Homemade Sausage
> from: "hu#kingbrute" <thisis...@validaddress.com> 
> i bought a meat grinder/sausage stuffing attachment for my mixer and 
> am ready to try making some sausage. i'm looking for some basic 
> sausage recipes, like italian, andouille(sp?) and salami. 
 
 
here's a basic sausage recipe from nws that looks good, although i 
haven't tried it. it doesn't call for any exotic cures or anything, so 
the original poster can try something right away: 
 
 
hill country sausage 
 
http://home.att.net/~g.m.fowler/frame/sausages/hillcountrysausage.txt 
 
 
amount measure ingredient -- preparation method 
-------- ------------ -------------------------------- 
4 lb.  pork butt with fat
2 lb.  beef chuck or round -- with fat
1 large  onion -- minced
6 clove  garlic -- minced
2 Tbsp  fresh sage -- minced
1 Tbsp  salt
1 Tbsp  fresh ground black pepper
2 Tbsp  red chiles -- crushed
1 tsp  cayenne
4   yards hog casings
 
coarse grind the meat. mix in seasonings. refrigerate over night. 
prepare casings. stuff to 1" thick, 5" long and tie off. they can be 
frozen or refrigerated at this time. to smoke: rub sausages with oil. 
don't over do it or they get messy and then turn to mush. smoke at 225 
for two hours with oak or mesquite until the skin looks ready to pop. 
 
 
 
here's a link to about 1000 sausage recipes (i'm not affiliated with in 
any way with northwest smoking): 
 
<http://home.att.net/~g.m.fowler/frame/recipes.htm> 
 
you can get prague powder (also called "instacure) and casings and 
spices and salami starter culture at <http://butcherpacker.com> prague 
powder and salami starter can be very hard to find. the starter is kind 
of expensive, but you only use a little at a time and it will keep 
indefinately in the deep freezer. i recommend *not* starting with 
fermented dry sausage (pepperoni, hard salami.) 
 
best regards, 
bob 
 
 
 
-- 
(ID: 7741) Mirror: rec.food.recipes: Mon, May 10, 2004


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