On Jul 3, 6:46*pm, Omelet > wrote:

>
> Not really. :-) *I started out slow at first. *Grind the meat, do a test
> spicing on a 4 oz. portion, then go from there. *Once you have an
> x-amount of spice per lb. of meat set recipe, it makes things easier. *I
> like to make 10 to 20 lbs. of sausage at a time and a professional
> sausage maker helped me to make it less of an ordeal.
>
> Grinding the meat first, spicing it, then running it back thru the
> grinder to make stuffed links (unless you plan to make patties, then the
> second run is not necessary) can be a bit of a pain.
>
> He taught me that once I had a proven recipe to cut the meat into 1 to 2
> inch cubes, spice it by weight, refrigerate, then run the chunks thru
> the grinder with the stuffer attachment in place directly into the
> casings.
>
> Making sausage is really not complicated at all! *It's fun. *All it is
> is spiced meat. :-) Sausage making is almost the only place in cooking
> where I actually routinely use a recipe and weigh and measure.
>
> If you test a new recipe using the 4 oz. spicing method test, that
> eliminates errors and you don't even have to use the grinder to do that.
> Weigh 4 oz. of meat and chop/mince it fine with a good sharp knife to do
> the recipe test. *The grinder (to me at least) is for a serious run.
>
> Granted, it's not that hard to set up and clean up, but I like to keep
> things simple and fast if I can!
>
> It is easier with two people tho'. *One to run the meat into the grinder
> and one to make the stuffed links as it comes out.
>
> If you are making patties, it's not an ordeal at all! *I've done it both
> ways. *I make my patties like I do burger patties and use a measuring
> cup to make even portions then place a double layer of waxed paper
> between the patties prior to freezing.
>
> One of the things I like best about home making sausage is that, not
> only do you get to control the spicing, you get to control the amount of
> salt and fat, and make them sugar free! *Read most sausage packages and
> you will find sugar or HFCS in nearly every one of them. *Boar's head is
> a regular exception.

Good advice from the butcher. If I'm going to make breakfast sausage
and/or Italian sausage, that's a great way to do it and make patties,
or links.

The reason I ground half and chopped half into 1/4" cubes and cubed up
the extra fat is because real Cajun andouille has little chunks in
it. If you buy "andouille" in the grocery store it usually looks
like a hot dog inside. No texture at all. blech.