"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Beef, Pork, Lamb & Venison
Reply
 
Thread Tools Display Modes
 
Old 06-20-2011, 06:36 PM   #1
Certified Cake Maniac
 
LPBeier's Avatar
 
Join Date: Feb 2007
Location: The Great "Wet" North, Surrey, BC
Posts: 18,936
Help With Homemade Sausage Please

I am really hoping for some great advice from the diehard meat cooks out there.

Here is my dilemma. DH has intolerances to a number of things including wheat/gluten, dairy (lactose and casein), and soy, and we are trying to cut out too much refined sugar. He is also suffering from acid refulx which means cutting down on fats and oils, citric acid and other things.

I am trained in special diets and for the most part have no problem adapting meals; however, prepared meat products is beyond my capacity! Trying to buy lunchen meats has become a nightmare - Yesterday I even found the natural meats contain sugar, dextrose, corn syrup solids AND icing sugar.

So, I have started buying chicken, roasts, etc. cooking them up, slicing them on my pro slicer and freezing in "sandwich packs" for ongoing use.

I was precooking bacon and hard boiled eggs for his breakfasts, but he is finding the bacon, no matter how I cook it, is to fatty for his reflux.

I tried making my own sausage patties before, but I used ground pork. For Christmas I got a KA attachment for my Pro model 600 which will allow me to grind my own meat and has a sausage attachment as well. I think I asked a similar question before but I am really serious now and need to know everything I need to make various types of sausages and patties - meat, seasonings, procedures.

You guys are the best and I really respect your advice!

__________________

__________________
Living gluten/dairy/sugar/fat/caffiene-free and loving it!


http://beinglydia.com
LPBeier is offline   Reply With Quote
Old 06-20-2011, 06:51 PM   #2
Master Chef
 
FrankZ's Avatar
Site Administrator
 
Join Date: Nov 2009
Location: Chesapeake Bay
Posts: 9,633
Everything you need to know and then some (like if you want to set up a commercial sausage kitchen).

#71200 Great Sausage Recipes and Meat Curing by Rytek Kutas\

I will say the sausage stuffer for the KA was a bit disappointing when I used it, it worked but it was very slow and a bit finicky.
__________________

__________________
"First you start with a pound of bologna..."
-My Grandmother on how to make ham salad.
FrankZ is offline   Reply With Quote
Old 06-20-2011, 07:03 PM   #3
Certified Cake Maniac
 
LPBeier's Avatar
 
Join Date: Feb 2007
Location: The Great "Wet" North, Surrey, BC
Posts: 18,936
Thanks, Frank. Though a little overwhelming, right now I will definitely look into that.

What I am looking for right now is just tips on how to get started. Something basic.
__________________
Living gluten/dairy/sugar/fat/caffiene-free and loving it!


http://beinglydia.com
LPBeier is offline   Reply With Quote
Old 06-20-2011, 07:20 PM   #4
Master Chef
 
Aunt Bea's Avatar
 
Join Date: Mar 2011
Location: near Mount Pilot
Posts: 7,005
Try using ground turkey or ground chicken and spicing it with standard sausage seasonings. You may need to amp up the seasonings a little.

How about Canadian style bacon instead of regular bacon?
__________________
Aunt Bea is offline   Reply With Quote
Old 06-20-2011, 07:27 PM   #5
Master Chef
 
FrankZ's Avatar
Site Administrator
 
Join Date: Nov 2009
Location: Chesapeake Bay
Posts: 9,633
  • Keep the meat cold.
  • Make a little bulk sausage and then fry it up to try the recipe before committing a lot of meat to a project.
  • The casings need to stay wet to keep them from sticking.
  • Try one type of sausage and then move on.
  • Don't reduce the fat of the meat, it won't be as much as you think.
  • Don't let the sausage setup before stuffing. Grind, water, season, stuff. It has time to set up and mingle later.
  • If you plan on smoking it you need to cure it.
That more like what you wanted?
__________________
"First you start with a pound of bologna..."
-My Grandmother on how to make ham salad.
FrankZ is offline   Reply With Quote
Old 06-20-2011, 07:41 PM   #6
Chef Extraordinaire
 
Uncle Bob's Avatar
 
Join Date: Nov 2006
Location: Small Town Mississippi
Posts: 17,392
Maybe stay with bulk sausage until you find meat(s) and seasonings that are both tasty and agreeable to DH....Then do the stuffing process......
__________________
There is only one Quality worse than Hardness of Heart, and that is Softness of Head.

Kool-Aid...Think Before You Drink
Uncle Bob is offline   Reply With Quote
Old 06-20-2011, 07:50 PM   #7
Head Chef
 
medtran49's Avatar
 
Join Date: Feb 2011
Location: Florida
Posts: 2,109
I'll second the not cutting down on the fat in the sausage mixture. We made that mistake when we first started making andouille, thought we'd make it low fat. BLECH.....
__________________
medtran49 is offline   Reply With Quote
Old 06-20-2011, 07:59 PM   #8
Ogress Supreme
 
PrincessFiona60's Avatar
Site Administrator
 
Join Date: Jul 2009
Location: Wyoming
Posts: 36,295
I agree with Uncle Bob, create the sausage you like before going to the trouble to stuff it into casings.
__________________
PrincessFiona60 is offline   Reply With Quote
Old 06-20-2011, 08:08 PM   #9
Certified Cake Maniac
 
LPBeier's Avatar
 
Join Date: Feb 2007
Location: The Great "Wet" North, Surrey, BC
Posts: 18,936
Thanks everyone. This is the basic help I need to get started.

I may be an expert with a cake pan, not bad in the culinary department and can even do some basic meat cutting techniques but when it comes to working with meat in this way (or grilling or smoking), I am a newbie all the way.

Having said that I will ask another (probably silly) question - what are standard sausage spices? Yes, I know I should know this and/or should read the book, but a few hints please?
__________________
Living gluten/dairy/sugar/fat/caffiene-free and loving it!


http://beinglydia.com
LPBeier is offline   Reply With Quote
Old 06-20-2011, 08:36 PM   #10
Master Chef
 
Aunt Bea's Avatar
 
Join Date: Mar 2011
Location: near Mount Pilot
Posts: 7,005
I am fond of sage, fennel seed, hot pepper, salt and black pepper. Depends on my mood.
__________________

__________________
Aunt Bea is offline   Reply With Quote
Reply

Tags
homemade, other, sausage

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 05:57 AM.


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