I'm interested if anyone has any personal experience.
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« Reply #1 on: June 09, 2012, 12:18:32 PM »

I'm planning to do the same thing in the fall: I got Rytek Kutas' book on sausage-making, and am planning to dry-cure a batch of soujouk.  I've cured several basturmas on my own, and they were tasty.  Make sure you use Insta-Cure... food poisoning is no fun.


Anyone make sausage? I bought some attachments and a book, already. But I'm interested if anyone has any personal experience.
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« Reply #2 on: June 09, 2012, 12:50:20 PM »

I love sausages. But I know next to nothing on how to cook them Sad
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« Reply #3 on: June 09, 2012, 12:51:14 PM »

I've done about 15 kg before last Pascha but I need to ask for detailed receipt.
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« Reply #4 on: June 09, 2012, 07:57:40 PM »

I'm planning to do the same thing in the fall: I got Rytek Kutas' book on sausage-making, and am planning to dry-cure a batch of soujouk.  I've cured several basturmas on my own, and they were tasty.  Make sure you use Insta-Cure... food poisoning is no fun.


Anyone make sausage? I bought some attachments and a book, already. But I'm interested if anyone has any personal experience.

FatherGiryus! You're back! Cheesy

Thanks for the Insta-cure tip, too. Smiley
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« Reply #5 on: June 10, 2012, 10:42:16 AM »

Meat for sausage: pork leg, belly, fatback (20-30% of total meat), you can also add some beef but no more than 10%. Mince (with large openings) part of the meat and all the fatback and chop the rest of the meat into nail-size pieces (eventually you can mince all but if you chop part of the meat the texture and taste are better).

Salt it (17g of salt per 1kg of meat in total) add mustard seeds, milled black pepper, smashed garlick and other spices you like (milled coriander, caraway, marjoram, laurel leaves, red pepper etc. - but these are not required).

Mix for at least 20 minutes in a large bowl (salt and garlick may sting your hands a bit). Take hog casings (previously washed) and fill them with meat:



You should smoke it no later than a day after (use alder wood or the one from fruit trees) or froze and boil to eat.

you can also make use of these videos:
http://www.youtube.com/watch?v=F5ZcKJwAC1U
http://www.youtube.com/watch?v=EEKOM4uXnDQ
« Last Edit: June 10, 2012, 11:27:31 AM by Michał Kalina » Logged

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« Reply #6 on: June 10, 2012, 11:59:08 AM »

Mmmmmmmmm
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« Reply #7 on: June 11, 2012, 09:34:10 AM »

I read a book about "sausage-making" called "Diplomacy" by Henry Kissinger.  (BTW, I really like the Bismarck reference!)

Oh, and shouldn't this be in politics?


/jk



I have friends who make jerky but no sausage.  We have a decent butcher in town so we can buy pretty much anything from them.  I would be interested in making buffalo sausage sometime.  I have had deer sausage as well.

But alas, this will have to wait.  Apostles Fast, yo.
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« Reply #8 on: June 11, 2012, 05:04:39 PM »

i'm glad someone noticed it's the fast!
i was thinking of a 'hyperdox herman' style response to this thread, but that would not be in the spirit of the fast either!
 Wink
back after the feast of the apostles...
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