post #1 of Old 09-22-2012, 08:50 AM Thread Starter
Prot
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Smoked Sausage

I have been thinking about getting into making my own smoked sausage since most of what I find at the store has too much sodium, breading/filler, and fat. I was wondering if someone could give me some tips on equipment, techniques etc.


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post #2 of Old 09-22-2012, 10:39 AM
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I have been thinking about getting into making my own smoked sausage since most of what I find at the store has too much sodium, breading/filler, and fat. I was wondering if someone could give me some tips on equipment, techniques etc.
As a starter, check out Hi Country sausage seasonings. They are very good. Also, get a darned good grinder (don't cheap out here)

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post #3 of Old 09-22-2012, 10:42 AM
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I have been thinking about getting into making my own smoked sausage since most of what I find at the store has too much sodium, breading/filler, and fat. I was wondering if someone could give me some tips on equipment, techniques etc.
You can certainly make your own, there are lots of good books and stuff online out there...

one way to start, you might want to visit a really good butcher in your area to try some that they made, there won't be filler and breading and junk in sausage made in really good shops.
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post #4 of Old 09-22-2012, 11:08 AM
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There is no end of books and websites. The best book i've found sor far is http://www.amazon.com/Great-Sausage-...348333427&sr=8

Always grind cold, so the fat does not melt.

I have a small hand grinder I user for experimenting. I try test grinds, amount of fat, double or triple grinds, various seasonings and then cook them in a frying pan to try the results. Maybe 1/4 lb at a time. I would do this first and see where it takes you and what your interest in making is.

A grinder/stuffer attachment for a kitchen aid mixer does an ok job but the hopper is small and the motor gets hot. Small batches only.

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