Post by simplynaturalfarm on Nov 12, 2007 11:08:44 GMT -5
I live in North Dakota, would not be competition to anybody selling sausage and would promise to maintain secrecy of recipes or techniques if they are shared with me!
My bIL always raise some pigs and love sausage so turn it into a lot of sausage (not bulk sausage, but about inch round in casings). They mix up their own seasoning and to be honest, I have yet to taste any sausage that I really like and they don't like it much either. Last year it was watery - really watery and in fact we had gallons of water at the bottom of our huge mix tubs. The pigs were not raised very well or fed well last year (the wrong person got the task of feeding and kept letting them go without feed for a week at a time and watering sporadically)
We are always in a rush to do sausage because we all have limited time and too many pigs to butcher, so are up til midnight butchering, cutting wrapping and then "testing" sausage for stuffing into casings and inevitably what tasted delicious while testing it ends up too salty or too something.
We don't like preservatives or otherwise, but I would love advice on how to make the best sausage. I have read about chilling it properly overnight before stuffing, adding ice and so on, but if anybody here has really good advice I'd just love it so we don't have 100 lbs of sausage that you have to put in sauce because nobody can stomach it any other way.
Also, I told the family I think I'd prefer to purchase a good seasoning mix so the sausage tastes good, but I am certainly open to recipes you guys like to use but need amounts and how much to put in perlb of meat. We love garlic sausage, keilbasa, spicy and things like that.
THank you soo much. I am going to be ultra prepared this year and would appreciate the advice of experts on this subject! I also would like to do bacon and hams if anybody would care to share on that subject. I had planned on just paying our local butcher to do some of this, but I can't afford to do so at this time and have more time than money, so I guess I'll try it again myself.
Heather
My bIL always raise some pigs and love sausage so turn it into a lot of sausage (not bulk sausage, but about inch round in casings). They mix up their own seasoning and to be honest, I have yet to taste any sausage that I really like and they don't like it much either. Last year it was watery - really watery and in fact we had gallons of water at the bottom of our huge mix tubs. The pigs were not raised very well or fed well last year (the wrong person got the task of feeding and kept letting them go without feed for a week at a time and watering sporadically)
We are always in a rush to do sausage because we all have limited time and too many pigs to butcher, so are up til midnight butchering, cutting wrapping and then "testing" sausage for stuffing into casings and inevitably what tasted delicious while testing it ends up too salty or too something.
We don't like preservatives or otherwise, but I would love advice on how to make the best sausage. I have read about chilling it properly overnight before stuffing, adding ice and so on, but if anybody here has really good advice I'd just love it so we don't have 100 lbs of sausage that you have to put in sauce because nobody can stomach it any other way.
Also, I told the family I think I'd prefer to purchase a good seasoning mix so the sausage tastes good, but I am certainly open to recipes you guys like to use but need amounts and how much to put in perlb of meat. We love garlic sausage, keilbasa, spicy and things like that.
THank you soo much. I am going to be ultra prepared this year and would appreciate the advice of experts on this subject! I also would like to do bacon and hams if anybody would care to share on that subject. I had planned on just paying our local butcher to do some of this, but I can't afford to do so at this time and have more time than money, so I guess I'll try it again myself.
Heather