Sausage Anyone?

K

KevinE

Member
Enterprise 4 quart

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A 2 quart Enterprise with a different type of gear that's been prettied up

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Salt, pepper, onion powder, garlic powder, sage, crushed red pepper
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And some kind of meat?

I have no idea how sausage is made. But damn that is cool.

More detail on the sausage skin, where you get it, etc.. I've seen ones like this for sale but know nothing about how you go about making your own sausage. Is it smoked afterwards, dried, aged???

Inquiring minds!
 
Sorry, I assumed you just wanted to know the spice mix for the sausage. This is fresh pork sausage so not smoked/dried/aged. The casings are natural hog casing made from hog intestines. You can also get collagen casings. I started with a 12 pound Boston Butt which I cubed into about 1 inch cubes and then coarse ground in my meat grinder. Mixed in the spice with the ground meat and stuffed. That's kind of it in a nutshell. Lots and lots of info on the net about making sausage----all kinds of sausage. Just Google sausage making and you'll get sausage making overload!
 
KevinE said:
Sorry, I assumed you just wanted to know the spice mix for the sausage.
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You replied to DaleR last time.

Thanks for the info, I'm thinking maybe I'll try this, but maybe on a smaller scale. Cast iron meat grinder with the sausage attachment. We'll see how that works out before moving up to the heavy machinery.
 
Found this at the flea market today. Been looking at them online. They sell for around $150-$250 + $50 - $80 for shipping. Found this one for $50.

Now to clean it up, find a sausage tube/nut and stuff some sausages!!

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Nice find and great price! You can get the stuffing tubes and the nut on ebay. It looks like you only have the small plate. You can find the large plate on ebay also or you can get a plastic one that will fit under the small plate and seal on the sides. Otherwise your sausage is gonna squish out the top!
 
KevinE said:
You can get the stuffing tubes and the nut on ebay. It looks like you only have the small plate. You can find the large plate on ebay also or you can get a plastic one that will fit under the small plate and seal on the sides. Otherwise your sausage is gonna squish out the top!
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Looked into the tubes, yep on eBay... And Yeah, the plastic "Washer" actually seems like a great idea as i think it might fit tighter than the large plate, and scrape the sides better.

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Couple questions:

Feel free to answer all, or none... I'm kinda' thinking aloud.

  1. Is there supposed to be paint inside the barrel where the meat goes?
  2. Plate, supposed to be painted on both sides?

I'm of the mind that nothing touching the meat should have paint on it. Anything to keep me from (I know this is going to sound crazy) seasoning the inside of this thing, and the underside of the pusher plate to keep the rust at bay and keep paint out of my food? :crackhead: Or even just not painting those parts and keeping them oiled up with Crisco/olive oil.

I thought about not stripping all of the paint off of the barrel, but again.... Lead paint? Stripping the inside, but not the outside? I guess I could use spray on oven cleaner inside without harming the outside.

Does anyone online have stencils available for the lettering / flowers on the side?

Thanks for any info.
 
No paint on the inside of the barrel on either of my presses. Interesting about the plate.......the little one has paint on it which appears to be original, but the large one has no paint. 'Course the large one has no paint at all, anywhere, so I don't really know.

I just keep mine oiled up all over. Never tried to season either one of them.

Don't know about the stencils.
 
DaleR said:
I need to find one too!
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Check Craigslist.org There's another one within 50 miles of me for $75. It's in rougher shape. I'd check in your area once a week or so. No shipping, and you can inspect it first. That and flea markets.

Thanks for the info Kevin.

I think I'm going to wire wheel / brush off any rust areas on the outside down to bare metal, and just clear coat the entire outside. Keeping what's left of the original paint intact, while keeping rust at bay until I feel the need for a full restore.

I've got 99.5% of the paint off of the inside, and there's zero pitting etc. Nice and smooth.

Will keep inside, and plate(s) oiled up, and use olive oil to "OIL". Might try seasoning the plate.

Rick
 
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