Sausage Making 101

Start to Finish sausage making. This video shows the process, right from the beginning, with meat cutting, continues with grinding, mixing and stuffing and finishes with meat wrapping and storage.

I started making sausage with a manual meat grinder as my only tool, for grinding and stuffing. The first time I made sausage, it took my brother and I five days to make 60 pounds of sausage. Now it takes us about six hours to make 60 pounds. Quite the improvement, but it has certainly been a journey to get here.

I now have an electric meat grinder, manual meat mixer and 11 lbs, manual sausage stuffer to make it super easy; but you don't need all the fancy tools to make it work. A manual meat grinder with sausage stuffer attachments is all you actually need, and is great for making smaller batches (way easier for clean-up).

Until a few months ago, I used pre-packaged spice packs for all of my sausage and jerky. I now use some of my own recipes, but to get rid of some variables, I would recommend using pre-packaged spice packs to start. I use 2 different companies, both out of Calgary, AB:
High Caliber Products - https://highcaliberproducts.com/our-products/spices-cures-additives/sausage-blends?start=12
And,
DnR Sausage Supplies - http://dnrsausagesupplies.ca/

The Kielbasa recipe is below, with a link to that and other sausage recipes from a great website I found.

Time stamps are below if you have a particular section you'd like to have a look at.

Barbecue Smoker Recipes .com
https://www.barbecue-smoker-recipes.com/making-polish-sausage.html

Kielbasa Recipe per 1kg of meat;
• 1Kg (2.2lb) combination of Pork shoulder and venison
• 60g (½ cup) milk powder
• 60ml (¼ cup) ice cold water
• 2 tablespoons golden syrup (light corn syrup)"Rogers"
• 2 tsp salt
• 1 teaspoon freshly ground mustard seed
• 1 teaspoon garlic powder
• ½ teaspoon (2g) Prague powder #1 *(Curing salt)
• ½ teaspoon fine ground white pepper
• ½ teaspoon marjoram
* Curing ingredients should be used in amounts according to their own direction. If not using Prague powder, use the curing ingredient as described on its instructions. This can make your recipe saltier, and you may need to adjust accordingly.

Time Stamps (approximately):

1:06 Slicing meat into strips
2:08 Hog Casing rinsing
3:08 Grinding the meat
4:58 Mixing in the spices
8:24 Taste test
9:40 Filling the Sausage Stuffer
11:17 Hog Casing rinsing the inside
12:18 Hog Casing onto the stuffing horn
13:55 Stuffing the sausage
15:59 Poking holes in the theory
16:55 Linking the sausages
18:14 Meat Wrapping "The Triple Wrap"

This is my first video, so please forgive the editing and lack of script. If this video gets some likes, I will do a few more videos. I'd like to get into details, like using different types of casings, using cheeses and different kinds of meats, like chicken and rabbit. I will also make some smoking videos if there is any call for it. I would love to show my custom smoker and smoke generator, which my welder / fabricator brother made for me.

Видео Sausage Making 101 канала Denis Senecal