Thread: Home made sausage

On Dec 22, 7:49*am, A Moose in Love <parkstreetboo...@gmail.com>
wrote:
> My family used to make a good sausage. *I didn't care for the liver
> sausage, or blood sausage. *But the potato sausage and the 'bratwurst'
> were excellent. *Potato sausage: *1/3 cooked riced potatoes, 2/3 lean
> pork. *Add rendered fat, salt, black pepper, hot hungarian paprika,
> mild hungarian paprika, pork stock, garlic blended with meat stock. *I
> think that's it. *Pretty simple. *Smokes well. *Is excellent fresh.
> We also made a schwarten(pork rind) sausage. *I didn't care much for
> it.

do you have actual recipes for these?

I'm just getting into sausage making and I'm looking for really good
family recipes.

"ImStillMags" schrieb :
>On Dec 22, 7:49 am, A Moose in Love wrote:
>> My family used to make a good sausage. I didn't care for the liver
>> sausage, or blood sausage. But the potato sausage and the 'bratwurst'
>> were excellent. Potato sausage: 1/3 cooked riced potatoes, 2/3 lean
>> pork. Add rendered fat, salt, black pepper, hot hungarian paprika,
>> mild hungarian paprika, pork stock, garlic blended with meat stock. I
>> think that's it. Pretty simple. Smokes well. Is excellent fresh.
>> We also made a schwarten(pork rind) sausage. I didn't care much for
>> it.

> do you have actual recipes for these?

> I'm just getting into sausage making and I'm looking for really good
> family recipes.


Any really good family recipe starts with : "Clean the guts. Rub them with
salt.
Let them soak in cold water over night."
The blood for the blood sausage should be fresh, btw.

Cheers,

Michael Kuettner

On Dec 22, 12:29*pm, ImStillMags <sitara8...@gmail.com> wrote:
> On Dec 22, 7:49*am, A Moose in Love <parkstreetboo...@gmail.com>
> wrote:
>
> > My family used to make a good sausage. *I didn't care for the liver
> > sausage, or blood sausage. *But the potato sausage and the 'bratwurst'
> > were excellent. *Potato sausage: *1/3 cooked riced potatoes, 2/3 lean
> > pork. *Add rendered fat, salt, black pepper, hot hungarian paprika,
> > mild hungarian paprika, pork stock, garlic blended with meat stock. *I
> > think that's it. *Pretty simple. *Smokes well. *Is excellent fresh.
> > We also made a schwarten(pork rind) sausage. *I didn't care much for
> > it.
>
> do you have actual recipes for these?
>
> I'm just getting into sausage making and I'm looking for really good
> family recipes.

No. My sausage Queen (My Great Aunt) tasted the work in progress and
decided what spices need to be added. The sausage came out the same
more or less every time. It's to taste. My reason for posting is
that it is very simple.

On Dec 22, 3:41*pm, "Michael Kuettner" <Michael.Kuett...@gmx.at>
wrote:
> "ImStillMags" schrieb :
>
> >On Dec 22, 7:49 am, A Moose in Love wrote:
> >> My family used to make a good sausage. I didn't care for the liver
> >> sausage, or blood sausage. But the potato sausage and the 'bratwurst'
> >> were excellent. Potato sausage: 1/3 cooked riced potatoes, 2/3 lean
> >> pork. Add rendered fat, salt, black pepper, hot hungarian paprika,
> >> mild hungarian paprika, pork stock, garlic blended with meat stock. I
> >> think that's it. Pretty simple. Smokes well. Is excellent fresh.
> >> We also made a schwarten(pork rind) sausage. I didn't care much for
> >> it.
> > do you have actual recipes for these?
> > I'm just getting into sausage making and I'm looking for really good
> > family recipes.
>
> Any really good family recipe starts with : "Clean the guts. Rub them with
> salt.
> Let them soak in cold water over night."
> The blood for the blood sausage should be fresh, btw.
>
> Cheers,
>
> Michael Kuettner

Yes. We made our own casings and also used the stomach for a casing
the day of butchering. We never soaked overnight. The casings were
cleaned the same day. The blood was of course fresh. Nothing better
than fresh sausage the same day as butchering.

On Dec 22, 6:23*pm, A Moose in Love <parkstreetboo...@gmail.com>
wrote:
> On Dec 22, 3:41*pm, "Michael Kuettner" <Michael.Kuett...@gmx.at>
> wrote:
>
>
>
> > "ImStillMags" schrieb :
>
> > >On Dec 22, 7:49 am, A Moose in Love wrote:
> > >> My family used to make a good sausage. I didn't care for the liver
> > >> sausage, or blood sausage. But the potato sausage and the 'bratwurst'
> > >> were excellent. Potato sausage: 1/3 cooked riced potatoes, 2/3 lean
> > >> pork. Add rendered fat, salt, black pepper, hot hungarian paprika,
> > >> mild hungarian paprika, pork stock, garlic blended with meat stock. I
> > >> think that's it. Pretty simple. Smokes well. Is excellent fresh.
> > >> We also made a schwarten(pork rind) sausage. I didn't care much for
> > >> it.
> > > do you have actual recipes for these?
> > > I'm just getting into sausage making and I'm looking for really good
> > > family recipes.
>
> > Any really good family recipe starts with : "Clean the guts. Rub them with
> > salt.
> > Let them soak in cold water over night."
> > The blood for the blood sausage should be fresh, btw.
>
> > Cheers,
>
> > Michael Kuettner
>
> Yes. *We made our own casings and also used the stomach for a casing
> the day of butchering. *We never soaked overnight. *The casings were
> cleaned the same day. *The blood was of course fresh. *Nothing better
> than fresh sausage the same day as butchering.

We didn't use any sodium nitrite, nitrate at all. No one ever got
sick. A cold smoke, and you could eat it as is.

On Wed, 22 Dec 2010 09:29:47 -0800 (PST), ImStillMags
<[email protected]> wrote:

>On Dec 22, 7:49*am, A Moose in Love <parkstreetboo...@gmail.com>
>wrote:
>> My family used to make a good sausage. *I didn't care for the liver
>> sausage, or blood sausage. *But the potato sausage and the 'bratwurst'
>> were excellent. *Potato sausage: *1/3 cooked riced potatoes, 2/3 lean
>> pork. *Add rendered fat, salt, black pepper, hot hungarian paprika,
>> mild hungarian paprika, pork stock, garlic blended with meat stock. *I
>> think that's it. *Pretty simple. *Smokes well. *Is excellent fresh.
>> We also made a schwarten(pork rind) sausage. *I didn't care much for
>> it.
>
>do you have actual recipes for these?
>
>I'm just getting into sausage making and I'm looking for really good
>family recipes.

Buy the book "Great Sausage Recipes and Meat Curing" by Kutas Rytek.
Before starting to make the first sausage everyone needs to read this
book cover to cover at least twice:
http://www.amazon.com/Great-Sausage-.../dp/0025668609

On Dec 22, 4:14*pm, Brooklyn1 <Gravesend1> wrote:
> On Wed, 22 Dec 2010 09:29:47 -0800 (PST), ImStillMags
>
>
>
>
>
> <sitara8...@gmail.com> wrote:
> >On Dec 22, 7:49 am, A Moose in Love <parkstreetboo...@gmail.com>
> >wrote:
> >> My family used to make a good sausage. I didn't care for the liver
> >> sausage, or blood sausage. But the potato sausage and the 'bratwurst'
> >> were excellent. Potato sausage: 1/3 cooked riced potatoes, 2/3 lean
> >> pork. Add rendered fat, salt, black pepper, hot hungarian paprika,
> >> mild hungarian paprika, pork stock, garlic blended with meat stock. I
> >> think that's it. Pretty simple. Smokes well. Is excellent fresh.
> >> We also made a schwarten(pork rind) sausage. I didn't care much for
> >> it.
>
> >do you have actual recipes for these?
>
> >I'm just getting into sausage making and I'm looking for really good
> >family recipes.
>
> Buy the book "Great Sausage Recipes and Meat Curing" by Kutas Rytek.
> Before starting to make the first sausage everyone needs to read this
> book cover to cover at least twice:http://www.amazon.com/Great-Sausage-...dp/0025668609- Hide quoted text -
>
> - Show quoted text -

I have Bruce Aidels book....is yours better?

ImStillMags wrote:
> On Dec 22, 4:14 pm, Brooklyn1 <Gravesend1> wrote:
>> On Wed, 22 Dec 2010 09:29:47 -0800 (PST), ImStillMags
>>
>>
>>
>>
>>
>> <sitara8...@gmail.com> wrote:
>>> On Dec 22, 7:49 am, A Moose in Love <parkstreetboo...@gmail.com>
>>> wrote:
>>>> My family used to make a good sausage. I didn't care for the
>>>> liver
>>>> sausage, or blood sausage. But the potato sausage and the
>>>> 'bratwurst' were excellent. Potato sausage: 1/3 cooked riced
>>>> potatoes, 2/3 lean pork. Add rendered fat, salt, black pepper,
>>>> hot
>>>> hungarian paprika, mild hungarian paprika, pork stock, garlic
>>>> blended with meat stock. I think that's it. Pretty simple. Smokes
>>>> well. Is excellent fresh.
>>>> We also made a schwarten(pork rind) sausage. I didn't care much
>>>> for
>>>> it.
>>
>>> do you have actual recipes for these?
>>
>>> I'm just getting into sausage making and I'm looking for really
>>> good
>>> family recipes.
>>
>> Buy the book "Great Sausage Recipes and Meat Curing" by Kutas
>> Rytek.
>> Before starting to make the first sausage everyone needs to read
>> this
>> book cover to cover at least
>> twice:http://www.amazon.com/Great-Sausage-...dp/0025668609-
>> Hide quoted text -
>>
>> - Show quoted text -
>
> I have Bruce Aidels book....is yours better?

If Ed Pawlowski still reads RFC, he's an accomplished sausage maker.

In article
<[email protected]>,
ImStillMags <[email protected]> wrote:

> On Dec 22, 7:49*am, A Moose in Love <parkstreetboo...@gmail.com>
> wrote:
> > My family used to make a good sausage. *I didn't care for the liver
> > sausage, or blood sausage. *But the potato sausage and the 'bratwurst'
> > were excellent. *Potato sausage: *1/3 cooked riced potatoes, 2/3 lean
> > pork. *Add rendered fat, salt, black pepper, hot hungarian paprika,
> > mild hungarian paprika, pork stock, garlic blended with meat stock. *I
> > think that's it. *Pretty simple. *Smokes well. *Is excellent fresh.
> > We also made a schwarten(pork rind) sausage. *I didn't care much for
> > it.
>
> do you have actual recipes for these?
>
> I'm just getting into sausage making and I'm looking for really good
> family recipes.

My favorite source on the net for sausage recipes is:
http://home.pacbell.net/lpoli/

D.M.

In article
<[email protected]>,
ImStillMags <[email protected]> wrote:

> On Dec 22, 4:14*pm, Brooklyn1 <Gravesend1> wrote:
> > On Wed, 22 Dec 2010 09:29:47 -0800 (PST), ImStillMags
> >
> >
> >
> >
> >
> > <sitara8...@gmail.com> wrote:
> > >On Dec 22, 7:49 am, A Moose in Love <parkstreetboo...@gmail.com>
> > >wrote:
> > >> My family used to make a good sausage. I didn't care for the liver
> > >> sausage, or blood sausage. But the potato sausage and the 'bratwurst'
> > >> were excellent. Potato sausage: 1/3 cooked riced potatoes, 2/3 lean
> > >> pork. Add rendered fat, salt, black pepper, hot hungarian paprika,
> > >> mild hungarian paprika, pork stock, garlic blended with meat stock. I
> > >> think that's it. Pretty simple. Smokes well. Is excellent fresh.
> > >> We also made a schwarten(pork rind) sausage. I didn't care much for
> > >> it.
> >
> > >do you have actual recipes for these?
> >
> > >I'm just getting into sausage making and I'm looking for really good
> > >family recipes.
> >
> > Buy the book "Great Sausage Recipes and Meat Curing" by Kutas Rytek.
> > Before starting to make the first sausage everyone needs to read this
> > book cover to cover at least
> > twice:http://www.amazon.com/Great-Sausage-...dp/0025668609-
> > Hide quoted text -
> >
> > - Show quoted text -
>
> I have Bruce Aidels book....is yours better?

It's considered by some culinary schools to be "the bible" of that kind
of meat handling. :-) I own a copy and it's most excellent.
--
Peace! Om

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