On Sun, 03 Jul 2011 20:46:07 -0500, Omelet >
wrote:

>In article >,
> Janet Bostwick > wrote:
>
>> >Consider getting the book by Rytek Kutas.
>>
>> I've always thought that sausage making was a tough project and that I
>> would never know anyone who did so. You make it sound not that
>> different than any other involved cooking meal. I've watched many
>> different chefs/owners on Diners/Drive ins and Dives make sausage of
>> various kinds and it really seems like a straight forward process.
>> I'll bet the hard part is getting all the proper equipment for the job
>> and then organizing your brain to get everything done in order. I
>> know you cook a test patty to check for seasonings. . .in spite of
>> that, have you ever messed up bit time?
>> Janet US
>
>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.

thanks Om. I appreciate the insight. It's something I've wanted to
do but am skittish about attempting. Is it better to do in the summer
when you may have access to a smoker? Or better in the winter when
the temps are more moderate?
Janet US