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My family grinds all of our burger. I buy whole Angus choice grade beef shoulders. That's fairly high fat, which tastes wonderful, but sometimes I buy a whole round (rear haunch) and mix lean meat in with the shoulder to cut the fat a little bit.
I've also ground up a turkey breast, and, wow, is that a treat. Nothing like store bought ground turkey
I make some sausage, mostly bulk sausage. The links are not difficult to make, and you can experiment with recipes. Sausage needs lots of fat. I use pork shoulder. If you Google home made sausage recipe, the internet is full of excellent websites. Sausage making is a big deal to hobbyists.
Meat grinds easier if it is cold. Pork should be almost frozen. Trim it carefully before grinding because fibrous bits can jam the grinder.
I have the meat grinder too as well as the sausage stuffer. Why do I need to hang the sausage to dry??? I am making it fresh and cooking it fresh or freezing it for another time. I don't plan on making dried sausage or anything too fancy.
I told my husband I want to try this and he said he does not want me going through all of the trouble, I told him I want to at least attempt it once and see how it comes out. I hate commercial sausage because there is always bits of bone in the meat. Now here's another question: What's the difference between:
Kielbasa sausage
Bratwurst
Sweet Italian sausage
Andouille
Chorizo
Breakfast sausage
Pork is the main ingredient but what makes them different? Flavors, how it's prepared?
I would suggest pre-mixed spices at first only because you will have enough to concentrate on without worrying about flavorings. Also, if you feel that you need a little fennel, there is always ground...
I told my husband I want to try this and he said he does not want me going through all of the trouble, I told him I want to at least attempt it once and see how it comes out. I hate commercial sausage because there is always bits of bone in the meat. Now here's another question: What's the difference between:
Kielbasa sausage
Bratwurst
Sweet Italian sausage
Andouille
Chorizo
Breakfast sausage
Pork is the main ingredient but what makes them different? Flavors, how it's prepared?
the difference is the spices and herbs mostly. Lots of recipes to read and compare online
I would suggest pre-mixed spices at first only because you will have enough to concentrate on without worrying about flavorings. Also, if you feel that you need a little fennel, there is always ground...
I told my husband I want to try this and he said he does not want me going through all of the trouble, I told him I want to at least attempt it once and see how it comes out. I hate commercial sausage because there is always bits of bone in the meat. Now here's another question: What's the difference between:
Kielbasa sausage
Bratwurst
Sweet Italian sausage
Andouille
Chorizo
Breakfast sausage
Pork is the main ingredient but what makes them different? Flavors, how it's prepared?
The spices will of course differ among the different types of sausage. The Kielbasa and Andouille are usually cold smoked and the others are fresh. I will repost a link to recipes in case you missed it the first time. This is a LOT of recipes.
I told my husband I want to try this and he said he does not want me going through all of the trouble, I told him I want to at least attempt it once and see how it comes out. I hate commercial sausage because there is always bits of bone in the meat. Now here's another question: What's the difference between:
Kielbasa sausage
Bratwurst
Sweet Italian sausage
Andouille
Chorizo
Breakfast sausage
Pork is the main ingredient but what makes them different? Flavors, how it's prepared?
to keep it simple, its not smoked or cured, so its fresh sausage
simply put, its ground pork with added spices
the spices are as varied as a cupboard full of seasonings - if you go to a sausage spice internet page
it will show you whats in different seasonings- pick one you like
if you just want to test the waters with something simple
buy some fresh ground pork and add the seasonings you desire and that's it ..
it is not in casing,,,thats o.k. this is called bulk sausage
make some sausage patties as you would burger patties and either fry or grill them- you will like this
to keep it simple, its not smoked or cured, so its fresh sausage
simply put, its ground pork with added spices
the spices are as varied as a cupboard full of seasonings - if you go to a sausage spice internet page
it will show you whats in different seasonings- pick one you like
if you just want to test the waters with something simple
buy some fresh ground pork and add the seasonings you desire and that's it ..
it is not in casing,,,thats o.k. this is called bulk sausage
make some sausage patties as you would burger patties and either fry or grill them- you will like this
Thanks, still not sure when I am going to attempt this but bulk sausage sounds like a good starting point for us. I also like breakfast sausage patties curious what makes the breakfast type.
Thanks, still not sure when I am going to attempt this but bulk sausage sounds like a good starting point for us. I also like breakfast sausage patties curious what makes the breakfast type.
here are some options on buying some seasonings, if you do choose to
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