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Thread: Home made sausage

  1. #1
    A Moose in Love Guest

    Default Home made sausage

    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.

  2. #2
    ImStillMags Guest

    Default Re: 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.

  3. #3
    Michael Kuettner Guest

    Default Re: Home made sausage

    "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



  4. #4
    A Moose in Love Guest

    Default Re: Home made sausage

    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.

  5. #5
    A Moose in Love Guest

    Default Re: Home made sausage

    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.

  6. #6
    A Moose in Love Guest

    Default Re: Home made sausage

    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.

  7. #7
    Brooklyn1 Guest

    Default Re: Home made sausage

    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

  8. #8
    ImStillMags Guest

    Default Re: Home made sausage

    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?

  9. #9
    Dora Guest

    Default Re: Home made sausage

    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.


  10. #10
    Don Martinich Guest

    Default Re: Home made sausage

    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.

  11. #11
    Omelet Guest

    Default Re: Home made sausage

    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

    Web Albums: <http://picasaweb.google.com/OMPOmelet>
    "One man's theology is another man's belly laugh."
    --Robert Heinelien

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