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[Bentley]

[Bentley]

Can't lie though, I would add a bit more salt and fat!

[Bentley]

For Lew!

[Bar-B-Lew]

Looks great.  Other than pork and fat what else do you have in the sausage

[Bentley]

By weight:

Water
Salt
Anise/Fennel/Star Anise
Paprika
Garlic
Italian Parsley
Light Corn Syrup
White Pepper
Cayenne pepper
Coriander powder

Looks great.  Other than pork and fat what else do you have in the sausage

[yorkdude]

That looks awesome. I have got to try making sausage. Nicely done.

[Bar-B-Lew]

I really need to learn to make my own sausage.

+1

I already have the equipment, the spice packets, the book on how to make sausage, the fat, etc.

[Bentley]

You all have been on this site awhile, you know I am not a Rocket Scientist.  Lets have a class.  Some will have grinders, if not, do you have a food processor?  Looking at the meat after grinding and before it was piped, I am pretty sure you can use a food processor to get it ready.  And, if you have no way of piping casings, who cares, I bet once the sausage is real cold, you can make links out of it with plastic wrap!

[Bentley]

I have another butt in the freeze I am going to make Country (Breakfast) Sausage with.  I will set up the camera, tape it and then edit down and make it will give folks the basics!  It is very simple.

[MysticRhythms]

That would be great Bentley.
I will watch for sure.

[litzerski]

Looks like the stand mixer is providing proper protein extraction.  I often make beef snack sticks and use a dedicated (hand-crank) meat-mixer...never even thought to use the Kitchenaid.

[yorkdude]

I will be watching for this, definitely want to try. Thanks Bentley

[Bentley]

Pork butt is thawed, found pork fat trim at Weis so tomorrow will try and knock out that video.  A friend gave me some fresh Okra, so am gonna make a couple of pounds of Andouille for it and some sausage and chicken gumbo....and the breakfast sausage!

Gotta fined some file powder!

[Bentley]

Put the video over here.  I hope it gets a few folks to make some and post about it!


Making Sausage.

That would be great Bentley.
I will watch for sure.

[Bentley]

I just made a Breakfast Sausage recipe from Allrecipes, wow, is it good.  A light sage and red pepper flake, with a hit of marjoram and cloves.  It is wonderful, but I also realize that I was not paying enough attention to my fat content.  For me, that controls mouth feel and texture and to a lesser extent taste.  40% on top of the cubed shoulder, I am sure it is closer to 50% when done, but man this is good sausage!