Fresh sausage - pork pron - and pretzel extrusion

[Cape Brewing]

nice... I'm getting an 8# stuffer for xmas as well. I'm chuckling reading through this thread because it looks like there is a progression just like starting with extract, then doing partial mashes, and then AG rigs...

I've used the ole' Kitchen Aid for a while now as my grinder and stuffer... and now I'm graduating to a larger stuffer... next I'll need huge grinder.

 

[dataz722]

I couldn't even get the KA to work as a stuffer. I couldn't even double grind meat with it but for just one grind it is fine.

 

[Boerderij_Kabouter]

I am at the point of needing a huge grinder. I want it so bad. But that is a big investment. To be worth upgrading, I am looking at $200-300. Unless I can find a steal on CL, which I look for at least once a week (for the past 2 years). Pretty much everything that comes up is industrial three-phase... boo hiss.

 

[steinsato]

A local cooking store is offering a sausage making class tomorrow night. I was considering going but they are charging $75. It is a 3 hour class so the money may be worth it but I'm also just beginning to upgrade the "brewery" to 10 gallon batches and have plenty of brewing stuff I could buy instead. Is sausage making really something you need a class to learn how to do?

 

[Boerderij_Kabouter]

No. Mix up some meat, stuff it in a casing.

That will be $60. My class is a steal of a deal.

 

[Cape Brewing]

(nodding in agreement with the donkey sniffer)

Making sausage really isn't that hard. Just do a bit of googling and find some different recipes.

 

[dataz722]

Most important thing for fresh sausages is too keep everything as cold as you can.

 

[Boerderij_Kabouter]

On second thought... that class may be on cured sausage or charcuterie. In which case a class would be a good idea and a lot of fun. Fresh sausage is easy.

I recommend this book:

http://www.amazon.com/gp/product/0025668609/?tag=skimlinks_replacement-20

 

[pjj2ba]

If it is cured sausage it might be worth it. That's next on my list.

There is a local restaurant that makes their own sausage so I asked them if they had classes. The owner said it was not something they taught in cooking school so he just decided to jump in and do it. So he told me the same, to just do it, and I did. There are plenty of resources on the web.

 

[JohnTheBrewist]

On second thought... that class may be on cured sausage or charcuterie. In which case a class would be a good idea and a lot of fun. Fresh sausage is easy.

I recommend this book:

http://www.amazon.com/gp/product/0025668609/?tag=skimlinks_replacement-20

+1, I've been making my own sausage for years and this book is what got me started. No need to take a class, believe me.

I usually make 30-60lbs at a time and have always used my Kitchenaid with the meat grinder attachment. I use a 3lb horn for stuffing now, but for a couple years I used the KA stuffing attachment.

It seems to me that a meat curing and sausage making forum would be quite appropriate here. I think I'll PM Txbrew and see what he says.

Moose

Edit: tagged this thread for Smoking, Curing and Sausage Making Forum.

#tag#smoking, curing & sausage making

 

[RedHouse]

Rytek's book is great....I also recommend "Charcuterie" by Ruhlman and Polcyn if you want to get into curing.

I'm using a grinder from Northern Tools, and I need to get a new stuffer. I tried a horn stuffer, but it didn't really work all that well for me.

 

[dataz722]

I have Charcuterie too and it is a great book.

 

[passedpawn]

Just to let you know this one is almost identical and cheaper. It is the one I am getting for christmas

http://www.grizzly.com/products/5-lb-Vertical-Sausage-Stuffer-SS/H6252

I got this for myself for Christmas. Feels very sturdy. I'm very satisfied with the value!

I'm giving it a try in the next week on a batch of brats.

 

[Boerderij_Kabouter]

I used my mini once already for some brats. It is awesome. Five brats for dinner in no time. I am making some Hot Italians later this week.

 

[dataz722]

I got this for myself for Christmas. Feels very sturdy. I'm very satisfied with the value!

I'm giving it a try in the next week on a batch of brats.

Let us know how you like it. I thought I was getting it for Christmas.

 

[weirdboy]

Do you think one could repurpose one of those 5-lb stuffers as a cheese/fruit press? I don't think I could sell the wife on a dedicated piece of equipment just for sausage, but if we could use it for several things maybe I could swing it.

 

[passedpawn]

Just to let you know this one is almost identical and cheaper. It is the one I am getting for christmas

http://www.grizzly.com/products/5-lb-Vertical-Sausage-Stuffer-SS/H6252

Anyone know what the little round plate is for on the bottom side of the piston? This metal plate is about the size of a silver dollar and loosely hangs under the nylon piston / plunger. It's not identified on the 1-page manual.

 

[Boerderij_Kabouter]

That is the vent. As you press, excess air int he head space bleeds out, then when it hits the meat it seals and allows a nice even press. It worked very well for me and is wy nicer than the screw type bleeds I have used before.

 

[passedpawn]

That is the vent. As you press, excess air int he head space bleeds out, then when it hits the meat it seals and allows a nice even press. It worked very well for me and is wy nicer than the screw type bleeds I have used before.

Aaahhhh..... thanks. That makes sense.