Thread: Homemade sausage Mmmmm!

I just finished sampling a batch of Potato Sausage I made today. Excellent stuff. I used fresh ground Indian Tellicherry pepper and I can certainly taste it. I like pepper a lot but if you don't I would lessen that a little. I lost track of the salt as I was grinding and mixing to that is just an estimate by a spoon full or two plus or minus. :-] The recipe is not very critical. It is sitting out on the back porch right now waiting for nature to cool it down before wrapping. Last weekend we made about 90 lbs of venison and pork sausage. Bratwurst and round sausage with spice mix from a local butcher. I should have enough sausage for a while now.

Here is my latest recipe. Do you have one you would like to share?

27 lbs. Potato

25 lbs. Pork

6lbs. Onion

15 Tbsp Salt

3 oz India Tellicherry Pepper

Grind once alternating ingredients. Don't forget how many spoon fulls of salt you are adding. Mix well and run through the grinder again. After stuffing put in a canning kettle and bring to a boil. Then let it cool off on the back steps until you can handle it easily.

Good eating,

Tim

That sounds absolutely delicious!

I don't think I've ever had sausage with potatoes in it, sounds amazing. When I was a kid my dad told me that bratwurst had bread in it, but I think it's because he confused 'brat' with 'brot'.

Originally Posted by ChesterCopperpot

I don't think I've ever had sausage with potatoes in it, sounds amazing. When I was a kid my dad told me that bratwurst had bread in it, but I think it's because he confused 'brat' with 'brot'.

Everything is now in the freezer. Another fun day is coming to an end. Next time I am also going to lessen the salt and/or learn to count! LOL

My wife remembers her Grandma making potato sausage with potato's and buckwheat grits, no meat. I have never had it but should try it sometime.

My mother laughs at my measuring. She says, "Use what you have and how much you have. Within reason it will turn out good."

Here is a fun recipe that a friend has for potato sausage.

1/2 beef

1/2 pork

1/2 potatoes

2 fist fulls of salt [If I remember right for 20 lbs]

Now how big is your fist?

Tim

that's a big recipe. I make several different kinds - but rarely more than a couple of kilos at a time....

My wife gave me a smoker last christmas and I have been trying my hand at bacon lately - so far it's been pretty successful - and very easy to make.

Barry

Ahhhh, what I nice thread.

I love making sausage.....

I enjoy making the uncooked pork varieties, and the cooked pork varieties..... I guess maybe I just really like pork!!

I hate to clean things up. It is not much more work to make 20 kilos than it is to make 2 and the clean up is the same. I am trying to remember for sure but my grinder did about 27 lbs of pork in under 4 minutes. A lot longer to clean it up! The second time through is slower. So my thinking is that if you have something that you like, make a bunch of it. My family likes potato sausage. If i make 25 kilos and make a meal [1 kilo] every other week that is about a years worth. My family is now growing up and moving away so this might not work as well in the future. :-] I gave away to my neighbors 5 -6 kilos yesterday as Christmas presents. Some people make cookies.... I grew up on a farm and when we butchered we had to preserve the whole animal so that is another influence I have had.

I haven't had a smoker in a long while and I am thinking about getting/making another.

bman40-Your making bacon sounds fun.

Any recipes to share?

Tim

Every 3 months or so I buy a pork butt and make breakfast sausage.
This last time around I kept 5 lbs of pork out and made Bratwurst (with intestines for casing, none of those namby-pamby collagen casings). Came out pretty good. Best compliment I had was tonight when a Ukrainian buddy and his wife were over and they both loved it and she said it tasted similar to one of the sausages her grandmother made in the old country.
Now to make some pierogi this week and be a happy man.:thumbup:

Originally Posted by bharner

Best compliment I had was tonight when a Ukrainian buddy and his wife were over and they both loved it and she said it tasted similar to one of the sausages her grandmother made in the old country.

Well that certainly is a compliment makes me want to get out my mincer and make some good ol' fashioned British bangers again

Love your razors by the way! Was looking them last night

Interesting read, I missed one aspect: what do you use to stuff the mixture into? Pork gut?