Uploaded October 2024 | Updated September 2026, 4 hours ago
*October is for sausage* right? Here's one that's juicy and delicious.
Roughly there is one teaspoon of Montreal steak spice (the brand I use is Club House) per pound of meat. The rest of the seasoning is added on a "it feels right" basis.
After I grind I will often cook a bit of it to taste whether it has enough salt, and adjust as needed. While the steak spice has salt, I find that it's not enough for sausage and will add more.
Like I said in the video, I leave the meat chunks overnight to suck in the flavour of the seasoning, then grind the next day.
*For these I left the ground meat overnight* covered in the fridge, but that was because my 3D printed stuffer wasn't ready yet. They could have been cased right away.
After they were cased and twisted into links I put them on a cooling rack uncovered in the fridge overnight again. That dried out the casing and shrunk it, driving out most of the air that got in there.
As you can see from how they look after they were cooked, these are juicy and tender and, take my word for it, absolutely delicious.
*All this is basic sausage making stuff* that I learned right here watching videos on YouTube. And I'm here to tell you it isn't difficult! This was my very first time casing a sausage and it worked perfectly.
And while the stuffer is 3D printed, it worked perfectly as well. The only change I'd make if i had it to do over would be to make it bigger to hold more meat. As it is now it holds a bit more than a pound of meat, and one that's twice as big would be more convenient to use.
*I printed it from ABS* on my #bambulab X1C printer.
ABS is my favourite plastic for printing. It's durable and water resistant and perfectly food safe for this application. After I used the stuffer I washed the parts with hot soapy water and let them drip dry. It's probably not a good idea to put 3D printed stuff in the dishwasher :)
Wanna 3D print the stuffer? Here's the link to the files:
dropbox.com/scl/fi/gj3mk4n1vxxr8jsqggwti/Sausage-Stuffer.zip?rlkey=uygmjesoru8hh4461sdjokh5e&st=cc4uuu1o&dl=0
More stuff on Patreon: patreon.com/user?u=865843&ty=h
*October is for sausage* right? Here's one that's juicy and delicious.
Roughly there is one teaspoon of Montreal steak spice (the brand I use is Club House) per pound of meat. The rest of the seasoning is added on a "it feels right" basis.
After I grind I will often cook a bit of it to taste whether it has enough salt, and adjust as needed. While the steak spice has salt, I find that it's not enough for sausage and will add more.
Like I said in the video, I leave the meat chunks overnight to suck in the flavour of the seasoning, then grind the next day.
*For these I left the ground meat overnight* covered in the fridge, but that was because my 3D printed stuffer wasn't ready yet. They could have been cased right away.
After they were cased and twisted into links I put them on a cooling rack uncovered in the fridge overnight again. That dried out the casing and shrunk it, driving out most of the air that got in there.
As you can see from how they look after they were cooked, these are juicy and tender and, take my word for it, absolutely delicious.
*All this is basic sausage making stuff* that I learned right here watching videos on YouTube. And I'm here to tell you it isn't difficult! This was my very first time casing a sausage and it worked perfectly.
And while the stuffer is 3D printed, it worked perfectly as well. The only change I'd make if i had it to do over would be to make it bigger to hold more meat. As it is now it holds a bit more than a pound of meat, and one that's twice as big would be more convenient to use.
*I printed it from ABS* on my #bambulab X1C printer.
ABS is my favourite plastic for printing. It's durable and water resistant and perfectly food safe for this application. After I used the stuffer I washed the parts with hot soapy water and let them drip dry. It's probably not a good idea to put 3D printed stuff in the dishwasher :)
Wanna 3D print the stuffer? Here's the link to the files:
dropbox.com/scl/fi/gj3mk4n1vxxr8jsqggwti/Sausage-Stuffer.zip?rlkey=uygmjesoru8hh4461sdjokh5e&st=cc4uuu1o&dl=0
More stuff on Patreon: patreon.com/user?u=865843&ty=h
