Mike Stevenson
TVWBB Super Fan
I went over to my friend brian's house yesterday and we made 4 different recipes for Sausage. It was the first time for me and I learned a lot. We ended up with about 18 pounds of product.
Sausage making
- Thread starter Mike Stevenson
- Start date
R. Hanson ("Rondo")
TVWBB Pro
Far out, Mike!!
Superb sausage makin'photos
Mike Stevenson
TVWBB Super Fan
Thanks, Ron.
j biesinger
TVWBB Platinum Member
looks good. what did you make?
Mike Stevenson
TVWBB Super Fan
We made a couple recipes from Paul Kirk's Championship Barbecue book, 5 pounds of Andouille (with Simply Marvelous Season-All,) 4 pounds of Mexican Hot Mama, and 5 pounds of the Sweet Italian. We also made the Jalapeño/Cheddar links from Dr. BBQ's Big Time cookbook.
Ivan Stratton
TVWBB Fan
I made sausage yesterday also. I used a few recipes offline then I opened Paul Kirks book which I got for Christmas. I didnt know there where so many recipes in that book. Please let me know which ones you liked. I have a Kitchenaid Mixer how did the grinder atteachment work?
Mike Stevenson
TVWBB Super Fan
Definitely liked the Jalapeño/Cheddar links from Dr. BBQ's Big Time cookbook the best.
The grinder attachment works like a dream!
The grinder attachment works like a dream!
Larry D.
TVWBB Emerald Member
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Mike Stevenson:
The grinder attachment works like a dream! </div></BLOCKQUOTE>
I'll second that. I made 7 pounds of breakfast sausage and 7 pounds of sweet Italian last weekend, and the Kitchenaid grinder did a great job. Now, if I only had one of those nice Enterprise stuffers...
The grinder attachment works like a dream! </div></BLOCKQUOTE>
I'll second that. I made 7 pounds of breakfast sausage and 7 pounds of sweet Italian last weekend, and the Kitchenaid grinder did a great job. Now, if I only had one of those nice Enterprise stuffers...
j biesinger
TVWBB Platinum Member
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Now, if I only had one of those nice Enterprise stuffers... Smiler </div></BLOCKQUOTE>
read this tread:
http://tvwbb.infopop.cc/eve/fo...50071165/m/342105993
a fellow board member mentioned to me that he has an extra enterprise. If you're serious, you should see if you can contact him.
read this tread:
http://tvwbb.infopop.cc/eve/fo...50071165/m/342105993
a fellow board member mentioned to me that he has an extra enterprise. If you're serious, you should see if you can contact him.
G Dechaine
TVWBB Pro
Great looking sausage. I gotta clear up some time to make a batch this weekend. I like the jalapeno cheddar idea. Haven't tried that yet.
Mike R. (Heyworth)
TVWBB Pro
Great looking snausage! Making sausage is one of my most favorite things to do. I too use the kitchen-aid grinder, and the sausage stuffer. Your stuff looks awesome though, the kitchen aid one is SLOWWWWWW.
Hey Larry D, any chance on sharing that breakfast sausage recipe? I've got that on my radar for my next sausage adventure.
Hey Larry D, any chance on sharing that breakfast sausage recipe? I've got that on my radar for my next sausage adventure.
Larry D.
TVWBB Emerald Member
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Mike R.:
Hey Larry D, any chance on sharing that breakfast sausage recipe? I've got that on my radar for my next sausage adventure. </div></BLOCKQUOTE>
I think this is the one I used. I omitted the cloves, however. To give credit where credit is due, here's where I got the recipe: http://www.bbq-4-u.com/forum/v...opic.php?f=45&t=7917
Breakfast Sausage
INGREDIENTS
2 teaspoons dried sage
2 teaspoons salt
1 teaspoon ground black pepper
1/4 teaspoon dried marjoram
1 tablespoon brown sugar
1/8 teaspoon crushed red pepper flakes
1 pinch ground cloves
2 pounds ground pork
DIRECTIONS
In a small, bowl; combine the sage, salt, ground black pepper, marjoram, brown sugar, crushed red pepper and cloves. Mix well.
Place the pork in a large bowl and add the mixed spices to it. Mix well with your hands and form into patties.
I didn't mix it the way this says, however. I cut the pork into cubes (about the size you'd cut beef for stew), and mixed the spices with it, then let it rest in the refrigerator for about an hour. Then, I ground it. We fried a test patty before packaging the sausage, to be sure the spice level was okay.
Hey Larry D, any chance on sharing that breakfast sausage recipe? I've got that on my radar for my next sausage adventure. </div></BLOCKQUOTE>
I think this is the one I used. I omitted the cloves, however. To give credit where credit is due, here's where I got the recipe: http://www.bbq-4-u.com/forum/v...opic.php?f=45&t=7917
Breakfast Sausage
INGREDIENTS
2 teaspoons dried sage
2 teaspoons salt
1 teaspoon ground black pepper
1/4 teaspoon dried marjoram
1 tablespoon brown sugar
1/8 teaspoon crushed red pepper flakes
1 pinch ground cloves
2 pounds ground pork
DIRECTIONS
In a small, bowl; combine the sage, salt, ground black pepper, marjoram, brown sugar, crushed red pepper and cloves. Mix well.
Place the pork in a large bowl and add the mixed spices to it. Mix well with your hands and form into patties.
I didn't mix it the way this says, however. I cut the pork into cubes (about the size you'd cut beef for stew), and mixed the spices with it, then let it rest in the refrigerator for about an hour. Then, I ground it. We fried a test patty before packaging the sausage, to be sure the spice level was okay.
Mike Stevenson
TVWBB Super Fan
Larry D.
TVWBB Emerald Member
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Mike Stevenson:
</div></BLOCKQUOTE>
I didn't take any, Mike, if that's aimed at me.
Anyway, since I didn't stuff the sausage into casings (I just made 1-pound rolls wrapped in plastic wrap and vacuum sealed), they wouldn't have been very interesting. I had some of the breakfast sausage this morning (with waffles), and while it was good, it wasn't quite what I was looking for. So now I guess I'll have to start experimenting with the spice mixture - I hope somebody puts pork butts on sale soon.
I didn't take any, Mike, if that's aimed at me.
Anyway, since I didn't stuff the sausage into casings (I just made 1-pound rolls wrapped in plastic wrap and vacuum sealed), they wouldn't have been very interesting. I had some of the breakfast sausage this morning (with waffles), and while it was good, it wasn't quite what I was looking for. So now I guess I'll have to start experimenting with the spice mixture - I hope somebody puts pork butts on sale soon.
Mike Stevenson
TVWBB Super Fan
On the internet the rule is, "no pics, didn't happen." Nothing new here.
Joe Preiser
TVWBB Super Fan
The pics make me want to try my hand at sausage making again. Although, I'd need to pick up a better stuffer before doing so. The low-end model I have was a pain to use.