 OT: Anyone ever make homemade sausage?, Recipes, tips, advice? |
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| Qarl |
 Nov 15 2003, 07:31 PM
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#1
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Shriveled member  Group: Benefactors Posts: 5,233 Joined: 8-February 03 From: Florida Member No.: 271 Region Association: None   |
I have a meat grinder with the sausage stuffing attachment and I'm thinking of making homemade sausage... the kind in the casing.... or maybe some dried sausage like salami or something.
Anyone ever done that before? Does anyone have any recipes... you know with stuff I can buy at the store or get from the butcher? Thanks! |
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| Aaron Cox |
Nov 15 2003, 07:33 PM
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#2
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Professional Lawn Dart Group: Retired Admin Posts: 24,541 Joined: 1-February 03 From: OC Member No.: 219 Region Association: Southern California |
you have a meat grinder big enough for alfred? (IMG:style_emoticons/default/laugh.gif)
that would suck, getting your meat in the grinder.... (IMG:style_emoticons/default/sad.gif) Oh was that outloud? (IMG:style_emoticons/default/ohmy.gif) |
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| Qarl |
Nov 15 2003, 07:35 PM
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#3
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Shriveled member Group: Benefactors Posts: 5,233 Joined: 8-February 03 From: Florida Member No.: 271 Region Association: None |
Okay... only two minutes until the crued comments started... (IMG:style_emoticons/default/laugh.gif) (IMG:style_emoticons/default/laugh.gif) (IMG:style_emoticons/default/laugh.gif)
Someone ship me some fresh venison!!!! |
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| GWN7 |
Nov 15 2003, 08:06 PM
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#4
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King of Road Trips Group: Members Posts: 6,280 Joined: 31-December 02 From: Winnipeg, MB, Canada Member No.: 56 Region Association: Northstar Region |
(IMG:style_emoticons/default/laugh.gif) Venison? Monday... 3 in 3 hours. Took longer to drive out there than the actual hunting and field dressing.
The one to the left field dressed out at about 280lbs. Most guys who do there own sausage use a 50/50 ratio of venison and Pork. You need some fat content in the sausage. Double grind it. Grind the meats, then mix in the spices, then grind it again. Makes for a smoother texture. You can use lean beef if venison isn't available. The type of salt you use can effect your product too. There are several receipe books out. You have to make several batches to see what you like. (IMG:style_emoticons/default/smile.gif) I'd send you some, but current regulations mean you might get it in 6 months. (IMG:style_emoticons/default/sad.gif) It only takes 3 months to get permits to temporally import a gun to go hunting. (resume crude comments) (IMG:style_emoticons/default/laugh.gif) |
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| SirAndy |
Nov 15 2003, 08:10 PM
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#5
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Resident German Group: Admin Posts: 41,625 Joined: 21-January 03 From: Oakland, Kalifornia Member No.: 179 Region Association: Northern California |
QUOTE(GWN7 @ Nov 15 2003, 06:06 PM) I'd send you some, but current regulations mean you might get it in 6 months. (IMG:style_emoticons/default/sad.gif) It only takes 3 months to get permits to temporally import a gun to go hunting. don't we all know that dead meat is much more dangerous than weapons?!? (IMG:style_emoticons/default/confused24.gif) i have to come up there and visit you guys for some good hunting. haven't had good wild boar in ages. used to go hunting with my dad all the time when i was a kid. oh well ... (IMG:style_emoticons/default/sad.gif) Andy |
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| GWN7 |
Nov 15 2003, 08:12 PM
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#6
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King of Road Trips Group: Members Posts: 6,280 Joined: 31-December 02 From: Winnipeg, MB, Canada Member No.: 56 Region Association: Northstar Region |
This one looks simple
Depression Era Venison Sausage 4 lb Venison 1 lb Beef 2 lb Lean pork 1 lg Onion 1/2 Peck potatoes (about 4 Quarts) 2 tb Salt 1/2 ts Pepper 1 ts Allspice Sausage casings Grind together all the meats with the onion. Next grind the potatoes and mix them with the meats. Add spices and mix thoroughly. Use a sausage stuffer, fill casings, but not too full. Tie the ends with string; put into a large kettle of cold water and bring to a boil. Cook for about 1 hour, being sure to prick each sausage with a fork after boiling 10 minutes. Drain and cool. Tastes best when fried in butter till casings are a light brown. Many of the recipes in this collection did not contain amounts or oven temperatures. |
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| GWN7 |
Nov 15 2003, 08:19 PM
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#7
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King of Road Trips Group: Members Posts: 6,280 Joined: 31-December 02 From: Winnipeg, MB, Canada Member No.: 56 Region Association: Northstar Region |
Andy,
wild boars are such a problem that there is no season on them here. Lots of farmers want people to help remove them. PM me your address and I'll send you some information. |
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| Qarl |
Nov 15 2003, 09:12 PM
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#8
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Shriveled member Group: Benefactors Posts: 5,233 Joined: 8-February 03 From: Florida Member No.: 271 Region Association: None |
Maybe I can combine thread topics and make squirrel sausage!!!
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| BarberDave |
Nov 16 2003, 05:59 AM
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#9
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Barberdave Group: Members Posts: 1,605 Joined: 12-January 03 From: Wauseon Ohio Member No.: 135 Region Association: Upper MidWest |
trophy:
From ; Barber Dave to : Kellzey & GWN from: OFFICIAL 914 Club Venison Sausage Taster You are required by contract ( and in GWN"s caes) international treaty, to ship each of you, 5lbs of sausage to the 914 club official taster for his approval and seal. Failure to comply with the above could lead to dire Consequences and severe mental disorders!!!!!!!!!!!!! "AS IT IS SAID SO SHALL IT BE WRITTEN" (IMG:style_emoticons/default/chowtime.gif) (IMG:style_emoticons/default/chowtime.gif) (IMG:style_emoticons/default/chowtime.gif) |
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| eresener |
 Nov 16 2003, 06:25 AM
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#10
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Dr. Sawsall Group: Members Posts: 218 Joined: 17-October 03 From: Missouri Member No.: 1,252 |
I use the basic depression receipe...except I don't try to use the casings...they ARE pig intestines....I just double grind the meats, onion, herbs and put it into foil and store it in small 1 pound pkgs...
Here in Missouri it is open season on wild boar...they really tear up the crop lands...so shoot them till the barrel melts down...but you better have one powerful rifle...it takes a big'n to knock them down and a few more to kill them....the tusks are pretty sharp.... and from experience... shoot from up in a tree...they can't climb too high... but will try and knock you out of the tree...hunting in the Ozarks is very good...it is currently deer season here... until the 22nd... |
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| SirAndy |
Nov 16 2003, 12:36 PM
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#11
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Resident German Group: Admin Posts: 41,625 Joined: 21-January 03 From: Oakland, Kalifornia Member No.: 179 Region Association: Northern California |
QUOTE(eresener @ Nov 16 2003, 04:25 AM) Here in Missouri it is open season on wild boar...they really tear up the crop lands...so shoot them till the barrel melts down...but you better have one powerful rifle...it takes a big'n to knock them down and a few more to kill them....the tusks are pretty sharp.... and from experience... shoot from up in a tree...they can't climb too high... but will try and knock you out of the tree... yepp, been boar hunting before. they're tough MF's. you have to hit them right under/at their shoulder blade (from the side obviously) to hit the heart. anything else will require VERY FAST legs on your end. (IMG:style_emoticons/default/blink.gif) had to give the deathblow to one with my dad's 44 magnum one day. that wasn't pretty. seen them toss around and tear up hunting dogs (big ones) like little toys. but the meat is yummie ... (IMG:style_emoticons/default/chowtime.gif) Andy |
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| Katmanken |
Nov 16 2003, 12:54 PM
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#12
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You haven't seen me if anybody asks... Group: Members Posts: 4,738 Joined: 14-June 03 From: USA Member No.: 819 Region Association: Upper MidWest |
Karl,
What kinda recipes are you looking for? Picked me up a sausage/meat book at the library sale day for $.50. We gots cajun boudin, bierwurst, english bangers, breakfast, kielbasa, chorzio, onion, italian, knockwurst, wieners, bologna, pepperoni, mortadella, berliner, krakowska, braunschweiger, chinese, mettwurst, fish, liver and onion, polish ham, rheinische fleischwurst, sulzwurst einfach, jagdwurst, teewurst, weisswurst, blood, ring liver, souse, head cheeze, scrapple, lieberkasse, thuringer, etc. No, I don't have a recipe for that Goetta crap that they sell here in Cinci. Who else but the Germans would put oats in their sausage (IMG:style_emoticons/default/icon8.gif) (IMG:style_emoticons/default/laugh.gif) Ken |
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| Eddie Williams |
Nov 16 2003, 01:02 PM
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#13
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Senior Member Group: Members Posts: 822 Joined: 30-December 02 From: Nederland, TX Member No.: 55 Region Association: None |
QUOTE(kwales @ Nov 16 2003, 12:54 PM) Who else but the Germans would put oats in their sausage (IMG:style_emoticons/default/icon8.gif) :lol: the Scots do too... blood sausage and haggis (it's close, meat scraps and stuff, stuffed into an animal intestine) |
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| Aaron Cox |
Nov 16 2003, 01:03 PM
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#14
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Professional Lawn Dart Group: Retired Admin Posts: 24,541 Joined: 1-February 03 From: OC Member No.: 219 Region Association: Southern California |
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| TheCabinetmaker |
Nov 16 2003, 01:11 PM
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#15
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I drive my car everyday Group: Members Posts: 8,300 Joined: 8-May 03 From: Tulsa, Ok. Member No.: 666 |
QUOTE(acox914 @ Nov 16 2003, 01:03 PM) (IMG:style_emoticons/default/ohmy.gif) (IMG:style_emoticons/default/icon8.gif) (IMG:style_emoticons/default/icon8.gif) (IMG:style_emoticons/default/barf.gif) (IMG:style_emoticons/default/pain30.gif) (IMG:style_emoticons/default/agree.gif) (insert heart attack smiley here) !!!!!! |
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| SirAndy |
Nov 16 2003, 01:30 PM
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#16
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Resident German Group: Admin Posts: 41,625 Joined: 21-January 03 From: Oakland, Kalifornia Member No.: 179 Region Association: Northern California |
QUOTE(Eddie Williams @ Nov 16 2003, 11:02 AM) blood sausage hmmmmm, Blutwurst (IMG:style_emoticons/default/wub.gif) (IMG:style_emoticons/default/chowtime.gif) |
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| redshift |
Nov 16 2003, 03:19 PM
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#17
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Bless the Hell out of you! Group: Members Posts: 10,926 Joined: 29-June 03 Member No.: 869 |
In my life, I have killed 8,000 birds, 2 deer, and a wild sau.
When hunting pigs, take a rifle, 2 big sidearms, and don't be conservative. Who's tasting who? M |
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| Bruce Allert |
Nov 16 2003, 07:40 PM
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#18
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Hellions asleep Group: Members Posts: 3,289 Joined: 19-March 03 From: Eagle Creek, Orygun Member No.: 441 Region Association: Pacific Northwest |
My Hungarian grandparents always used pig intestine casings for their sausage. Called the sausage hoolka (sp). Best sausage I've ever had. I got both of their hand grinders. Was hoping I could perform one of them "laying of hands" ritual on them & all the recipes would flow into me...
(din't happen) (IMG:style_emoticons/default/rolleyes.gif) Miles... was it a big sau? (IMG:style_emoticons/default/wink.gif) (IMG:style_emoticons/default/beer.gif) bruce |
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| J P Stein |
Nov 16 2003, 08:06 PM
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#19
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Irrelevant old fart Group: Members Posts: 8,797 Joined: 30-December 02 From: Vancouver, WA Member No.: 45 Region Association: None |
Hummmmm......tube steak.
Not to be confused with the "tube steak boggie" (IMG:style_emoticons/default/laugh.gif) |
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| GWN7 |
Nov 16 2003, 08:18 PM
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#20
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King of Road Trips Group: Members Posts: 6,280 Joined: 31-December 02 From: Winnipeg, MB, Canada Member No.: 56 Region Association: Northstar Region |
For those interested, info on wild boar hunting Here
Just have to check federal laws on lending a gun now. |
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