Lazarous
Well-Known Member
Haha well let's see! What kind of sausages are you all making?
Let me see your sausage!
- Thread starter Lazarous
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axmdr40
Well-Known Member
You'll have to buy me dinner first...
Older batch, haven't done any in a while but been meaning to.
Just a basic italian but to get you going I'll post.
If this isn't what you want you'll have to pony up and go to the boneyard
Just a basic italian but to get you going I'll post.
If this isn't what you want you'll have to pony up and go to the boneyard
onetoeddogbrewery
Well-Known Member
All I have is duck sausage at the moment. But I don't think the mods will let me post any pics.
Next week I'm ordering my kitchen aid attachment so I can get in the sausage game will make sure to update.
Next week I'm ordering my kitchen aid attachment so I can get in the sausage game will make sure to update.
Older batch, haven't done any in a while but been meaning to.
Just a basic italian but to get you going I'll post.
If this isn't what you want you'll have to pony up and go to the boneyard
Once again you impress me! We'll need a foodie gathering!
Porchfddler
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Here is some Lincolnshire sausage I made recently. Pork shoulder, white breadcrumbs. The spice seasoning is, sage, white pepper, coriander, nutmeg. They were delicious and just like the ones from our local butcher back home. The pint is a Yorkshire style bitter that I brewed that we had with them and of course mashed potatoes, peas and onion gravy!
Nice sausage!
brewcephus
Well-Known Member
damn it!... I'm about to have a new addiction now to go with my homebrew lol.
Must make my own sausage now...
Must make my own sausage now...
Short pint!
Yes, yes you should, as should I!
jhoneycutt
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Not unless you're a woman... Even if, you'll have to ask my wife.
Do you mind sharing the recipe for the Yorkshire bitter that went with these?
Even kids can do it. My youngest, Alex, on the right, with his friend Mitchell. Making boudin blanc. (It sucked BTW - way too much onion).
Last edited by a moderator:
Cool you got your son into sausage making! I'm in love with your kitchen btw...
That looks like a sausage fest, right there.
*rimshot*
*rimshot*
johngaltsmotor
Well-Known Member
Here's a few pictures of past adventures... (I apologize in advance if resolutions are way off)
Salami Lucchese
Bologna
hot dogs
And my most recent triumph, a Venison bone-in ham
Salami Lucchese
Bologna
hot dogs
And my most recent triumph, a Venison bone-in ham
Porchfddler
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HOME BREW RECIPE:
Title: Yorkshire Bitter
Brew Method: BIAB
Style Name: Standard/Ordinary Bitter
Boil Time: 60 min
Batch Size: 6 gallons (fermentor volume)
Boil Size: 7.5 gallons
Efficiency: 75% (brew house)
STATS:
Original Gravity: 1.040
Final Gravity: 1.012
ABV (standard): 3.73%
IBU (rager): 34.12
SRM (morey): 6.93
FERMENTABLES:
4 oz - United Kingdom - Crystal 60L (3.1%)
6.75 lb - United Kingdom - Maris Otter Pale (82.4%)
8 oz - Cane Sugar (6.1%)
0.5 lb - Torrified Wheat (6.1%)
3 oz - United Kingdom - Dark Crystal 80L (2.3%)
HOPS:
1 oz - First Gold, Type: Pellet, AA: 7, Use: Boil for 60 min, IBU: 26.93
1 oz - First Gold, Type: Pellet, AA: 7.5, Use: Aroma for 0 min, IBU: 0
1 oz - First Gold, Type: Pellet, AA: 7, Use: Boil for 15 min, IBU: 7.19
MASH GUIDELINES:
1) Infusion, Temp: 151 F, Time: 90 min
YEAST:
Wyeast - West Yorkshire 1469
Starter: No
Form: Liquid
Attenuation (custom): 71%
Flocculation: High
Optimum Temp: 64 - 72 F
Fermentation Temp: 65 F
Pitch Rate: 0.5 (M cells / ml / deg P)
TARGET WATER PROFILE:
Profile Name: Balanced Profile
Ca2: 75
Mg2: 5
Na: 40
Cl: 75
SO4: 80
HCO3: 110
Water Notes:
note i used the brewers friend software to formulate this but my BIAB efficiency is not anywhere near 75%. I use a calculator called the Biabacus from biabrewer.info and it calculates my grain bill for my equipment. If you go with the percentages and your efficiency it should turn out nicely
Generated by Brewer's Friend - http://www.brewersfriend.com/
Date: 2014-01-10 12:44 UTC
Recipe Last Updated: 2013-05-21 18:44 UTC
Porchfddler
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It's a "reputed" pint. Actually it was dead tasty and i thought I should take pic before it ran out!
Thanks for the recipe, Porchfddler. Looks good. I'm trying to settle on a recipe for my first Ordinary Bitter. The sugar is interesting in such a low gravity beer. Have you brewed it without before too, if so, do you find any appreciable changes in mouthfeel, etc.?
I hate to get too off topic, so I'll try to contribute to the thread. I haven't made sausages more than a few times. I just got a hand-me-down cast iron sausage press and was thinking about getting into it again. I thought I might start with something like a surf and turf sausage, maybe shrimp or scallops and pork or chicken. Anyone done anything like that before and have a recipe?
I hate to get too off topic, so I'll try to contribute to the thread. I haven't made sausages more than a few times. I just got a hand-me-down cast iron sausage press and was thinking about getting into it again. I thought I might start with something like a surf and turf sausage, maybe shrimp or scallops and pork or chicken. Anyone done anything like that before and have a recipe?
NivekD
Well-Known Member
My first attempt at homemade sausage. Just a simple Brat recipe. Need to get back into it.
Nice sausages guys!
i came here under the false assumption this was part of the Boneyard.
this thread did NOT deliver.
this thread did NOT deliver.
Too bad this thread didn't deliver. Mmmm sausage delivery.
DougK
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Is that style stuffer usable without a helper? I currently have a Dakotah water stuffer that I would like to replace with a vertical stuffer as I don't like having to go without my faucet when stuffing. I've also thought about adding a hose bib underneath my sink to get the same thing, but I'd also like a stuffer that can handle a full batch of sausage without having to be reloaded.
I'd like to get the Cabelas (Weston) model as it accepts the motor attachment, but I had been planning to get it in stages, first the stuffer and then the motor later, but if it is difficult to use with just one person, it means I'd have to get the 2 together. I generally make 20 pound batches when I do sausage.
I've always done it myself. One person, no problem.
From Grizzley, $85. Great 5# stuffer for a great price. Only takes a few minutes to knock out a batch. Even for 20#, I can't see a big advantage in a motorized unit. But I've never used one, so maybe I'm missing something.
http://www.grizzly.com/products/5-lb-Sausage-Stuffer-Vertical/H6252
DougK
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That looks like a decent stuffer for regular sized sausage and summer sausage. I do a fair bit of "slim Jim" sized sausages (snack sticks) and have some doubts on the durability of the plastic gears.
The vertical stuffers like that look like they need at least 3 hands to make work: one to turn the crank, another to stabilize the stuffer itself, and a third to control the casings as you are stuffing.
At least this is how I am currently using my water stuffer. I found a foot operated water valve that I use to control the water flow, and I use one hand to hold the stuffer in place/apply back pressure on the casings so they fill properly, while the other hand controls the casings as they are filled. The whole process is pretty quick, I would say I'm extruding maybe a foot a second of snack stick sized sausage.
Sent from my SPH-L900 using Home Brew mobile app
Here are my latest sausages. I usually do about 300 in a batch.
Your sausage is making me drool.
Almost forgot to post here.
ChefRex: wow. gawdam i'm hungry now.
Haha, me too. There's a lot of places to put your sausage in this forum!
Spicy Italian's with extra fennel. Yesterday.
Nice sausages guys.
jakenbacon
Well-Known Member
Gosh, I wouldn't mind sticking all of those sausages in my mouth.... At the same time.....
that right there is impressive. Now i'm hungry. AGAIN.
adiochiro3
Well-Known Member
Smoke them after sausages are stuffed.
Sent from phone while sitting on the John
Sent from phone while sitting on the John
I'd like to stuff some sausage!
It's a sausage fest in here.
Dammit I'm hungry now and my grill is buried under a couple feet of snow. Grrrrr....
Dammit I'm hungry now and my grill is buried under a couple feet of snow. Grrrrr....
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