Has anyone ever made this sausage?

I don't think I've made this particular recipe but I have made a bunch of the recipes on the site with venison, goose and duck. When making sausage it is really important to have everything chunked up and basically frozen. I even put the front end of my grinder and my vertical sausage stuff in the chest freezer. It helps the fat bind with the meat. If you have a whole foods nearby they always have casings and $5 worth goes a long way. Have fun!
 
Cabelas had some excellent prices posted on electric grinders prior Christmas...until I get back to 225 to 212lbs.( I picked my parents wrong...I have Metabolic Syndrome), I decided not to buy one. This recipe is based on diced pieces, or course ground meats. We have a spice shop downtown in this little berg if 20,000 that has fresh nutmeg.

One of the guys I occasionally fish salmon with belongs to a five-member sausage making club, we were blown-off for most of two days while down at Pte. Detour last year. He had the best soppressata I have ever tasted-light, buttery taste with great texture. Other than telling us they make it with pork Front shoulder, Don would not give-up the spice mix. I know that they built a small walk-in cooler to maintain temp. and humidity...but that is it.
 
RLLigman said:
Cabelas had some excellent prices posted on electric grinders prior Christmas...until I get back to 225 to 212lbs.( I picked my parents wrong...I have Metabolic Syndrome), I decided not to buy one. This recipe is based on diced pieces, or course ground meats. We have a spice shop downtown in this little berg if 20,000 that has fresh nutmeg.

One of the guys I occasionally fish salmon with belongs to a five-member sausage making club, we were blown-off for most of two days while down at Pte. Detour last year. He had the best soppressata I have ever tasted-light, buttery taste with great texture. Other than telling us they make it with pork Front shoulder, Don would not give-up the spice mix. I know that they built a small walk-in cooler to maintain temp. and humidity...but that is it.
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Now that's dedication to sausage making!
 
Remember if you are grinding waterfowl you have shot, make sure you get all the pellets out. I round up some geese and missed one. I broke the grinder knife and cost me about $60 to replace it. Just an fyi
 
YES And it is DELICIOUS! I have made about 15 lbs of it for the past 4 years along with some linguica and Italian. It is so simple and so good on the grill. One thing that I have found is make sure that you let the meat "set up" for an hour or so back in the fridge before stuffing. I typically will grind one night and then stuff the next. This lets the myosin come out of the meat and gives it that that sausage texture. It is salt soluble so if you go light on the salt the sausage will be crumbly, not desirable. Also letting hang will also give the myosin going since the meat is mixed again as it goes through the stuffer so hanging is also important. Last year I stepped it up and made a hydro stuffer that will hold 10lbs from 4" PVC just hook it up to the hose and stuff away no more sore arms cranking or pushing.
 
Neal, one point of clarification, you're referencing Toulouse, right, not Sopprasatta? What temperature and humidity range to you try to maintain when hanging it? I am going to try chopping not grinding, so I will follow your salt advice and likely let this sit for two days to marry, prior stuffing. Does the fresh nutmeg add that much to the finish?

Your post made me smile. My house-mates in graduate school were another fisheries biology major, an MBA candidate, a food science major, and a medical school student. The two guys who lived in the attic apartment who shared the kitchen were veterinary school majors. I think I learned more biology and chemistry and business functionality while doing most of the cooking than I ever learned through coursework. Charlie (food science) should have gone into medicine, per David's assessment. He had a couple of great stories regarding rat hair counts in various brines and cottage cheese curds base...

https://meatsci.osu.edu/node/130
 
Neal,

Great timing! I'm in the market for a stuffer and have never heard of a hydro stuffer before. Googled it and I see several versions - which plans did you use and what $$ do you have in it?

Also, I have had difficulty in getting pork fat to add to lean meat. Generally grap a pork shoulder or two when on sale but even those are much leaner than they used to be. What do you use? Haven't been able to find a source for raw pork bellies either but I would think that would be ideal.

I've got the meat from three feral hogs I bowhunted in Florida and really looking forward to some homemade sausage.
 
Pete,
Last fall my son made sausage and needed pork fat, he asked for bulk fatty bacon at Walmart.. got just what he wanted,,, just sayin.

George
 
I always just ask the butcher in the local grocery store to save me pork fat trimmings, they were happy to do it, only charged like 5 cents/pound.
 
tod osier said:
Carl said:
I always just ask the butcher in the local grocery store to save me pork fat trimmings, they were happy to do it, only charged like 5 cents/pound.
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For fresh sausages I usually buy a shoulder (or butt of a shoulder) or trimmings from any ol' butcher. When I'm curing meat like making sopressata, salumi or pepperone, I go for fat from a smaller producer. It used to be hard to find artisanally produced fat, but we have plenty of butchers these days that do it, problem is they charge what it is worth. I don't know what I'll do next time I have to process... I have 10-15 pounds of excellent fat in the freezer now.
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I've asked them Carl and they say that pork is so lean now days that they don't have much. I need to get to a real butcher and not a grocery store meat counter. We had a great butcher locally until a few years ago. The owners retired and the kids didn't want any part of the business apparently.
 
Tough to get trimmings now. As the guys said, they are trimmed so well from the plants. Was told it was because of shipping weights. I made venison sausage for years and used beef fat for breakfast sausage. It doesn't burn as easily as pork fat. I used Leggs sausage mix from a butcher supply. Usually about a 15/20% mix.
Still a few farms around here that raise beef and pigs. We did about 4-5 deer a year and it kept me in meat. After I feel out of a tree I slowed down and finally stopped. Thinking of selling all my stuff, grinder,sausage stuff, saws etc. Just don't have the spirit any more. Loved doing it when I was younger.
 
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