Have any of you guys and gals tried making sausage? I bought a grinder a few months ago, and have made one batch. It was pretty good, but I am wanting to try some different recipes. Ideas? Best places to get supplies and such. Also want to try some jerky recipes.
There are two things you never want to see being made: sausage and legislation.
Never tried making it though it is on my to do list this summer. Father in Law makes venison jerky all the time. He gets supplies and recipe books from Cabela's and Gander Mtn.
boer voers
South African sausage. Terrific. First time I went to father in law's house- after 24 hrs of straight travel, I'm greeted with 3 hours of sausage making. The sausage came out good.
For kinda foolproof starts, getting the various kits from BassPro and the like are a good start. Tractor Supply and Walmart also frequently carry some fairly decent starter kits.
Cabelas and Gander Mountain and the like carry sausage casings. Even better, some of the meat stores.
For the various flavors, mix and match to suit your taste. Some love sweet, some love hot, etc. Follow your tongue and curiousities.
Almost all jerkies use teriaki sauce as a base. Not exactly native american, but what most folk expect for flavor.
Really. What you do is get a meat grinder, a pork loin roast with lots of fat on it. Run it thru your grinder once and mix your seasoning in to it. I am a butcher it how we make it in our store.
Thanks for the input! I picked up a book a Tractor Supply that looks pretty interesting. It has a bunch of recipes in it. Even has some for seafood. Should be fun.
Toyman01 wrote: Have any of you guys and gals tried making sausage?
Toyman01 wrote: ...I picked up a book a Tractor Supply...
Does anyone else see this as a "recipe" for disaster?
One of my favorite recipes is salt and pepper sausage. The seasonings include (you guessed it) salt and pepper. Works great with venison and beef, not quite as good with pork.
I also wanted to try grinding in some apples with either pork or turkey (or both). Maybe even add some sharp cheddar. How about making a batch with maple syrup added?
I tried making a greek sausage once with olives and feta. It was pretty darn good. I wrapped it with grape leaves and dipped it in a Tahini/Yogurt mixture with a little dill.
I'm a huge fan of fennel and sage. If you want a really good different sausage, try fennel, sage, and sun-dried tomatoes. Add some crushed red pepper if you want it spicy. Great italian flavor. Tastes great on a bun with a tiny bit of marinara and grilled peppers and onions and finish it with an icy Pilsner.
Have you tried searching the food network's website? I think its foodchannel.com or foodnetwork.com
walterj wrote:Toyman01 wrote: Have any of you guys and gals tried making sausage?Toyman01 wrote: ...I picked up a book a Tractor Supply...Does anyone else see this as a "recipe" for disaster?
Tractor Supply is like my third favorite store. Right behind Northern Tool and Harbor Freight. The grinder I am using came from Northern, and the meat slicer came from Harbor Freight. Going to make some industrial strength sausage.
Besides if there isn't a chance for disaster you aren't living right....
Remind me to look REAL careful at anything you serve me for dinner. 
As long as the ingredients aren't coming from TSC it seems ok to me. It's a fun place to visit, there's even a good beer and wine shop next door here in hogtown.
http://www.prattle.net/archives/002171.html
Lesley wrote: http://www.prattle.net/archives/002171.html
uhmmm.........no.
Jensenman wrote: Remind me to look REAL careful at anything you serve me for dinner.
Come on J where is your sense of adventure...
http://www.butcher-packer.com/
great place for all sorts of casings, curing products, and equipment.
You'll need to log in to post.
