Let's Talk BBQ

Cured Meats & Food Preservation => Cured meats & Food Preservation => Charcuterie: Ham, Bacon, Sausage, etc. => Topic started by: Admin2 on March 05, 2013, 08:50:02 PM

Title: SAUSAGE MAKING TIPS TRICKS AND RECIPES
Post by: Admin2 on March 05, 2013, 08:50:02 PM
This is the place!
Title: Re: SAUSAGE MAKING TIPS TRICKS AND RECIPES
Post by: Lumpy on March 05, 2013, 09:07:52 PM
Cool!
Thanks T.
Boy do I have lots to post.

Lumpy
Title: Re: SAUSAGE MAKING TIPS TRICKS AND RECIPES
Post by: drholly on March 05, 2013, 10:58:19 PM
Looing forward to them!

David
Title: Re: SAUSAGE MAKING TIPS TRICKS AND RECIPES
Post by: nepas on March 06, 2013, 08:59:23 AM
Oh i dont know

Secret sausage recipes  :o
Title: Re: SAUSAGE MAKING TIPS TRICKS AND RECIPES
Post by: teesquare on March 06, 2013, 09:07:02 AM
Quote from: nepas on March 06, 2013, 08:59:23 AM
Oh i dont know

Secret sausage recipes  :o

Just like - some of us "don't" have pictures of nepas in compromising situations with farm animals...... ;) :D :D :D
Title: Re: SAUSAGE MAKING TIPS TRICKS AND RECIPES
Post by: nepas on March 06, 2013, 09:24:23 AM
Quote from: teesquare on March 06, 2013, 09:07:02 AM
Quote from: nepas on March 06, 2013, 08:59:23 AM
Oh i dont know

Secret sausage recipes  :o

Just like - some of us "don't" have pictures of nepas in compromising situations with farm animals...... ;) :D :D :D

(http://i868.photobucket.com/albums/ab242/nepas1/beth-down-aug-2nd-06.jpg)
Title: Re: SAUSAGE MAKING TIPS TRICKS AND RECIPES
Post by: Lumpy on March 06, 2013, 09:36:17 AM
Thats my Daaaaaaad :D
Title: Swiss Brats
Post by: nepas on March 06, 2013, 09:39:16 AM
Easy no cure required.

For 5 lbs of Swiss Bratwurst

3 lbs lean pork
1.5 lbs pork butt
1/2 lb pork fat

OR

Use 5 lbs of pork butt ground thru medium plate 1x

1.5 T salt
2 T fresh chopped parsley
1 T white pepper
1 T onion powder
2 t ground mace
2 t nutmeg
1 t ground ginger
2 cup bread crumbs  (un seasoned)
1 cup water
1 cup powdered milk (helps in the binding of the ground meat) Mix with the water

Hog or sheep casing (for authentic swiss brats, sheep casings are used)

These can also be made into patties.

Combine all ingredients and mix well.
Make a small test patty and fry it, Make any (spice) adjustments to the recipe before stuffing.

If you have venison or elk (ahem, ahem) you can sub for the pork with this amount. 4 1/4 lbs venison/elk and 3/4 lb beef fat (73/27 GB will work also)
Title: Re: SAUSAGE MAKING TIPS TRICKS AND RECIPES
Post by: Sam3 on March 06, 2013, 09:56:01 AM
"If you have venison or elk (ahem, ahem) you can sub for the pork with this amount. 4 1/4 lbs venison/elk and 3/4 lb beef fat (73/27 GB will work also)"

Now that's funny!  ;D
Title: SAUSAGE MAKING TIPS TRICKS AND RECIPES
Post by: LostArrow on March 06, 2013, 05:25:22 PM
Quote from: teesquare on March 06, 2013, 09:07:02 AM
Quote from: nepas on March 06, 2013, 08:59:23 AM
Oh i dont know

Secret sausage recipes  :o

Just like - some of us "don't" have pictures of nepas in compromising situations with farm animals...... ;) :D :D :D
God Help Me!
Almost aspirated a whole glass of wine!
Title: Re: SAUSAGE MAKING TIPS TRICKS AND RECIPES
Post by: Lumpy on March 06, 2013, 08:15:12 PM
My new frying pan
(http://i246.photobucket.com/albums/gg110/lumpysphotos/Paris2011058.jpg)

Actually it was at a Christmas market in Paris last year.
As soon as I saw it, I thought of Rick ;D
Title: Re: SAUSAGE MAKING TIPS TRICKS AND RECIPES
Post by: teesquare on March 06, 2013, 10:01:12 PM
Quote from: LostArrow on March 06, 2013, 05:25:22 PM
Quote from: teesquare on March 06, 2013, 09:07:02 AM
Quote from: nepas on March 06, 2013, 08:59:23 AM
Oh i dont know

Secret sausage recipes  :o

Just like - some of us "don't" have pictures of nepas in compromising situations with farm animals...... ;) :D :D :D


God Help Me!
Almost aspirated a whole glass of wine!

Sorry L.A....."The Devil made me do it".....(Geraldine Jones, of the Flip Wilson show 1970-1974)
Title: Re: SAUSAGE MAKING TIPS TRICKS AND RECIPES
Post by: teesquare on March 06, 2013, 10:03:35 PM
Quote from: nepas on March 06, 2013, 09:24:23 AM
Quote from: teesquare on March 06, 2013, 09:07:02 AM
Quote from: nepas on March 06, 2013, 08:59:23 AM
Oh i dont know

Secret sausage recipes  :o

Just like - some of us "don't" have pictures of nepas in compromising situations with farm animals...... ;) :D :D :D

(http://i868.photobucket.com/albums/ab242/nepas1/beth-down-aug-2nd-06.jpg)

I think I see a little family resemblance Rick.....of course the goat denied it.......
Title: Re: SAUSAGE MAKING TIPS TRICKS AND RECIPES
Post by: nepas on March 07, 2013, 07:04:46 AM
Quote from: Lumpy on March 06, 2013, 08:15:12 PM
My new frying pan
(http://i246.photobucket.com/albums/gg110/lumpysphotos/Paris2011058.jpg)

Actually it was at a Christmas market in Paris last year.
As soon as I saw it, I thought of Rick ;D

I just want one these but would have to use it outside.

Thats real cool there Lumpy
Title: Re: SAUSAGE MAKING TIPS TRICKS AND RECIPES
Post by: bbqchef on March 28, 2013, 06:25:22 AM
Frying pan?? Looks like a bath tub for little people!
Title: Re: SAUSAGE MAKING TIPS TRICKS AND RECIPES
Post by: nepas on May 28, 2013, 08:41:56 AM
Tips

When stuffing i run the meat to the end of the tube, Much easier to slide casing on when i use sheep casing.

When soaking fibrous casings add 1 T of salt to the water

When soaking natural casings, put a slice of lemon in the water.

For the more adventurous, When soaking natural hog casing stick your finger in the end and invert the casing inside out. Massage the casing in the palm of your hand......Try it  :D

Ok thats all the tips for today boys-n-girls

(http://i868.photobucket.com/albums/ab242/nepas1/icons/sausage.gif)
Title: Re: SAUSAGE MAKING TIPS TRICKS AND RECIPES
Post by: GusRobin on May 28, 2013, 08:38:31 PM
Thank you Obi-Wan Kenobi  ;D
Title: Re: SAUSAGE MAKING TIPS TRICKS AND RECIPES
Post by: Keymaster on May 28, 2013, 09:42:44 PM
Awesome Tips!!
Title: Re: SAUSAGE MAKING TIPS TRICKS AND RECIPES
Post by: GGmike on July 22, 2013, 08:37:42 PM
Quote from: nepas on May 28, 2013, 08:41:56 AM
Tips

When stuffing i run the meat to the end of the tube, Much easier to slide casing on when i use sheep casing.

When soaking fibrous casings add 1 T of salt to the water

When soaking natural casings, put a slice of lemon in the water.

For the more adventurous, When soaking natural hog casing stick your finger in the end and invert the casing inside out. Massage the casing in the palm of your hand......Try it  :D

Ok thats all the tips for today boys-n-girls

(http://i868.photobucket.com/albums/ab242/nepas1/icons/sausage.gif)

priceless advice! I am so ready to get back into charcuterie!