could you make up your sausages, casing and all, freeze them, then thaw to smoke at a later date?
or refrigerate them overnight and smoke the next day?
seems I always run short on time when it comes to smoking.
:???:

Chuckwagon`s Beer Brats

7 lbs. pork butt (nearly frozen)
2 lbs. beef chuck (nearly frozen)
1 lb pork backfat (frozen solid)
3 large cloves garlic, minced
1 tblspn. very coarsely ground black pepper
1-3/4 cups soy protein concentrate
2 large eggs (cold)
1 cup heavy cream (cold)
1-1/2...

Hey all - I need to order more artificial casings. Can someone tell me the difference between fibrous and inedible collagen? I am looking for these qualities:

- Strength for heavier sausages such as lunch meats
- Permeability , for smoking
- Waterproof , because I poach fully cooked types...

Going back to the beginnings and the basics of curing sausage I have a few questions.

1. What is the average shelf life of the dry and fermented sausages regarding quality and is there any rules of thumb you can use to estimate this?

2. How would the people in times gone by store these sausages?...

I bought a kit at Gander Mountain a while back and since I've got some time off this week I thought I'd give it a try.

10 lbs. ground chuck/pork butt mix using 3/8 plate.

Mixed the cure with 1/2 cup distilled water and mixed into the meat. Mixed the seasoning pack with 1 cup distilled water...

For those of you who, like me, enjoy scrambled eggs with chorizo for breakfast but are appalled at the amount of fat in commercial products, here's a good Mexican-style chorizo. It's a fresh sausage. However, it's good smoked. (Make sure to add the optional cure if you smoke it.) Here's the recipe...

I've been trying to find somewhere online that lists how much meat can feet in 1 foot of beef middles, but I can't seem to find it anywhere. Anyone have any information on this?

This was a fun read about the history of bratwurst:

This is one of my steps towards making a cassoulet. I want a garlic sausage that is fine ground. I used pork belly as I wanted a high fat content sausage

Garlic Sausage

Pork 1Kg
Salt 16g
White Pepper 3g
Cognac 100g
Herb de Provance* 3g
Garlic 12g

*My Herb de Provance Mix (version 6)
1 Tbsp...

I love kabonosy and wanted to make some more and since I raise cattle I had more beef on hand than I did pork so I tweaked the recipe in Marianski's book on page 96 and substituted lean beef for the Class 1 pork at the same percentages. I also chose to add 1/2 the allowable amount of garlic to the...

Hello
I purchased a few links of Kiełbasa cygańska from a local Polish grocery store and I thought it was very good.

After doing a bit of searching (Google & Books) I can not find a recipe, can anyone point me to a source or share one with us? It reminds me of Wedding sausage (weselna), maybe a...

I bought natural hog and sheep casings. The directions that came with them say to soak for a hour. I have seen a few threads on here were people say they soak over night for best results. What do you suggest, this will be my first attempt at making sausage.

Thanks Steve.

Why cant i make good home made sausage like Jimmy Dean and some of the other sausages companies? The taste is ok but it always comes out tough not tender like the big sausage company's. any one have any ideas why this is? :roll:

I've been working on several different ways to help a colleague with her gourmet sausage sandwich business. We went from natural to collagen casings to keep her sausage straight so they can go on a hotdog roller, but she is still pan frying these first then using the roller just to keep them warm....

I am a great one for using the original name of a sausage. The Bacon Sausage 'For all bacon lovers here is another clasical Polish sausage' What is its polish name? Knowing this then creates a pronounacion problem!

Mark

As it's been about 100° or better in my neck of the woods I was up at 4am this morning to get started on a 22lb batch of wild hog Italian sausage before things started heating up.

12 lbs wild pig meat
8 lbs domestic porkbutt
2 lbs pork backfat
PS Seasonings 260-B Italian sausage pack
20 cloves...

Posted per request.

My Grandfather, who was a master butcher, moved here from Poland in 1960, this is the traditional kabanosy recipe that he handed down (slightly modernized to use nitrite rather than saltpeter and to meet current safety recommendations).

1000 grams of pork butt
18 grams salt...

I'm hosting a barbecue in a couple of weeks and need a Swiss fresh sausage recipe to throw on the grill. Already looked at the one by sausagemaric on the MRI, but would like to take others into consideration. Anyone out there with ideas? CW? Any of your yodelling ancestors pass anything on to you?...

USA] URL=
2.5 pounds of boneless skinless turkey breast in 2 inch chunks. 2.5 pounds of chicken legs ground once through 3/16 plate.
6 grams marjoram
3 grams garlic powder
10 grams dry onion
2 grams celery seed
4 grams black pepper
2 grams of my blend of hot paprika
25 grams of salt
150 ml rich...

2/3 of the meat and most of the fat ground through an 1/8 plate 1/3 of the meat in lean chunks. 2% salt, .25% cure#1 and 1% brown sugar. Distribute the cure mix before grinding. mix everything until very sticky after grinding fill 3.5 inch fiber casing as firmly as possible. Smoke over beech wood...

Hi

I've been looking around and can't seem to find a recipe for Debreziner (debrecener).

Would anyone be kind enough to post one here ?

Thank you

Last weekend I made 10kg of goose and pork pepperoni. Used 4.5 kg Canada Goose breasts, 4.5 kg pork butt and 1kg fat. Suffed half into 38mm collagen pepperoni casings and half into 22 collagen. I bought the 38mm casings from the Sausagemaker but am not happy with them. After a day of drying the...

I've got a old hunting buddy who would like for me to make a big batch of duck sausage from a bunch of frozen deboned duck meat he has on hand, I keep 50% of the finished product. I'm not finding any duck sausage recipes in the members index, and my stupid new computer won't let me open up the...

Chuckwagon`s Paralyzin` Pickled Polecats
Habanero-Laced, Pickled, Andouille Sausage

The first time I ever tried one of these scorchin` hot, tonsil n` tongue toastin`, 12-gauge sizzlin` slugs, I had just gotten my driving license. I had stopped at a local gas n` go where I bought several...

Another favorite snack from South Africa, along with Biltong is Droewors (dried sausage).

Droewors is a Beef / Lamb dried sausage, and I ventured to come up with a workable recipe put together from a few on the Internet.
Cure # 1 was also added on recommendation of Chuckwagon, it adds an...

I scored approximately 30kg of Canada Goose breasts and have started to transform them into something edible. This is the first product, 10kg of a strongly flavoured and aromatic sausage made from 50% breast meat and 50% fatty pork shoulder meat. There was a lot of work with in preparing the goose...

Cactus Jack`s Kabanosy
(Kabonosy made with collagen casing)

Author Stan Marianski, says kabanosy is the finest meat stick in the world ! And he`s right. Stan says in his native Poland, a kabanek is a young pig less than 264 pounds (120 kg.) in weight. This recipe is very close to Stan`s own,...

I have seen that most Kabanosy recipes call for several days of drying
time after cooking.
I was thinking of hanging them in my dehydrator at a very low temp for
a few hours to help dry them after smoking them to the proper IT. Has
anyone tried this ?

This fourth of July, I had a request from my sons to make some brats to grill. Since I had a boneless 15lb butt thawed & ready to go, I thought I'd split it up and make several different sausages besides the Brats. So I ground up the butt & divided it up into three large bowls and made three...

I have made the Kabanosy recipe in a larger casing 1 1/2 and it has beautiful color. A bright red with white fat flakes. It looks like a wonderful Salami. So I made the Spanish chorizo and the Andouille out of the bible (Home production of quality meats and sausage) and the color is darker maybe...

I'm going to be getting several kilos (could be as many as 20...) of local camen next week and need to make sausage from them.

Anyone have a nice recipe for crocodile sausage?

What can I do to help my smoked sausage casing come out more tender? As it is now I can barely bite through the casing when its done.

This was inspired by last weeks Chicken-Apple sausage, something about chicken and eggs for breakfast just doesn't work for me. The base for this recipe was Col. Big Guy's maple sausage and then incorporating some apple stuff that I thought might work. Boy howdy did it ever work, this is some of...

I finally had everything come together to get my chicken-apple sausage project completed. The recipe came from Bruce Aidells book and I had a couple of questions, but eventually Mr Aidells himself got back to me, seems like a very nice fellow. Here's the recipe I used, the only variation being that...

Grubstake Garlic Beef Stick
(Serious Pocket-Knife Trail Sausage)

8 lbs. beef chuck
2 lbs. pork backfat
4-1/2 tspns. salt
2 level tspns. Cure #1
4 cloves garlic (toasted & crushed)
2 tspns. coarsely-ground black pepper
1 tspn. garlic powder
1 tspn. onion salt
1 tspn. marjoram

Grind the lean meat...

Cataract Canyon Chipolatas
Emulsified Sausages

Have you ever been to a cocktail party and been served a tasty, little, emulsified sausage that reminded you of an English banger ? You probably tasted a Chipolata - the forerunner of the banger. They are made with emulsified pork and a few...

I am looking at making some mushroom and cheese bratwurst for the first time. There are a great number of commercial producers out there that use swiss cheese in the mix but I want to use cheddar, as I have had a pound of the high heat stuff taking up space in my fridge for a while. Anyone use the...

Stan Marianski`s... Italian (Sweet) Sausage

Chuckwagon says : Our pal, Stan Marianski really puts together an Italian sausage! When the Italians leave the cayenne out of their infamous fennel-laden recipe, they call it Italian Sweet Sausage instead of Italian Hot Sausage . Real Italian Sausage...

White Sausage ( Kiełbasa biała )

Classical Polish sausage. Mostly chosen by Polish forum members for grill or BBQ.
Recipe: based on 1959 Original .
For total of 10 kg of raw product.

Meat Ingredients:

1. Pork class I not cured 2 kg
2. Pork class II not cured 7 kg
3. Beef class I or II. not...

This topic was split from White Sausage - Kielbasa Biala on 091713@07:32 by CW, at this link:

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I just ran across this recipe and I can't wait to try it out. Quick question, what's the difference between the pepper and herbal pepper?

Chicken and Pork Hot Dogs

2.5 Lbs. Chicken
2.5 Lbs. Pork
2/3 cup milk powder
4 tsp. salt
1 Tbs. special meat binder
2 tsp. garlic powder
1 tsp. onion powder
1 Tbs. Paprika
1 Tbs. white pepper
1 tsp. Prague powder #1
1 tsp. mace
1 1/2 tsp. liquid smoke
1 cup ice water

Grind semi frozen meat...