Calling all sausage makers


 
Richard S

Richard S

TVWBB All-Star
Every time I see a sausage post of members who make their own I get more interested in the process.
I am seriously considering investing in this activity.
As a newbie, what pieces of equipment and spices do you recommend to get things started?

I am most interested in what type of grinder I should get, with the understanding I would use it for other things besides sausage. I currently do not do any grinding. I am willing to pay for something that is quality, yet ease of use and cleaning is important.

Thanks!
 
My journey all started with my mother gifting us a meat grinder for the kenwood. Most parts are cast aluminium. Not sure about the main housing. IMO all you need is a grinder with a stuffing tube, and then go wild.

My mother does her own ground meat. If you do it a lot, a dedicated meat grinder will likely outlast any multi functional unit.

If possible, get a used meat grinder which has the meat "stuffing tubes" as accessories. Probably not as nice as a dedicated stuffer, but its fun on its own.

Other than that, don't forget to fry your stuffing to check for seasoning, have at least 20% fat, and let the juvenile jokes roll.

I threw a sausage-making party once. It was a blast. We did 6 pounds of sausage and never felt like the equipment was holding us back.
 
We started grinding meat for "snorkers/snags/bangers"* a few months ago. We are never going back to shop-bought "snorkers" again.

This is the table-top grinder we bought**. Works like a champ! We love it!

We also bought this, for making the "snorkers/snags/bangers". Sooooo much easier than using the grinder "snorker/snag" attachment.

We have 5lbs of venison mix, & 3lbs of pork mix waiting in the freezer ready for stuffing.

*Snorkers is a colloquial term for sausages that stems from HM Royal Navy. Snags is an Aussie term. Bangers is a UK term because years ago when sausages had sub-standard ingredients they used to explode in the frying pan unless you pricked them with a fork prior to frying.

**Give yourself a couple of hours. Put some tunes on, open a bottle of vino and crack-on!
 
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Richard S said:
Every time I see a sausage post of members who make their own I get more interested in the process.
I am seriously considering investing in this activity.
As a newbie, what pieces of equipment and spices do you recommend to get things started?

I am most interested in what type of grinder I should get, with the understanding I would use it for other things besides sausage. I currently do not do any grinding. I am willing to pay for something that is quality, yet ease of use and cleaning is important.

Thanks!
Click to expand...
If you have a kitchen aid stand mixer, they have a meat grinding accessory that’s a good place to start.
 
For me, sausage creation is incredibly satisfying. Rich in history, and really invented as a simple means to use up leftover scraps, nothing better represents the idea of 'snout to tail' than the humble sausage! Along with the folks that have already responded, several folks here including @Dustin Dorsey @Rich G, @timothy, @EricV. are known for cranking out some pretty nice looking product. Hopefully they'll chime in, as well as others.

Grinders are typically sold by gauge or number and HP. We have a 22 which is probably overkill- I think though, you probably would want something at least 1/2HP and gauge of 5 or higher. I'm interested in what other folks might be using

You'll also need a stuffer - hand cranks work well if you have a stuffing buddy - Last year we got an electric stuffer, which is pretty luxurious - as they can be operated by one person.

For (dried) spices, you probably have most of what you need - I use a lot of fennel polIen - maybe not everyone stocks that. For a binder, I prefer dehydrated buttermilk.

If you don't have one already, you'll want a good scale that can weigh tenths of grams accurately for spices - as well as something to weigh your meat. As far as recipes go, there's a million out there - My only advice would be stick to the recipes where ingredients are measured as a percentage of the weight of the meat. Stay away from recipes that measure in teaspoons and the such-

there is a bit of learning curve, so a certain amount of patience is necessary - can't wait to see what you come up with - Good luck!
 
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I've got a #8 LEM Big Bite that is 1/2 HP and is probably overkill for what I do. It's a buy once cry once type purchase. I've got an older 5 lb LEM stuffer. A stuffer is a must. Trying to stuff with a grinder is just a pain and your sausages won't be as good. I did use the Kitchenaid for both for a brief period of time. The kitchenaid grinder attachment works adequately for grinding.
 
A few places that deal with sausage making.

Butcher & Packer, Sausage Making and Meat Processing Supplies

Butcher & Packer : - Books Brine & Marinade Supplies Cleaners & Lubricants Gloves Gift Boxes Hooks Hunting &amp Deer Processing Jerky Supplies Knives, Cutlery, & Cleavers Meat Grinders Meat Tenderizers Netting Paper & Cutters Processing Supplies Kitchen & Cooking Supplies Sausage Making...
www.butcher-packer.com
www.owensbbq.com

Fresh Sausage Seasonings - Owens BBQ

All Fresh Seasonings are for 25lbs of meat, each will come with instructions on mixing - these are only a suggestion from us. These mixes do not contain cure, if you are smoking these we highly recommend adding a cure packet! Dont Forget Casings or your meat bags! BreakfastChorizoCountry...
www.owensbbq.com www.owensbbq.com
 
I started off this a LEM hand grinder

#10 Cast Iron Clamp-On Hand Grinder | LEM Products

An old-fashioned grind for the do it yourselfer. This Clamp On Hand Grinder is heavily tinned and well made for long lasting service.
www.lemproducts.com www.lemproducts.com

and also a

3 lb. Tinned Sausage Stuffer | LEM Products

A great unit for the occasional stuffer! 30 Day Money Back Guarantee, 1 Year Warranty. LEM Products | The Leader In Game Processing
www.lemproducts.com www.lemproducts.com

I made some Bratwurst with lamb and it so good I bought a electric grinder.
 
I agree with Dustin whatever grinder you decide get a stuffer also.I have a Meat your maker 1/2 hp number 8 grinder and it is awesome and a 6 lb stuffer from LEM,If you plan on making a lot of sausage at one time get a bigger stuffer as it saves on refilling,Once you find recipes you like you will never buy store bought again
 
LouieD said:
I agree with Dustin whatever grinder you decide get a stuffer also.I have a Meat your maker 1/2 hp number 8 grinder and it is awesome and a 6 lb stuffer from LEM,If you plan on making a lot of sausage at one time get a bigger stuffer as it saves on refilling,Once you find recipes you like you will never buy store bought again
Click to expand...

I disagree a bit. Sure a stuffer is nice, but if you are unsure, or can't get one for very cheap, don't. Like if you are not sure about getting into motorcycling, get like a cheap. Just know the limitations. Like I froze my sausages, because they inevitably will have more air bubbles in them. And I would not do any cold/raw sausages like salami.



But more importantly, I have found the recipes! Two of the three I liked I had actually written down and organised in a physical folder.

Here the first one. Sorry, its too late here to translate into english:

tl: Teelöffel = tea spoon
EL: Esslöffel = table spoon

Pikante Bierbratwurst

1 tl Majoran
1 tl kümmel
1 tl white pepper
4-5 Knoblauchzehen fein gehackt
2 TL chili flocken (unspecified, in the germanic parts everybody uses cayennes, but replace with your more flavorful chili of choice)

1 EL Salz
1/4 tl Ingwer
1/2 tl Muskatnuss gerieben
1/2 tl piment
125 ml Bier (we used a lager)

700g Schweineschulter
700g Schweinefett
450g durchwachsenes steak vom Schwein

Grind meat, mix spices and beer. Don't forget to fry a piece and check the seasoning.

Don't make it too spicy. "Pikant" is just a little heat, a tongue tingler for people who like spicy food. Too much heat would overpower all the other spices.

Tomorrow I'll write the second recipe. So glad I found them.
 
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You need a grinder, I started with a Kitchen Aid grinder and ground hundreds of pounds of pork butts with it, is it ideal?, nope, but it's cheap to start with , LEM makes good grinders, I got a #5 on sale and it's good enough and miles ahead of the Kitchen Aid....
You don't need a stuffer if you make sausage patties, which I prefer anyway.. A couple of good sized SS bowls, which are cheap, and spices...Don't fret too much on exact weighed amounts, close is good enough, I don't know any commercial butchers that make their own do anything but sprinkle the stuff on till it looks good...Yes get recipes, but I treat them as suggestions, make a batch, try it, and adjust, it's really that simple....If you really get into it then you can expand.... Keep it simple, with simple recipes, to start and enjoy the process.
 
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