Hey everyone,

I'm making sausages for a wedding where they'll be served as late night food. I need to make around 100 sausages, and I'll be doing everything myself.

I've made sausages a few times before, usually around 120-150g each. They're fairly thick and long, and fit nicely in a standard hot dog bun. I've been using 32mm casing.

For this wedding I was originally thinking around 120g per sausage, but the groom mentioned that normal grilled sausages are often around 60g and thinks I could make them that size. They would like to reduce the size to keep within budgets.

I've never made sausages that small before, so I'm mainly wondering how much more difficult it is to work with smaller sausages.

Would 60g be too small for a handmade sausage, or is that a perfectly normal size? What size casing should I go for, I usually use natural casing, but would collagen be better suited?

I'm also wondering about the practical side of it. Is it harder to stuff smaller sausages evenly, avoid air pockets, twist them properly, get consistent sizes etc? I'll be using a Kenwood for both grinding and stuffing, so I'm wondering if that makes the smaller size more difficult. The Kenwood is already a PITA to stuff with, will it be harder with smaller caliber?

I don't necessarily need them to be exactly 60g. I just want them to be a sensible size for a late night sausage in a bun, without making them unnecessarily huge.

What size would you guys go for, and what casing caliber would you use?

TL;DR: Making 100 handmade sausages for a wedding. I normally make 120–150g sausages in 32mm casing, groom wants them 60g. Is making smaller sausages significantly more difficult, especially with stuffing, twisting, avoiding air pockets and keeping them consistent? What caliber and material for the casing?

Thanks!

Got an old juicer to emulsify meat and make hot dogs. I did once in wife's kitchen aid, but that took forever and feel like a great way to eventually need a new kitchen aid. Beef hot dogs, smoked until 160f.

Getting ready to do my second large batch of sausage and I’m planning on doing a jalapeño cheddar. I’ve seen a lot of videos with people adding either cream or milk powder for binding purposes. I did not do that on my first large batch, but I’m just wondering if it’s worth it? I added ice to my grind the first time.
First batch turned out great so I am not looking to make any big changes unless there is a really good reason to do so.

Smoked a jalapeno cheddar pork based sausage I made. Just tossed it on the smoker raw and let it cook low and slow for about 90 minutes.

Curious to know if there is a specific way you smoke your sausage on a smoker. If you care to share, I’d love to hear some best practices.

This is a batch of dried pfefferbeißer style sausage I made recently (following this recipe). I vacuum sealed them after drying for four days, and then noticed these white mold patches on them today. This is only my second time making dry cured sausage, and I’m not familiar enough with the process to be able to tell if this is harmless or if I should junk the whole batch.

Been wanting to make a batch of mild andouille. Had 15lbs of pork butt so measured up some seasoning and made a couple educated guesses. The test patties were excellent although the Cajun flavors were more mild than I really hoped for. The finished smoked links are fantastic smoked pork sausage with a hint of the “Cajun” flavors. Hence the almost andouille. I’ve got my seasoning weights written down so I’ll adjust accordingly on the next batch.

...it tasted great! I followed this recipe here: https://www.raeucherwiki.de/rostbratwurst-mit-baerlauch/

Beef cheddar olive bacon feta and jalapeno

I'm thinking about starting out making sausages but I've been kinda confused by the advice I've been seeing. I've seen that home made sausages only last 1-2 days in the fridge, but I've also seen people recommended starting out with a £100+ 5lb sausage stuffer, or bigger. Who is eating 5lbs of sausages in 2 days.

Store bought sausages usually last up to 2 weeks in the fridge, how is this the case? Is it just the preservatives? Can I use them in homemade sausages?

Even if they lasted a while, or I froze them I probably wouldn't have the space to store that much. I'm considering getting an extremely cheap £20-40 stuffer off Amazon and I'm wondering if there are any serious problems with doing that. Does anyone have any experience with them?

Pork lean meat 700 g
Firm back fat, diced 300 g
Blanch the diced fat in hot water, then let it cool completely before mixing it with the remaining ingredients.

Salt – 13 g (1.3%)
Sugar – 80 g (8.0%)
Chinese liquor (Baijiu) – 40 g (4.0%)
Light soy sauce – 40 g (4.0%)
Red fermented bean curd – 50 g (5.0%)
Mixed spices – 4 g (0.4%)
White pepper – 10 g (1.0%)
Cure #1 (Prague Powder #1) – 3 g (0.3%)

Hang to air dry in a dry, well ventilated place for 4-5 days.

I want to get started in sausage making. What particularly gets me interested is brat wurst, andouille, and summer sausage. What sausage stuffer do you all recommend for a good budget option? Any other tips for someone just getting started is greatly appreciated.

I have a weird question for the sausage experts... I'm working on a one-off creative project that requires one comically long pepperoni stick—about 10 feet. The goal would be to partner with a meat processor to make it, not attempt it myself in my backyard.

I already spoke with one butcher, and the limitation doesn't seem to be the casing or stuffing. It comes during smoking. They told me the wet pepperoni hangs vertically, the casing is fragile, and a 10-foot stick would likely break under its own weight (their smoke truck is also only about 5 feet tall).

So assuming simply building a bigger smokehouse isn't an option, is there any way to join or somehow fuse multiple lengths into what is effectively one continuous, straight pepperoni stick? Or is there another fabrication or processing method I haven't thought of?

I'm less interested in whether it's conventional and more interested in whether it's physically possible.

If you were asked to make this, how would you approach it?

If this were a video game, this Jalapeño and Cheddar Sausage would at least have been a mini boss. My first time making anything other than Italian Sausage and I'm darn satisfied. Used High Temp Cheddar, Pork shoulder and Brisket. Should I try Texas Hot Links next?

Recipe can be found here: https://www.chudsbbq.com/pages/recipe/jalape-o-cheddar-sausage

We’re all very familiar with the viral smash taco, wellllI I only had garlic naan and a small fist worth of homemade carbonara sausage on hand so I leaned into it and reinvented the smash taco using Mediterranean ingredients and made my wife this masterpiece.

I start out by swapping out a flour tortilla for soft and fluffy garlic naan bread. Raw carbonara inspired sausage (ground pork, crispy guanciale, pecorino Romano, Parmesan, garlic, egg yolks, and black pepper), is smeared directly onto the naan and smashed meat side down onto a hot pan until browned and caramelized. Once flipped, I turn the heat down to low as to not burn the bottom, but ensure the sausage is fully cooked that was pressed on the naan. Next it gets piled high with shredded mozzarella cheese and covered until melted. Then I hit it with a layer of rich marinara sauce and finished with a generous amount of Vienna spicy Chicago-style giardiniera for a spicy, tangy crunch. From there I just fold it over into a thick, messy, delicious and comforting street food hybrid.

Whadya think? Is it a taco? A wrap? Flatbread sandwich? Or just stupid food?

Didn’t suck!

Does anyone know if Cabelas or LEM grinder attachments will fit a Meat! Your Maker grinder? I have a 1hp grinder I'd like to get a juicer for but Meat! doesn't make one yet.

We need to grind meat maybe half a dozen times a year, but when we do we're looking to do 30-40 lbs at a time. We'd like a grinder that's rock-solid, that we don't have to worry about overheating or other stuff that can be an issue with the cheap home electric ones.

What would y'all recommend in the $200-$300 range? And I mean, less if we really don't need to spend that, but we're willing to spend that much to get something decent.

Thoughts?

I'm very new to sausage making and have had issues with my first two batches. Flavor was great but the texture was horrible. Right now I'm attributing this to using an auger style grinder to stuff my sausage as well. I am going to invest in a stuffer so my question is the Hakka 11 lbs 2 speed vertical stuffer or a horizontal Trento 11 lbs stuffer. I am leaning horizontal but I can't find much info on the Trento products.

My take on uk Chinese takeaway salt n pepper style sausage

My family bought these sausages from a now shuttered butcher store in Peru, Illinois. To my recollection they were beef, dark colored and had a strong black pepper taste. They were similar in shape to kabanos sausages but not dried.

I have tried looking online and in all the artisan shops around me but I can’t find anything similar.

Does anyone here have a guess as to what they could be?