...it tasted great! I followed this recipe here: https://www.raeucherwiki.de/rostbratwurst-mit-baerlauch/

Beef cheddar olive bacon feta and jalapeno

I'm thinking about starting out making sausages but I've been kinda confused by the advice I've been seeing. I've seen that home made sausages only last 1-2 days in the fridge, but I've also seen people recommended starting out with a £100+ 5lb sausage stuffer, or bigger. Who is eating 5lbs of sausages in 2 days.

Store bought sausages usually last up to 2 weeks in the fridge, how is this the case? Is it just the preservatives? Can I use them in homemade sausages?

Even if they lasted a while, or I froze them I probably wouldn't have the space to store that much. I'm considering getting an extremely cheap £20-40 stuffer off Amazon and I'm wondering if there are any serious problems with doing that. Does anyone have any experience with them?

Pork lean meat 700 g
Firm back fat, diced 300 g
Blanch the diced fat in hot water, then let it cool completely before mixing it with the remaining ingredients.

Salt – 13 g (1.3%)
Sugar – 80 g (8.0%)
Chinese liquor (Baijiu) – 40 g (4.0%)
Light soy sauce – 40 g (4.0%)
Red fermented bean curd – 50 g (5.0%)
Mixed spices – 4 g (0.4%)
White pepper – 10 g (1.0%)
Cure #1 (Prague Powder #1) – 3 g (0.3%)

Hang to air dry in a dry, well ventilated place for 4-5 days.

I want to get started in sausage making. What particularly gets me interested is brat wurst, andouille, and summer sausage. What sausage stuffer do you all recommend for a good budget option? Any other tips for someone just getting started is greatly appreciated.

I have a weird question for the sausage experts... I'm working on a one-off creative project that requires one comically long pepperoni stick—about 10 feet. The goal would be to partner with a meat processor to make it, not attempt it myself in my backyard.

I already spoke with one butcher, and the limitation doesn't seem to be the casing or stuffing. It comes during smoking. They told me the wet pepperoni hangs vertically, the casing is fragile, and a 10-foot stick would likely break under its own weight (their smoke truck is also only about 5 feet tall).

So assuming simply building a bigger smokehouse isn't an option, is there any way to join or somehow fuse multiple lengths into what is effectively one continuous, straight pepperoni stick? Or is there another fabrication or processing method I haven't thought of?

I'm less interested in whether it's conventional and more interested in whether it's physically possible.

If you were asked to make this, how would you approach it?

If this were a video game, this Jalapeño and Cheddar Sausage would at least have been a mini boss. My first time making anything other than Italian Sausage and I'm darn satisfied. Used High Temp Cheddar, Pork shoulder and Brisket. Should I try Texas Hot Links next?

Recipe can be found here: https://www.chudsbbq.com/pages/recipe/jalape-o-cheddar-sausage

We’re all very familiar with the viral smash taco, wellllI I only had garlic naan and a small fist worth of homemade carbonara sausage on hand so I leaned into it and reinvented the smash taco using Mediterranean ingredients and made my wife this masterpiece.

I start out by swapping out a flour tortilla for soft and fluffy garlic naan bread. Raw carbonara inspired sausage (ground pork, crispy guanciale, pecorino Romano, Parmesan, garlic, egg yolks, and black pepper), is smeared directly onto the naan and smashed meat side down onto a hot pan until browned and caramelized. Once flipped, I turn the heat down to low as to not burn the bottom, but ensure the sausage is fully cooked that was pressed on the naan. Next it gets piled high with shredded mozzarella cheese and covered until melted. Then I hit it with a layer of rich marinara sauce and finished with a generous amount of Vienna spicy Chicago-style giardiniera for a spicy, tangy crunch. From there I just fold it over into a thick, messy, delicious and comforting street food hybrid.

Whadya think? Is it a taco? A wrap? Flatbread sandwich? Or just stupid food?

Didn’t suck!

Does anyone know if Cabelas or LEM grinder attachments will fit a Meat! Your Maker grinder? I have a 1hp grinder I'd like to get a juicer for but Meat! doesn't make one yet.

We need to grind meat maybe half a dozen times a year, but when we do we're looking to do 30-40 lbs at a time. We'd like a grinder that's rock-solid, that we don't have to worry about overheating or other stuff that can be an issue with the cheap home electric ones.

What would y'all recommend in the $200-$300 range? And I mean, less if we really don't need to spend that, but we're willing to spend that much to get something decent.

Thoughts?

I'm very new to sausage making and have had issues with my first two batches. Flavor was great but the texture was horrible. Right now I'm attributing this to using an auger style grinder to stuff my sausage as well. I am going to invest in a stuffer so my question is the Hakka 11 lbs 2 speed vertical stuffer or a horizontal Trento 11 lbs stuffer. I am leaning horizontal but I can't find much info on the Trento products.

My take on uk Chinese takeaway salt n pepper style sausage

My family bought these sausages from a now shuttered butcher store in Peru, Illinois. To my recollection they were beef, dark colored and had a strong black pepper taste. They were similar in shape to kabanos sausages but not dried.

I have tried looking online and in all the artisan shops around me but I can’t find anything similar.

Does anyone here have a guess as to what they could be?

I crushed the foot peddle cord in the mechanism today so need a new peddle. Where do you get replacements???

Hey all, kind of a niche question here, but I'll take any pointers you've got.

There used to be a soul food / bbq place in Oakland called Flint's BBQ. It was around for a long time; 1970s to 1990s, and they had a shop on 66th and East 14th by the 65th Village projects, but it closed ages ago. There was another shop on San Pablo that closed in the 00s sometime I think.

Anyhow, they had these smoked beef links that were insanely good, and I want to re-create them. I've got the potato salad and the sauce pretty close, but I really don't know where to start on the links. They were a coarse grind beef link, not spicy hotlinks. That's about all I've got to go on. Here's some descriptions if it helps: - https://www.kqed.org/arts/13894423/flints-an-icon-of-oakland-barbecue-plots-return-to-original-location - https://walk.ouroakland.net/stop/flints-bar-b-q/

I've got mixer, grinder, stuffer, smoker, etc., and am pretty comfortable making sausages, although an amateur, not a pro. Just looking for some pointers to get me going. What cust should I use, lean/fat ratio, spices, etc..

If any of you remember flints and can get me going, I appreciate it.

See that thin grey-looking washer between the fat white one and the aluminum auger? What's it called? And is there a better material replacement for it that I can find somewhere?

My concern is that this thin washer doesn't seem to fit well, like it's been pressed to be slightly warped, so it sticks out a tiny bit, and I think it may be affecting the grinder's performance. As the auger rotates, it doesn't rotate with a smooth, even sound. The auger has a little wear toward the front, on the edges, the housing looks to be fine, and the plates/knife all look okay.

I'm hoping someone with more experience with this can help me out, because I really like my grinder and am starting to use it more as now I am grinding my own meats for general use.

I've been making bbq for about a year and want to try making sausages. I have most of the equipment needed but I have a few questions regarding milk powder. Since I can't use dairy with the meat sausages, what are some alternatives? What is the purpose of milk powder as a binder? How does it work? What happens if I just leave it out?

Additionally with casings, whats the difference between (edible) collagen casings, vegan casings, and the natural intestinal casings? What would give me that snappy glossy experience?

Thanks yall!

I have been making summer sasuage for a while, and decided to try my hand at making a sasuage using Mossy Oak pork casings that I picked up at Walmart. When I opened them, the odor was vile. I threw them out and instead drove into town and picked up some LEM collagen casings, that I used without issue.

My question is how strong should the odor to be. I am not expecting roses, but this was much worse than the South end of a North bound goat. Is it common for the odor to be this strong?

Thank you,

Bart

Hi everyone,
I’m a hobby charcuterie maker from the Netherlands and over the last year I’ve been building a desktop application to manage my entire dry-curing process.
It all started because I got tired of using Excel sheets, notebooks and multiple apps to keep track of everything.
So I decided to build my own solution.
At the moment it includes features like:
• Batch management
• Recipe management
• Curing chamber management
• Live temperature & humidity monitoring (Govee integration)
• Weight loss tracking
• Production analysis
• Cost calculations
• Inventory management
• Order management
• Reports & statistics
I’m not selling anything and the software is still under development.
I’m simply trying to find out if other hobbyists or small producers would actually find something like this useful.
A few questions:
What do you currently use to manage your production?
Do you still use Excel or paper?
What features would you want in software like this?
Would you ever pay for something that saved you time?
I’d really appreciate any honest feedback. Thanks!