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Making sausages at home (split from Ontario board)

foodyDudey Jun 26, 2009 09:35 AM

I see there are quite a few people responding and I assume that at least some of you are making sauges at home. I'm interested to know what type you are making. This thread made me think of making some also. My parents used to make Indian style sausages often back in the 60's but have not made them anymore. I just called them and told them I want to get some recipes and make some. My mother said she'll dig up the recipe for a Portuguese stype chorizo that they made in the past.

  1. jayt90 Jun 26, 2009 09:53 AM

    Good introductory books by Ruhlman (and Polcyn), Charcuterie, and Ratio.

    1. grandgourmand Jun 26, 2009 10:14 AM

      I make mostly fresh herb and garlic (been adding orange zest) using pork shoulder.

      I also like to make lamb sausage. A pseudo merguez using harissa and another kind with is basically the same recipe you'd use for making ground lamb kebabs. I have to say the lamb ones are my favourite.

      This past weekend, I made some kielbasa (smoked) and will make some bratwurst at some point.

      Have made Andouille (Cajun, not French).

      I have Goa sausage in the freezer, from relatives. But that's a little different.

      I used a KitchenAid grinder which works well, however, the stuffer attachment is subpar if you really get into it.

      1. legourmettv Jun 26, 2009 10:53 AM

        Anything that we can stuff in a casing around our house... but our go-to recipe is a Sicilian sausage that my wife's family brought with them in the '60's from - Sicily. They sold it commercially for a while in their family run grocery store.
        If you rummage around on the interwebnet you can see me make it and a couple other sausage recipes.

        G.

        PS. www.stuffers.com has a free downloadable PDF recipe book for sausage. Pretty good resource especially if you are just starting and not yet sure if you want to go whole hog.

        4 Replies
        1. re: legourmettv
          grandgourmand Jun 26, 2009 10:56 AM

          I've got that link in my favourites...it's good for ideas.

          I need to jimmy my current smoker (weber smokey mountain) to handle some cold smoking so that I can make some of those sausage varieties. It's darn near impossible to run it lower than 150 the standard way. Have to get a hot plate (in lieu of coals) to modify it for colder temps.

          sausagemaking.org is a pretty good forum.

          1. re: grandgourmand
            l
            LJS2 Jun 26, 2009 12:00 PM

            Great thread. Where can we find casings in the GTA?

            1. re: LJS2
              grandgourmand Jun 26, 2009 12:25 PM

              If you have a good butcher nearby, you can ask them.

              Otherwise, Highland Farms always seems to have casings.

              1. re: grandgourmand
                legourmettv Jun 26, 2009 03:04 PM

                Loblaws will usually have them, so will Sobey's- heck even the Food Basics close to me has them.
                Just ask at the meat counter, they sometimes keep them in the back.

                G.

        2. tommyskitchen Jun 27, 2009 07:29 AM

          Ginger Breakfast sausage, Chorizo, Hot italian - Next I want to try Brats, if I can find a good deal on veal.
          I used to use the kitchenaid, but the stuffer was, for me as well, a pain - I still use it to grind but bought a cheap (new) 5lb stuffer on Ebay.

          Another good book is "Bruce Aidells's Complete Sausage Book ", but not as good as Polycn's "Charcuterie: The Craft of Salting, Smoking, and Curing "

          For those that are looking for casings and materials, I use sausagemaker.com and butcher-packer.com. Don't bother with the seasoning "kits" - Buy the materials and one of the above books and you'll be in much better shape. For those starting out, you'll need a grinder and stuffer (or kitchenaid attachment), casings, and pink salt and dextrose are good things to have on hand as well - As are sausage prickers. But for fresh sausage you shouldn't have to start with more than the first 3.

          Tommy
          Tommyskitchen.com

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