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Old 02-26-2014, 09:39 AM   #31
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Thanks Steve. I've saved those links.
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Old 03-14-2014, 03:07 PM   #32
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This site has a nifty free spreadsheet for calculating ingredients needed for different types of homemade sausage:

Homemade Sausage - Easy Recipes from SausageMania
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Old 03-14-2014, 03:41 PM   #33
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Thanks, CWS
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Old 03-14-2014, 04:07 PM   #34
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I found recipes on NDSU's website that call for 70-90 lb of meat. I hope to modify the spreadsheet so that I can generate home-sized batches. Just haven't gotten that motivated.

When I make sausage, I like to season the cubed meat before grinding it. I make several different kinds of sausage at once. I mix up each kind and put the cubed meat and spices in ziplock bags overnight to 24 hours in the fridge, toss them in the freezer for about 30 minutes, and then grind the meat and add any liquid. I always put the metal parts of my meat grinder either (a) outside if the weather is below 0C or in the freezer when I prepare the meat.

Homemade Mild Italian Sausage Recipe : Emeril Lagasse : Food Network
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Old 03-14-2014, 04:57 PM   #35
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Thanks for the link CWS. I think it may be time for me to give sausage making a try.
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Old 03-14-2014, 08:56 PM   #36
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Quote:
Originally Posted by Rocket_J_Dawg View Post
Thanks for the link CWS. I think it may be time for me to give sausage making a try.
It is easy-peasy. I always cook a "test" patty before grinding all the meat and fat so that I can tweak seasoning. I bought my meat grinder at CT. It came with a recipe book. The first time I made sausage, I followed the recipes provided.
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Old 03-15-2014, 04:59 PM   #37
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Quote:
Originally Posted by CWS4322;1351290[COLOR=red
]I found recipes on NDSU's website that call for 70-90 lb of meat. I hope to modify the spreadsheet so that I can generate home-sized batches.[/COLOR] Just haven't gotten that motivated.

When I make sausage, I like to season the cubed meat before grinding it. I make several different kinds of sausage at once. I mix up each kind and put the cubed meat and spices in ziplock bags overnight to 24 hours in the fridge, toss them in the freezer for about 30 minutes, and then grind the meat and add any liquid. I always put the metal parts of my meat grinder either (a) outside if the weather is below 0C or in the freezer when I prepare the meat.

Homemade Mild Italian Sausage Recipe : Emeril Lagasse : Food Network
Try and get hold of a copy of Jane Grigson's "Charcuterie and French Pork Cookery". It's a book for home use so quantities are sensible and the recipes are very reliable.
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Old 03-16-2014, 09:00 PM   #38
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I started making sausage Friday--cubed 4 kg of pork, added additional fat, spices to make a batch of Chorizo and Hungarian Hot (I planned to make Italian, but I was out of fennel. In keeping with my "policy" to use what I have on hand, I had everything to make Hungarian Hot). I let the cubes marinate overnight, did the coarse grind for each. I had to put the meat and the grinder back in the freezer and fridge to chill the grinder parts. I popped the bags of meat outside today (it was minus 25) for 2 hours. Although partially frozen, the meat ground beautifully for the 2nd (medium) grind. I did another patty of each and adjusted seasoning. I decided since I had casings to put 1/3 of each batch in casings. Now I'm enjoying a glass of Merlot. I find sausage making relaxing since I don't plan on eating the sausage the same day that I make it. It is something I make for the freezer for fast meals when I am hungry but don't want to go to too much effort, to top pizzas, etc.
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