Getting into sausage making.

littleblazer

Gold Supporter
Afternoon gents. As some of you may have seen, over the last year or so I've started into the foray of sausage making. And I must say it's a disease. I started with the stand mixer grinder attachment for my kitchenaid. That worked pretty good for meat but not so well for stuffing. So for Christmas my parents bought me a stuffer. But now the production of the stuffer exceeds what I can comfortably grind. (See what I'm getting at. Sounds awfully familiar doesn't it.) So I'm at the point now where I'm looking at getting a meat grinder. Now what I plan to do is have this thread as a discussion on this if others do or are interested in this. I plan to update as I go along.

For now I'm looking at the LEM big bite #8. Seems as though it is far more capable than anything I'd ever need.

For meat, I have a restaurant supply house account through the business so I get stupid fresh meat cheaper than the butcher and all I have to do is clean it a little. For convenience the butcher is closer but I walk out of there with 3x as much for the same price.

And right now what I've been doing is perfecting my chicken sausage recipie. And I have. Anyway, if you all have input on what equipment you run etc. Feel free to let me know.if we already have this type of thread my bad. I looked quick and didn't see anything so I'm hoping this is good. If it's the wrong section, move it. I think I've covered all I want to... so thanks.
 

HARDTRAILZ

Moderator
I think I have Weston no 5 grinder. I do all my own venison and have played with mixing it with beef/bacon/pork. I don't do much in the way of casing sausage just more the bulk style. My buddy has a breakfast sausage seasoning he mixes up that is great. I have done summer sausage before and with the new pellet grill/smoker I think I may be trying to some more sausage ideas with the extra venison in the freezer.
 

Matt

Silver Supporter
I only make Australian beef sausages and TBH, I use pre-ground 80/20 because it's more convenient and a lot less messy. I have a grinder (Ebay brand) that works well, but it's such a PITA cleaning up considering I only do 10lbs at a time.
 
OP
OP
littleblazer

littleblazer

Gold Supporter
This is the chicken sausage. It's amazing actually and you wouldn't expect chicken to be so juicy. I've got a nice bratwurst recipie I marinate in beer for 2 days too.
87639
 

HARDTRAILZ

Moderator
I love Aidells Chicken sausage. Also the Spinach and Feta Chicken from Alfresco are really tasty.

Now you got me wanting to experiment more. be nice to have a basic recipe and then start playing with it. That is how my jerky goes.
 
OP
OP
littleblazer

littleblazer

Gold Supporter
I love Aidells Chicken sausage. Also the Spinach and Feta Chicken from Alfresco are really tasty.

Now you got me wanting to experiment more. be nice to have a basic recipe and then start playing with it. That is how my jerky goes.
80% breast meat and 20% thigh is perfect for texture. I found this recipe for a roasted garlic and feta sausage that sounds tempting.

I'd do it in a sheep casing though and have it breakfast size rather than brat size. Thats just me.
 
OP
OP
littleblazer

littleblazer

Gold Supporter
Neat hobby to get into. Annnnnd, now I'm hungry. 😄
That happens a lot actually. Especially when you fry a little to make sure the taste is okay. :rotfl:
 

TollKeeper

Well-Known Member
I think I am getting fatter just reading this thread. Would love some fresh summer sausage, elk, bison, venison, etc..
 
OP
OP
littleblazer

littleblazer

Gold Supporter
I'm grinding up the chicken for the garlic one right now. I tweaked the recipe a little so I'll let you all know how it goes.
 
OP
OP
littleblazer

littleblazer

Gold Supporter
I'd say that was successful. Very tasty the way I did it. I'm going to taste another patty and write down the recipe. Keep you all updated.
 
OP
OP
littleblazer

littleblazer

Gold Supporter
Heres the recipie as I used it. I ran it on a coarse grind twice. Once was the meat only and the second was everything added. For the oregano I only had dried flakes so I ran that. Numbers to the right are what I actuall added. Came out really good.87691
 
OP
OP
littleblazer

littleblazer

Gold Supporter
Sweet. how many sausages does 1361 chicken breast make?
My bad, that's in grams. :rotfl:it made 3 11 inch rings and a couple of patties.
 

Members online

Forum statistics

Threads
18,856
Messages
571,090
Members
11,519
Latest member
oldeerslayer

Members online

Latest posts

Top Bottom