My sausage journey started with a English bloke named Nigel. I know Nigel casually through the beer industry. He did sales for a craft brewery that I used to frequent. One day I was drinking a pint, and chatting with Nigel. He had a plan to make Bratwurst sausages that weekend. When that plan fell through. He made a plan the following weekend, and invited me to join.
Nigel was very generous to teach me how to make sausages. I had seen many videos, but actually doing it with someone who had done it, took away any intimidation. Making sausages with the grinder attachment for a Kitchen Aid, is also a two person job. Nigel had me emulsify the meat. This is also one of the “hard parts” of making sausages. However, I needed to “feel” the emulsion. I was able to do some “heavy lifting” for Nigel, and I came away with some knowledge. We enjoyed a couple of great beers together as we worked, and we had some fun chats. Nigel is an interesting fellow, and a fellow foodie. So, we had a lot to chat about.
Sausage Fest!!
Since the winter of 2023. I get together with my Mom, who we call Gert, and my brother Bob (Bobbo). We spend a weekend grinding meat, and making sausages. We also make some ravioli filled with the spicy Italian Sausage.
In sausage making everything is done by percentage. So it is easiest to work in grams. We use a big scale capable of handling 22 Lbs, 10 KG or 10,000 g for the meat. We use a little scale for the spices. It measures down to hundreths of a gram. I will link to both of them. They are affiliate links, and I will get financial compensation from Amazon if you click the link and purchase.
Little Scale: https://amzn.to/3RLEH5x Big Scale: https://amzn.to/3RKJNPw
Magnus Böner Cheese Dong 2.1 (Awesome)
5.86 # or 2660g Ground Pork Shoulder
53 g Salt or 2% weight of pork
230 g of high heat cheddar https://www.sausagemaker.com/
436 g High heat pepper jack, total cheese is 25%
278 g (11%) of whole Jalapeno peppers, homegrown, diced, smoked and frozen
3 g Oregano (0.1%)
3 g Sage (0.1%)
13 g Coriander, weighed then toasted, and then ground (0.5%)
42 g fresh garlic, processed with a garlic press (1.4%)
16 g Black pepper, fresh ground (0.6%)
16 g white pepper, fresh ground (0.6%)
21 g Chipotle pepper flakes (0.8)
Mix sausage and seasonings, then fold in cheese until emulsified
(25) Böners made
Make Sausage!
Your grinder is to be put in the freezer, for at least an hour before use, and in between uses.
Prepare your spices. Nutmeg is smashed in a Mortar and pestle. Coriander gets weighed, toasted, then ground in a spice grinder. Black and white pepper are weighed, then ground in the spice grinder. Garlic is weighed, and ran through a garlic press.
Bobbo’s Spicy Italian Sausage
6.61 # or 300g Ground Pork Shoulder
60 g Salt or 2% weight of pork
12 g (0.4%) Whole Coriander
60 g (2%) Whole Fennel
3 g (0.1%) Oregano
3 g (0.1%) Sage
9 g (0.3%) Black Pepper
3 g (0.1%) Whole Nutmeg
45 g (1.5%) Red Wine Vinegar
39 g (1.3%) Chipotle Pepper Flakes
36 g (1.2%) Fresh Garlic
Nigel’s Bratwurst Sausage
As made together on 3/13/2022
7.25 lb (3288 g) Pork Shoulder (boneless)
2% salt 2.32 oz (66 g)
9 g 3 tsp white pepper (0.3%)
6 g 2 tsp black pepper (0.2%)
4 g 2 tsp ginger (0.12%)
1 g 2 tsp marjoram or oregano (0.03%)
6 g 2 tsp mustard Powder (.02%)
4 g 2 tsp nutmeg (0.12%)
2 g 2 tsp sage (0.06%)
4 g 2 tsp onion powder (0.12%)
29 g 7 cloves finely minced garlic .09% (Replaces 9 g 2 tsp garlic powder)
1/2 cup, or so of beer 118 g (7.6%)
Cut meat into 1” strips, remove connective tissue (there won’t be much.)
Freeze the strips for 1 hour. You want the meat to be <34ºF. 30º is good.
Rinse, and soak the casings. Use 1 teaspoon baking soda in 1 cup of water for the soak. This will make the casings slippery, and more pliable. It helps to prevent blow outs.
Meat will be ground once, through the 6mm or 0.25” cutting die.
Grind the meat, add the seasonings, mix until emulsified.
Rechill meat to <34ºF. 30º is good.
Lube the stuffing barrel before putting the condom on. Don’t forget the plastic stuffing wheel.
Once the sausages are made. They are to be cured overnight, on wire racks, in the refrigerator.