Sausage Making

My Chef and I recently took a trip over to our local Butcher & Packer location and pick up some sausage making supplies. We've been playing around with sausages and charcuterie for quite a while and we were looking to up out game. If you guys want pics and what not I can post some.

Anyway, I was wondering if you guys had any good sausage or mortadella recipes I could try out. We're always looking for new things to try out and we regularly bring in whole animals to break down for features at the restaurant and are left with upwards of 20 kilograms of either trim or muscles we have no use for.

A list of things we've tried out include:

Merguez (A Moroccan spice, smoked lamb sausage)
Chorizo
Pork + Foie Gras Bratwurst
Duck Mortadella
Various lamb and pork mortadellas
Random spiced sausages (A lot with fennel. Man, we love fennel)

So yeah, any suggestions you guys have for stuff we can stuff let me know!!

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Comments

Mike_Minh_Truong_54120

You must give Portuguese sausages a try. They're a staple in Honolulu and typically served for breakfast. Think of chorizos, except a little spicier. They're so good that they remind me of a friend in Honolulu who once told me that his clueless wife had no idea that he had a preference for sausages.

merridith

I love British Bangers served with a beautiful potato puree and onion gravy - simple and delicious. But, my favorite is a delicate white sausage of pork, chicken and cream seasoned with ginger, allspice, white pepper, mustard powder.

David_James_Zboray_46441

mortadella:

5# lean Grind through dies 3,2,1

3# fat Add ice while grinding through 1

102g salt Paco jet frozen milk and ground spices

9g cure #1 Whip together the milk spice paste, pistachios, fatback, ground fat, and ground meat

936g frozen milk Pipe into synthetic casings and cook to internal temp of 140 degrees F

27g garlic

45g dextrose

12g cayenne

18g coriander

18g white pepper

150g DMS

18g sodium phosphates

1 pt pistachios

1pt diced blanched fatback or lardo

itskarlgustav_21177

Hi,

I am a USDA sausage maker for the last ten years and have run across many great recipes and styles. I see you have tried merguez already! It's a favorite of mine. I would suggest that the single most important thing you can do when making your own sausages is to weigh everything. I like recipes written in grams per kg or percentages. That way you can adjust and weigh spices and ingredients exactly for any amount of protein as well as being able to adjust the recipes easily. The temperatures of meats, ingredients, and equipment also come into play especially when dealing with consistency and texture.