Sausage making Supplies

[happyathome]

Our deer hunting season has come to an end and this is when we usually make sausage. We use about half pork (such as shoulder or butt cuts), a fourth pork fat and a fourth venison. We've used more venison, but it can be a tad dry. We've made breakfast sausage and salami's. Last night DH finished up a batch of salami with diced jalapenos and cheese crumbles...YUM!!
While it is a bit of work and there are a few things you really need to have on hand if you want to make salamis or liverwurst, I really think it is a good way to use meats as well as make some great gifts! Hmmm...I think I might make some Italian sausage this weekend....oh hubby!! I have an idea! hahaha ;D
Years ago we found this supplier of sausage making supplies and bought their recipe book. Over the years, we've adapted some of them to our tastes and while it is a bit of work, the results are great.
We have a commercial grinder that we can grind meat in as well as a hand grinder and a hand sausage stuffer. Our friend bought a sausage stuffer from Cabela's and it was nice because I didn't have to call upon all my strength to get the meat into the casings, but it took more effort for me to clean than I felt it was worth spending the money on, so I guess it's all about personal preferences.

www.cabelas.com
www.sausagemaker.com

[braided-rug]

I have an friend I met online that makes gifts from some of their hunting too, I thought it was a lovely idea.

I wish I knew what breakfast sausage was like. We have sausage mince here that we use for meatloaf or sausage rolls. Maybe one day I will see breakfast sausage.

The salami with japapenos and cheese crumbles sounds like a nice change, I might find it a bit hot, not sure.

Thanks happyathome.

[happyathome]

Breakfast sausage is ground pork and seasonings such as peppers, sage, salt, pepper...nothing fancy. You could make it in a food processor if you didn't have a meat grinder.
I don'tlike spicy stuff and the jalapenos were rinsed and added a mild floavor, but next time I would add another can and more cheese crumbles!

[braided-rug]

Is it mild because they are finely chopped? Maybe I was having too large of pieces.

[happyathome]

The diced jalapenos in a can (not pickled ones) and then we rinsed them a bit.Our friend said he soaked his in water for two days or so so they weren't spicy, but I would think they would be tastless as well. These diced ones were about and eighth of an inche square...not big at all.

[happyathome]

Here is another sauage/butchering supply site I found listed in the cookbook, "Oliveteri's" by Paul Bertolli. He gives some recipes in this for dry salami, Mortadella and Proscuitto. We don't have the right humidity here for the dry salami, but I think we can do the Mortadella!


www.butcher-packer.com/

[braided-rug]

I think I am getting the hang of American sausage now. It is like ground with spices, I think.

find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1141996