1 – Project “B” – 2015 Introduction- Sausage Making

Sausage Making

sausage making
Thanks to Grasshopper for the photo – Project “B”

Project B is organized for those who wish to learn the very basics of sausage making. It is also for more experienced members who wish to participate to help others over some of the obstacles. There will be a ton of questions and we encourage those with experience to share their knowledge while remembering it is a beginner’s project.

The outline has been planned and written for absolute beginners with possible confidence problems and a suggested reading and study agenda is included. The basic outline looks like this: 

Outline Of Project B

  1. OUTLINE: Project Plan: If we are to gain knowledge and experience in the basic areas of sausage making, crafting a number of specific sausages is recommended, each with its own characteristics. For instance, the first is an English breakfast sausage with the characteristic flavor of sage. The next is an Italian sausage flavored by fennel. As we progress, we’ll learn about controlling texture with salt and by modifying proteins, how to use various casings, par-cooking, weighing and using cures, and much more. Here is a rough outline of some of the steps in the process. As we progress, we may wish to change certain recipes or procedures to fit the wishes of the participants. This is YOUR learning project. Don’t be afraid to speed up or slow down or even suggest changing part of Project B.

(A.) Fresh type “loose meat” sausages:
               (1.) 2.2 lbs. (1 kg. ) Boot Jack’s Barbed Wire Breakfast Sausage by Chuckwagon

http://sausageswest.com/wp-content/uploads/2015/04/Boot-Jack-Barbed-Wire-Bangers.pdf

               (1a.) Note: Folks who prefer just a bit more garlic in the mixture may enjoy Goodness Gracious Garlic Sausage by Chuckwagon, at this link: http://sausageswest.com/wp-content/uploads/2014/12/Fresh-Garlic-Sage-Sausage.pdf

(1b.) Note: Folks who prefer to make a Jamaican sausage with a little more spice, may enjoy “Brooklyn’s Jamaican Breakfast Sausage” by Graybeard. His instructions are for a kilogram (2.2 lbs.) of pork butt and various spices at this link: http://sausageswest.com/wp-content/uploads/2015/04/Brooklyn-Jamaican-Bkfst-Sausage.pdf
               (2.) 2.2 lbs. (1 kg.) Italian (Sweet) Sausage by Stan Marianski at this link: http://sausageswest.com/wp-content/uploads/2014/12/Italian-Sweet-or-Hot-Sausage.pdf

Although the recipe gives instructions for casing this sausage, we’ll make this one as a “loose meat” sausage for use as an ingredient in many Italian dishes.

                (3.) 5 lbs. (2.25 kg.) “Hip Shot” Hamburger Sausage (with soy protein concentrate) – by Chuckwagon at this link: http://sausageswest.com/wp-content/uploads/2014/12/Hipshot-Hamburgers-Chuckwagon.pdf

We’ll talk about meat color and flavor as we mix two different meats together. We’ll learn about “binding” and the reasons we use soy protein concentrate. No more shrinking, dry, hamburgers! This burger will knock yer’ socks off!
               (3a.) Note: Folks who prefer to make a basic sausage for a breakfast “Biscuits n’ Gravy” recipe, may enjoy making, “Outlaw’s Onion Sausage” at this link: http://sausageswest.com/wp-content/uploads/2014/12/Outlaw-Onion-Sausage-loose-fresh.pdf  We also have a terrific recipe for ranch style “Biscuits n’ Gravy” and we’ll post it when it’s time!

(B.) Cured-Cooked-Smoked Sausage

Comparing Cased Fresh Sausage with Cased Cured-Smoked Sausage – Two variations of the same recipe. Learning about Sodium Nitrite Cures and “Pink Salt”. Learning how to “case” sausage.

               (4.) 5 Lbs. (2.25 kg.) Polish Kielbasa (fresh type) “cased” sausages – are never smoked… and why!

http://sausageswest.com/wp-content/uploads/2014/12/Polish-Kielbasa.pdf

               (5.)  5 Lbs. (2.25 kg.) Polish Kielbasa (cured-cooked-smoked) “cased” sausages – are smoked! http://sausageswest.com/wp-content/uploads/2014/12/Polish-Kielbasa.pdf  Learning how to “smoke” sausage.

(6.) 2.3 lbs. (1 kg.) Hungarian Csabaii by Snagman at this link: http://sausageswest.com/wp-content/uploads/2014/12/CsabaiiKleckner.pdf    This Hungarian sausage is out of this world! Made with garlic and sweet Hungarian paprika, making this sausage will give us more practice in casing sausages to avoid “smearing” and to make more uniform links.

(6a.) Smoked Pork Loin (ham) aka “Canadian Bacon” by Chuckwagon at this link: http://sausageswest.com/wp-content/uploads/2014/12/Saddlebum-Canadian-Bacon.pdf    Learn how to make a brine and change the very nature of pork, cure and salt the product, smoke the meat with hickory sawdust, and make the finest “ham” you’ve ever had.
(C. ) Emulsified sausage

(7.) 4.4 lbs. (2 kg.) Kabanosy (Polish snack-stick By Stan Marianski at this link: http://sausageswest.com/wp-content/uploads/2014/12/Cactus-Jack-Kabanosy.pdf

It is also on page 235 in “Home Production Of Quality Meats And Sausages” by Stan Marianski.
To introduce associates to collagen casings, Kabanosy has been chosen because it is simple to stuff collagen casings then simply snip them into foot lengths with a pair of scissors. There is no clipping or tying involved and the casing is edible. The original recipe calls for sheep casing, but I think Stan will forgive us this one time in order to learn about collagen casings. Kabanosy has been called the “finest meatstick in the world”.
               (8.) 10 lbs. Lone Peak Longhorns (Top grade American hot dog “frankfurter” by Chuckwagon at this link: http://sausageswest.com/wp-content/uploads/2014/12/Lone-Peak-Hog-Longhorns-pork-hotdogs.pdf

               (9.) 5 lbs (2.27 kg.) Brown & Serve Sausage by Chuckwagon
               (9a.) 2.2 lbs. (1 kg. ) German Bratwurst (Brats in casings) by Stan Marianski at this link: http://sausageswest.com/wp-content/uploads/2014/12/Bratwurst-Smoked-Marianski.pdf     (Page 211 in “Home Production Of Quality Meats And Sausages” by Stan Marianski)

(D.) “Semi-Dry Cured” Sausage
               (10.) 5 lbs. (2.27 kg.) Chorizo by El Ducko at this link:   http://sausageswest.com/chorizo/   When it comes to Chorizo, our own Chief Waterfowl Officer ranks as an expert. His book, “Chorizo Of The Western World” is published here on SausagesWest. Take your pick from many recipes included and get ready for a real treat. Thanks Duk!

               (11.) 5 lbs. (2.27 kg.) Smokey Beef Stick by Chuckwagon at this link:  http://sausageswest.com/wp-content/uploads/2014/12/Saddle-Bum-Smoky-Beef-Stick.pdf  (If you’ve strolled past the stores in a mall just before the holidays, perhaps you’ve stopped at the place that sells smoked sausages. You know the one… it’s got a “hardwood” in its name and they offer several types of gift baskets for the holidays. Lots of folks like their “smoked beef stick”. This is a pretty good clone and it’s a great gift idea for your friends or relatives during the holidays when you put it inside a mahogany casing then inside a dark brown plastic diamond-pattern presentation netting. Tie a fancy Christmas bow around the hog ring and you’ve got a great-looking and great-tasting gift that anyone would like to have. They are best made about 2 weeks before Christmas and kept refrigerated

(E.) Other topics included in Project B (Included when appropriate)

Smoked Fish
Making bacon
Making ham and tasso
_________________________________

The format includes reading and studying the very basic issues of the craft, while making “fresh” type sausages and then “cured & prep-cooked”- type sausages for grilling. Finishing up, we’ll touch on Semi-dry curing and even make a few special projects such as hams and bacons. m.

Participants: So far, the following folks have signed up. If you want to sign up (or already did but your name isn’t here), fill in a reply comment below and proper disciplinary action will be dealt out to unsuspecting but deserving staff members.

Participants for Project “B” are as follows: Badjak, Graybeard, SawhorseRay, Texas Blonde Lady, Grasshopper, el Ducko, Shuswap, and Dabrjn. Congratulations, Folks. Others, please defer to these folks, but add in your two-cents-worth if you can “further the cause.”

NEXT: click here to move on to 2 – Project “B” – 2015 Reading, the page where Chuckwagon goes over some of the “Rules of the Road,” then plunges into our first topic, “The Fascinating World of Sausage Making.”

38 thoughts on “1 – Project “B” – 2015 Introduction- Sausage Making

      1. Thank You! Brooklyn is 5 and Caleb is 18 months, and they live in Las Vegas. I had a great time with them but like I said I needed some rest after watching them for a month.

  1. Jealous!

    Graybeard manages, but I am not.
    Not giving up though and trying from my tablet….

    You should now see my little Jack Russel. He goes by the name of Guinness

    [DuckNote: If I click on the link, I can see it. Beats me why it can’t come up as an image instead. I’ll keep on researching. At this rate… well… uh…]

    [DuckNote:Hmmm… Went in and changed it to an attachment, huh? (It’s devious. I like it!) ]

    [DuckNote:UhOh! When I edited the comment, it promptly lost the attachment. Now, it’s back. I wonder why. Oh, well. “Sorry about that. Have a nice day.” ]

    Attachment:

    1. Geeeeeze Sambal, everytime I look at your doggie, I do a double-take! My girlfriend has a Jack Russell with the same markings. I twisted my neck just gawking! They are a great dog, aren’t they? I’m convinced… doggies are here to keep us sane! I’ve always raised shelties in pairs. Yaaaaayyyy! Vote “Badjak” for president of the Lower Zambezi! And vote Guinness for Mayor of Livingstone! Yeeeee Hawww!

  2. Dear Mr. Chuckwagon,
    I visited our friend Mr. Duck yesterday afternoon for what he called a “Project B-Minus” introduction to sausage making. It doesn’t look complicated, but it sure takes time! We didn’t have time to do everything (my daughters are at that age where you hear “Awwww, Mommmm!” alot), but at least we got through some of the basics. I even suggested a tip to make things faster: get all the herbs and spices out, first thing, and put them in order.

    We made some “Brooklyn Jamaica” breakfast sausage which I never tasted before. The allspice is good. We’re more used to a sage sausage, so it’s nice to try something new. The girls turned up their noses at first, but changed their minds pretty fast once they tasted the test patty. Mr. Duck also made some “Texas Hot Links” and some chorizo which we didn’t try. I’ve had his hot links before, and they’re good. They taste like some of the local sausages from a town called Lockhart, which is nearby. They’re made out of both pork and beef, and it really makes a difference. He says he’s going to stuff casings with the meat tomorrow but Mondays are busy around here. I’ll have to wait to see that part. He has special stuffer equipment, which looks expensive. Maybe I’ll just roll my sausages up in plasctic sandwich bags for now, if I can’t borrow the equipment.

    Another trick that I like, that answered one of my questions: what do you do with the leftover meat? (My recepes never come out even.) Mr. Duck says he always makes two or three recepes, and weighs out two of the three exact. The rest, he makes into chorizo. Sounds like a good plan if you like chorizo. Maybe there’s something else, like breakfast sausage.

    Our family makes our annual trip back east soon, to some beach property that my husband inherited. Trying to sell it. Hopefully this year. Anyways, I may not be able to participate in “Project B” until late unless I can come up with a way of grinding the meat. Mr. Duck says to ask the butcher, so maybe that’s not a problem. We’ll see. The other problem is stuffing. Maybe I’ll have to wait until we get back home in a couple of months. We’ll eat patties until then. Looking forward to learning bunches of new things.
    Sincerely,
    Dee

    1. Dee, I can appreciate your visit and primer with Duk – we have fond memories of our visit with Russ and Betsy while in beautiful Texas Hill Country.

      1. Dee, I just took the Texas Hot Links out of the smoker after 6 hours of pecan smoke, and of course, “accidentally” ate one for dinner. It turned out great. The hot links, the breakfast sausage, and the chorizo are now all vacuum packed and in the freezer. Let me know when I can drop your share by or, next time you’re passing through the neighborhood at your usual barely-sub-light speed…

    2. HI Dee, I’m excited about your reply. Good move in consultin’ the Duk! Although he’s a pesky varmint, his heart is big as Texas and in the right place. Stick with ol’ Russ and you can’t go wrong. I would never admit this in public, but he’s one of the nicest people I’ve ever met and I respect him more than I can tell you, BUT I’d still like to jab him with a pitchfork sometime!
      Oh, and yes… our recipe section has a terrific sage (English) breakfast sausage in it. In fact, it is in Project B and we’ll cover it. It’s one of the first ones you can either eat as a patty or stuffed into a casing. It is delicious and I eat it all the time. The secret ingredient I put into it is just a touch of thyme. What a flavor!
      It’s nice to have you with us Dee. Looking forward to chatting with you and helping you understand the process of making sausage.

      Best Wishes,
      Chuckwagon

    1. Well nail my hide to the top rung of the corral!
      Now, THAT’S what I call REAL incentive for folks to join Project B! Not only do folks get a genuine autograph from a looney, screwball, dingbat Duk, they can hang up a genuine, framed, certificate from the Uniiversity of Northern South Texas as well! Yeee Hawwww…. (I think!)

      OOOOOOooooooo

  3. PROJECT “B” Ready To Start! A week from today!

    Okay all you Smoke Addicts, Wranglers, and Sausage Makers! This will be the 4th Edition of Project B (for beginners). We are going to start on Monday May 18th – a week from today.
    So, clean your equipment and get ready. Sometime during the course, it would be in your best interest to pickup a copy of Stan Marianski’s book, “Home Production Of Quality Meats And Sausages”. It’s the only printed text we’ll refer to during the course. It is loaded full of knowledge and recipes. Save your money buying other books for this course. Stan’s book is the only one you’ll need and you can get a copy directly from Bookmagic.com.

    I’ll publish a lot of reading here (online) for you to study as we go along. For the first type of sausage, you’ll need 3 pounds of pork shoulder. Have your butcher grind it unless you’d rather do it yourself. Some folks will prefer to make 5 pounds of this great beginners sausage. You’ll also need a little sage, salt, pepper, and thyme.

    So, mark the calendar for the 18th and we’ll start the project. One more thing! It’s traditional now to begin with a tremendous, unified, vocal, blast of “Yeeee Hawww” as we start and we’ll take care of that matter at high noon! For now, load yer’ six-guns, saddle your ponies, and fire away with any preliminary questions. Don’t be shy. This is YOUR project!

    Best Wishes,
    Chuckwago

  4. Outline Of Project B
    I. OUTLINE: Project Plan:

    If we are to gain knowledge and experience in the basic areas of sausage making, crafting a number of specific sausages is recommended, each with its own characteristics. For instance, the first is an English breakfast sausage with the characteristic flavor of sage. The next is an Italian sausage flavored by fennel. As we progress, we’ll learn about controlling texture with salt and by modifying proteins, how to use various casings, par-cooking, weighing and using cures, and much more. Here is a rough outline of some of the steps in the process. As we progress, we may wish to change certain recipes or procedures to fit the wishes of the participants. This is YOUR learning project. Don’t be afraid to speed up or slow down or even suggest changing part of Project B.

    (A.) Fresh type “loose meat” sausages:
    (1.) 2.2 lbs. (1 kg. ) Boot Jack’s Barbed Wire Breakfast Sausage by Chuckwagon
    http://sausageswest.com/wp-content/uploads/2015/04/Boot-Jack-Barbed-Wire-Bangers.pdf
    (1a.) Note: Folks who prefer just a bit more garlic in the mixture may enjoy Goodness Gracious Garlic Sausage by Chuckwagon, at this link: http://sausageswest.com/wp-content/uploads/2014/12/Fresh-Garlic-Sage-Sausage.pdf
    (1b.) Note: Folks who prefer to make a Jamaican sausage with a little more spice, may enjoy “Brooklyn’s Jamaican Breakfast Sausage” by Graybeard. His instructions are for a kilogram (2.2 lbs.) of pork butt and various spices at this link: http://sausageswest.com/wp-content/uploads/2015/04/Brooklyn-Jamaican-Bkfst-Sausage.pdf

    (2.) 2.2 lbs. (1 kg.) Italian (Sweet) Sausage by Stan Marianski at this link: http://sausageswest.com/wp-content/uploads/2014/12/Italian-Sweet-or-Hot-Sausage.pdf
    Although the recipe gives instructions for casing this sausage, we’ll make this one as a “loose meat” sausage for use as an ingredient in many Italian dishes.

    (3.) 5 lbs. (2.25 kg.) “Hip Shot” Hamburger Sausage (with soy protein concentrate) – by Chuckwagon at this link: http://sausageswest.com/wp-content/uploads/2014/12/Hipshot-Hamburgers-Chuckwagon.pdf
    We’ll talk about meat color and flavor as we mix two different meats together. We’ll learn about “binding” and the reasons we use soy protein concentrate. No more shrinking, dry, hamburgers!
    This burger will knock yer’ socks off!
    (3a.) Note: Folks who prefer to make a basic sausage for a breakfast “Biscuits n’ Gravy” recipe, may enjoy making, “Outlaw’s Onion Sausage” at this link: http://sausageswest.com/wp-content/uploads/2014/12/Outlaw-Onion-Sausage-loose-fresh.pdf We also have a terrific recipe for ranch style “Biscuits n’ Gravy” and we’ll post it when it’s time!

    (B.) Cured-Cooked-Smoked Sausage

    Comparing Cased Fresh Sausage with Cased Cured-Smoked Sausage – Two variations of the same recipe. Learning about Sodium Nitrite Cures and “Pink Salt”. Learning how to “case” sausage.
    (4.) 5 Lbs. (2.25 kg.) Polish Kielbasa (fresh type) “cased” sausages – are never smoked… and why!
    http://sausageswest.com/wp-content/uploads/2014/12/Polish-Kielbasa.pdf
    (5.) 5 Lbs. (2.25 kg.) Polish Kielbasa (cured-cooked-smoked) “cased” sausages – are smoked! http://sausageswest.com/wp-content/uploads/2014/12/Polish-Kielbasa.pdf Learning how to “smoke” sausage.
    (6.) 2.3 lbs. (1 kg.) Hungarian Csabaii by Snagman at this link: http://sausageswest.com/wp-content/uploads/2014/12/CsabaiiKleckner.pdf This Hungarian sausage is out of this world! Made with garlic and sweet Hungarian paprika, making this sausage will give us more practice in casing sausages to avoid “smearing” and to make more uniform links.
    (6a.) Smoked Pork Loin (ham) aka “Canadian Bacon” by Chuckwagon at this link: http://sausageswest.com/wp-content/uploads/2014/12/Saddlebum-Canadian-Bacon.pdf Learn how to make a brine and change the very nature of pork, cure and salt the product, smoke the meat with hickory sawdust, and make the finest “ham” you’ve ever had.

    (C. ) Emulsified sausage

    (7.) 4.4 lbs. (2 kg.) Kabanosy (Polish snack-stick By Stan Marianski at this link: http://sausageswest.com/wp-content/uploads/2014/12/Cactus-Jack-Kabanosy.pdf
    It is also on page 235 in “Home Production Of Quality Meats And Sausages” by Stan Marianski.
    To introduce associates to collagen casings, Kabanosy has been chosen because it is simple to stuff collagen casings then simply snip them into foot lengths with a pair of scissors. There is no clipping or tying involved and the casing is edible. The original recipe calls for sheep casing, but I think Stan will forgive us this one time in order to learn about collagen casings. Kabanosy has been called the “finest meatstick in the world”.
    (8.) 10 lbs. Lone Peak Longhorns (Top grade American hot dog “frankfurter” by Chuckwagon at this link: http://sausageswest.com/wp-content/uploads/2014/12/Lone-Peak-Hog-Longhorns-pork-hotdogs.pdf
    (9.) 5 lbs (2.27 kg.) Brown & Serve Sausage by Chuckwagon
    (9a.) 2.2 lbs. (1 kg. ) German Bratwurst (Brats in casings) by Stan Marianski at this link: http://sausageswest.com/wp-content/uploads/2014/12/Bratwurst-Smoked-Marianski.pdf (Page 211 in “Home Production Of Quality Meats And Sausages” by Stan Marianski)

    (D.) “Semi-Dry Cured” Sausage
    (10.) 5 lbs. (2.27 kg.) Chorizo by El Ducko at this link: http://sausageswest.com/chorizo/ When it comes to Chorizo, our own Chief Waterfowl Officer ranks as an expert. His book, “Chorizo Of The Western World” is published here on SausagesWest. Take your pick from many recipes included and get ready for a real treat. Thanks Duk!
    (11.) 5 lbs. (2.27 kg.) Smokey Beef Stick by Chuckwagon at this link: http://sausageswest.com/wp-content/uploads/2014/12/Saddle-Bum-Smoky-Beef-Stick.pdf (If you’ve strolled past the stores in a mall just before the holidays, perhaps you’ve stopped at the place that sells smoked sausages. You know the one… it’s got a “hardwood” in its name and they offer several types of gift baskets for the holidays. Lots of folks like their “smoked beef stick”. This is a pretty good clone and it’s a great gift idea for your friends or relatives during the holidays when you put it inside a mahogany casing then inside a dark brown plastic diamond-pattern presentation netting. Tie a fancy Christmas bow around the hog ring and you’ve got a great-looking and great-tasting gift that anyone would like to have. They are best made about 2 weeks before Christmas and kept refrigerated

    (E.) Other topics included in Project B (Included when appropriate)
    Smoked Fish
    Making bacon
    Making ham and tasso

  5. I got some coarse minced pork in the freezer, so I can start anytime.

    I just got this weird thing: I love pork sausages, but I dislike pork burgers etc.
    I can’t figure out why, but it means that I am probably going to stuff the “loose mix” sausages 🙂

  6. CW will probably want people to wait until later if they want to tackle smaller-diameter casing. One thing at a time, in Project “B”. But between you and me… (heh heh heh), how about using some small-diameter casing? If you have sheep casing, it’s ideal for breakfast sausage. …seems like it browns more readily (which makes it tastier) because it’s thinner.

    But don’t tell CW. Instead, tell him… um… uh… tell him you saw it on the internet. Yeah. That’s it. …so it’s bound to be right, right?

    Duk
    😀

  7. I just got word it’s time for me to drive down to LA to get my truck outfitted and pick up our new Lance cabover camper. I’ll be back in time for us to get it all loaded up for a fishing trip immediately following the big holiday weekend. Looks like all my sausage plans are postponed for awhile, good thing I’m stocked up. RAY

    1. Ray, you are a busy man!
      This reading will be waiting for you when you get back. You can’t get off the hook that easily. We’ll be right here and you can catch up. There are some great projects coming up. So, hustle back pard!

      Best Wishes,
      Chuckwagon

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