what is this blue object my family member found in their sausage link?

Hi guys, is this chuck and can I grind this for my beef and pork sausages?

Hi guys, I want to cold smoke sausages but there’s no pink curing salt in my country. Is there anything I can use to switch it?

Just getting into sausage making. Got myself a kitchen aid attachment for grinding and it mostly suffices for my workload. (I’ve made beef sticks, some pork Apple Gouda smokies, and used it make my own burgers). I’m making some meat sticks using 10lbs of beef (chuck and sirloin) and it struggled a bit with all of it. I don’t make 10 pounds of sausage that often but I wonder if moving to a dedicated grinder would be better. I think the answer is yes but what size? I don’t want to break the bank - I’m not breaking down game or anything like that but any something that will last. Any recs for a beginner who doesn’t want to burn out his kitchen aid he has had for 20 years but also doesn’t want to burn cash unnecessarily?

Ground beef.

Hi guys, is it a big difference if I buy 70/30 ground beef or grind it myself? Also if I buy it do I need to freeze it a littler before making it into sausages?

Can anyone explain fat to meat ratio to me? If I want 70/30 do I put for example 700g of meat and 300g of fat? Also if I mix beef and pork how does that work? Thanks🙏

I saw the posts from years ago about getting a hakka or lem stuffer. Just checking if anything new and fantastic has come out.

Thanks!

Arrow on my uncured boars head sausage has white spots looking suspiciously like bacterial colonies. The end has a slight discoloration. It’s in date. Safe to eat?

Made from all sorts of meats grinded into one

It's a polish and Russian sausage. Some made with blood some not. I prefer the one without the blood. I get it up so it gets crispy and put two eggs Sunny side up on top. Couple pieces of toasted sourdough bread and it's my favorite breakfast. I used to be able to get easily. Now if I want it I have to order it online.

I am looking to buy a meat grinder specifically for making sausages. While checking out a few models, I noticed that the parts where the meat passes through (the grinding channel, mesh, etc.) were slightly rusty. This has raised some concerns for me.

I would like to know if all meat grinders are made with similar materials that tend to rust easily, or if there are specific models or materials that are more resistant to rust. Any information on what I should look for to avoid this issue?

Thank you.

Hello reddit! I need some pointers or advice regarding curing salts.

I am planning to make some homemade sausages.

Now if I straight up vacuum pack and freeze them after making the links, would I still require curing salt? Maybe overnight in the ref for ingredients to combine within the sausage. I am not planning to smoke them or cure them.

When needed for consumption defrost overnight, then cook them straight up by searing/BBQ etc.

is curing salt stll necessary to prevent bateria/bottulism

People say it also helps the sausage achieve red/pink color,

I'm trying to find a good sausage for grilling. I'm not sure about the terminology, if it's a hot dog, a frank or what.

I'd like for it to be a bit larger than the average hot dog sausage. Do you all have any recommendations?

I have access to the usual stores, Publix, Aldi's, Target, etc and also Costco.

Thanks a bunch!

This is semi-urgent. I making my shrimp and grits recipe for two friends in about 3 hours. One doesn't eat pork, and the other doesn't eat beef, both for religious reasons. I thought I bought a suitable chicken sausage alternative but it turns out the casing is pork.

I'm about to run out to the grocery store and peruse the sausage section, but does anyone have an off-the-cuff recommendation?

Edit for if anyone ever finds themselves in this difficult culinary position: applegate organics makes a fully cooked roasted red pepper sausage with a cellulose casing that dissolves when they cook it, so there's no casing in the package. It isn't certified halal or kosher, but it fits the bill if you're just worried about the ingredients and not about the certification.

I’ve been trying to perfect hot dogs. I’m using Eric’s Vienna Beef/Chicago Dog recipe from Two Guys and a Cooler (btw, who is/where is the other guy?).

69% Lean Beef 31% Pork Back Fat 22 mm Sheep Casings Cold smoked with apple pellets for two hours Simmered to 160°

I hit it out of the park the first time with the perfect hot dog texture and snap but further attempts to tweak the seasonings (3) were not very good. I just tried one from my latest attempt and It was kinda mushy and didn’t have a coherent hot dog consistency. Tasted fine. The other attempts were similar. Batch #2 went right in the trash.

I am always sure to keep the meat/fat below the recommended temperatures and the farce as looked great each time so I don’t think I broke the emulsion (but I don’t what that means or how to tell if I did.)

One other note. I had a devil of a time stuffing the dogs with my Kitchen-Aid. Could I have overworked the farce trying to coax the paste into the casings?

I’m buying a five-pound stuffer for the next go around.

Thanks

Hi Reddit, Might be the wrong subreddit, but just "cooking" or "grilling" felt too general.

I'm looking for creative patterns to cut into sausages befor grilling them or putting them in the oven. I looked online but find either the same 3-4 patterns (fishbone, criss-cross, punched) or Japanese bento art (which includes cutting it through > I only need surface cuts).

Do you have any recommendations? The thing I'm trying out this or next week is a flower or circular pattern, will update as soon as I get to it.

I used to eat this when I was a kid for breakfast. We would come to an American/Western dining hall and would offer this during their breakfast menu.

I just took this photo (screenshot) from a western vlogger. I’ve been searching for this for years and still don’t know it huhu pls help

Anybody happen to know if the Thompsons brand all beef sausage recipe has changed? My family has used solely that sausage in red beans and rice for as long as I can remember and I started a pot yesterday but found the product lacking it's normal flavour. Just altered the whole taste of the dish and it's definitely the sausage. Any advice on how to find out? I emailed the company earlier