Sausage making

[TheArdentOutdoorsman]

Ive been making ground sausage for years but I am about to go down the rabbit hole of stuffing sausage, brats, etc. Does anyone have any good book recommendations?

 

[MarkOrtiz]

I'm in the same boat here. Been making bulk sausage for years. I've tried sausage in casing, but it never comes out quite right. I did see atip that maybe i'm not mixing it enough to break down the protein. I'm going to try that, but would love a good source for more info.

 

[NRA4LIFE]

Great Sausage Recipes and Meat Curing by Rytek Kutas. I affectionately refer to it as the brown book of knowledge.

 

[NRA4LIFE]

I'm in the same boat here. Been making bulk sausage for years. I've tried sausage in casing, but it never comes out quite right. I did see atip that maybe i'm not mixing it enough to break down the protein. I'm going to try that, but would love a good source for more info.

Are you putting enough binder in it? Bulk is different where you need no binder, stuffed you do.

 

[coya]

The bearded butches have a great YouTube video on their channel about it

 

[Haburchak.257]

I will second the bearded butchers. Their youtube demos are really helpful and i have used their DIY kits for the last couple years. Breakfast sausage, meat sticks, bratts, and hotdogs have all turned out great!

 

[coya]

Thier philly steak brot kit is out of control. Thank me later!

 

[NRA4LIFE]

Thier philly steak brot kit is out of control. Thank me later!

$73 plus tax and shipping? No thanks, my cheese brats are most likely better tasting anyway for a fraction of the cost.

 

[Wrench]

Books & DVD's by Eldon R. Cutlip | Eldons Sausage and Jerky Supply https://share.google/fTuySa534vbGwdnf3

 

[Haburchak.257]

$73 plus tax and shipping? No thanks, my cheese brats are most likely better tasting anyway for a fraction of the cost.

Want to share your recipe?

 

[go_deep]

This site has great brat seasonings.

https://www.psseasoning.com/

 

[Haburchak.257]

This site has great brat seasonings.

https://www.psseasoning.com/

I have used several seasonings from there on bratts and have really enjoyed them. Plus they're pretty fairly priced.

 

[BBob]

Great Sausage Recipes and Meat Curing by Rytek Kutas. I affectionately refer to it as the brown book of knowledge.

Have the same book It’s what I’d recommend as your first book on the subject. Another one that’s good but goes beyond just sausage is Charcuterie by Ruhlman and Polcyn.

 

[BBob]

I did see atip that maybe i'm not mixing it enough to break down the protein.

You have to mix until it becomes sticky to bring out the protein which is called myosin. Myosin acts as the sticky binder.

 

[HiMtnHntr]

Bearded butchers are good to watch. Do plenty of mixing with salt and ice water added to emulsify the protein/fat/water. I live at 7,000 + feet and typically add a bit more ice water to maintain moisture in the meat.