<![CDATA[Basics to have on hand for fresh sausage making?]]>What is a good starting list of ingredients to have on hand for sausage making (raw)? There are great mixes available but if I want to DIY various mixes, what do I want in my shelves to access when making sausages?
Salt
Phosphate
MSG
NF Milk Powder
Carrot fiber or other binder
?
?
?
?
?
?
?
?
Thanks!

]]>https://waltonsdev.nodebb.com/topic/2452/basics-to-have-on-hand-for-fresh-sausage-makingRSS for NodeFri, 11 Sep 2026 00:58:49 GMTWed, 01 Jul 2020 01:46:12 GMT60<![CDATA[Reply to Basics to have on hand for fresh sausage making? on Wed, 01 Jul 2020 20:42:49 GMT]]>ClaytonD It’s a ‘citrus chili’ spice mix from Spiceology in Spokane, WA.

]]>https://waltonsdev.nodebb.com/post/19044https://waltonsdev.nodebb.com/post/19044Wed, 01 Jul 2020 20:42:49 GMT<![CDATA[Reply to Basics to have on hand for fresh sausage making? on Wed, 01 Jul 2020 15:58:23 GMT]]>ClaytonD It sounds like you are well on your way, then. I look forward to seeing what you make!

]]>https://waltonsdev.nodebb.com/post/19032https://waltonsdev.nodebb.com/post/19032Wed, 01 Jul 2020 15:58:23 GMT<![CDATA[Reply to Basics to have on hand for fresh sausage making? on Wed, 01 Jul 2020 14:23:27 GMT]]>Joe Hell what is the Sasquatch Moss spice in that photo?

]]>https://waltonsdev.nodebb.com/post/19026https://waltonsdev.nodebb.com/post/19026Wed, 01 Jul 2020 14:23:27 GMT<![CDATA[Reply to Basics to have on hand for fresh sausage making? on Wed, 01 Jul 2020 14:14:53 GMT]]>Thanks TexLaw & Joe Hell (nice rack!). I have the book, also Len Poli site and Meats and sausages site. The question was sparked from reviewing a bunch of recipes…some call for milk, some call for phosphate, some call for carrot fiber, etc.

]]>https://waltonsdev.nodebb.com/post/19024https://waltonsdev.nodebb.com/post/19024Wed, 01 Jul 2020 14:14:53 GMT<![CDATA[Reply to Basics to have on hand for fresh sausage making? on Wed, 01 Jul 2020 12:48:09 GMT]]>ClaytonD I make a ton of fresh sausage but I don’t use or have a reason for the addition of phosphate, msg, binder, etc… I have used milk powder on the rare occasions that I make Andouille.

I primarily use plain or kosher salt, black/red pepper, toasted fennel, minced dried garlic, mace, nutmeg, mustard seed, allspice, paprika (smoked, sweet, hot) dried: parsley, chives, thyme, sage, rosemary, onion…

702D8983-8C71-4C37-960B-D41F4C786F07.jpeg

]]>https://waltonsdev.nodebb.com/post/19018https://waltonsdev.nodebb.com/post/19018Wed, 01 Jul 2020 12:48:09 GMT<![CDATA[Reply to Basics to have on hand for fresh sausage making? on Wed, 01 Jul 2020 02:56:43 GMT]]>ClaytonD The first thing you ought to do is look at a bunch of recipes and see what you want to make. If you only have one book on making sausage, get the one by Ryteck Kutas. You also can find a gazillion recipes online.

Some additional things you likely want to keep around are black pepper, white pepper, garlic powder (or granulated garlic), onion powder, dry mustard or mustard seed, nutmeg, paprika, cayenne pepper, and a handful of dried herbs (marjoram and thyme come up a lot). You can do a whole lot with that. If you like Italian sausage, you want fennel on hand.

]]>https://waltonsdev.nodebb.com/post/19011https://waltonsdev.nodebb.com/post/19011Wed, 01 Jul 2020 02:56:43 GMT