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Making my own pork sausage


peteteacher2001
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I am purchasing a half hog from an organic farm here in the area and know what I am doing with everything BUT the pork sausage. I would like a few suggestions for spices to put into the bulk pork sausage to make some different and tasty recipes.

 

Thanks in advance!

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I am purchasing a half hog from an organic farm here in the area and know what I am doing with everything BUT the pork sausage. I would like a few suggestions for spices to put into the bulk pork sausage to make some different and tasty recipes.

 

Thanks in advance!

we make venison/pork sausage every year. Usually buy the pre-mixed seasonings from a local place but have used them from this place http://www.sausagesource.com/ with good results.

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I am purchasing a half hog from an organic farm here in the area and know what I am doing with everything BUT the pork sausage. I would like a few suggestions for spices to put into the bulk pork sausage to make some different and tasty recipes.

 

Thanks in advance!

 

Wife was raised on a pig farm and her granpa was the area sausage expert. Ill axk tomorrow.

 

Organic farm? :wacko:

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haven't made sausage since culinary school. there are a lot of directions you can go. all depends upon the flavors you like. also advisable to cook little samples before you start casing them to ensure you nail the flavor you are looking for.

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haven't made sausage since culinary school. there are a lot of directions you can go. all depends upon the flavors you like. also advisable to cook little samples before you start casing them to ensure you nail the flavor you are looking for.

We make sausage all the time and I concur that you should test batches before you case them. As for specifics, it's a lot like chili or something. Tons of variations on a theme, with plenty of them turning out great.

 

More important than finding a good recipe, which you can find anywhere, is to make sure that the blade on your grinder is plenty sharp and the meat is very cold when you start. Also, cut it up small enough that it easily fits into the grinder hopper. The friction of the blade against the cutter plate causes the meat to heat up and the fat to melt. This is especially bad if you're blade is dull or you're passing through too fine a plate (we tend to use the biggest. If you want a finer grind, re-cool the once ground meat and then pass it through the next smallest plate). At any rate, that's why you want the meat super cold when you start. If you melt the fat, you screw up the texture. Also, stop about half way through and clean the sinew out of the grinder body as that tends to gum it up and also contribute to things getting too warm.

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Wife was raised on a pig farm and her granpa was the area sausage expert. Ill axk tomorrow.

 

Organic farm? :wacko:

 

 

Yep Polk. No pesticides type stuff. Pigs are fed very well with food that is made on site. Pretty cool operation this guys has. He has been raising fruits, vegetables, and livestock and making a MINT selling his product to local restaurants that are digging on high quality, pesticide free meats and produce. I would not pay what restaurants pay but since I went to high school with the guy, he gives me a HUGE discount.

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