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Sausage Making 101 - The Basics & Breakfast Sausage

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RuralNc:
Welcome to Sausage Making 101 - The Basics & Breakfast Sausage.

In this quite possibly long winded series of posts, im going to share EVERYTHING I have accumulated over approximately 20+ years of hobbyist sausage making. The info will be broken up into numerous bite size (see what I did there  :p) portions for easier digestion. If you dont see the info your looking for, just be patient as this is a pet project of mine, working on it in my free time.

I encourage you to ask as many questions, or comment as often as you like. When I first started out, resources were far and few between, leading to lots of dead ends, run-arounds, and frustration.

The Basics will cover (but not limited to, and no particular order.) How it all got started, "The Why", Equipment, Technique, Sanitation, Meat Selection, Sausage Math, and Basic Recipes.

Once again, ask questions if clarification is needed.



How it all got started.

All though I have made all sorts of sausages. Cured many meat products, including bacon, and hams, it all started because of a childhood memory of going to the Meat Market, and buying freshly made "Metts". Metts are short for Mettwurst. The American version are fully cooked, packed in casings. About the diameter of a 1/4 pound hotdog, but shorter in length. Heavily spiced, and with a casing that has a distinctive snap. The casing was a deep, deep red color. Looking at the meat, it was very finely ground, with bits of spices, including visible mustard seed. Usually they would come in two options, regular, and hot. Looking at the two varieties, you couldnt tell which was hot and which was regular.

The German version is served raw. End of that discussion.  :-)

So, we would go to the Meat Market to buy the sausages. The man behind the counter would always ask which ones, "regular or hot". Sometimes Mom would buy both, other times just regular. The sausages were still linked together, what seemed like a never ending continuous rope of tasty sausages. The meat man would put a big plastic bag on the scales, and would pile in the sausages, cutting off the links at whatever poundage you specified. Much like getting deli meat sliced, your order might be slightly under, or slightly over. The meat man would spin that bag around an around, then putting a knot in it. The sausages needed a safe and secure trip home. Little did he know, that knot didnt stop me..

We would drive home, me in the passenger seat, munching on a sausage, and sipping on a soda. Later that night after dinner, and until the sausages ran out, I would snack on those tasty meat sticks. Snatching them from the fridge. Snacking on them cold. Never heating the sausages. Then we would would go again. That particular meat market was a modest drive from our home, so it wasnt a weekly thing. But when we did go, it was paired with going to the grocery store, or other errands in the same part of town.

Eventually the Meat Market stopped making the Metts. Ill never forget that day. The meat man said, and I quote: "we cant get the casings no more.." It burned a hole in me. What do you mean, you cant get the casings no more? Cant you get something else? I had lots of questions, but we left. Disappointed. Broken. It was a sad day.

Fast forwarding a bit, about 2001, I stumbled across a local company that made "Metts", and they were at the grocery store that my now, brand new wife and I shopped at. When I saw that packaging, with the name on it, I had flashbacks, that were practically paralyzing. The sausages looked a little different, but the name said it all. Into the buggy they went, my wife not particularly understanding my excitement. I could barely contain my excitement, ripping into that package once we got home. The smell was similar, but a little different. The casing was a different color. No matter. Time for a bite! I all but spit it out. This was not the sausage of my childhood. While edible, it just wasnt right. I did end up eating those sausages. For us, especially back then, money was a little tight, so waste not, want not.

At that point, I took up Sausage Making as a hobby. I swore that come hell or high water, I would have my proper sausages once again. Little did I know it would be at least another 15 or so years before I would stumble across a recipe that gave me hope, and the taste of my childhood. Meanwhile, in those years I learned a lot, and im going to share all that knowledge. 

To be continued.

RuralNc:
The Why

Welcome back.

So, besides my story up above about being mad at the Meat Man, why make our own sausage? Or, even cured meats of any kind? The answer is simple.

Quality and choices.

Lets be honest, you can go to any grocery store, anywhere and buy sausage. But, what are you really buying? Well, its usually the bottom of the barrel scraps and cutoffs. Lots of fillers. Lots of salt. Lots of fat. I have no issue with fat in meat, but store bought sausage ranks up there at about 50% fat by weight, and around 2% salt. We can do a lot better then that.

Our homemade, or home-processed sausage will average out at about 25% fat, and around 1.5% salt. Those are very reasonable numbers. Our patties will offer little shrinkage in the pan due to the reduced fat. Your getting more for your money. Like it spicy, or not at all? Its your choice. Smoked, or maybe you are a traditionalist. Its all good.

Quality and choices are why we want to make our own.

To be continued.

Eupher:

--- Quote from: RuralNc on March 26, 2023, 07:35:38 AM ---Welcome to Sausage Making 101 - The Basics & Breakfast Sausage.

In this quite possibly long winded series of posts, im going to share EVERYTHING I have accumulated over approximately 20+ years of hobbyist sausage making. The info will be broken up into numerous bite size (see what I did there  :p) portions for easier digestion. If you dont see the info your looking for, just be patient as this is a pet project of mine, working on it in my free time.

I encourage you to ask as many questions, or comment as often as you like. When I first started out, resources were far and few between, leading to lots of dead ends, run-arounds, and frustration.

The Basics will cover (but not limited to, and no particular order.) How it all got started, "The Why", Equipment, Technique, Sanitation, Meat Selection, Sausage Math, and Basic Recipes.

Once again, ask questions if clarification is needed.



How it all got started.

All though I have made all sorts of sausages. Cured many meat products, including bacon, and hams, it all started because of a childhood memory of going to the Meat Market, and buying freshly made "Metts". Metts are short for Mettwurst. The American version are fully cooked, packed in casings. About the diameter of a 1/4 pound hotdog, but shorter in length. Heavily spiced, and with a casing that has a distinctive snap. The casing was a deep, deep red color. Looking at the meat, it was very finely ground, with bits of spices, including visible mustard seed. Usually they would come in two options, regular, and hot. Looking at the two varieties, you couldnt tell which was hot and which was regular.

The German version is served raw. End of that discussion.  :-)

So, we would go to the Meat Market to buy the sausages. The man behind the counter would always ask which ones, "regular or hot". Sometimes Mom would buy both, other times just regular. The sausages were still linked together, what seemed like a never ending continuous rope of tasty sausages. The meat man would put a big plastic bag on the scales, and would pile in the sausages, cutting off the links at whatever poundage you specified. Much like getting deli meat sliced, your order might be slightly under, or slightly over. The meat man would spin that bag around an around, then putting a knot in it. The sausages needed a safe and secure trip home. Little did he know, that knot didnt stop me..

We would drive home, me in the passenger seat, munching on a sausage, and sipping on a soda. Later that night after dinner, and until the sausages ran out, I would snack on those tasty meat sticks. Snatching them from the fridge. Snacking on them cold. Never heating the sausages. Then we would would go again. That particular meat market was a modest drive from our home, so it wasnt a weekly thing. But when we did go, it was paired with going to the grocery store, or other errands in the same part of town.

Eventually the Meat Market stopped making the Metts. Ill never forget that day. The meat man said, and I quote: "we cant get the casings no more.." It burned a hole in me. What do you mean, you cant get the casings no more? Cant you get something else? I had lots of questions, but we left. Disappointed. Broken. It was a sad day.

Fast forwarding a bit, about 2001, I stumbled across a local company that made "Metts", and they were at the grocery store that my now, brand new wife and I shopped at. When I saw that packaging, with the name on it, I had flashbacks, that were practically paralyzing. The sausages looked a little different, but the name said it all. Into the buggy they went, my wife not particularly understanding my excitement. I could barely contain my excitement, ripping into that package once we got home. The smell was similar, but a little different. The casing was a different color. No matter. Time for a bite! I all but spit it out. This was not the sausage of my childhood. While edible, it just wasnt right. I did end up eating those sausages. For us, especially back then, money was a little tight, so waste not, want not.

At that point, I took up Sausage Making as a hobby. I swore that come hell or high water, I would have my proper sausages once again. Little did I know it would be at least another 15 or so years before I would stumble across a recipe that gave me hope, and the taste of my childhood. Meanwhile, in those years I learned a lot, and im going to share all that knowledge. 

To be continued.

--- End quote ---

Ah, yes. Hackpeter mit zwiebeln (with raw onions) spread on a Brötchen. Not for the faint-hearted, but it's a standard dish throughout Germany.

I spent almost 15 years in Germany and thus have seen my share of hackpeter. Have eaten some too, but not a lot. The Hackpeter I've seen is spread, like a chunky pate, rather than packed in a casing like a sausage, but obviously it's done both ways.

https://www.thespruceeats.com/german-mett-spiced-raw-ground-pork-1446918

RuralNc:

--- Quote from: Eupher on March 27, 2023, 05:15:28 AM ---Ah, yes. Hackpeter mit zwiebeln (with raw onions) spread on a Brötchen. Not for the faint-hearted, but it's a standard dish throughout Germany.

I spent almost 15 years in Germany and thus have seen my share of hackpeter. Have eaten some too, but not a lot. The Hackpeter I've seen is spread, like a chunky pate, rather than packed in a casing like a sausage, but obviously it's done both ways.

https://www.thespruceeats.com/german-mett-spiced-raw-ground-pork-1446918

--- End quote ---

Thanks for the link, thats some informative reading.

Now, I will happily provide you with a recipe, if you like. Cause it sounds like you miss it..  :-)

RuralNc:
Equipment

Heres where it starts getting fun. All the goodies that you didnt know you needed.  :)

Sausage making can be about as simple as you want, or equally convoluted. Your choice. But, ill happily admit that increasing your inventory of kitchen gadgets does make life, and your new found hobby, far more enticing. The good thing, you can pick up extra goodies as time, need, and funds allow. The "funds" part is usually the issue.

I have broken up the discussion into three categories. "Required" ,"Helpful", and "Dedicated". Pretty self explanatory. Required is what I would say is the bare bones. The good news, most items you probably already have in the home kitchen, or have access to. Helpful is the optional stuff that just makes life easier, and/or allows you to take your sausage making to the next level. Dedicated is when you have gotten serious. Real serious.

This list is not exhaustive by any means. Your needs will vary based on what types of sausages, and cured meats you want to make. But, with that being said, after your first grind (so to speak), you might fall in love with the process and already have the next batch planned out. You might even already have your eyes on your next gadget upgrade. Be careful, it can certainly be addictive. 

Required

Nylon Cutting Board. You want nylon because it can be sanitized with either commercial sanitizer, or bleach solution. We will discuss Sanitation in detail later.

Meat Knives. You only really need one good sharp meat knife. My personal goto is a Dexter 7 inch Narrow Fillet Knife. It is razor sharp, slicing thru meat with little effort. The blade is thin, with just a little flexibility to it. It also makes quick work of chicken, beef, pork, etc. The handle is a one piece poly material, which is good for the sanitizing process. On that topic, the handle is a meaty handle. Good for those of us with larger hands.

Winco Acero is another brand that I like as well. These knives are of a heavier construction, with a multi-part handle, but still NSF certified. So clearly, these can be properly sanitized as well. I have both a 3 inch pairing, and 8 inch bread knife.

Both brands have been used extensively in my home kitchen, and commercial kitchen space. They do not disappoint. They are very reasonably priced. You can order from Amazon for ease. These are just my personal recommendation.

Digital Scales. Gotta have a way to weigh your ingredients. Look for a set that works in both metric and standard, and can weigh up to 10 pounds. I have had excellent luck with both CDN brand, and Escali.

Meat Grinder. You need some way to grind your meat. There are lots of options, but almost everybody starts out with a KitchenAid mixer, and grinder attachment. I started that way, and it works fine. But, you will quickly learn its shortcomings. Mostly, you have to cut your meat into about 1 inch cubes, whereas a dedicated grinder can work with much larger pieces of meat. This will result in far faster production. Dedicated grinders have a wide range of grinder plates. The KitchenAid uses, I believe, #8 size, and those are rather limited.

Dont let that dissuade you from using the KA Grinder. Its fine for what it is, and assuming you already have the mixer, its a cheaper way to get to the end goal. Ground meat. Looking on Amazon, there are numerous knockoff brands, so do your homework. I DO like the fact that those knockoffs mostly appear to be made of metal. Thats a plus.

Bowls, Containers, Sheet Pans. Naturally you need some of these to contain your whole, chunked, and ground meat during the various stages.

I would consider the above list, the barebones to get started.

Helpful

Dedicated Grinder. I wont rehash the above. But your meat processing time will instantly be cut in about half. You will be able to work with larger pieces of meat. You can buy a wider range of meat grinding plates. The parts are usually larger, making cleaning far easier. Also, on most machines, the hopper, chute, screw, etc, are metal. Not plastic.

Mostly importantly, most dedicated machines can run in reverse. Perfect if you get a clog in the grinder plate. No KitchenAid can do that.

I personally have an LEM Big Bite grinder. It works wonderfully.

Dedicated Stuffer. Yes, the KA can stuff casings. I dont recall the sizes, but it does work. Dedicated stuffers simply do a better job. I have a Vertical stuffer (dont recall the brand) and its like night and day.

A dedicated stuffer will not potentially heat up the meat, unlike using a grinder. A stuffer uses a large plunger like mechanism to slowly push the meat into the casing. A grinder uses the screw mechanism to push the meat into the casing.

Vacuum Sealer. About the best way to avoid the dreaded freezer burn. Also, you will want one if you obtain a Sous Vide machine. More about that later. I also highly encourage you to vacuum seal hog casings. This will prevent your fridge from becoming stinky. Believe me, your significant other will appreciate that.

The above will definitely make your life and projects far simpler.

Dedicated

Smoker. This once could easily be any where on the list, and have become so common, it almost seems absurd to include it. But, not all sausages, nor cured meats, are smoked. But a lot are. You can also use a smoker as a drying chamber.

One of my long term projects has been an actual smoke house, here on my property. One of these days it will get built. Meanwhile, I stick with what I have. The average smoker can hold a decent size batch of meats, so theres that.

Sous Vide. This a water circulation heater. You vacuum seal the meat, and let it hang out in the swirling water. This will pasteurize the meat, or even fully cook meat if desired.

Ananova is the leader in these devices. I have a couple from a different brand, but they work just fine.

Extra Fridge/Freezer. When it gets to the point that you run out of space, you have decisions to make. An extra fridge/freezer helps with this. You will barely notice it on your electric bill, if thats a concern. Shamefully, ill admit that I have 4 full size fridges, 1 full size upright freezer, and a small upright freezer. We barely notice it on the electric bill.

To be continued.
 

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