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    You are in: Home / Community Forums / Canning, Preserving and Dehydrating / Preserving Meat-Sausage and Jerky
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    Preserving Meat-Sausage and Jerky

    Sun Jul 29, 2012 8:31 am Groupie

    No smoker required!

    In the good ol' days you would have had to wait for butchering season to make sausage. Today, with a good local butcher shop, a neighbour who raises pigs, or a grocery store with a trusted meat department the wait is over, as far as the following recipes are concerned.

    The Meat~
    Most sausages are made from pork with a ratio of 70/30. That is to say, 70 percent meat to 30 percent fat. Fat makes sausage juicy as well as adding flavor. If you want to go with a leaner blend, olive oil or vegetable oil will improve the texture and flavor of your sausage product. Athough your sausage will still be a little grainier and drier, you will have the added health benifit of fewer calories. If you are not a fan of pork, you can easily make mouthwatering sausage from beef, lamb or poultry.

    The Equipment~
    You are going to need a meat grinder or have your butcher grind your meat to order. Meat grinders are either manual or electric. I happen to have a meat grider attachment for my KA. I use it all the time-for sausage making and for grinding beef cuts into burger. If you have a manual grinder great-they both do the job equally well. If you don't have a meat grinder but always wanted one, make sure you get as many hole plates as possible-it widens the possibilities of using your grinder. Many meat grinders come with a sausage stuffer attachment. Although you don't "need" one to make sausage links, it's messy work to stuff the casings by hand, forcing the meat through a stuffing tube with your fingers. The majority of the sausage I make I make in bulk form. I have a thing for Bratwurst burgers-grilled well with mustard and a good kraut. I don't miss the links.
    You will also need mixing bowls, a kitchen scale (optional but recommended), measuring cups and spoons, mixing spoons...normal kitchen gear.

    If you want to make sausage links you will need to consider the casings. Casings made from animal intestine are called "natural casings". Sausage made with natural casings will have a slight curve to them and have that "snap or pop" when you bite into them. Natural casings are usually packed in salt. You will need to rinse them well, both inside and out. Natural casings need to be soaked in cool water for a minimum of one hour to soften. They also need to be refrigerated. Beef casings are the toughest, followed by hog, then sheep. Sheep casings are the smallest in diameter and are used for most breakfast sausage, hog casings for most brat type sausages, and beef casings for dinner type sausages.

    Collagen casings are dry and do not require rinsing or soaking before use. Collagen casings will produce straight sausages and do not have that "pop or snap" when you bite into them. All you will need to do is dip the length you will use in water for a minute to soften. Collagen casings need to be stored in the refrigerator to keep them from becoming brittle. Collagen casings come in a variety of sizes/diameters.

    Synthetic casings are the type used mainly for large-diameter sausages that will be dry-cured and aged. The recipes I will be posting will not require dry-cured and aged.

    Last edited by Dib's on Fri Aug 31, 2012 7:58 am, edited 1 time in total
    Sun Jul 29, 2012 8:44 am Groupie
    If your a fan of bratwurst you really need to try your hand at making it yourself. I don't mess with stuffing casings as my DH and I are huge fans of Brat Burgers! Here's a few recipes to check out!

    Homemade Bratwurst (German Pork & Veal Sausages)
    Homemade Bratwurst
    German Homemade Bratwurst
    Bratwurst - Homemade

    Just a thought-I find it less of a hassle to make 5 to 10 pounds at a time than I do just one. Sausage isn't hard to make, but if I'm going to do it, I'd rather make "more" than "less" as cleaning up your kitchen/equipment after does take a little time.
    Sun Jul 29, 2012 8:49 am Groupie
    Another favorite of mine is Apple-Maple Breakfast Sausage-Homemade. My DH is not a huge maple fan so I cut the 3 tablespoons down to 2-it makes that much of a difference. Again, I make this for bulk, not stuffing casings. We like patties better. When I package this recipe I use wax paper to separate formed patties then freeze 6 to a package. I keep 2 pounds as bulk for breakfast casseroles or omlette filling.
    Sun Jul 29, 2012 8:57 am Groupie
    Homemade Italian Sausage-sweet or hot.
    Here's a few recipes you might want to try your hand at, from one pound to eight. I have one I really like and will post it later today. If you use a fair amount of Italian Sausage make more rather than less-sausage recipes are easily doubled, trippled.......just make sure you mix well.

    Homemade Bulk Italian Sausage, Chicago Style
    Homemade Mild Italian Sausage
    Homemade Hot Italian Sausage
    and with hunting season right around the corner...
    Homemade Venison Italian Sausage
    Wed Aug 01, 2012 2:52 pm
    Forum Host
    Thu Aug 02, 2012 8:07 am Groupie
    Thanks Molly-some of those look great, some scare me icon_lol.gif icon_lol.gif
    Thu Aug 02, 2012 10:16 am
    Forum Host
    I'm guessing the blood sausage and the nutria (AKA ragondin) sausage are the ones that are getting you. icon_lol.gif

    IF you wanted to give them a try and found the ingredients hard to come by, a sub for the blood would be ground liver and a sub for the ragondin would be chicken or rabbit, I think.

    I've had blood sausage before and I can testify's delicious.
    Thu Aug 02, 2012 6:29 pm Groupie
    You know, I'm 100% comphy taking your word on that icon_lol.gif
    Tue Aug 07, 2012 11:14 am Groupie
    When fall hits and Thanksgiving is over turkey usually goes on sale-why not give some of these a try?

    Homemade Turkey Breakfast Sausage
    Ww Homemade Turkey Sausage
    Homemade Turkey Sausage Patties
    Homemade Turkey Sausage
    Mon Aug 13, 2012 9:37 pm Groupie
    These all look so good! I love sausages, so does my family. We lived in Germany for 3 years and I would try different sausages all the time. I haven't looked at all of the recipes but for the most part we try to not buy too much meat from the grocery store. I'm assuming many of the recipes call for pork. My husband hunts deer, we raise bunnies, and this summer we bought a goat. I'm going to check out the recipe for bunny sausage and maybe we'll have to make some exceptions. icon_smile.gif I'd love to acquire a smoke house for meats and what not. With a smoke house, I'd probably get into smoking cheeses and veggies too.

    Wed Aug 15, 2012 7:24 pm Groupie
    I will pull up some venison sausage recipes for you. It will be dry so you will to add pork fat.
    That said...
    I buy boxes of ends and pieces of applewood smoked bacon. I get really nice chunks of smoked pork fat out of it which I use for sausage making. You might see if you can source some out for venison sausage-really adds great smoked flavor and the applewood is really nice for game meats.
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