Making Homemade Italian Sausage? - Food and Drink -cooking, cuisine, meat, vegetables, restaurants, diet, prices, allergies... - Page 2 - City-Data Forum

big mean bear · 11-12-2008, 11:44 PM

This forum makes me hungry... LOL

I'm a big hungry bear...

taurus430 · 11-14-2008, 09:48 AM

Quote:

Originally Posted by big mean bear

This forum makes me hungry... LOL

I'm a big hungry bear...

I'm going to grind the pork I have, add the seasonings for Italian Sausage. I plan to make Broccoli and Cavatelli (pasta) with oil and garlic and crumbled Italian Sausage. It is so good!!!!

ksbrandon · 02-16-2009, 10:33 AM

Here is a basic article on making sausage at home. There is a recipe for breakfast sausage also. It is the only thing I have tried to make so far, but it was cheap, fun, and easy. I didn't use any specialized equipment or casings. I just mixed the ingredients, let it sit in the refrigerator for 24 hours, then made paties and froze them for later use. I was pretty proud, they turned out well!

sharky1999 · 08-08-2010, 01:53 PM

Quote:

Originally Posted by taurus430

Where do I buy hog casings for Italian Sausage and how expensive is it? I want to buy a grinder as I have 10lbs of pork shoulder in the freezer to make sausage. Any feedback on sausage making would be appreciated.

I have used the pork shoulder for pulled pork in the crock pot but want to try sausage making.

Most hunting supply places have things like that. You can find them online at various places like Bass Pro Shops online store or Cabela's online shop. Bass Pro Shop carries them in their stores as well. They have the natural hog and the edible collagen ones.

jlawrence01 · 08-08-2010, 07:27 PM

Quote:

Originally Posted by taurus430

Where do I buy hog casings for Italian Sausage and how expensive is it? I want to buy a grinder as I have 10lbs of pork shoulder in the freezer to make sausage. Any feedback on sausage making would be appreciated..

Another word for casings is chitterlings. Just make sure that you clean them very well which is a time consuming process.

You will need to add additional fat to the shoulder meat as that tends to be pretty lean.

There are hundreds of websites on the internet that will give you detailed and pictured instructions on how to make ANY sausage (and nearly any other dish).