How do I get started?

[Bigpappa1]

I'd love to make some sausage from scratch...and then smoke them! Can anyone tell me how much I'd have to throw down to get started making sausage? I don't need the latest and greatest so much as I just want to turn out a couple batches and see where this takes me...

[TonyMo]

Well, IMO you could start by making fresh sausage with one of the sausage making kits; check out High Mountain, LEM, Cabelas, Bass Pro etc. They will have the spices/cure pre-packaged and casings and instructions.

You will need some equipment for grinding and stuffing. If you already have a Kitchen Aid mixer, you could get the grinding/stuffing attachment. (see sticky at the top). It does a good job for making up to 5lbs I would say.

Or you can check out The Sausage Maker and buy one of their kits http://www.sausagemaker.com/sausagemakingkits.aspx

[Kevin P]

Hi BigPappa

One can begin making sausages pretty quickly without much equipment. Now certain equipment will make the job a whole lot easier, but lets start with the basics:

1. You need a recipe. This will determine the protein (meat), plus whatever else you'll need called for in the recipe.

2. You need meat with a proper amount of fat (20% range). If you dont have a grinder, find a reliable butcher to grind some pork for you, preferably about 80/20 lean to fat ratio. For beef, you can find 80/20 ground pretty much in any grocer. For a small investment, you can grind you own by purchasing a hand-crank meat grinder. garage-sales, craigslist, ebay, antique stores.

3. Tubes or patties? With patties, all you need do is mix all the ingredients & fry/cook it up.
For sausage in casing, you'll need casings. Natural pork or sheep (gut casings), collagen casings, fibrous casings, etc. Some butcher shops and local stores may carry them, but via the internet I've found more reliable., such as these folks:

http://www.lemproducts.com/category/Casings
http://www.butcher-packer.com/index.php?main_page=index&cPath=85&zenid=018b86d4c1b91a8e983b631a60e40859

4. Stuffing casing: can be one of the biggest challenges doing it by hand. Many use a grinder/stuffing attachment; others have a dedicated stuffer. For about $100, you can get a very capable stuffer:
http://www.grizzly.com/products/H6252

5. Cooking: easy...fry em up; grill em, cook em your preference.

5. Smoking: A bigger challenge as there needs to be a number of precautions taken before smoking sausage. The REAL smoking of sausages takes place under 180°—and that is why it is necessary to use a CURE in your smoked sausages to prevent spoilage (botulism ). There are precise steps to follow regarding temperatures and amounts of cure that do require some education (i.e. doing some homework).
Do not underestimate the risks of NOT taking proper precautions when smoking sausages.

Great info here and at this site:
http://www.wedlinydomowe.com/

Hope you find this info helpful. good luck!

Kevin

[Bigpappa1]

Thank you guys for the info, I will definately be checking that out! My GF has a Kitchenaid so that might be the easiest way to go. As bazaar as it is, I like to do these things by hand though so I might just get my hands on a used or new grinder. I will have to check the forums for other ideas about how/when to smoke those things too...Thanks again!