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OK Doc says cut down on the salt. I've butchered, cut and wrapped about every kind of meat there is but I have never made sausage. Been surfing the net for recipes and ideas. Do you chefs here have recipes or ideas for the newbie?
Do I have what I need ?(this grinder does have the spout for liners)

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I go here..

http://www.sausagemaker.com/index.asp?P ... stom&ID=76

JD I went down to get spices which i know very little about A gal came strolling up and I asked her a question. She helped and helped finally I had the best and cheapest.  She wanted some feedback so she gave me her card. We talked diet for for low sodium and she was very helpful.

At home I looked at her card.. She is a health educator...

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Everything you buy today has too much salt in it..  :yum:

That's why I do most of the cooking at my house..

Ollie, flavor it with ground garlic cloves, not salt. Much healthier for you... just remember that a little goes a long way;)

Kudos to you for trying to eat healthier. I am too. I don't want old age to start kicking in for atleast another .... ohhh..... 100 years or so.  LMAO So I'm gonna nip it in the bud while I can. It's time I quit grabbing tacos or something stupid like that for lunch every day.

There's a new book out- I'm going to buy it. I don't go for diet fads... I just think everyone should try to eat healthy. This book is called "Eat this, not that"... and is supposed to give healthy alternative choices. Sounds like it might be something I'll like. It's only about $13, so it wont break my bank account to find out.

(and Ollie... send me some of that dang sausage when it's done...)  :D

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You are right I am also going to use a wee amount of Kosher salt. The ingredients so far now are ground garlic cloves (small amount), rubbed summer savory, rubbed sage, ground nutmeg, ground marjoram, pepper and a wee amount of tyme.

Per pound
 sage 1/2 teaspoon
 savory 1/3 teaspoon
 nutmeg 1/8 teaspoon
 marjoram 2/3 teaspoon
 ground black pepper 1/3 teaspoon

Grind 2 times with the coarse chopping cutter. Add a small amount of water and mix by hand. Cover and refrigerate all night to let the meat absorb the flavors.

(Done a lot of googling the last 2 days).

You can actually UPS frozen food with a styrofoam cooler and dry ice. I just got some tv dinners from New York..

And of course this... $4.74 and the small cost in spices. This will make 18-20 patties (1.7 lbs) . Hungry?

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i'm on a no salt diet also and like you i tried making sausage, my first try suckeddd, for meat you use pork butt, i watched an alton brown show on making sausage....1 thing is for sure u have to keep ur meat very cold, at least i did...i'm using a kitchen-aid grinder, but i like the looks of urs, how much was it and brand? and does it work good?

i also made a great no salt bbq sauce...there's something out called...ALSO SALT...there's no salt in it and if u use it AFTER u cook it's very good, nothing like the others...u may want to try that, i had to order it on line...

i gave up on the sausage for now, until i get a recipe that i know works...the last one i used sucked...i'm also using alotta homemade rubs....Billy

oh and i'm baking my own bread now....a lot less salt....

and yes i look great in an apron

Dont know if the roast I got was butt or picnic. I have been talking to a butcher at Safeway and that is the exact roast he recommended.





rival


The butcher use the coarse cutter and grind twice I used the fine cutter. Next time I'll try the coarse.

Works good. First batch is pretty good. Couldnt get the summer savory Had to buy online. But that recipe above is good.

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Believe me One diced potato, a little bit of diced onion, scrambled eggs and my sausage will be the best breakfast you ever had.. (notice the fries are not overcooked to a crisp, they are still soft and melt in your mouth)

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damn, now i'm hungry!  that lokoed like a great country breakfast after a hard night of drinkin!

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All work and no play make Homer something something

I could eat..  LMAO

Living a healthy lifestyle is just dying more slowly!  

Imagine how POed you will be if you deprive yourself of all the fun stuff in life only to find yourself living the extra 5 years in a nursing home and finally dying of NOTHING!

Nope, probably best to just go for it and burn out early in a ball of flame that makes the 6:00 news!

Ummm, or not, that plate of sausage and taters looks pretty good actually!

I made up about 30 pounds of venison sausage this year with very little salt but lots of spices, Trinidad peppers, garlic, fresh basil and fennel and dill, also really cut way back on the fat this year.  It came out fine really, in fact nobody missed the fat or the salt but the Scotch Bonnet peppers may have caused some distress the next day.  The only problem was cooking them required a bit of extra attention, without the fat the heat transfer was a bit slower so drying was an issue, they did way better cooked in Kraut than on the grill but putting a pan of water under the center of the webber and piling the charcoal on each side of it, then locking down the top for a slow wet smoking worked great!  Venison is totally lean and we normally add a pork butt or two to the mix in about a 60:40 mix of venison and Porkbutt but this year I kept the ration at about 90:10 or less and it was still quite tender and palatable if we kept the moisture in properly.  Of course running the feeders year around this year had the deer tasting amazingly good anyway, there isn't much chance of gamey taste on a 100% soy bean and corn diet...

This reminds me that Lunch time is almost here, I may have to go get the grill going...

BSR

crystal's tip of the day:

sea salt has MORE flavor and LESS sodium than regular table salt

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Crystal, hmmm, NACL is NACL, it is ALL sodium really.  Non-iodized table salt is basically sea salt except for the flaky shape.  Sea salt gets it's flaky charater from being dried in sheets and may or may not have some other trace elements in it but the minimal amounts of iodine we generally get in our table salt is needed and not readily available in most of our western meals.  

Sea salt and table salt have exactly the same amount of sodium, BY weight but because of the flaky shape of sea salt it is puffier and so there may be less salt in it by volume.  In other words a cup of sea salt weighs less than a cup of table salt so there is less salt in the cup.  

I am not a doctor but I got straight "A"s in all my chem classes in college and I stayed in a Holiday Inn once.  I also took a couple of geology classes and we were told that all salt, whether mined or obtained by evaporating seawater, was SEA SALT.  Of course that could be wrong but I distincly remember that was the theory at the time.  Of course way back then we were still buying the theory that Oil came from decayed dinosaurs so it could be hooey.  The actual amount of sodium in NACL though is going to be the same no matter what source you use to get it...

BSR

Actually I shifted to small amounts of Kosher salt. It is coarse like sea salt and has no additives like iodine.

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