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Permalink Reply by Larry Jenkins on April 24, 2011 at 8:53pm

Recipe for the sausage would be nice, Dan..

Larry

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Permalink Reply by Dan Shuflin on April 24, 2011 at 9:17pm

The breakfast sausages were made from store bought spice kits. The maple came from :

maple spice kit

The regular breakfast sausage spice kit came from here: This is my personal favorite.

Eastons Breakfast Sausage

I will post the recipe for the other two tomorrow. I do not have access to them right now.

Dan

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Permalink Reply by Larry Jenkins on April 24, 2011 at 9:26pm

Thanks, Dan..

Larry

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Site AdminPermalink Reply by John Morris on April 25, 2011 at 4:24am

Hey Dan, got a question for you. We love sausage in our family, specially Kielbasa on the barbecue. The last couple years it has become pretty dang expensive, about 4 bucks for 2 big links of Kielbasa, you know the Hillshire Farms prepackaged stuff.

Is there an economic advantage to making your own?

Thanks Dan

 

John

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JourneymanPermalink Reply by Gary Heltemes on April 25, 2011 at 5:15am

John, I don't know if there would be an economic advantage after purchasing the grinder, the stuffer and whatever else may be required. You'd have to make a whoooole lota sausage to break even. BUT..........if you ever hit on that special taste in your own homemade...........who cares about cost. Plus, you wouldn't be subjecting your family to all the crap ingredients that they throw in.

 

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Permalink Reply by Dan Shuflin on April 25, 2011 at 6:16am

John

Gary is right on the money with his statement. If you don't count the money invested in equipment then yes it is cheaper to make your own. That is not the reason most people do it though. You control what goes into your sausage, everything is fresh. The reason I started is I am a transplanted Texan living in the Northwest. I grew up on sausages from real Texas BBQ Joints. I could not find any in the Northwest so I started making my own. I also love the Hillshire Farms Kielbasa. I started experimenting until I found the right taste I was looking for. I now make Kielbasa better than I can buy. I also control the amount of smoke that goes into the sausage. Once you get the equipment you will find you are making all kinds of sausage. Italian, hot or sweet, Hot Links, Kielbasa, Weisswurst (which I have not mastered yet) brats, chorizo. All kinds. Here is my recipe for Kielbasa.

 

Smoked Polish Sausage (Kielbasa)

Yield: 10 pounds

Ingredients:

2 cups ice water
2 cups soy protein concentrate or non-fat dry milk
5 tablespoons Salt
3.33 tablespoons Sugar
6.67 tablespoons Insta Cure No.1
3.33 tablespoons Black Coarse Pepper
2 large Garlic Clove
3.33 tablespoons Marjoram, heaping
10 pounds Pork Butt

Directions:
Grinding & Trimming
Trim off excess fat, remove all blood clots, bone, sinews, cords, etc. and throw out. Grind all the lean meat through a 3/8" grinder plate and all the fat meat through 3/16" plate. Place in mixing tub, adding all the ingredients and mixing until evenly distributed.

Stuffing
Polish sausage should be stuffed into a larger-size hog casing, preferably 38-42 mm. Sausage then is placed on smokehouse stick and spaced properly. Dry the sausage as follows:
1. When stuffing the sausage, it normally is hung on the sausage sticks in the room where you are working. By the time your finished stuffing the sausage, much of it is already dry. You may put it in a preheated smokehouse at 130 degrees F with dampers wide open for about 1 hour or until casings are dry and starting to take on a brown color.
2. Or, you may place sausage in a cooler and leave until the casings are dry.

Smoking
Sausage is placed in a preheated smokehouse at 130 degrees F with dampers wide open. Keep this temperature until the casings are dry. Gradually increase temperature of smokehouse to 160-165 degrees F with dampers 1/4 open. Apply heavy smoke and keep in smoker until the internal temperature reaches 152 degrees F.

Remove from smokehouse and shower with cold tap water until the internal temperature is reduce to 110 degrees F. Allow the sausage to hang at room temperature for about 30 minutes or until desire bloom is obtained. Place in cooler at 38-40 degrees F overnight.

 

Enjoy.

Dan

John Morris said:

Hey Dan, got a question for you. We love sausage in our family, specially Kielbasa on the barbecue. The last couple years it has become pretty dang expensive, about 4 bucks for 2 big links of Kielbasa, you know the Hillshire Farms prepackaged stuff.

Is there an economic advantage to making your own?

Thanks Dan

 

John

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Site AdminPermalink Reply by John Moody on April 25, 2011 at 6:59am

All of talk is making me hungry!!!

 

Too bad we can't get samples.

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Master CarpenterPermalink Reply by Mike Dillen on April 25, 2011 at 8:01am

Thanks for the recipe. I'll have to try it. We eat a lot of jerky and it's way cheaper and better than the store bought stuff. I just made 10 lbs of jerky yesterday. Home made is usually better.

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Site AdminPermalink Reply by John Morris on April 25, 2011 at 8:17pm

Man it does sound fun though! Just what I need, a new hobby with more machinery! I do love sausage though. Thanks for the info guys, now I got my research cut out for me.

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Permalink Reply by Dan Shuflin on April 26, 2011 at 8:13pm

Correction to recipe above. My spreadsheet got messed up somehow. Here is the correct recipe for 10 lbs of smoke Kielbasa:

Ingredients for 10 lbs.

2    cups    icewater
2    cups    soy protein concentrate or non-fat dry milk
5    tbs    salt
1    tbs    sugar
2    tsp    Insta cure #1
1    tbs    Black Coarse pepper
2    cloves     garlic (large)
1    tsp    marjoram (heaping)
10    lbs    boneless port butts

My apologies if anyone has made this recipe already. It will come out way to salty. I caught it last night as I was measuring out my spices for 15 lbs of kielbasa. Luckily all I lost was the spices and not the meat.

Dan

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CarpenterPermalink Reply by Arlin Eastman on September 10, 2011 at 6:32pm

Dan

I did not see the pictures, however, if you send out samples, put me on the list. The last one is me licking my lips.

Arlin

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JourneymanPermalink Reply by Cliff on February 21, 2012 at 4:36pm

What is "Insta cure"?

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