Growning up, I use to make sausage with my grandpa. He had an old cast iron grinder that sounded like a diesel engine running. He use to help his dad in their butcher shop with the same grinder. It was handed down to me when my grandpa died because I was the only grandson to continue the tradition. I don't use it. Just keep it for decoration. It's not something you want to move. Very heavy.
When finished smoking sausage they recommend that you plunge them into ice cold water for several minutes to prevent the casing from shriveling.For y’all sausage experts:
What makes the casing wrinkle like this
It was doing great until the last couple minutes on the grill. Still tasted great. Just cosmetic.
They seem to peel easier to if you ice water them. Or in my case use a snow pile. The cold contracts the casing.
For y’all sausage experts:
What makes the casing wrinkle like this
It was doing great until the last couple minutes on the grill. Still tasted great. Just cosmetic.
www.instructables.com
Con Yeager Spice Company sales a great blueberry maple sausage mix, they use a maple powder, you can't get enough maple flavor using syrup. Salt is your most important ingredient! Use 1 to 2 percent by weight, try about .15 or 21/2 ounces per 10 lb.Bumping an old thread here.
Used this recipe today to attempt to make some maple sausage.
How to Make Maple Venison Breakfast Sausages!
How to Make Maple Venison Breakfast Sausages!: Every hunter needs to have a couple go-to sausage recipes to deal with the ground meat from all the trim left over from butchering. This recipe is a sweet/savory breakfast sausage mix but feel free to get creative with proportions (I did). The proce…
Here are the ingredients:
Tried some samples, did not use enough salt, and the red pepper did not pop like I was hoping. Did have a good sweetness but not as tasty as Bob Evans. Any suggestions to improve this recipe?
Don’t know if you got the answer on this yet but I’ll take a stab at it. It has to do with fat. Even the leanest of sausage will have intramuscular fat in it. When we cook that fat bubbles out of the meat. Even if the fat stays inside of the casing you’ll still get that crinkle look as the meat cools and contracts into the space vacated by the now liquified fat. In its liquid form (grease) it takes up significantly less space then in its solid form. This is also the reason most people don’t have good results when they make summer sausage in their ovens or smokers at home (unless they cold smoke and age). Those beautiful summers are on the rack or hanging in the heat all plump fat and shiny but then they take them out of the heat and set them on cooling racks or counter to cool. Within 15 minutes they’re all wrinkled up and although it doesn’t hurt the quality of the product from a taste standpoint it’s just nice to have those sausages looking top notch right? Well here’s how to solve it. This won’t work for the hot sausages your gonna put in a bun off the grill but for the summer sausages here’s the process. Do everything as you normally would (grind, stuff, oven/smoker). Depending on the size of your batch your gonna need lots of ice. I usually grab 3-4 20# bags and a big big cooler, basin, or even the bath tub works fine. Fill it with cold water and the ice just before your summer sausage is done and then as soon as it’s done the sausage has to immediately go into the ice cold water for flash cooling. This almost instantly sets the fat solid where it’s at and you end up with big fatty beautiful looking sausage. Hope this helps!For y’all sausage experts:
What makes the casing wrinkle like this
It was doing great until the last couple minutes on the grill. Still tasted great. Just cosmetic.
I did the ice bath a few times too in the past. It got rid of the wrinkles but all the fat seemed to stay between the casing and meat causing the outside to look worse than if I would've just left it alone with wrinkles.
