Sausage Recipe request

Butchered the 1st of 3 hogs I raised this year and have a bag of scrap cuts in the freezer to turn in to sausage. What's your recipe? I ordered a LEM #8 .5 HP grinder and looking forward to experimenting.

In the grand scheme of sausage making, whether or not a grinder is electric or manual is not important. Grinding takes only a few minutes and that task is done. A stuffer, however, is a more important consideration. Being able to control the stuffing speed makes a huge difference. You cannot do that if using an electric grinder to also stuff. You can with a manual grinder used to stuff. I make as much as 15-lbs of sausage at a time and never considered an electric grinder, it just isn’t necessary, takes only 10-15 minutes with a manual grinder. Or, for a few hundred dollars I could buy an electric grinder and save 5 minutes of grinding time. But that is not what you asked – you want a recipe. It’ll follow.

Reminder: before grinding meat the first time with a new grinder put some damp/wet bread through the grinder to remove metal shavings. Do this also when you use a new plate the first time.

For Italian sausage I process the meat though a 10mm plate, season, then reprocess though the 10mm plate a second time. If I am doing 5lbs or more, before stuffing I leave the ground and seasoned meat in a food tote overnight in the fridge to enhance the flavor, then stuff the next day. Some folks will process Italian sausage through an 8mm plate for a finer grind.

If only making a couple lbs of sausage I use a little size 5 Porkert manual grinder. Here is a recipe I recently worked up. Try it, if you like it, scale it as needed:

Otis’s Soon To Be World Famous CoVid Curing Pork Sausage Recipe

Note: this sausage taste better after resting in the refrigerator overnight.


Meat

2 lbs pork butt/shoulder
1/2 lb pork belly (the belly is just to add fat if the butt is too lean)


Liquid

1/4 cup red wine


Seasoning

20g salt *** See note below
10g pepper, ground *** See note below
1/2g cloves, ground
3/4g nutmeg, ground
1g allspice, ground
1g garlic powder


Procedure

(1) Grind pork though 10mm (3/8-inch) plate.

(2) Season the ground meat with the liquid and spices. Mix well but do not smear the fat.

(3) Grind a second time through a 10mm (3/8-inch) plate.

(4) Immediately refrigerate or stuff.


*** NOTE BELOW: I have a note in the recipe to reduce the salt to 15g and the pepper to 7.5g but I believe the last time I made it I used 10g salt and 7g pepper.

If you want to make the recipe more “Italian”, add a teaspoon of fennel seeds to the seasoning. You can also do the second grind through an 8mm place for a finer texture.

For Italian sausage I process the meat though a 10mm plate, season, then reprocess though the 10mm plate a second time. If I am doing 5lbs or more, before stuffing I leave the ground and seasoned meat in a food tote overnight in the fridge to enhance the flavor, then stuff the next day. Some folks will process Italian sausage through an 8mm plate for a finer grind.

If only making a couple lbs of sausage I use a little size 5 Porkert manual grinder. Here is a recipe I recently worked up. Try it, if you like it, scale it as needed:

Otis’s Soon To Be World Famous CoVid Curing Pork Sausage Recipe

Note: this sausage taste better after resting in the refrigerator overnight.


Meat

2 lbs pork butt/shoulder
1/2 lb pork belly (the belly is just to add fat if the butt is too lean)


Liquid

1/4 cup red wine


Seasoning

20g salt *** See note below
10g pepper, ground *** See note below
1/2g cloves, ground
3/4g nutmeg, ground
1g allspice, ground
1g garlic powder


Procedure

(1) Grind pork though 10mm (3/8-inch) plate.

(2) Season the ground meat with the liquid and spices. Mix well but do not smear the fat.

(3) Grind a second time through a 10mm (3/8-inch) plate.

(4) Immediately refrigerate or stuff.


*** NOTE BELOW: I have a note in the recipe to reduce the salt to 15g and the pepper to 7.5g but I believe the last time I made it I used 10g salt and 7g pepper.

If you want to make the recipe more “Italian”, add a teaspoon of fennel seeds to the seasoning. You can also do the second grind through an 8mm place for a finer texture.

Don't get me inspired...good stuff!   

This is a pretty good one I've done a few times. 

Kielbasa

Meat 70/30 ratio

1.75% salt
1.75% brown sugar
0.5% black pepper
0.25% Cure #1
0.187% garlic powder
0.125% Whole mustard seed
0.0625% Pickling Spice
0.0313% Marjoram

Rub meat chunks with spices, keep meat almost frozen while grinding.  Small grind plate.

Bind the meat with water
-Pour water into spice bowl to collect left over spices and pour water into meat and mix.  Want meat to be sticky and clumpy.

35mm hog sausage casing

Pop air pockets

Twist sausage, hang in front of fan

Smoke till ~153 degree

Pour water over to bloom

my $.02
 Temperature matters when grinding.  Would suggest freezing all the metal pieces of your grinder you can without damaging the machine.  Also partially freeze the meat pieces so the outside is stiffening but the inside is still soft.  If it makes sense to you, working in batches and chilling (just wipe) the parts could be a positive on the final texture. 
Charcuterie Book:
https://www.amazon.com/Charcuterie-Salting-Smoking-Revised-Updated/dp/0393240053/ref=asc_df_0393240053/?tag=hyprod-20&linkCode=df0&hvadid=312069235624&hvpos=&hvnetw=g&hvrand=17747760461806104863&hvpone=&hvptwo=&hvqmt=&hvdev=c&hvdvcmdl=&hvlocint=&hvlocphy=9031923&hvtargid=pla-627217032712&psc=1&tag=&ref=&adgrpid=58874700621&hvpone=&hvptwo=&hvadid=312069235624&hvpos=&hvnetw=g&hvrand=17747760461806104863&hvqmt=&hvdev=c&hvdvcmdl=&hvlocint=&hvlocphy=9031923&hvtargid=pla-627217032712

my $.02
 Temperature matters when grinding.  Would suggest freezing all the metal pieces of your grinder you can without damaging the machine.  Also partially freeze the meat pieces so the outside is stiffening but the inside is still soft.  If it makes sense to you, working in batches and chilling (just wipe) the parts could be a positive on the final texture. 
Charcuterie Book:
https://www.amazon.com/Charcuterie-Salting-Smoking-Revised-Updated/dp/0393240053/ref=asc_df_0393240053/?tag=hyprod-20&linkCode=df0&hvadid=312069235624&hvpos=&hvnetw=g&hvrand=17747760461806104863&hvpone=&hvptwo=&hvqmt=&hvdev=c&hvdvcmdl=&hvlocint=&hvlocphy=9031923&hvtargid=pla-627217032712&psc=1&tag=&ref=&adgrpid=58874700621&hvpone=&hvptwo=&hvadid=312069235624&hvpos=&hvnetw=g&hvrand=17747760461806104863&hvqmt=&hvdev=c&hvdvcmdl=&hvlocint=&hvlocphy=9031923&hvtargid=pla-627217032712

Chef!  Seafood sausage?  I’m guessing like a terrine but in a case…

my $.02
 Temperature matters when grinding.  Would suggest freezing all the metal pieces of your grinder you can without damaging the machine.  Also partially freeze the meat pieces so the outside is stiffening but the inside is still soft.  If it makes sense to you, working in batches and chilling (just wipe) the parts could be a positive on the final texture. 
Charcuterie Book:
https://www.amazon.com/Charcuterie-Salting-Smoking-Revised-Updated/dp/0393240053/ref=asc_df_0393240053/?tag=hyprod-20&linkCode=df0&hvadid=312069235624&hvpos=&hvnetw=g&hvrand=17747760461806104863&hvpone=&hvptwo=&hvqmt=&hvdev=c&hvdvcmdl=&hvlocint=&hvlocphy=9031923&hvtargid=pla-627217032712&psc=1&tag=&ref=&adgrpid=58874700621&hvpone=&hvptwo=&hvadid=312069235624&hvpos=&hvnetw=g&hvrand=17747760461806104863&hvqmt=&hvdev=c&hvdvcmdl=&hvlocint=&hvlocphy=9031923&hvtargid=pla-627217032712

Chef!  Seafood sausage?  I’m guessing like a terrine but in a case…

Did somebody say seafood sausage?

Is this the thread where us closeted aspic fans can come out and play?

my $.02
 Temperature matters when grinding.  Would suggest freezing all the metal pieces of your grinder you can without damaging the machine.  Also partially freeze the meat pieces so the outside is stiffening but the inside is still soft.  If it makes sense to you, working in batches and chilling (just wipe) the parts could be a positive on the final texture. 
Charcuterie Book:
https://www.amazon.com/Charcuterie-Salting-Smoking-Revised-Updated/dp/0393240053/ref=asc_df_0393240053/?tag=hyprod-20&linkCode=df0&hvadid=312069235624&hvpos=&hvnetw=g&hvrand=17747760461806104863&hvpone=&hvptwo=&hvqmt=&hvdev=c&hvdvcmdl=&hvlocint=&hvlocphy=9031923&hvtargid=pla-627217032712&psc=1&tag=&ref=&adgrpid=58874700621&hvpone=&hvptwo=&hvadid=312069235624&hvpos=&hvnetw=g&hvrand=17747760461806104863&hvqmt=&hvdev=c&hvdvcmdl=&hvlocint=&hvlocphy=9031923&hvtargid=pla-627217032712

Chef!  Seafood sausage?  I’m guessing like a terrine but in a case…

Did somebody say seafood sausage?

Is this the thread where us closeted aspic fans can come out and play?

Yay, I forgot about that glue, seaweed type gelatin?  Otherwise is tallow based preferred?

my $.02
 Temperature matters when grinding.  Would suggest freezing all the metal pieces of your grinder you can without damaging the machine.  Also partially freeze the meat pieces so the outside is stiffening but the inside is still soft.  If it makes sense to you, working in batches and chilling (just wipe) the parts could be a positive on the final texture. 
Charcuterie Book:
https://www.amazon.com/Charcuterie-Salting-Smoking-Revised-Updated/dp/0393240053/ref=asc_df_0393240053/?tag=hyprod-20&linkCode=df0&hvadid=312069235624&hvpos=&hvnetw=g&hvrand=17747760461806104863&hvpone=&hvptwo=&hvqmt=&hvdev=c&hvdvcmdl=&hvlocint=&hvlocphy=9031923&hvtargid=pla-627217032712&psc=1&tag=&ref=&adgrpid=58874700621&hvpone=&hvptwo=&hvadid=312069235624&hvpos=&hvnetw=g&hvrand=17747760461806104863&hvqmt=&hvdev=c&hvdvcmdl=&hvlocint=&hvlocphy=9031923&hvtargid=pla-627217032712

Chef!  Seafood sausage?  I’m guessing like a terrine but in a case…

Did somebody say seafood sausage?

Is this the thread where us closeted aspic fans can come out and play?

Yay, I forgot about that glue, seaweed type gelatin?  Otherwise is tallow based preferred?

Oui Chef, That pink and white spiral thingy in your ramen (Narutomaki) is a fishcake/fish sausage.  There's starchy binder so the texture is different than other sausages, same-same but different.  I like those old school terrines and aspic display stuff from culinary school, they can be really good! Aspic is super firm animal (usually pork) gelatin, like Jello only firmer.

This is a pretty good one I've done a few times. 

Kielbasa

That recipe looks really good, as I get out my old HP calculator.    I want to give this a try, need to figure out haw to smoke a small batch.

From memory, the word ‘Kielbasa’ is Polish and literally mean ‘sausage’. That’s it, nothing more. There is no special FDA recipe requirements like there are for Italian sausage in America (must be pork, must include fennel or anise and a limit as to % of water, etc).

Many years ago there some pretty unsavory products were being made and sold as “sausage” in Eastern Europe. Poland stepped in and the govt defined what “sausage” would be – the quality of the cuts of meat that must be used, the allowed % of water, smoked at what temp for how long, etc. The govt decided on what could sold as “sausage” and there was no deviating from that standard. In short order the Polish were making the highest quality sausage products in Europe. Retailers wanted to differentiate the quality Polish product from other sausages so they sold the Polish sausage with the Polish word for sausage, kielbasa. I have no idea why we still use the polish word kielbasa for sausages today as they are clearly not Polish and not made to the Polish standards. Some recipes are smoked, some are not. Anyone can call any sausage a kielbasa, and they do.

I most likely got that info from one of the books by the Marianski brothers. I also have half a memory they published the old Polish govt requirements for kielbasa in the book, but I can’t remember which book it is in.

If anyone is curious, here are the Fed Regs for various sausages in America (it only applies to sausages being sold commercially, does not apply to the really good homemade stuff):

https://www.meatsandsausages.com/sausage-types/federal-regulations-sausage

In SF, Maison Nico makes some pretty amazing aspics

https://www.instagram.com/p/CW_eK86LVfY/

Whole Fish Cookbook by Josh Niland's has an interesting take on fish sausage.  He mixes chopped fish with ground fish (as opposed to other fish sausage recipes I've seen mixing fish with pork).   I'm going to try it this season.  His stuff looks pretty good.  Lots of other inspirational fish cooking coming from him.

https://www.instagram.com/p/CXFjT9OPPTb/

This is a pretty good one I've done a few times. 

Kielbasa

Meat 70/30 ratio

1.75% salt
1.75% brown sugar
0.5% black pepper
0.25% Cure #1
0.187% garlic powder
0.125% Whole mustard seed
0.0625% Pickling Spice
0.0313% Marjoram

Rub meat chunks, keep meat almost frozen while grinding.  Small grind plate.

Bind the meat with water
-Pour water into spice bowl to collect spices and pour water into meat and mix.  Want meat to be sticky and clumpy.

35mm hog sausage casing

Pop air pockets

Twist sausage, hang in front of fan

Smoke till ~153 degree

Pour water over to bloom

Tried this recipe as well and good results.

OP if you plan on smoking any sausage don't forget to use cure #1

Blue Jeans, let me know if you need to borrow a stuffer.

Thanks for the advice and recipes. I got an electric grinder cause my shoulder is shot until I get it repaired.

Primo, thanks for the offer of a stuffer loan but I have an attachment for the machine coming.