Who Here Makes Their Own Sausages?

[awesomeame]

besides me 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

[kabowman]

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

[mamaw]

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

mamaw

[TCA]

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]

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]

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]

Probably Shirley, she does everything

I would like to have some of her canned goods.

[awesomeame]

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

--matt

[kabowman]

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]

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