I'm pigless...

[jimpeterson]

Hello, Everyone...I just hit on this website by accident, but after reading that posting by New Country, about the pastrami he put together, I figured this is the place for me. I'm even going to buy the book "Cherecuterie" he was talking about.
I have one major setback when it comes to making sausage, etc...I don't eat pork. That eliminates about 90% of the really good tasting meats.
So...I'd like to ask you guys: Can you make a sausage using beef, or turkey, or chicken and make it taste as good, (more or less) as sausage made with pork? I have, in the past, used store-bought turkey sausage, and hopped it up with spices, sage, hot pepper, poultry seasoning, etc., but it just ain't the same.
Thanks,
jim

[BluDawg]

Hello, Everyone...I just hit on this website by accident, but after reading that posting by New Country, about the pastrami he put together, I figured this is the place for me. I'm even going to buy the book "Cherecuterie" he was talking about.
I have one major setback when it comes to making sausage, etc...I don't eat pork. That eliminates about 90% of the really good tasting meats.
So...I'd like to ask you guys: Can you make a sausage using beef, or turkey, or chicken and make it taste as good, (more or less) as sausage made with pork? I have, in the past, used store-bought turkey sausage, and hopped it up with spices, sage, hot pepper, poultry seasoning, etc., but it just ain't the same.
Thanks,
jim

That sounds like a personal problem to me !! You can make sausage out of anything just season it accordingly. Don't eat pork, why I never in all my born days....

[GeekSmoke]

Well at least Jim is not a vegetarian . I like beef sausage over pork myself.

[OldUsedParts]

My all time favorite sausage is Venison - PERIOD

[Smoked]

That sounds like a personal problem to me !! You can make sausage out of anything just season it accordingly. Don't eat pork, why I never in all my born days....

Maybe Jim is Jewish??

Welcome to the site Jim.. Yes you can make many types of sausage with Beef, Lamb, Venison, Poultry... You have many options and avenues..

[RWBTEX]

i like both but prefer beef most of the time.

[jimpeterson]

Nice to meet all you guys, but so far, nobody has answered my question:Can you make sausage with cow or turkey, etc., and make it taste as good as a sausage made with pork? What kind of fat, besides pork, can be used? Spices? Personally, I think I'm asking too much, as I've never tasted anything as good as pork sausage.
Years ago, I lived in Las Vegas, and my friend worked for a sausage factory. The owner of the factory, had raced bicycles for the US Army all over Europe. He started collecting sausage recipes from the people in the cities he raced in. When he came back to the US, he opened the sausage factory.
Well, the job of my friend was to give samples of sausages to the chefs at nice restaurants, and casinos, and to sell. I think we ate over half the samples. It was like being in heaven. I would like to taste meat like this again.
So...does anyone have a recipe I can use?
Thanks to all,
jim

[cowboydon]

I am sure Papa Tom will be by soon and he can provide the recipes you will want to try.

NC I dont mean to get up in your bizness - But Southside really? When you can get some really great Beef Sausage over besides the McDonalds.
Just messing with you - This seems to be a sausage lovers great discussion.
We spend alotta time in Elgin, we got the Dancing Monkey Ranch bout a mile from Monkey Road off 1704 there, so we have taste tests with Dallas folks between Meyers and Southside, Southside has'nt won yet. But I aint gonna really knock either one - They both have a great history and I will be glad living close enough to walk to Meyers, if I had one too many on a Saturday.

[limey]

Big Welcome Jim, I haven't tried this recipe out but it looks good,

Kosher style beef sausage - Fresh
10 lbs. beef chuck 1 tbsp. ground white pepper
1 tsp. ground ginger 1 tbsp. thyme
1 tbsp. rubbed sage 5 tbsp. salt
3 tbsp. sugar 1 pint ice water
1 tbsp. ground nutmeg
The meats selected for this sausage should be very high quality and bright in color. Remove all the blood
clots, sinews, and gristle. Be sure the meat has been kept at 28-32ºF. before grinding. Grind all the meats
through a 3/8” to 1/2” grinder plate. Place into the mixer and add all the ingredients, mix until evenly
distributed. (If necessary, you may add ice to keep the meat at 32-34ºF). Remove from mixer and regrind
through 1/8” grinder plate. Remove to stuffer packing tightly and use about 22-24mm lamb casings.
Remove to cooler after stuffing.

Hope this helps ya out.

[Papa Tom]

Wel I don't know how I missed this post but.... correction yes I do I was up in Missouri at that time. Well Jim I can probably help you but it's not something I have done either. I'm thinking it can be done depending on the type of sausage you desire.
Where are you at? If you are still checking the forum give a response. For most of us it is too easy just to make pig sausage.

[jimpeterson]

Good morning, Tom...I live in Nevada during the summer months, and in my home in Mexico, during the winter; don't like cold.
It's impossible to find sausage, other than chorizo, in Mexico, so I buy ground turkey, and "doctor" it up. Mainly I just need sausage for breakfast.
I've been taking notes from the site, and have done some research around The Web, and have come up with some pretty good stuff now. One thing I seem to be lacking, is the fat content. The turkey is still a little dry.
I want to thank everyone for their help, and I'll continue to hang around.
jim Peterson
Gardnerville Nevada/Bacubirito Sinaloa Mexico

[3 star redneck]

I aint never ate any sausage in Elgin woth spending money on....Myers is terrible, and southside even worse..

[Papa Tom]

OK Jim try this:

4 lb. Ground turkey
1.5 C chicken broth (or turkey broth)
7 T Powdered instant rice (see note)
1 T Salt
2 T Black pepper
3 T Sage
1 T Sugar
½ t Thyme
½ t Coriander
Pinch Cayenne

Note: Powder the instant rice in a food processor, spice grinder or blender whatever you have. It must be instant rice like Uncle Ben's.
Directions:
Mix the rice powder into cooled broth.
Mix all dry ingredients together then mix into rice/ broth mixture.
Now include the meat and mix thoroughly
Enjoy!

This is an adaption of a low fat recipe where the rice takes the place of most fat.
Of course you can use whatever spices you like instead of what I suggest here.

[DATsBBQ]

Beef Summer Sausage is great. You can dice and fry for a breakfast meat in addition to making cold sandwiches.

The reasons most sausages you find in stores are pork is fat content (Like Emirl says "its a porkfat thing") and cost. Pork is cheaper than beef. I've tried some store bought chicken sausages, not my favorite.

Some of the non-pork fresh sausages that haven't been mentioned yet:
American (beef), Armenian (Lamb), Norfolk (beef), Beef frankfurters, Konigswurst (chicken), Beef Bologna, Romanian (beef), Mititei, Korv (beef), Cevapcici (beef), and Beef Hotlinks.

[Snarlingiron]

I have a good friend that is Jewish. So, no pork. He is also a deer hunter. He makes venison breakfast sausage with beef fat. It is pretty darned good too.