Sausage for Equipmentless People

Discussion in 'Sausage' started by danmcg, Nov 20, 2011.

  1. danmcg

    danmcg Master of the Pit OTBS Member SMF Premier Member

    First a quick intro story;

     A sausage making friend of mine Darrell, (aka Checkered Past on the net) sent me a bag of his Mild Italian Sausage Blend to try out and I thought I'd share it with ya.

     This stuff it top notch and made a tasty sausage. He also made this a low salt mix for me which I find just right. All the feedback from friends that tried it are very positive with the exception of requests for more of a fennel taste but that’s easy to add. (our local Italian sausages have a predominant fennel flavor).

    But enough of that,  lets get on with the show.

    First off here's a pic of the mix and what I made with it,
    who's grumpy?

    links with added cayenne pepper, and right out of the bag, mild rope sausage;

    Here's where the people without the grinder and stuffer can enjoy the great taste of homemade sausage.  Just asking your butcher to grind ya some pork butt like this,

    Mix in you own spice mix or a store bought one and form into patties; I just make a meatball and flatten it with the bottom of a small plate. then place them on wax pager or a cookie sheet and freeze them. Once they're frozen, you can stack them in a freezer bag and pull them out anytime for a quick meal.

    that's it!

    Simple and easy and I think the patty tastes as good or better the cased one sometimes.

    Here's a couple examples to get ya motivated;

    On the grill

    With pepper and onions and cheddar cheese

    and what a Sausage McMuffin should look like


    Thanks for stoppin in, I hope ya enjoyed the show, and I hope to see some new sausage makers postin Q-view of sausage patties.
    Last edited: Nov 20, 2011
  2. slownlow

    slownlow Smoking Fanatic

    beautiful!!   I wish sausage McMuffins did look like that!  [​IMG]
  3. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    That's how I made my first sausage, and still make them that way sometimes.

    Your sausage McMuffin looks delicious Dan!
  4. venture

    venture Smoking Guru OTBS Member

    Good looking sausage and nice photo's!

    Good luck and good smoking.
  5. shooterrick

    shooterrick Master of the Pit Group Lead OTBS Member SMF Premier Member

    You are absolutely correct.  You don't need all the bells and whistles to get started.  I would suggest that no one buy prepackaged ground pork at the market.  Select a butt and ask them to grind it on the spot fresh. 
  6. scarbelly

    scarbelly Smoking Guru OTBS Member

    I still do that to this day. When I make Italian sausage I know I am going to end up crumbling it or making it into meatballs so I just make up 1/2 pound packages and freeze. I do the same thing with breakfast sausage.  Thanks for posting Dan
  7. rbranstner

    rbranstner Smoking Guru OTBS Member

    I was looking into having a local butcher grind our venison/pork mixture a few years ago and they wanted so much money that it was cheaper to go out and buy a grinder. Granted we were doing like 300lbs of sausage so it was going to be a lot of meat. If we were just going to have them grind the pork and not the venison and pork they might have worked with us a bit more on the price per lb.
  8. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member



    I'm just South a few hours  [​IMG]
  9. pops6927

    pops6927 Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    i've made a lot of those; although I do have a grinder and mix my seasonings before grinding, nothing saying you can't do it afterwards!  My son and I made some up last weekend for the traditional "Sausage Stuffing" (a Yankee thing.... down here in Tx at least that's what everybody tells me...  lol!) - 2 lbs of breakfast sausage, chopped celery and onion, poultry seasoning, a lb. of butter, 2 cups of giblet broth, fry up and simmer, use three boxes of croutons, mix in product and broth until moist, stuff both cavities on the turkey and crock-pot the rest.... a Thanksgiving tradition!  This year though, we leaned out the butts to 95%+ lean!  Dry?  Yes! Healthfully so!  We can take dry over anesthesia and stitches and hospital bills!
  10. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    I was at the Savannah BPS today and took these pics.

    For under $100 you can get these for makings sticks, stuffing SS, Bologna casings and making jerky.

    Hope this helps some.


  11. danmcg

    danmcg Master of the Pit OTBS Member SMF Premier Member

    I've got a gun a friend gave me and have yet to use it. Might be easier to clean then the stuffer for when I do small test batch's. good tip Nepa
  12. bearcarver

    bearcarver Smoking Guru OTBS Member

    Good point Dan !!!!

    I have always loved sausage patty sammies!!!!

    Even in restaurants (Breakfast), when they give you the option of fresh sausage patties or links, I choose Patties, unless they happen to have "Smoked Sausage" links.

    LOL---Along with my eggs, home-fries, toast, jam, and coffee.

    Great thread, Dan!

  13. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

    awesome looking sausage dan.........who said you have to stuff to enjoy some good homemade sausage.............................[​IMG]

  14. man that looks delicious

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