Jump to content

  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.



  • Celiac.com Sponsor (A1):

    Celiac.com Sponsor (A1-M):

  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate

Who Here Makes Their Own Sausages?

awesomeame

Recommended Posts

awesomeame Explorer
awesomeame
Posted

besides me B) made up a batch today, they tasted great. i just have the hand grinder/stuffer which really frustrated me today, so i went and ordered the grinder/stuffer attachments for my kitchenaid. anyone have any recipes to recommend? this was what i did today:

-3lbs ground beef

-1tbsp canning salt

-1tbsp dried parsely flakes

-1/4tsp dried chilli flakes

-2tsp dried minced onion flakes

-1tsp garlic powder

-1/2tsp ground black pepper

mix all ingrediants together, ta da. i'm not a huge fan of spicy stuff, and this i could handle. if you want more spice, add more chilli flakes!

--matt

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


kabowman Explorer
kabowman
Posted

I think my recipe calls for rubbed sage but otherwise looks about the same but I haven't made it in a while.

mamaw Community Regular
mamaw
Posted

My family makes our sausage. We do many varieties and then freeze them. Bulk and in the links...

mamaw

TCA Contributor
TCA
Posted
My family makes our sausage. We do many varieties and then freeze them. Bulk and in the links...

mamaw

How do you do the links?

mamaw Community Regular
mamaw
Posted

We buy the casing and and they make hand stuffers . You put the casing on the end of the stuffer and start the sausage mix , tie it ouff at the length you want. We buy the casing from a meat store.

mamaw

Janie Beast Newbie
Janie Beast
Posted

My family is from the south. Once you've had fresh sausage you won't like the store kind ever again. You can have the butcher grind up your choice of pork (cross contamination though). My grandfather showed me how he made it. He insisted no salt was ever used and pork is pretty salty. He added a ton of black pepper, red hot sauce (chili pepper flakes too!), sage. Very simple and very good. The better the pork the better the sausage. However, I caution you not to get pork that is TOO lean or you will have very dry sausage.

My father in law is Polish. He has always made his own kielbasa. It's the same idea. He uses a variety of meats, usually some pork and some beef maybe. I know he used to buy pork loin for it. He used garlic, onion and such. He also had the machine and the casing to make the links. If anyone wants I can get his recipe from him. He is 82 years old I believe, so it's gonna be pretty authentic... if you're into kielbasa.

Lisa Mentor
Lisa
Posted

Probably Shirley, she does everything :)

I would like to have some of her canned goods. :)

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


awesomeame Explorer
awesomeame
Posted
  • Author

hey janie that is good to know about the salt, or lack thereof. i hate salt, but put it in anyway 'cause i thought it might be 'necessary' for the recipe. will try next time without.

i'm not a fan of keilbasa, but i'm always willing to try something new! you should get that recipe from your fatherinlaw before it's too late in any case :o

--matt

kabowman Explorer
kabowman
Posted

I would LOVE your/his recipe for kielbasa. My fathers side is Polish and every time we went to visit, we would go to the local market and buy kielbasa (and my aunt would make perogies - sp? when we would visit her).

It was such a treat and I really miss it...the last time I went back, my grandmother just went to the grocery store and bought a package - it wasn't the same.

Janie Beast Newbie
Janie Beast
Posted
I would LOVE your/his recipe for kielbasa.

I called him. I still need to learn the proportions, if that's possible. He makes it from memory. I'm sure he learned from his parents and so on. I got his list of ingredients though. He said that this last time he made 9 lbs. worth.

- lots of garlic

- salt

- pepper

- Boston Pork Loin

- Pork Butts

- a little ground veal or steak

- cooking onions

He mixes all the ingredients and then puts it in a pot. He seals the pot real well with saran, foil and the lid. He soaks it overnight. Next day he makes the links and all.

I will try to get the proportions from him. He's 82 years old and it may be hard! 8-)

Lori

Archived

This topic is now archived and is closed to further replies.

Go to topic listing
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      131,911
    • Most Online (within 30 mins)
      7,748
    Cici123
    Newest Member
    Cici123
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.4k
    • Total Posts
      1m
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • Rogol72
      Help I’m cross contaminating myself,

      By Rogol72 · Posted

      @klmgarland, My dermatitis herpetiformis didn't clear up until I became meticulous about cross contamination. I cut out gluten-free oats and all gluten-free foods, dairy and gluten-free rice. Additionally, getting the right amount of protein for my body weight helped significantly in my body's healing process ... along with supplementing with enough of all the vitamins and minerals ... especially Zinc and Magnesium. I went from 70kg to 82kg in a year. Protein with each meal 3 times daily, especially eggs at breakfast made the difference. I'm not sure whether iodine was a problem for me, but I can tolerate iodine no problem now. I'm off Dapsone and feel great. Not a sign of an itch. So there is hope. I'm not advocating for the use of Dapsone, but it can bring a huge amount of relief despite it's effect on red blood cells. The itch is so distracting and debilitating. I tried many times to get off it, it wasn't until I implemented the changes above and was consistent that I got off it. Dermatitis Herpetiformis is horrible, I wouldn't wish it on anyone.  
    • klmgarland
      Help I’m cross contaminating myself,

      By klmgarland · Posted

      Thank you so very much Scott.  Just having someone understand my situation is so very helpful.  If I have one more family member ask me how my little itchy skin thing is going and can't you just take a pill and it will go away and just a little bit of gluten can't hurt you!!!! I think I will scream!!
    • Scott Adams
      Help I’m cross contaminating myself,

      By Scott Adams · Posted

      It is difficult to do the detective work of tracking down hidden sources of cross-contamination. The scenarios you described—the kiss, the dish towel, the toaster, the grandbaby's fingers—are all classic ways those with dermatitis herpetiformis might get glutened, and it's a brutal learning curve that the medical world rarely prepares you for. It is difficult to have to deal with such hyper-vigilance. The fact that you have made your entire home environment, from makeup to cleaners, gluten-free is a big achievement, but it's clear the external world and shared spaces remain a minefield. Considering Dapsone is a logical and often necessary step for many with DH to break the cycle of itching and allow the skin to heal while you continue your detective work; it is a powerful tool to give you back your quality of life and sleep. You are not failing; you are fighting an incredibly steep battle. For a more specific direction, connecting with a dedicated celiac support group (online or locally) can be invaluable, as members exchange the most current, real-world tips for avoiding cross-contamination that you simply won't find in a pamphlet. You have already done the hardest part by getting a correct diagnosis. Now, the community can help you navigate the rest. If you have DH you will likely also want to avoid iodine, which is common in seafoods and dairy products, as it can exacerbate symptoms in some people. This article may also be helpful as it offers various ways to relieve the itch:  
    • Scott Adams
      My only proof

      By Scott Adams · Posted

      It's very frustrating to be dismissed by medical professionals, especially when you are the one living with the reality of your condition every day. Having to be your own advocate and "fight" for a doctor who will listen is an exhausting burden that no one should have to carry. While that 1998 brochure is a crucial piece of your personal history, it's infuriating that the medical system often requires more contemporary, formal documentation to take a condition seriously. It's a common and deeply unfair situation for those who were diagnosed decades ago, before current record-keeping and testing were standard. You are not alone in this struggle.
    • Scott Adams
      Methylprednisone treatment for inflammation?

      By Scott Adams · Posted

      Methylprednisolone is sometimes prescribed for significant inflammation of the stomach and intestines, particularly for conditions like Crohn's disease, certain types of severe colitis, or autoimmune-related gastrointestinal inflammation. As a corticosteroid, it works by powerfully and quickly suppressing the immune system's inflammatory response. For many people, it can be very effective at reducing inflammation and providing rapid relief from symptoms like pain, diarrhea, and bleeding, often serving as a short-term "rescue" treatment to bring a severe flare under control. However, experiences can vary, and its effectiveness depends heavily on the specific cause of the inflammation. It's also important to be aware that while it can work well, it comes with potential side effects, especially with longer-term use, so it's typically used for the shortest duration possible under close medical supervision. It's always best to discuss the potential benefits and risks specific to your situation with your gastroenterologist.
×
×
  • Create New...

Important Information

NOTICE: This site places This site places cookies on your device (Cookie settings). on your device. Continued use is acceptance of our Terms of Use, and Privacy Policy.