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(Art of Manliness)   Farkers: do you ever make homemade sausage? Is it worth the effort vs. just buying it at a gourmet store?   ( artofmanliness.com) divider line
    More: Survey, sausage, sausage mixture, venison sausage, Kielbasa sausage, Italian sausage, chilled sausage mixture, basic sausage making, sausage recipes  
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264 clicks; posted to Discussion » on 17 Oct 2017 at 12:25 AM (38 weeks ago)   |   Favorite    |   share:  Share on Twitter share via Email Share on Facebook   more»

34 Comments     (+0 »)
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2017-10-16 07:44:04 PM  
that rather depends on how handy you are in the kitchen, how much of the needed equipment you have and how good the sausage shop is.

If you hunt and used game meat then yes it is probably worth it.
short of that, probably not.
2017-10-16 07:47:29 PM  
Totally worth the effort. Damn neighbors are still wondering where that yapping little sh*t ran off to.
2017-10-16 07:56:41 PM  
I make my own occasionally using the sausage/meat grinder attachment on my Kitchaid mixer usually with a lot of garden herbs like sage and thyme when I have a lot at the end of summer. You can get the linings at any butcher with the meat. Make sure you have enough of a fat to meat ratio.

Chicken and herb sausage with little chunks of cheese is great also.
2017-10-16 08:02:35 PM  
Never seen gourmet and sausage used in the same sentence.
2017-10-16 08:23:20 PM  

Kramer and Newman Making Sausages - Seinfeld
Youtube GQ1J0UNQwI0
2017-10-16 09:13:28 PM  
My wife makes some killer lamb sausage.
2017-10-16 09:47:34 PM  
Subby, you misspelled "grocery".
2017-10-16 09:51:32 PM  
I worked in a sausage plant.
I ha e one of those old, hand crank ones.
I took the handle off and hooked it up to a motor.
I live in Amish country so I can get casings cheap.
I grow my own seasoning, including fresh fennel.

Damn, chicken thigh sausages, with some pork fat, because there is no fat in chicken ...

I use minced blanched onions, and garlic.

When they cook, the flavors explode in the casings.

You can bang out a lot in a morning, and have it all cleaned up by noon.

Parts go in the dishwasher, and stay for a month's worth of cycles.
2017-10-16 10:14:23 PM  
I've made it.  Delicious, fun, and a cool story to tell when you serve it.

Best to get a couple of friends together for an afternoon, work as a team, and make several recipes.
2017-10-16 11:54:43 PM  
I've made kielbasa.  It was far better than store-bought.

flucto should be in on this thread
2017-10-17 01:01:25 AM  
Yes, and yes
2017-10-17 01:06:43 AM  
if you have the space and gear, you should 100% make your own sausage- the difference is night and day. that said, making sausage is not for everyone. if the idea of ground meat being squeezed into animal intestines makes you blanche, you are not going to enjoy it.

if that seems ok to you i would recommend that you also invest in a vacuum sealer and a reasonably large freezer of some sort- this is not something i'd recommend to do it as you go. you'll want to make large quantities of it once you have the hang of it and freeze them for the future (my wife and i generally do 50+ lbs in a single go.) getting all of the required pieces out to make a single dinners worth of food is likely not going to make sense.

that said- using a food processor to make basic sausage shouldn't be ignored. if you're interested in getting your feet wet (so to speak) you can make some quality unstuffed sausages in a simple food processor (i recommend chorizo) and see if you feel like the difference is worth it. as someone mentioned upthread, the kitchen aid attachment to the stand mixer actually works really well- i still make hundreds of lbs with that each year. also, you can buy the casings on amazon and they will ship them to you, so you don't need a specialty grocer for those.

and finally- the first time or so is going to be messy and weird. roll with it a little bit and if it doesn't turn out perfectly, don't get discouraged. even imperfect sausage is pretty good fried up in a pan
2017-10-17 01:19:13 AM  
Done it when I had the meat worthy of it, ie; a lot of venison + pork butt. Otherwise, meh
2017-10-17 01:50:39 AM  
My butchering skills are rudimentary at best so I've not had the desire to go that far. I might try it with wild meat but I doubt I'd go buy everything from a store. Seems like it would be goofy expensive if you had to buy the meat.

Had a Mom and Pop grocery in a nearby small town, and the Butcher, OMFG! He was a Sausage Artist, he made a Maple Sausage that would make Gods weep. Had a friend that lived in town track the guy down after the store closed (Dude had/has some fans) and he made some sausage for them. I went with once and got some too, but it felt weird so I never went back{the sausage was perfection}. I do miss his magic hand at the recipe though.
2017-10-17 01:57:07 AM  

AlwaysRightBoy: Make sure you have enough of a fat to meat ratio.

That's a thing. My first attempt was with pork spareribs - boned them out, cut into small pieces. Very nice, but they must have been 50% fat.

Next attempt was diced pork and diced pork fat, but I musn't have put enough fat in, 'cos they wuz DRY!

Had a talk to the butcher and he suggested adding a couple of spoons of crushed ice to the meat+fat. Brilliant.

Sausages need a lot more fat and liquid than you might think. Wine works pretty well, too.
2017-10-17 03:01:22 AM  
I only have so many pigs' anuses and horses lips per year.
2017-10-17 03:42:32 AM  
Looks like you guys are having a lot of fun talking about sausage.

Like it's a party of some sort.
2017-10-17 03:46:35 AM  
Sling Blade | 'Peckers' (HD) - Billy Bob Thornton, Lucas Black | MIRAMAX
Youtube MFAg-O_ulKg
2017-10-17 05:15:45 AM  
Smoke it with beech wood.  Very German.
2017-10-17 06:24:36 AM  
Always make my own...

/ When I'm too old, I'll use a strap-on
2017-10-17 06:43:25 AM  
Now you made me hungry for Farinheira.
Damn you. I shall make you pay with pictures that will make you want some as well

img.fark.netView Full Size

img.fark.netView Full Size
2017-10-17 07:13:47 AM  
I live near a Swiss-German sausage shop and the guy is a freakin' Hattori Hanzo-level craftsman.  In my case, if I tried to DIY it I'd be sorely disappointed.
2017-10-17 07:24:21 AM  
When you're done with all that work, you can celebrate with a homemade sausage fest.
2017-10-17 08:01:20 AM  
Law and sausage are two things you do not want to see being made. No one should see how laws or sausages are made. To retain respect for sausages and laws, one must not watch them in the making. The making of laws like the making of sausages, is not a pretty sight.

-Otto von Bismarck
2017-10-17 09:24:01 AM  
Without wooly mammoth meat your chances of first place are slim.
2017-10-17 11:11:55 AM  

Teaser: Law and sausage are two things you do not want to see being made. No one should see how laws or sausages are made. To retain respect for sausages and laws, one must not watch them in the making. The making of laws like the making of sausages, is not a pretty sight.

-Otto von Bismarck

If you are willing to eat it afterwards, you are making sausage wrong.
2017-10-17 11:13:31 AM  
The gourmet store doesn't hunt deer or elk for me, subby.
2017-10-17 11:34:25 AM  
There are plenty of really good sausage makers here in North Florida/South Georgia.  Bradley's is nearby.  I pass Salt Lick and Striplings about once a month in my travels.  Salt Lick makes some killer jerky too.

2017-10-17 12:42:16 PM  
I used a kitchenaid grinder/stuffer thing once.  It was kind of a PITA, and I don't really like sausage much anyway, so it wasn't worth it.  Like most things kitchen-related, I'd say it's mostly about whether you'd get a kick out of the DIY project like it's a hobby or not.
2017-10-17 02:28:51 PM  
Sounds offal.
2017-10-17 04:06:41 PM  
One of the last 2 issues of Cooks Illustrated magazine had a recipe for potato & chorizo tacos, complete w how to make your own (Mexican) chorizo.  Since my local grocery store has a good Spanish chorizo, but NOT a good Mexican one, I tried it out.  Turned out well.

Other than that, I've made venison "Slim Jims" by grinding up venison, adding salt,spices and hot sauce, and using a Ziplok freezer bag with a corner snipped off to pipe out lines onto my dehydrator trays.  This works great.

Never did the DIY sausage-in-casings thing, though.  Maybe someday...
2017-10-17 04:21:48 PM  
I make my own about 50 pounds at a time.  I do that so I know what goes into it, and so I'm not feeding nitrates to my kids.  Fresh sausage, non-smoked, does not need any other preservative than regular salt.  Other than that I use pork shoulder and herbs and spices.  You can make a very good Italian sausage, kielbasi, and breakfast sausage with probably just the stuff you have in the spice rack.

I use a grinder/stuffer attachment on my stand mixer, and I get the meat and the casings from my local butcher.  Overall, its probably about half the price per pound that you would pay in the grocery store too, so that's nice.
2017-10-17 06:46:37 PM  
Since this is a sausage thread, does anybody here know where to buy a decent Landjäger?

The only local place that made it closed a couple of years back when the owner died, and I'm having a devil of a time finding a good replacement source.  I'm in San Diego and I've tried (I think) every local source, and even ordered from as far away as Winconsin and Michigan and can't find a consistently good supplier.

Wisconsin River Meats had the best replacement the 1st time I ordered from them, but subsequent orders have been lackluster, so I'm shopping elsewhere.  Alexander & Hornung was a disappointment.
2017-10-17 07:08:03 PM  
I make breakfast sausage from time to time when I get a good deal on a pork shoulder. just have a kitchenaid grinder - nothing fancy. it helps to put all of the grinder parts in the freezer for a while, and chunk up the pork into one inch cubes and put those in the freezer as well until firm before grinding.

all I put in my sausage is salt, pepper, fresh garlic, sage, and beef fat (have some leftover brisket fat in the freezer from the last time I made a pastrami). I leave mine loose - fry them into patties or make sausage gravy then vacuum seal the rest and throw into the freezer. it's pretty good, and even with the extra fat - it doesn't get as greasy as some of the store bought stuff.

if you've been meaning to make your own - do it. it's worth it
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