My new obsession of the week is making my own sausage.
Those precious few of you that know me might remember my “beef jerky” phase or my home made cheese period ( My chedder cheese took 6 months to to cure and tasted like rancid socks soaked in milk and made into jerky.)
I am now ready to make my own sausage. I bought a 30 year old iron hand meat grinder and have been making my own hambuger meat. It’s a lot cheaper and you can regulate the fat content.
The mother in law is going to buy me some pig guts to stuff the pork in. Now all I need is a spice recipe. Does any one know where to buy “liquid smoke” or have a recipe for sausage spices?
[quote=“dix2111”]My new obsession of the week is making my own sausage.
Those precious few of you that know me might remember my “beef jerky” phase or my home made cheese period ( My chedder cheese took 6 months to to cure and tasted like rancid socks soaked in milk and made into jerky.)
I am now ready to make my own sausage. I bought a 30 year old iron hand meat grinder and have been making my own hambuger meat. It’s a lot cheaper and you can regulate the fat content.
The mother in law is going to buy me some pig guts to stuff the pork in. Now all I need is a spice recipe. Does any one know where to buy “liquid smoke” or have a recipe for sausage spices?[/quote]
Good post, as I been looking for liquid smoke also. :bravo:
Google is your friend
[url=http://www.google.com/search?hl=en&q=sausage+recipes&btnG=Google+Search’Sausage Recipes[/url]
I have made mucho sausage from a lot of different meats back in the world.
Aging is kinda good for some. Others are ready after a few hours/days in the referigerator.
Good luck. Its pretty easy to make some really good stuff.
Be creative and try a lot of different spice combo’s.
Pepercorns and ground up anise seed are quite a tasty additio.
why dont u just smoke the sausages in a pan…?it’s fast actually~