Surly Sausages

[pops 7121]

I would look into selling at a farmer's market. Usually the regulations are loosened for those. You could easily dump a bunch on a Wednesday night or whenever it is plus you may get some good contacts if you want to get more serious.

[BBQ2Bayou 807]

On 6/7/2018 at 7:11 PM, Baboontyme said:

Also feel free to post store bought stuff that you like

Where does the shaggysurl stand on this for someone in Austin? HEB is my store, but if there are meat markets I should go to for superior product, I'm all for it. Opa's, Meyer's, Southside are usually what I grab. 

[Anastasis 23699]

1 minute ago, BBQ2Bayou said:

Where does the shaggysurl stand on this for someone in Austin? HEB is my store, but if there are meat markets I should go to for superior product, I'm all for it. Opa's, Meyer's, Southside are usually what I grab. 

http://texashotsausage.com/

I have used their pork and beef mix fresh sausages for a few different large cook outs, and they have smoked up nice. They are over off east 12th. 

[Baboontyme 2875]

https://stuffedcajun.com/

Quite good.

[Anastasis 23699]

damnit now I want boudin. 

[kevwun 16269]

1 hour ago, Baboontyme said:

https://stuffedcajun.com/

Quite good.

Yeah, we use their tasso for red beans and rice.  They are legit.

[futureman 22664]

nm

Edited August 27, 2019 by futureman
found what I needed in the thread

[futureman 22664]

are the sausages at Whole Foods pretty good?  the ones under glass in the butcher’s area. 

[CooterBrown 18272]

are the sausages at Whole Foods pretty good?  the ones under glass in the butcher’s area. 

Haven’t has them in a while but a habanero pork one I got a year ago was really good and hot AF.

[Landomatic 3813]

3 hours ago, futureman said:

are the sausages at Whole Foods pretty good?  the ones under glass in the butcher’s area. 

Central Market ones are better.

[futureman 22664]

good to know

[PilotsError 2342]

Just sell it to friends and family. Tell them to tell others. Fuck the law and fuck permits. If anyone rats on you, burn their house down.

[Baboontyme 2875]

I made a batch today for Thanksgiving. My nephews love it (disclaimer, both families are hard core quarantining for two weeks so we can get together). Holy shit it is exhausting. By the time I stuff and clean up I want to sleep for a week. There's got to be an easier way to do this. What the fuck was I thinking trying to make a side career of this. I'm going to invent an auto stuffing, auto cleaning sausage machine. I will call it the sausage glory hole. Any engineers on here?

[drt 644]

Something something South Austin’s mom

[CooterBrown 18272]

On one of the Bourdain shows he visited this old lady in Eastern Europe who stuffed sausage by hand. Just a pile of filling and some intestines. No machines or tools at all. She could stroke out a foot of meat tube in about 1 second. He was completely blown away by her meat handling skills.

You should learn that method and you will eliminate most of your clean up effort.

[HenryJames 67115]

1 hour ago, drt said:

Something something South Austin’s mom

 

38 minutes ago, CooterBrown said:

She could stroke out a foot of meat tube in about 1 second. He was completely blown away by her meat handling skills.

 

[kevwun 16269]

13 hours ago, Baboontyme said:

I made a batch today for Thanksgiving. My nephews love it (disclaimer, both families are hard core quarantining for two weeks so we can get together). Holy shit it is exhausting. By the time I stuff and clean up I want to sleep for a week. There's got to be an easier way to do this. What the fuck was I thinking trying to make a side career of this. I'm going to invent an auto stuffing, auto cleaning sausage machine. I will call it the sausage glory hole. Any engineers on here?

It's why we only do it once a year.  One big batch that will last us the whole year.  The setup and cleaning afterwards are pain in the ass.  Might as well make a fuckton of it once you have everything ready to go.

[Hpara759 1788]

Westphalia Meat Market in Hutto....

their Hutto recipe German sausage is worth going for a visit

[Anastasis 23699]

Wife is not particularly happy that a LEM sausage stuffer showed up today in the regular UPS order.

/on a tee 

[Sam Lin 3590]

She'll be happy about it once she has your warm sausage in her mouth.

[Anastasis 23699]

Sausage party posters, would appreciate a spot check on a recipe that I am working up for some pork/venison alsatian sausage.  Do the protein/fat contents look right?  I will be doing a 20# batch probably. Do I need to go more fat content or is 20% ok?

Alsatian Venison Sausage
Total Weight	100
	#'s	oz's.
Pork Butt (25% fat)	30.00	480.00	30%
Pork Belly (50% fat)	30.00	480.00	30%
Venison	40.00	640.00	40%
Salt	2.00	32.00	2.00%
Black Pepper	0.50	8.00	0.50%
Coriander	0.50	8.00	0.50%
Garlic	0.50	8.00	0.50%
Allspice	dash
Cloves	dash
Water	2.00	32.00	2.00%
Total	106
Total fat	21%

 

[Anastasis 23699]

Also, does this look right ballpark for jap and cheese?

Alsatian Jap and Cheese Venison Sausage
Total Weight	20
	#'s	oz's.
Pork Butt (25% fat)	6.00	96.00	30%
Pork Belly (50% fat)	6.00	96.00	30%
Venison	8.00	128.00	40%
Salt	0.40	6.40	2.00%
Black Pepper	0.10	1.60	0.50%
Coriander	0.10	1.60	0.50%
Garlic	0.10	1.60	0.50%
Allspice	dash
Cloves	dash
Cheese	2.00	32.00	10.00%
Diced Japs	0.20	3.20	1.00%
Water	0.40	6.40	2.00%
Total	23
Total fat	19%

[kevwun 16269]

We use pork butts only and don't trim any fat off.  We do straight pork for fresh sausage and pan sausage and mix pork and deer for dried sausage.  That ratio is 70/30 pork to venison.  For a 100lbs of meat we use 2 lbs table salt, 8 oz Tones Restaurant black pepper and 4 oz granulated garlic powder.  You can scale it for however much meat you end up with.  I would use it as your base for those 3 ingredients.  It is really, really good.  Never made jalapeno cheese, so can't help you there.

[Anastasis 23699]

Can we talk grind for a bit.

Most of the recipes I see call for two passes through the plates. 

I ran one time through the big holes, and started making a second pass through the big holes and the pork fat just created an emulsification that gummed everything up.  We ended up just putting it all in the stuffer after one pass and moving on.  What are y'alls grinding procedures.  Do you free after the first pass to make it workable, or just do a single pass.  I keep all my temps in low 30s and freeze the equipment so it is not a temp issue unless I just need to partially freeze the first gring. 

[Chewbacca 7827]

On 11/22/2020 at 12:52 PM, Hpara759 said:

Westphalia Meat Market in Hutto....

their Hutto recipe German sausage is worth going for a visit

Something in Hutto is worth visiting?  FIL passed away a few years ago and he lived on East St in Hutto.  I hated Hutto because there was fucking nothing in Hutto.  Hutto Donuts was the best part of visiting him.

[USCATX 1087]

I’m using Cabela’s seasoning, but happy with these 80/20 venison/pork belly snack sticks done on applewood in my Little Chief electric.  Not sure why people insist on putting so much pork or beef in with venison when it’s such a mild meat and makes great sausage at 15% or so fat content. 
 

I’m super lazy about making them real stick length so I just run a (that’s what she said) super long sausage link and the coil it up on racks.  It gets cut to length later and is much faster.

 

[Anastasis 23699]

36 minutes ago, USCATX said:

I’m using Cabela’s seasoning, but happy with these 80/20 venison/pork belly snack sticks done on applewood in my Little Chief electric.  Not sure why people insist on putting so much pork or beef in with venison when it’s such a mild meat and makes great sausage at 15% or so fat content. 
 

I’m super lazy about making them real stick length so I just run a (that’s what she said) super long sausage link and the coil it up on racks.  It gets cut to length later and is much faster.

 

 

Looks nice.  I got pork butt @ 25% fat in my recipe calculator, which is based on the one that @Judge Roybeanbag shared here a while back...so 80/20 puts you at 5% fat which is pretty low. Probably alright for snack sticks, but not sufficient for sausage imo. 50/50 with butt gets you to 10-12%.  I'd love to find fat back as judge mentioned in another thread, but I don't exactly see that shit hanging out in the coolers at HEB. 

[Baboontyme 2875]

I do one grind and typically forget to chill/freeze the meat. It seems to work. I'm not sure that contributes to the overall pain in the ass that it is to make this stuff or not. Doesn't really seem like it but maybe.

[4th_and_18 709]

 
Looks nice.  I got pork butt @ 25% fat in my recipe calculator, which is based on the one that [mention=168]Judge Roybeanbag[/mention] shared here a while back...so 80/20 puts you at 5% fat which is pretty low. Probably alright for snack sticks, but not sufficient for sausage imo. 50/50 with butt gets you to 10-12%.  I'd love to find fat back as judge mentioned in another thread, but I don't exactly see that shit hanging out in the coolers at HEB. 

Ask the meat cutters at H-E-B. Sometimes I’ll call ahead and ask them to start setting aside beef fat trimmings for tallow. I make 4 or 5 big mason jars and share with family and friends. Lasts a while since I don’t use it as much as I used to. Thanks a lot to genetics finally catching up to my arteries. Maybe they can do fatback the same. They usually charge me around $1/lb. The best was when they said, “we’re trimming all the prime/wagyu stuff now. How much do you want?”

All of it. Obviously.

[RMac5 1552]

@Anastasis would brisket trimmings work? Seems like you cook those fairly often.

[Anastasis 23699]

5 hours ago, RMac5 said:

@Anastasis would brisket trimmings work? Seems like you cook those fairly often.

I think so. Next batch might be 50/50 with brisket for something different. 

[kevwun 16269]

We only grind once.  As mentioned, it's a mess if you try to grind twice.  If you aren't happy with the grind, get a plate with smaller holes for your grinder if possible.

[Spaulding Smails 1610]

Made our first run at sausage this weekend.  We shot two whitetail doe this fall.  Ended up with 35 lb of deboned venison.  We tried a bunch of different spices / seasonings, but landed on a few that worked really well.  Lots of work over the weekend, and we'll definitely improve the process and get help next time.  Cold smoked all the link for 4 hrs.  We went 50/50 venison / pork for everything except the hamburger.  We did a few of those with 20% bacon for burger patties.  The final tally was 10 lb hamburger, 15 lb breakfast sausage, 20 lb regular link, 15 lb jalapeno cheese link, and 7 lb Italian.  

[Etexhorn13 3091]

I made an obscene amount of sausage to smoke tomorrow. It was my first time making sausage, and after popping the casing a few times at first, I finally got in a groove and the process got a lot faster. Made a basic pork sausage using one of the Chud’s bbq videos. I’m glad I have enough to not have to do this again for a while. 

[DalTxHornFan 3130]

6 minutes ago, Etexhorn13 said:

I made an obscene amount of sausage to smoke tomorrow. It was my first time making sausage, and after popping the casing a few times at first, I finally got in a groove and the process got a lot faster. Made a basic pork sausage using one of the Chud’s bbq videos. I’m glad I have enough to not have to do this again for a while. 

That looks like a feast!  Good job!

[Etexhorn13 3091]

On 2/10/2023 at 10:48 PM, Etexhorn13 said:

I made an obscene amount of sausage to smoke tomorrow. It was my first time making sausage, and after popping the casing a few times at first, I finally got in a groove and the process got a lot faster. Made a basic pork sausage using one of the Chud’s bbq videos. I’m glad I have enough to not have to do this again for a while. 

This ended up being ridiculously good. I did a cold smoke for 6 hours at 150, and cranked the heat up to test one linkk which was insane… there was so much snap that i literally got juice in my eye after taking the first bite. After vacuum sealing a few batches for friends I still have about 20 links I threw in my freezer. 

[crimsonlonghorn 2313]

So I finally got around over the weekend to opening the meat grinder I got for Christmas last year. I started with a simple pan breakfast recipe I found in an artisanal sausage cookbook. Basically, it was a whole ground up shoulder mixed with some different spices and it turned out much better than I expected. Even my picky 13 yo son said, "That was really good."

Very excited to try more. My goal is to eventually come up with a German central Texas-style recipe of my own that I can add to the smoker rotation for more variety when I barbecue on the weekends.

Edited July 25, 2023 by crimsonlonghorn

[Texzilla58 4778]

It’s pretty amazing how much small differences in seasonings, grinds, and ingredients make big differences.

I make bulk breakfast and Italian sausage. Cased sausage I haven’t tackled yet but want to for processing my son’s deer harvest.

I like different combos of red pepper, black pepper, sage and garlic for breakfast sausage (wife likes some brown sugar in it) and the same for Italian less the sage adding fennel and oregano.

[Spaulding Smails 1610]

I honestly forgot about this thread!  I sold my house and thus my smoker setup.  Just moved into the new digs and still a few months away from rebuilding the pit.  Which was unfortunate because we processed an elk, an axis and a whitetail this winter.  Had help this time, and did over 250 lb of sausage.  Plus a lot of roasts, etc from the elk.  I can't remember the final tally and I didn't take any pictures, but we had pan, Italian, Greek, Andouille and traditional smoked link sausage.  Gave a ton away, but still have a bunch in the freezer.  I'll try to post pics of the setup this winter.  Got a pretty nice processing station in my garage now with a gambrel on a rail, floor drain, rolling stainless table and two-compartment sink.  It should really make things a lot more efficient from now on.  

[Etexhorn13 3091]

Holy shit, dude. Respek!

5 minutes ago, Spaulding Smails said:

I honestly forgot about this thread!  I sold my house and thus my smoker setup.  Just moved into the new digs and still a few months away from rebuilding the pit.  Which was unfortunate because we processed an elk, an axis and a whitetail this winter.  Had help this time, and did over 250 lb of sausage.  Plus a lot of roasts, etc from the elk.  I can't remember the final tally and I didn't take any pictures, but we had pan, Italian, Greek, Andouille and traditional smoked link sausage.  Gave a ton away, but still have a bunch in the freezer.  I'll try to post pics of the setup this winter.  Got a pretty nice processing station in my garage now with a gambrel on a rail, floor drain, rolling stainless table and two-compartment sink.  It should really make things a lot more efficient from now on.  

 

[kevwun 16269]

Speaking of andouille, I used this seasoning on a batch this year and it turned out really good.  You have to use a lot of water with the mix, so I hung the sausage in the smokehouse for a day or 2 with our dried sausage to get some of the water out and the flavor concentrated and it turned out excellent.

https://www.amazon.com/Plantation-P-Smoked-Andouille-Sausage-Seasoning/dp/B00FCF8CUS/ref=sr_1_2_pp?keywords=andouille+sausage&qid=1690389981&sr=8-2