Spices Sausage making supplies.

Millwright

Millwright

Knuckle Dragger
_______________
I was looking for Legg's sausage seasoning and wandered into these two sites.

Sticking them here to: A. share and B. Find them again.


www.acleggstore.com

Columbia Spice Imports

We carry a large variety of meat rubs, marinades and sausage seasoning. Our products include A.C. Legg, Pride of Szeged, & Louisiana Fish Fry items.
www.acleggstore.com

www.sausagemaker.com

Home - NEW

The Sausage Maker produces sausage making equipment & supplies for home and commercial use. Meat smokers, sausage stuffers, casings and more.
www.sausagemaker.com www.sausagemaker.com


Here is the Legg's home site with descriptions. I think the one above is more of a sales portal. (ETA: They are a reseller. I called Legg's and verified them.)


aclegg.com

Sausage Seasonings - A.C. Legg

Want more information? Visit our working instructions for tips, tricks, and guides related to our sausage seasonings that have been delighting customers since 1923.
aclegg.com aclegg.com
 
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M

Murt

Veteran Member
Millwright said:
Made about 30lbs of sausage yesterday.

The Legg's #10 blend wants to be added at about 1.5-2x their suggestion.
Click to expand...

I found the same --that it may make 25 lbs of sausage but it make 15-18 lbs they way I want it
that said I like the blend they have
Last week I made some deer sausage and some wild pig sausage
I can get Leggs at the local butcher shop
Have you ever used Leggs bar b que rub?
I am thinking about using it when I smoke the hams from the wild pig
I found a recipe for homemade sausage mix that I may try in the next few months
 
Millwright

Millwright

Knuckle Dragger
_______________
Murt said:
I found the same --that it may make 25 lbs of sausage but it make 15-18 lbs they way I want it
that said I like the blend they have
Last week I made some deer sausage and some wild pig sausage
I can get Leggs at the local butcher shop
Have you ever used Leggs bar b que rub?
I am thinking about using it when I smoke the hams from the wild pig
I found a recipe for homemade sausage mix that I may try in the next few months
Click to expand...

I found this knock-off, Legg's recipe at Smoking Meat Forums.

Next time, I'll try to put together the blend without salt and add that to the mix.

Dilute the salt, if you will.



Thank you!
I went ahead and tried to copy Old P No 10 and it turned out better than expected!
Here are the blends I used:
1 tablespoon each:
Sage
Crushed Red Pepper
Black Pepper
Coriander
Nutmeg
Salt (used a little less)

1/2 tablespoons each:
Brown sugar
Paprika
Garlic powder

I mixed all together in a regular blender to break up the crushed red pepper. I doubled this batch to mix into 9.25 pounds of deer with 5.5 pounds pork fat trimmings. Turned out really well!


LEGGs Old Plantation Copycat
 
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Millwright

Millwright

Knuckle Dragger
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From a 130lb pig I kept 1 shoulder, both backstraps and boned out the rest.

It was about 20lb of cut meat and I had two commercial pork loins in the freezer, they had been in there for 2-3 years...time to go. The commercial pork added about 10lb.

I really should have found some more fat to add to the mix, but it was a time thing.

There was 10% fat at most. I prefer 20-30%.

Probably could have trimmed a few pounds out of the pig, but it was late and I didn't feel like opening the body cavity to get the leaf lard.
 
M

Murt

Veteran Member
are you going to smoke the shoulder?
I keep the hams for smoking on the smaller pigs --125 or less
 
AlaskaSue

AlaskaSue

North to the Future
Fantastic, and timely info…thanks! I’ve been doing quite a bit of canning lately (water bath and pressure can) - but after my Florida trip, making sausage is high on my list. :)
 
Marie

Marie

Veteran Member
This year Dh instead of pork fat threw about 10lbs of bacon in the sausage mix. I wasn't thrilled with the cost but it was very good. I wouldn't let him use any of my homemade bacon (no way that I'm losing my good stuff for sausage)so he bought the big ends and pieces at the store.
 
Millwright

Millwright

Knuckle Dragger
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O

Old Gray Mare

TB Fanatic
Posted this on another thread but figured it might be good to post it here.

Making sausage isn't that hard. It isn't something I've done with kids or morons in the area. Grinders can be dangerous. Butcher knives are sharp and a falling knife has no handel. Stuffing it into natural casings and smoking it is a bit of an art. Below is how I've done it in the past.

Start with fresh raw chunks of pork. The pork I used was from a trusted state inspected abattoir. Make sure there aren't any bones or cartilage. Bloody bruised meat was cut out and discard. If an abscess was found, it was cut out with some of the meat surrounding it, with a clean knife, discarded and any equipment or knives that came in contact with it was cleaned and sanitised. If it doesn't look or smell like clean pork don't use it.

Add spices according to the ratio of pounds of pork to the amount of spices. Mix to distribute evenly and so there's no clumps of salt or spices. Set up grinder with sausage horn. Smear the outside of the horn with fat. Prepare casings.* Put casing on the horn. Grind. How fine a grind? Depends on the butcher's choice and the grinding plates available.

Stuff - don't over stuff casings. Expect blow outs, especially starting out. Have a clean tub ready to catch the sausage. Smoking sausage? More art. If you've the right fat to meat ratio, check on it, do it right; expect about a 17% loss of weight during the smoking process.

*Prepare casings. I used salted natural casings. It's been a while since I've made it. The casings were cleaned and salted in China. Don't know if they're still available.

The plastic packets of salted casings needed to be refrigerated not frozen. Don't know if the casings will take freezing. To prepare the salted casings for use: I took the number wanted, always allow for more incase of blow outs, holes or weak casinsing. All pig guts aren't created equal. They also tangle so some time and patience is needed.

Soaked the casings in warm not hot water water. The goal is to get the salt out and make them pliable not cook them. Stirred them gently every so often. The water may have to be changed to get out enough of the salt. Rinse. When are they ready to put on the horn? That's part of the art.

Good luck.
 
F

fish hook

Deceased
Millwright said:
I was looking for Legg's sausage seasoning and wandered into these two sites.

Sticking them here to: A. share and B. Find them again.


www.acleggstore.com

Columbia Spice Imports

We carry a large variety of meat rubs, marinades and sausage seasoning. Our products include A.C. Legg, Pride of Szeged, & Louisiana Fish Fry items.
www.acleggstore.com

www.sausagemaker.com

Home - NEW

The Sausage Maker produces sausage making equipment & supplies for home and commercial use. Meat smokers, sausage stuffers, casings and more.
www.sausagemaker.com www.sausagemaker.com


Here is the Legg's home site with descriptions. I think the one above is more of a sales portal. (ETA: They are a reseller. I called Legg's and verified them.)


aclegg.com

Sausage Seasonings - A.C. Legg

Want more information? Visit our working instructions for tips, tricks, and guides related to our sausage seasonings that have been delighting customers since 1923.
aclegg.com aclegg.com
Click to expand...
Amazon carries it
 
B

Border Collie Dad

Flat Earther
Border Collie Dad said:
Just made a batch of Andouille yesterday and 25# of venison/pork balogna.
I found this site and there are so many sausages to make.
2 Guys & A Cooler
My next two are chaurice and goetta
Click to expand...

Just made a small batch of kohlbasi, sweet Italian and American Breakfast sausage using this guy's recipes.
I had a pretty decent sausage recipe but tried his.
It may be the most flavorful I have ever eaten.
FYI

His recipes calculate, accurately, the amount of spices for any given weight.
That helps with any size batch you want to make
 
S

Slydersan

Veteran Member
I made some chorizo (mexican spiced sausage) from one of those store bought kits back in August or so. I didn't have a whole lot of pork. I ended up using a 3lb pretty-fatty pork shoulder, 2lbs bulk pork, and 5lbs of family farm-raised beef. Then just made it into patties and vacu-sealed and froze them. I followed all of the directions and it turned out pretty good. A tad bit salty for my tastes, but other than that, not too shabby. I usually cook them low and slow on the stove and make a breakfast biscuit with them. I found a package buried in the freezer this past weekend and made some.
 
chumly2071

chumly2071

Contributing Member
I've been collecting some equipment via the LEM Products refurb section with the "refurb30" discount code (additional 10% off, good until 4/23/22). A friend who makes a lot of his own stuff (out of state) got me interested in this endeavor.

One of the things I saw was this mixer at Amazon. 15 pound Hakka Bros brand (at least appears that way in the provided product pics. The fixed tub version is currently $100, the fixed with gear reduction is $146, and the tilting tub version with gearbox is $149.

Amazon also has the 25# LEM seasoning packs for $9.99 currently vs $15.99 on the LEM site.
The LEM site has some of their 5# seasoning packs (called black and white (different packaging than normal due to being used in other kits, but same stuff)) for $2.50 in some flavors.



At any rate, for those with more experience, what are some good resources for a beginner to learn from?
 
Millwright

Millwright

Knuckle Dragger
_______________
I plan on taking the mix in post #4 and building it in bulk, then tweaking to my taste.

When you mix like that, accuracy will be better when measuring by weight.
 
Millwright

Millwright

Knuckle Dragger
_______________
bartp40 said:

Making Sausage | LEM Products

Learn all about making sausage with LEM sausage grinders, casings, seasonings, and a variety of other kitchen equipment. Call (877) 336-5895 to learn more.
www.lemproducts.com www.lemproducts.com

Everything you need.
Click to expand...

All LEM equipment isn't equal.

They have varying degrees of quality in their lineup.

Do your homework before jumping, cheapest may not be bestest.

Misc - LEM Meat Slicer

I picked up a full suite of LEM stuff on clearance, got it about half price, $120ish. Found eye of round at the store yesterday and decided to do a batch of jerky. We have a big commercial, Hobart slicer out of a meat market, but I wanted to run this one just to see how it works. It did...
www.timebomb2000.com www.timebomb2000.com
 
TXKajun

TXKajun

Veteran Member
There is a type of sausage pretty unique to SW LA...a pure pork smoked sausage (NOT andouille!). I grew up eating that, usually from a local butcher named Strohe's (pronounced stroy's). When I first moved away from there, I lived close enough to make trips back to get supplies.

After moving all around the country and having to settle for store-bought stuff, I finally decided to try making my own quite a few years ago. I experimented with several recipes until I ran across one that was almost identical to the one I remember growing up. Getting a LEM sausage stuffer was a game changer! I use a Kitchen Aid mixer with the grinder attachment to grind my meat (usually 5 lbs pork, 3 lbs beef and 2 lbs pork fat) with seasonings.

It's a 3 day process including smoking in my little upright smoker, rinsing in cold water, and overnnight drying, but worth every minute. I generally make a couple of batches a year and vacuum seal it to store for the next year.

I've found a store semi-close, about an hour and a half drive that carries the Conekuh (sp) brand that is very tasty, so I usually get several pounds when I go there, but my homemade is still better.
 
Millwright

Millwright

Knuckle Dragger
_______________
TXKajun said:
There is a type of sausage pretty unique to SW LA...a pure pork smoked sausage (NOT andouille!). I grew up eating that, usually from a local butcher named Strohe's (pronounced stroy's). When I first moved away from there, I lived close enough to make trips back to get supplies.

After moving all around the country and having to settle for store-bought stuff, I finally decided to try making my own quite a few years ago. I experimented with several recipes until I ran across one that was almost identical to the one I remember growing up. Getting a LEM sausage stuffer was a game changer! I use a Kitchen Aid mixer with the grinder attachment to grind my meat (usually 5 lbs pork, 3 lbs beef and 2 lbs pork fat) with seasonings.

It's a 3 day process including smoking in my little upright smoker, rinsing in cold water, and overnnight drying, but worth every minute. I generally make a couple of batches a year and vacuum seal it to store for the next year.

I've found a store semi-close, about an hour and a half drive that carries the Conekuh (sp) brand that is very tasty, so I usually get several pounds when I go there, but my homemade is still better.
Click to expand...

Look for Richard's sausage and their rice dressing base.

Good stuff.


ETA: I haven't been disappointed by any Richard's products.

Home - Richard's Cajun Foods

Authentic Cajun food from the heart of Cajun country. Church Point’s best andouille, boudin, and more.
richardscajunfoods.com richardscajunfoods.com
 
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