No grinder, no stuffer, no problem

Sausage making and curing meats.

Moderator: TBBQF Deputies

David S
Rustler
Posts: 215
Joined: Mon Apr 02, 2012 9:58 pm
Contact:

No grinder, no stuffer, no problem

Postby David S » Fri Jan 25, 2013 6:08 pm

So you want to make sausage but don't have any fancy equipment? Give this a try..
Start with a pound and a half of pork butt strips.
Image
Cut the pork into one inch cubes; it will only take a minute or two.
Image
Then cut the cubes into quarters. This is tedious and takes about 10 minutes give or take.
Image
Season the minced meat. I went with salt, pepper, garlic, red wine.
Image
Slip a casing onto a funnel with a wide opening on the bottom and start loading it up by pressing the meat through with your thumb.
Image
Tie the casing off when you are finished stuffing all of the meat. No need to get worked up over making links. This took me about 15 minutes.
Image
I baked this guy in the oven (300F, 45 min, internal temp = 175) then let it cool before slicing.
You get a wonderful texture using this technique.
Image
Image

This has a bit more chew to it than usual due to the size of the meat pieces but it is still a fine tasting sausage.
Bottom line...you don't need to drop a wad of cash on new toys to start making sausage.

Thanks for looking!
User avatar
BluDawg
Chuck Wagon
Posts: 3671
Joined: Fri Jul 10, 2009 9:55 am
Location: Jonesboro,Tx
Contact:

Re: No grinder, no stuffer, no problem

Postby BluDawg » Fri Jan 25, 2013 6:40 pm

Drop the chunks and seasoning in the food processor and pulse it a few times. That funnel trick is some real old school sausage making stuff, if it aint broke.....
Last edited by BluDawg on Fri Jan 25, 2013 8:38 pm, edited 1 time in total.
Never met a cow I didn't like with a little salt and pepper.
Image
My Blog: Http://acountryboyeats.blogspot.com
Old Country Over/Under
Webber 22" Performer
ECB
User avatar
ChileFarmer
Forum Star
Posts: 6602
Joined: Sun Feb 18, 2007 6:18 pm
Location: Jacksonville,Texas
Contact:

Re: No grinder, no stuffer, no problem

Postby ChileFarmer » Fri Jan 25, 2013 6:54 pm

David, sure look s eatable to me. Matter of fact it looks downright good. CF :D
OK, get over it, you lost. God bless America

http://s235.photobucket.com/albums/ee175/ChileFarmer" target="_blank
Lots of Sub folders to.

http://curingandsmoking.blogspot.com/" target="_blank
dub'
Cowboy
Posts: 393
Joined: Sun Jul 08, 2007 1:38 am
Location: RtCoastTxExPat
Contact:

Re: No grinder, no stuffer, no problem

Postby dub' » Fri Jan 25, 2013 7:42 pm

My ancestors would stuff sausage into jars,submerge it in lard and top it with a
paper lid tied w/ a string. Kept in the spring house for real long time.

dub(olde schoole)
David S
Rustler
Posts: 215
Joined: Mon Apr 02, 2012 9:58 pm
Contact:

Re: No grinder, no stuffer, no problem

Postby David S » Sat Jan 26, 2013 2:17 pm

The crazy part.....

The reason I made this sausage was because someone was sending me messages complaining about how much sausage making equipment cost.

I sent them a link showing them how to do this...their response...

"But where can I find a funnel?" :banghead:


Hope everybody has a great day!!
User avatar
BluDawg
Chuck Wagon
Posts: 3671
Joined: Fri Jul 10, 2009 9:55 am
Location: Jonesboro,Tx
Contact:

Re: No grinder, no stuffer, no problem

Postby BluDawg » Sat Jan 26, 2013 4:22 pm

Blond roots must be showing :dont: :laughing7:
Never met a cow I didn't like with a little salt and pepper.
Image
My Blog: Http://acountryboyeats.blogspot.com
Old Country Over/Under
Webber 22" Performer
ECB
User avatar
Griffin
Cowboy
Posts: 396
Joined: Fri Dec 10, 2010 8:29 am
Contact:

Re: No grinder, no stuffer, no problem

Postby Griffin » Fri Feb 01, 2013 11:59 am

Cool technique for low tech, simple sausage making. That one link took you 15 mintues, though? I'd hate to do that with 15 lbs of meat. Or even 10.
User avatar
Papa Tom
Deputy
Posts: 5975
Joined: Sat Jun 30, 2007 9:40 am
Location: Oak Point, TX
Contact:

Re: No grinder, no stuffer, no problem

Postby Papa Tom » Fri Feb 01, 2013 5:05 pm

I started my second sausage class off with a sample of a sausage I made (3lb) for less than $10 including all materials, supplies AND the smoker.
tarde venientibus ossa....
David S
Rustler
Posts: 215
Joined: Mon Apr 02, 2012 9:58 pm
Contact:

Re: No grinder, no stuffer, no problem

Postby David S » Sat Feb 02, 2013 4:40 pm

Papa Tom,

I am going to have to drop by your way and catch a class sometime!
I bet it would be fun.
User avatar
bigbob73
Rustler
Posts: 233
Joined: Sat Feb 13, 2010 12:33 pm
Location: White Settlement, TX.
Contact:

Re: Re: No grinder, no stuffer, no problem

Postby bigbob73 » Sun Feb 03, 2013 7:13 am

Papa Tom wrote:I started my second sausage class off with a sample of a sausage I made (3lb) for less than $10 including all materials, supplies AND the smoker.


Dishwasher box smoker? Lol
User avatar
tex_toby
Deputy
Posts: 4063
Joined: Wed Oct 22, 2008 9:22 am
Location: Van Alstyne, Texas
Contact:

Re: No grinder, no stuffer, no problem

Postby tex_toby » Mon Feb 04, 2013 4:56 pm

Papa Tom wrote:I started my second sausage class off with a sample of a sausage I made (3lb) for less than $10 including all materials, supplies AND the smoker.


And it was AWESOME! :thap:
20" x 40" Party Gator Pit
48" Custom Firepit

I can't always please everybody. I'm not bacon.

Return to “Sausage and Cured Meats”

Who is online

Users browsing this forum: No registered users and 2 guests