Bob Sample
TVWBB Diamond Member
Finally got around to making homemade sausage for the first time. Made breakfast patties and brats
Started with a bone in pork butt
Trimmed it up and separated most of the hard fat.
Once this was done I threw everything in the freezer including my Kitchenaid grinder and stuffer attachment. If I decide to get into sausage making on a larger scale I'll definitely have to get better equipment.
Ground the meat. I think I needed to get more of the silver skin off next time because it was clogging the grinder. It eventually worked though.
Then I threw the attachment back in the freezer the meat back in the fridge and soaked my casings for the brats.
After 20 minutes I rinsed the casing well and slid one over the stuffer attachment. The next part will take a bit of practice and maybe an extra person to feed the machine. Had a hard time keeping the air out of the sausage and filling them consistently but eventually I began to get the hang of it.
Here is the breakfast sausage used for what it was intended.
Grilled the brats and some chicken done in a maple, orange, and garlic marinade, the chicken was in case the brats tasted horrible and so Kerry had something to eat.
Plated the brats with some potatoes done with carrot and onion with Oktoberfest mustard on the brats.
All in all both sausages were very good. The brats were a little grainy so I think I need a little more fat in them next time and both types of sausage could use a little more flavour to them but that's easily fixed, I didn't expect to get the flavours right on the first try anyways.
As for the chicken I didn't need it but Kerry loved it. I don't usually use store bought marinade but if you can find this stuff I highly recommend it. I added about 1/4 cup of EVOO to the sauce and had the chicken in it for about 6 hours.
Thanks for looking and if any of you sausage guys have any advise please speak up.
Started with a bone in pork butt
Trimmed it up and separated most of the hard fat.
Once this was done I threw everything in the freezer including my Kitchenaid grinder and stuffer attachment. If I decide to get into sausage making on a larger scale I'll definitely have to get better equipment.
Ground the meat. I think I needed to get more of the silver skin off next time because it was clogging the grinder. It eventually worked though.
Then I threw the attachment back in the freezer the meat back in the fridge and soaked my casings for the brats.
After 20 minutes I rinsed the casing well and slid one over the stuffer attachment. The next part will take a bit of practice and maybe an extra person to feed the machine. Had a hard time keeping the air out of the sausage and filling them consistently but eventually I began to get the hang of it.
Here is the breakfast sausage used for what it was intended.
Grilled the brats and some chicken done in a maple, orange, and garlic marinade, the chicken was in case the brats tasted horrible and so Kerry had something to eat.
Plated the brats with some potatoes done with carrot and onion with Oktoberfest mustard on the brats.
All in all both sausages were very good. The brats were a little grainy so I think I need a little more fat in them next time and both types of sausage could use a little more flavour to them but that's easily fixed, I didn't expect to get the flavours right on the first try anyways.
As for the chicken I didn't need it but Kerry loved it. I don't usually use store bought marinade but if you can find this stuff I highly recommend it. I added about 1/4 cup of EVOO to the sauce and had the chicken in it for about 6 hours.
Thanks for looking and if any of you sausage guys have any advise please speak up.
