Author Topic: to add liquid or not to gound pork when making sausage?  (Read 793 times)

0 Members and 1 Guest are viewing this topic.

Offline mkevenson

  • Lifetime Member
  • *
  • Posts: 2275
  • Age: 63
  • Location: Santa Rosa, Ca
  • Roos! Protector of Fowl
to add liquid or not to gound pork when making sausage?
« on: August 17, 2013, 05:29:51 PM »
So, tonight is my 1st venture into the realm of sausage making. I have a meat grinder, 1 lb of pork butt with 20% pork fat that has been seasoned with 2% salt, 1 tbs pan roasted fennel seed,( coarsely ground), 1 tbs  sugar (raw), 1 tbs red pepper flakes, ( a combo of 3 that I use to sprinkle on my pie after baking) all have been in a foodsaver bag over night.
 
My question is, do I need to add liquid to the sausage after grinding and before kneading? I have read many recipes, some go 25% liquid, many add none. Perhaps it all depends on how it looks after kneading?
 
Any suggestions?
 
Mark
"Gettin' better all the time" Beatles


Offline Jackie Tran

  • Registered User
  • Posts: 6984
  • Location: Albuquerque NM
Re: to add liquid or not to gound pork when making sausage?
« Reply #1 on: August 17, 2013, 05:36:20 PM »
You don't need to unless it is wine then it is ok. 

Offline mkevenson

  • Lifetime Member
  • *
  • Posts: 2275
  • Age: 63
  • Location: Santa Rosa, Ca
  • Roos! Protector of Fowl
Re: to add liquid or not to gound pork when making sausage?
« Reply #2 on: August 17, 2013, 06:04:43 PM »
You don't need to unless it is wine then it is ok. 

That's the best excuse I've heard all day for picking up a nice Chardonnay on my way home from work. Ha!
I have also read about food grade lubricants for the screw, dye and blade, could just use Castor oil like I use on my wooden cutting board?

Mark
"Gettin' better all the time" Beatles

Offline mkevenson

  • Lifetime Member
  • *
  • Posts: 2275
  • Age: 63
  • Location: Santa Rosa, Ca
  • Roos! Protector of Fowl
Re: to add liquid or not to gound pork when making sausage?
« Reply #3 on: August 17, 2013, 11:32:43 PM »
First thing I gotta say, goooo fer it! Best sausage I have ever eaten!!!!! Well, I am getting old and my memory may be failing. :o


Don't believe all the nay Sayers about how long it will take, just manage yer time and it ain't sh.....


Wow, juicy, flavorful, grilled on the Smokey Joe with grilled veges .


One pound made 5/6 med patties.


Only regret is that I didn't make enough for me pies. >:(


Oh well there is always tomorrow!


Thanks for all the help, in all the posts.


You guys are amazin'.


Mark

"Gettin' better all the time" Beatles

Offline Jackie Tran

  • Registered User
  • Posts: 6984
  • Location: Albuquerque NM
Re: to add liquid or not to gound pork when making sausage?
« Reply #4 on: August 17, 2013, 11:50:57 PM »
Mark I've only made a few batches myself but yeah, great shtuff!  I think I will get some ground pork tomorrow and make another batch.

Offline mkevenson

  • Lifetime Member
  • *
  • Posts: 2275
  • Age: 63
  • Location: Santa Rosa, Ca
  • Roos! Protector of Fowl
Re: to add liquid or not to gound pork when making sausage?
« Reply #5 on: August 18, 2013, 12:02:00 AM »
Mark I've only made a few batches myself but yeah, great shtuff!  I think I will get some ground pork tomorrow and make another batch.
Go fer the butt!!!!!
I sectioned a whole butt, lean, added 20% of the fat cap, froze in 1lb food saver vac paks, man this is a lot cheaper than buying ground pork, and I bet you a weeks wages, sooooo much better tasting.

Thanks fer the interest in this thread. Yer a mate!

Mark
"Gettin' better all the time" Beatles

Offline Jackie Tran

  • Registered User
  • Posts: 6984
  • Location: Albuquerque NM
Re: to add liquid or not to gound pork when making sausage?
« Reply #6 on: August 18, 2013, 12:18:55 AM »
I don t have a grinder.  Maybe it's time I get one!  ;D. For now though, I get pork ground fresh from the asian market.  Its a course grind.  I don't know what part of the pig they grind it from but it makes great sausage though.  :drool:

Offline mkevenson

  • Lifetime Member
  • *
  • Posts: 2275
  • Age: 63
  • Location: Santa Rosa, Ca
  • Roos! Protector of Fowl
Re: to add liquid or not to gound pork when making sausage?
« Reply #7 on: August 18, 2013, 10:48:26 AM »
I don t have a grinder.  Maybe it's time I get one!  ;D. For now though, I get pork ground fresh from the asian market.  Its a course grind.  I don't know what part of the pig they grind it from but it makes great sausage though.  :drool:


I bet one of these would work:

http://www.ebay.com/sch/i.html?_from=R40&_sacat=0&_nkw=meat+grinder&rt=nc
"Gettin' better all the time" Beatles

Offline dmcavanagh

  • Registered User
  • Posts: 1912
  • Location: Glenmont, NY
Re: to add liquid or not to gound pork when making sausage?
« Reply #8 on: August 18, 2013, 11:33:43 AM »
I buy sausage in an Italian deli in Utica, NY that has a sausage with wine and I believe some asiago cheese in it also, the stuff is awesome. I've made my own sausage but am a novice, may get more serious about it this winter. What would be a good wine to use in Italian sausage, I'm not very knowledgable about wines?

Offline mkevenson

  • Lifetime Member
  • *
  • Posts: 2275
  • Age: 63
  • Location: Santa Rosa, Ca
  • Roos! Protector of Fowl
Re: to add liquid or not to gound pork when making sausage?
« Reply #9 on: August 18, 2013, 12:11:04 PM »

" What would be a good wine to use in Italian sausage, I'm not very knowledgable about wines?"



The kind you like to drink!


I used a nice viognier last night. Not much, just enough to get the moisture content right.
"Gettin' better all the time" Beatles