[Two knots]

I made sausage Pattie’s using pork shoulder ( 99 cents a pound on sale)
ran it through my kitchen aid with the meat grinder attachment…
trimmed off some of the fat first then ran it through the meat grinder.

I then added a little apple sauce for moisture, salt, pepper, chopped parsley
rubbed sage and a smidgen of thyme…you could also add some fennel seed
if you like fennel seed ( I don’t )

Then I packed them in individual plastic wrap, I wrapped two to a package…
and froze them…
the head guy around here takes them and fries them for breakfast for eggs
and sausage…pretty tasty they are! 👍

The second pic is a sample that I fried up for my taste tester …I put it
on Italian bread. 😋

 

[Shane R]

When I was serving my apprenticeship in a butcher shop I made ALL of the sausage. Well, once in a while Scott, one of my trainers, would take compassion on me and crank out a batch. But we were making 5 flavors of sausage for our store and had a hand crank stuffer that did 10 pounds at a time.

 

[Wooleybooger]

The time I tried I have a good deal of trouble. Didn't get all the connective tissue out of the meat so the plates got stopped up and I had meat paste. My mixer is a 4.5 qt. KA and a bit under powered. I managed and got some patties made. I may give it another go since I have 4 pork butts. I used the recipe from the book "Charcuterie". Don't think I've got any pictures.

 

[Two knots]

Shane…By hand? A labor of love…I never got the skins for making them into real sausage…
but, these Pattie’s do the trick…I make so many stuffed breads with sausage taken
out of the skins..these Pattie’s are perfect for that.

 

[Two knots]

The time I tried I have a good deal of trouble. Didn't get all the connective tissue out of the meat so the plates got stopped up and I had meat paste. My mixer is a 4.5 qt. KA and a bit under powered. I managed and got some patties made. I may give it another go since I have 4 pork butts. I used the recipe from the book "Charcuterie". Don't think I've got any pictures.

Yes, you must trim off all the connective tissue, or you’ll have a clogged up mess…as you
already have discovered.

 

[Wooleybooger]

Yes, you must trim off all the connective tissue, or you’ll have a clogged up mess…as you
already have discovered.

I thought I did but obviously didn't. I watched the guys at a local grocery store meat dept. (I had to clean the cutting room). They trimmed and cut the meat for steaks etc saving the trimmings. End of the day they piled it all in to a large Hobart grinder and cranked out "store ground" ground meat. Nobody knew at fat percentage on the stuff. I wouldn't buy it, too many times I saw meat miss the hopper and land in the floor only to be picked up and put in the hopper.

 

[Two knots]

When I was serving my apprenticeship in a butcher shop I made ALL of the sausage. Well, once in a while Scott, one of my trainers, would take compassion on me and crank out a batch. But we were making 5 flavors of sausage for our store and had a hand crank stuffer that did 10 pounds at a time.

Shane, you’re a professional trained chef? I’m not, just an enthusiastic cook, I cook a lot cause I love cooking and most of my recipes are my own creations…I always post all my recipes with my posts…after all it’s all about sharing recipes, isn’t it?

I am looking forward to seeing more of your posts on cooking meats.
I can cook good German type pork and beef sauerbraten, and other roasts as well...haven’t gotten to those posts yet.

 

[Two knots]

I thought I did but obviously didn't. I watched the guys at a local grocery store meat dept. (I had to clean the cutting room). They trimmed and cut the meat for steaks etc saving the trimmings. End of the day they piled it all in to a large Hobart grinder and cranked out "store ground" ground meat. Nobody knew at fat percentage on the stuff. I wouldn't buy it, too many times I saw meat miss the hopper and land in the floor only to be picked up and put in the hopper.

Oh, yi, yi…I’m very fussy about food prep…if I see a chef mixing food by hand when they can use a big spoon instead, it turned me off…I know meatballs have to be mixed by hand…but, some of the stuff I see on the cooking shows makes me squeamish…especially, the chefs that handle everything that they put on the plate.
I guess I’m just a country type of cook, ladle it on the plate and don’t touch it unless you have to.

 

[Wooleybooger]

I normally wear gloves or at least wash my hands before handling food barehanded.

 

[Wooleybooger]

Shane, you’re a professional trained chef? I’m not, just an enthusiastic cook, I cook a lot cause I love cooking and most of my recipes are my own creations…I always post all my recipes with my posts…after all it’s all about sharing recipes, isn’t it?

I am looking forward to seeing more of your posts on cooking meats.
I can cook good German type pork and beef sauerbraten, and other roasts as well...haven’t gotten to those posts yet.

TK check my meat curing thread.

 

[Two knots]

TK check my meat curing thread.

Where is it? Did you post it here?

 

[Wooleybooger]

Where is it? Did you post it here?

Rat cheer.

Curing Meat

Have you thought about curing your meat? Here is a place to start that is easy using Morton Tender Quick cure. It is easily available. https://www.mortonsalt.com/article/meat-curing-recipes/ You may also follow the general directions on the package to cure most any meat. The meat will have a...

www.familycheftalk.com

 

[Roll_Bones]

Shane…By hand? A labor of love…I never got the skins for making them into real sausage…
but, these Pattie’s do the trick…I make so many stuffed breads with sausage taken
out of the skins..these Pattie’s are perfect for that.

@Shane R
I can get natural casings and man made casings. I made Italian sausage once and it was okay. Something was missing. Maybe I did not use enough fat? There is a creamy element to good sausage and thats the texture that was missing.
I have seen some add wine or some other liquid to the mixture. I would like to know what "they" use. @Shane R
Maybe they double grind the meat. I read somewhere there is something they add to the mixture. To produce a better texture. Mine came out more like crumbled hamburger meat. Not smooth.

Joan I have the grinder and the sausage attachment. Works great and since you have the grinder attachment the sausage attachment would be inexpensive. The sausage attachment on mine attaches to the grinder body. Its tubes of different sizes that sits under the big nut that holds the grinder blades.
I have an older model KA mixer. Maybe 25 years old. And when looking at attachments many do not fit my machine. I was very surprised at this.

 

[Wooleybooger]

@Shane R
I can get natural casings and man made casings. I made Italian sausage once and it was okay. Something was missing. Maybe I did not use enough fat? There is a creamy element to good sausage and thats the texture that was missing.
I have seen some add wine or some other liquid to the mixture. I would like to know what "they" use. @Shane R
Maybe they double grind the meat. I read somewhere there is something they add to the mixture. To produce a better texture. Mine came out more like crumbled hamburger meat. Not smooth.

Joan I have the grinder and the sausage attachment. Works great and since you have the grinder attachment the sausage attachment would be inexpensive. The sausage attachment on mine attaches to the grinder body. Its tubes of different sizes that sits under the big nut that holds the grinder blades.
I have an older model KA mixer. Maybe 25 years old. And when looking at attachments many do not fit my machine. I was very surprised at this.

The recipe I used for the sausage called for ice in the mixture to not only help cool it but it melts and then your supposed to mix it with the flat beater until it becomes somewhat emulsified. Could something like be the way that texture might be achieved?

 

[Two knots]

JV…I never bothered to get the sausage stuffing tube…too much trouble for me.
Son in law makes great sausage.

 

[Roll_Bones]

The recipe I used for the sausage called for ice in the mixture to not only help cool it but it melts and then your supposed to mix it with the flat beater until it becomes somewhat emulsified. Could something like be the way that texture might be achieved?

That was the word I was looking for "Emulsion". You can buy it and its sold as an ingredient to sausage making. I will look and see.
If I'm gonna make sausage I'm gonna put it in casings. Natural casings no matter what Alton Brown says.

 

[Wooleybooger]

That was the word I was looking for "Emulsion". You can buy it and its sold as an ingredient to sausage making. I will look and see.
If I'm gonna make sausage I'm gonna put it in casings. Natural casings no matter what Alton Brown says.

Ok I'm confused. You can buy emulsion? I always those and emulsion was two liquids that when mixed together did not separate. The recipe I used described the result as an emulsion but I'm not sure it actually is rather a smoothing of the meat mixture. Please elaborate on buying emulsion.

 

[Colbyt]

I'm surprised you trimmed the fat as a rule shoulder does not have enough fat to make good breakfast sausage. You can make excellent Italian sausage from it. Also great pork burgers.

 

[Shane R]

I am not a chef but I was trained as a butcher. I've cooked in restaurants but think line cook, not sous chef.

The secret is ice and the coarse plate.

 

[Wooleybooger]

I am not a chef but I was trained as a butcher. I've cooked in restaurants but think line cook, not sous chef.

The secret is ice and the coarse plate.

Yes and that is said as in this book "Charcuterie" where I got the recipe I used.