SAUSAGE

[Anonymous No.10055271]

/ck/ sausage stuffers?? Some jagerwurst i made at work

[Anonymous No.10055302]

>>10055271
Hope you're using enough fat. I'm not critizing your jagerwurst, because it looks good, but I keep think of when I had to sendca housemade sausage plate back in a local gastropub because it was dry and crumbly. Anyyway, yeah, I spent my childhood helping the family make deer sausage, pork sausage, veal sausage, and deer salami. I haven't done it in awhile, though.

[Anonymous No.10055306]

>>10055271
Good job, finally a non autistic post. Thank you.

[Anonymous No.10055311]

>>10055271
Oscar?

[Anonymous No.10055342]

>>10055271
I'll stuff my sausage into your mum mate

[Anonymous No.10055393]

>>10055302
I use about 70/30 meat to fat by weight, and i cure the meat over night before stuffing and cooking it off. Theyre as tight and moist as bird pussy.
I made a boudin blanc recently and wemt 50/50 meat to fat, it was pretty decent

[Anonymous No.10055401]

>>10055311
Nope

[Anonymous No.10055498]

>>10055271
Which sausage stuffer you got?

I crank the Dick at work myself.

[Anonymous No.10055526]

Was gifted this last week and want to use it tomorrow to make some basic pork sausages. Any tips?

[Anonymous No.10055614]

>>10055498
I have an old red Vivo, some dingus knocked it off the shelf and it had to be bent back into shape with hammer but she still works!

[Anonymous No.10055691]

>>10055526
Okay heres some random tips I guess.
Put the assembled grinder in the freezer for a few hours, and freeze your meat until it hardens just a bit.
Run the blade over a whetstone in a circular motion on both sides before you assemble the grinder.
Dicing the meat down to brunoise sized will keep down the sinew if youre using rougher cuts of meat.
After grinding and before stuffing work the meat like dough until its noticable more sticky and springs back to the touch
After grinding cure your meat for 24 hours, basically have enough salt/dextrose/pink salt in your recipe and let the meat rest over night. I do about 1TBS/1 lb meat, and 1/3 dextrose to salt, you can sub sugar for dextrose in some recipes. Toast your spices
Always taste it before stuffing it into casings, cook off a small piece
Stretch your casings out with water in the seek beforehand and theyll split less
Go at least 70/30 meat to fat ratio by weight
Get some butchers twine to save a lot of time rewinding the sausages
Use a thermometer when cooking them off, 150° and theyre done. Best way to cook them is smoking or sous vide

[Anonymous No.10055785]

>>10055526
Not him but I do recipes from this website and they have a lot of really good info.

https://www.meatsandsausages.com

[Anonymous No.10056044]

>>10055691
Dextrose to homemade sausage?
Aren't we making our own sausages to not having stuff like dextrose in it?

[Anonymous No.10056459]

>>10056044
Not him, but there were a few things fucked up about his tips. Dextrose, essentialy corn sugar which is easily fermentable, is only used in fermented dry and semi-dry sausages which have laco bacteria introduced. Also 1 TBS of salt/1lb of meat is way out of line. 1 TBS (3 tsp) would be appropriate for 2.2lbs of meat. Also pink salt (cure#1/2) is absolutely not necessary for fresh sausages, just when fermenting, smoking or drying. Freeze any fresh you're not going to use within a few days. Honestly, this website mentioned here >>10055785
has info based on the science of it in addition to a buttload of recipes.

[Anonymous No.10056803]

>>10055691
>>10055785
Thanks, m8s.

[chop No.10056833]

I used to make sausage fairly often but after I moved I can't find my grinder. It was just an oldfashioned handcranked one so I guess I should just buy a new one already.
I made some handshaped sausages in nitrile gloves a while ago but it's just not the same.

[chop No.10056845]

>>10056833
I miss this thing. Although you really need an assistant to stuff sausages efficiently with one.

[Anonymous No.10056900]

>>10056833
fucking kek