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This is how Christy and I made over 34 lbs of wild boar sausage using the food grinder and sausage stuffer attachments for a Kitchen Aid Stand Mixer. There are tips specific to the equipment we used, and tips for making flavored sausage in general. Making your own sausage can be laborious, but is rewarding in that you finally know for sure what's in your sausage. Plus, all of your friends will be begging to try some.
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Signing UpStep 1Basic Sausage Recipe
Here's my basic sausage recipe:
1 lbs meat
1 tsp sea salt
3 tbsp sweetener (pure maple syrup, for example)
or
1 lbs meat
1 tsp sea salt
1 handful of flavoring -- dried or fresh fruit, pesto, roasted and chopped peppers, cheese, fresh herbs
if you choose to used dried spices or something especially strong, like hot peppers, go a bit lighter than a handful. While you obviously can't mix to taste, you can fry up small batches of ground meat and flavorings without casings to check your ratios.
1 lbs meat
1 tsp sea salt
3 tbsp sweetener (pure maple syrup, for example)
or
1 lbs meat
1 tsp sea salt
1 handful of flavoring -- dried or fresh fruit, pesto, roasted and chopped peppers, cheese, fresh herbs
if you choose to used dried spices or something especially strong, like hot peppers, go a bit lighter than a handful. While you obviously can't mix to taste, you can fry up small batches of ground meat and flavorings without casings to check your ratios.
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As long as you buy or farm healthy meat and are a reasonably hygenic person there is no need to worry about contamination.
Also bare in mind that a little bacteria never hurt anyone,it helps strenghten your immune system,and by killing all bacteria,good&bad,you endanger your health more.
Just a few pointers:
1) Meat cuts better in the grinder when it is cold (nearly frozen). A gallon sized freezer bag will take approximately 1 1/2 hours to chill in the freezer with just the corners frozen. We have a much larger grinder (#32) but the meat cuts the same in either case - cut the meat into workable [grinder sized] chunks before you chill it.
2) When cutting meat, be sure to leave a quantity of fat in, else your sausage will be dry. Add beef fat (from your grocer) to Venison or typical game animals - while you grind the meat, the idea is to intermix the fat with the meat in the grind.
3) perform the first grind (rough grind) with a larger plate (bigger holes), add seasonings (the web is full of recipies) and then reduce the plate size (remember to chill again prior to grinding. Nothing is more annoying than having the meat turn into paste in the grinder when the knife (the four bladed thing) gets coated with sinew and goo. (this includes liquid smoke - smoking the sausage to cure it is carcinogenic, liquid smoke is not while it adds the same flavor).
4) After grinding, you MUST make small patties and taste the product to ensure that you have added enough of everything. I generally add the salt gradually as I go forward because you can over salt very easily and make the entire batch less than great as a result. The addition of compensatory spices will need to be mixed in well and completely through the batch before tasting (beer helps to clean the pallet between offerings).
I will be adding an Instructable on this (hopefully in the near future) - GREAT PIECE!! My compliments on the instructable!!
I have tried about 10 different recipes so far and they are all yummy.
Good luck everyone,i hope this has helped.
I m wondering is it the same to make fish sausage.
Since those fish is so different from meat ,which part would you think should be adjust that to make a same or even better taste? Could you give me some idea?
Re Par Boiling - the best way to cook a sausage is to adopt some "sous vide" techniques - seal the sausages in a vacuum bag or zip-loc, cook for 20 minutes or so in 65C water. (Note: If the skin is pretty intact on the sausage you can also just add directly to the water).
Take the sausage out, pat dry, and sear in medium hot oil until nicely browned. This step is for the Maillard reaction or "tasty brown bits" as the sausage has previously been fully cooked in the previous step. You may also grill them at this stage instead of frying.
Cooking the sausage in this way maximally preserves the natural juiciness of the sausage and it especially valuable for low fat sausages like wild boar or other game. It also transform normal pork sausages into something spectacular.
We usually cook all the sausages before we freeze them, and the garlic was grounded together with the meat so it in really small piece. But they smell if it even when deepfrozen :-)