Italian sausage


 
M

Mike Leiter

TVWBB Pro
I posted this with the recipe in the pork forum but wondered who else make their own sausage? I blended a little more fat into these and they came out much juicier after they were cooked this time...Wish I had a cooked picture with the juice running out this round. Bought a bunch of Boston Pork butts on sale and had them stashed away in freezer so I made this batch up.

Here are a few pics of my 30lbs of pork butt transformation into sausage this week:
Cubed

Ground and before sprinkling seasoning in

Stuffed into casings

Cut into individual sausages- 83 in this batch
 
I've been making sausage since 1987 Mike. These look great. I do my recipes in 10 lb batches. I like using pork butt. I will usually buy a case and have them ground. I notice your grind is fine. Twice through?
 
Gary S said:
I've been making sausage since 1987 Mike. These look great. I do my recipes in 10 lb batches. I like using pork butt. I will usually buy a case and have them ground. I notice your grind is fine. Twice through?
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Gary.
No its ground once. I actually use the KA food grinder and stuffing tubes so many people despise. Have had them about 15yrs and never had an issue with them or the shaft flaking any metal off like a few mentioned. Its slow work but then end product works for me every time. :) I usually do about 20lbs and give some to parents and close friends but this time had close to 30lb of trimmed butts from what I defrosted. I like the links larger an wife smaller so I try and vary how big they are when I twist them up before cutting into the links...

Thanks for the compliments guys.

This is the KA stuff I use with the standard food grinder plates ( not in pic ) and sausage tubes.
 
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Oh man that is nice!! I gotta make time to do this! Love it! I got the same setup..worked fine just time consuming!! Time to kick everyone out of the house I suppose!
 
Mike,

My father and I make Polish sausage. He bought this grinder a couple of years ago and it is a dream.

#8 LEM STAINLESS STEEL
BIG BITE GRINDER- .35 HP
779_3.jpg


Instead of cutting the meat in cubes (like yours) we only cut it in 1 1/2" - 2" wide strips. This grinder will eat it up as fast as you can feed it when doing the first grind. You'll still use the stomper when stuffing but that is only to get the meat down in there.

He bought it from Amazon as they have a good price on it.

The grinder makes a huge difference in the time it takes to make sausage. Seems like it takes longer to clean the grinder than make the sausage. :)
 
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Carl_S_901
Thats a nice machine for grinding meat for sure. I watched the video on it an it looks like a nice item to have and its has all the stuffing attachments too..If I made sausage more than I do I would probably look into it.
 
Tim McCann said:
Amazing that all came from a KA unit! I've heard horror stories about them!
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I wonder if some of it has to do with production yrs and not all KA. The stuff I have in pic is over 15 yrs old and and used often with no issues but 1 cracked sausage tube which I did....Reached real fast for something and smacked it pretty hard on unit and cracked the base about 1/4". Never had any metal flake issues or other issues people have mentioned. Only thing showing wear is the wood push stick getting rounded on the bottom edges but doesn't bother anything operational wise...LOL
 
Mike I use a dedicated stuffer. I bought it several years ago, Tre Spade http://www.redhotrestaurantequipmen..._Stuffer_Stainless_Steel_11Lb_Cap_p/13732.htm

I like to mix my meat in a tub adding the seasonings along with liquid as a carrier for the seasonings and then put it in the stuffer to fill the casings. I use water and apple juice mostly. Wine and or beer if I am cooking without freezing. I find the alcohol does not add anything once the meat is frozen.
Somebody suggested a separate forum for sausage making, probably would not be a bad idea. Lots to learn from various methods and recipes.
 
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