Lazarous
Well-Known Member
Haha well let's see! What kind of sausages are you all making?
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
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!
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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!
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damn it!... I'm about to have a new addiction now to go with my homebrew lol.
Must make my own sausage now...
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!
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That looks like a sausage fest, right there.
*rimshot*
Do you mind sharing the recipe for the Yorkshire bitter that went with these?
It's a "reputed" pint. Actually it was dead tasty and i thought I should take pic before it ran out!Short pint!
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).
http://www.youtube.com/watch?v=c9IBEGDxzF0
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
Here are my latest sausages. I usually do about 300 in a batch.
Almost forgot to post here.
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Garden sausage with green and hot peppers, lamb and bacon sausage. Gonna try some smoke sausage next. Smoke meat first or smoke when sausage is already made? Anyone?
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