"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Beef, Pork, Lamb & Venison
Reply
 
Thread Tools Display Modes
 
Old 03-29-2006, 06:22 PM   #1
Cook
 
Ham Hock's Avatar
 
Join Date: Mar 2006
Location: Mississippi
Posts: 76
Any sausage pros here?

I just got my first stuffer, already have a grinder, and three books with the science of this stuff and what are supposed to be authentic recipes from around the world.

I have learned much just reading them and dont feel like I will make something you cant eat.

But it's a new twist to cooking - you either get it right - or it wont be right.

You cant fix it once it's in the casing.

I've been reading about nitrites and all this stuff. Wondering about it too.

No matter what I learn, I just paid $300 + bucks in equipment to go at this stuff and not to mention the cost of meat.

I am going to go this direction, any advice appreciated!

__________________

__________________
Ham Hock is offline   Reply With Quote
Old 03-29-2006, 07:49 PM   #2
Executive Chef
 
Join Date: Aug 2004
Location: SE Pennsylvania
Posts: 4,655
start with some small batches of loose sausage...make patties, etc. Try them out several ways...pan fried, grilled, roasted etc. If the flavor meets with your approval, then do a run in casings.

For dry aged sausage, you must pack in casings and hang or smoke...in MS I'd smoke em.

I make my own chorizo and linguisa because I like it HOT ... Mexican and south west style, and that's hard to buy on the East Coast. I also make my own lamb sauages.
BE CLEAN...wash before during and after. Do not risk contamination with this or any preserving, such as canning, that you do. Botulism is deadly and total paralysis is not fun I understand.

THe rewards are great. Home cured meats are fantastic; just like home made breads! People have been making jerky for awhile at home now, and with the results are fine. THis is not much different.

ENjoy!
__________________

__________________
Robo410 is offline   Reply With Quote
Old 04-02-2006, 04:08 PM   #3
Senior Cook
 
jminion's Avatar
 
Join Date: Dec 2005
Location: Federal Way, WA
Posts: 114
Mr Len Poli has a site that I use all the time:
http://home.pacbell.net/lpoli/

I have recipes for TX Hot links and Andouille that have been recieved very well. Willing to pass on if your interested.
Jim
__________________
jminion is offline   Reply With Quote
Reply

Tags
None

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 08:10 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.