DIY Sausage

[Docapi]

I wasn't serious, but those links wer on how to cook sausage, not recipes for what to stuff the casings with way before you cook them...

um, you need to look a little closer.

 

[jbreiding]

um, you need to look a little closer.

QFT.......

 

[cheezydemon]

Ahh! The fist one wasn't and at a glanc the second didn't look like it either, I didn't see the links...(no pun intended)

My bad.

 

[Brewing Clamper]

I've made sausages a few times and I got to tell you, it's not only fun, but they taste way better than what you can get at the store. First off, as it was stated before, lean is bad. I tried being "good" and making less fatty sausages... WRONG! nothing but shoe leather. Instead, grind your own meat for the best freshness and use back fat or other straight up fat into the grind to adjust your fat/lean ratio. Also, try not to use the artificial collagen casings, at least I've had nothing but problems with them, I just go to a Mexican grocery store and get the hog casings for dirt cheap. Here's a PDF of a ton of recipes. I have not tried most of them but it'll give ya'll a good start.

 

[passedpawn]

Also, try not to use the artificial collagen casings, at least I've had nothing but problems with them

I can verify this statement. Natural Hog casings were FAR better in every way. Just need to soak overnight and they work great. Collagen don't stretch, so they burst if you try to twist off your sausage into links, and they burst when cooked.

 

[siobhan]

With regard to the bratwurst - I grew up in Sheboygan, WI. The tradition there, for big gatherings, was to place them in the beer bath after grilling.

Grilling would start about an hour before food service began. By the time the counters opened, those vats would have hundreds of brats swimming around in them, hot and ready to go. Nobody had to wait for the next batch to be done. And they were served 2 per bun, in hard crusted Semmel rolls.

Now if somebody has a recipe for Kranske...........It's smoked (I think), coarse ground, and gets boiled until the fat collects in scalding blisters under the skin. I remember eating them as a child, and getting burned by the flying fat. It was totally worth it.