Hi every one. I am very interested to make homemade sausage but I can't find any good recepies. Must of the recepies call for a already made sausage. Can someone help me?


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cynthia

[Jim]

You should check out Bruce Aidell's books on the topic. He is the namesake of Aidell's sausages from San Francisco. He has a nice site at www.aidells.com. The books about sausage that he has published are:
-Hot Links and Country Flavors : Sausages in American Regional Cooking
-Flying Sausages : Simple, Savory Recipes for Creating and Cooking With Chicken and Turkey Sausages
He also publishes meat and beer recipes in some of his other books. I am a big fan of his books and products. The sausages are often available at specialty supermarkets. His books are available at his site as well as most bookstores. Good luck.

[This message has been edited by Jim (edited April 09, 2000).]

Jim:

thank you for the web site. I really enjoyed the information ofered, but I still in the search for home made sausage. It seams that he has lot of recepies but with already purchase sausage, or did I miss his recepies?
thank againg and I should also try his recepies with beer.


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cynthia

[Jim]

Cynthia,
There is a large, softback guide called "Home Sausage Making". I came across my copy @ Borders. You might want to check the all-new ChefTalkStore.com or eBay. Its a little bit peculiar in that it wasn't produced by a large publisher, so it may tought to get a copy of. Good luck! And try some of those Aidell's sausages... his smoked chicken and apple sausage is great.

[m brown]

why don't you call on a local butcher and ask them how they make sausage? You can just get the idea from them and create your own.

I know you'll need some intesten or other casing. meat (pork, veal, beef, etc.)
grind up the meat and add spices and herbs.
sage, salt, pepper, parsley, caraway etc..
mush it all together and force into the casing. ta-da!
I used to help the butcher at the restaurant. It's quite fun to make.
good luck.

Jim:

Thanks for referring the book. I ordered and I got it yesterday. It is excellent. Exactly what I was looking for.


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cynthia

[Jim]

Cynthia,
Good to hear... you'll have to 'email' some sausages!
-Jim

A few years ago I lived in India and I remember the Sausages from Goa,
They are the best I have ever tasted anywhere,
I will try and dig the recipe out and send it on to you,,,
Dino

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Some years ago I lived in India,and I remember the sausages from Goa,
will try and find and send on to you
regards Dino

Originally posted by cynwatsn:
Hi every one. I am very interested to make homemade sausage but I can't find any good recepies. Must of the recepies call for a already made sausage. Can someone help me?

Originally posted by cynwatsn:
Hi every one. I am very interested to make homemade sausage but I can't find any good recepies. Must of the recepies call for a already made sausage. Can someone help me?

Hi guess I screwed up let's try again I'm new at this. A terrific book on sausage is Jane Grigson's "The Art of Charcuterie" I recently got inspired to make fresh sausage. Another one is "American Charcuterie" this is a bit more sensible for everything is laid out with the U.S. in mind. Although Jane Grigson has done a lot for cooking in England.
Mitch



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Mitch

[Pete]

Here is a very quick start recipe for sausage. You can use it as a basis for many different types. 1part pork shoulder, 1part fatback, and either 1part other meat (veal, venison, pheasant, etc.)or another part pork. For every 2.5 pounds you need 3-4 oz of curing salt. The rest of the seasoning is up to you. Definately will want to add regular salt, pepper, herbs, spices, brandy. Take some of your sausage and cook it to check for flavor. When its just right you have a few options: 1. use it as bulk sausage 2. form it into logs and wrap it in plastic (a good alternative if you can't find casings to stuff) 3. stuff into casings. You can do this with a pastry bag and wide tip but a sausage stuffer works much better. If you use the casings you will want to dry your sausage just a little. Place the sausage on a rack so the they aren't touching, place them in the fridge, leave them uncovered for 2 days. Then they are ready to cook or smoke. Hope this helps