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/ck/ - Food & Cooking

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11841388 No.11841388 [Reply] [Original]

I recently bought a sausage grinder at an estate sale. There is no rust and everything is in good working order. Can you please enlighten me on how to make sausage, /ck/?

>> No.11841405

>>11841388
Stuff intestines with ground meat, fat, and seasoning.
Pretty simple

>> No.11841410

>>11841405
That's how to eat sausage.

>> No.11841413

>>11841388
get some meat, season it, casing, put meat in casing, hang for 47 years in a centuries old barn

SIMPLE. RUSTIC.

>> No.11841423
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11841423

>>11841410
Also how you make sausages

>> No.11841437

>>11841405
>>11841413
I was kinda looking for a more technical analysis.
Which animal guts make the best casing?
Should I try to control the fat content?
etc?

>> No.11841553

>>11841388
Ask your mum, she volunteered her terminal intestine for me to fill with my meat.

>> No.11841960
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11841960

>>11841437
Don't over complicate it faggot, but you're going to need a stuffer not just a meat grinder. Fresh sausages or hot smoked are no brainer but you better get your shit in order to do dry fermented or cold smoked. This website is legit if you're serious.

https://www.meatsandsausages.com

>> No.11842495
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11842495

>>11841388
Scott Rea has some very by-the-numbers videos.

The thing most people get wrong is that they don't use enough fat.

https://www.youtube.com/watch?v=IqFrbXISZTY

>> No.11842593
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11842593

>>11842495
Expanding on this.
If it's a handgrinder you will want the pieces of fat and meat quite small when you feed them in. Otherwise especially the fat might wind itself around the blades and clog things up.
This can be further alleviated by feeding a little onion or carrot though once in a while. As long as it's a little it will only improce the sausage.

Go by Scott's basics and use a rusk at least for your first sausage.
And season it generously but not too aggressively.
Put your fryingpan on the hob and fry up a little piece of the mince to see if the seasoning is right. Adjust as needed.

Handgrinding sausage is optimally a two-person job, so if you're alone go slowly and focus on avoiding air in the casing.
Remember that it's better to have a thin sausage than one that is too thick. Overstuffed casings will burst when you cook them. Make your first couple inches of sausage as stuffed out as you can to get a feel for it. Then make the rest a good third less filled.