Small scale sausage making this weekend.greenspun.com : LUSENET : Countryside : One Thread
This is the first free weekend in a long time. I have got to get going on that retirement plan!
We have 4 pork front shoulders (Boston butts), and will end up with about 20-25 pounds of ground pork. We are going to make some fresh Polish sausage and some breakfast links. Cutting the meat tonight and seasoning it so it will be ready to go tomorrow.
Got some fresh hog and sheep casings from a supplier last week. So the grinding and stuffing starts tomorrow AM. Since we're going to be in the kitchen anyway....we are going to bake 8 loaves of Rick's Famous Outmeal Bread too.
Should be good eatin around our place!
-- Rickstir (email@example.com), January 11, 2002
You should try making a few sausages with cubes of mozzerella in them- they are soooooo goood!! You have to eat them within a week though (not a hard thing to do!!)
-- kelly (firstname.lastname@example.org), January 11, 2002.
Hi Rikstir, We took a hog to the butchers yesterday and are getting quite a bit of ground pork. I would like to making casing sausages (as this butcher only makes ground sausage). Can you send me the source of your casings? Thanks - Kim
-- kim (email@example.com), January 11, 2002.
We went through Michlitch's in Oregon. Phone 800-776-9921 Web http://www.spicetraders.com Ask for Rochelle.
They had a good price on Paprika (5 lbs) which I use for Bar-B-Que seasoning.
-- Rickstir (firstname.lastname@example.org), January 11, 2002.
We just bought a grinder on e-bay and goin to make Rabbit sausage as soon as it arrives. Made some a month or so ago and you could pass it off for pork.
-- Don Amon (email@example.com), January 11, 2002.
What kind of sausage stuffer do you people use? I recently bought a dakota water stuffer that is just excellent. Your suppose to be able to stuff up to 150# of sausage per hour but I haven't figured out how someone can do that so fast. It is kind of expensive but if you make a lot of sausage it is well worth it.
-- r.h. in okla. (firstname.lastname@example.org), January 11, 2002.
Rickstir, How did the sausage making go? I have been thinking about making some sausage myself.
A few years back when hogs wer going real cheap at the Auction I bought 3 and brought them to the local custom butcher and had them turne into Italian sausage. I than sold the sausage at local watering holes (Bars). I made more money this way then I would have if I sold the hogs live.
-- Mark in N.C. Fla. (email@example.com), January 13, 2002.
The job went well. We used our Kitchaid mixer with the grinder and tubes attached. We had 10 pounds of fresh pork and 10 pound of venison burger. First batch was Polish Sausage and that was 70 % pork and 30% vension. Just the opposite for the second batch, breakfast sausage.
The stuffing job was a little slow, but the hog casings were of excellant quality. We had to boil a couple of the polish sausages and they were great! We divided the batch into packages of 4, and vacumm sealled them. We made up three bulk packages of the breakfast sausage, and the rest went to patties. We sealled and froze those as well.
Didn't get to the bread making, that will be next saturday. Need to do, I'm out of my Oatmeal bread and miss it!
-- Rickstir (firstname.lastname@example.org), January 14, 2002.