Let me see your sausage!

[ChefRex]

Almost forgot to post here.

 

[sweetcell]

ChefRex: wow. gawdam i'm hungry now.

 

[passedpawn]

Almost forgot to post here.

Haha, me too. There's a lot of places to put your sausage in this forum!

Spicy Italian's with extra fennel. Yesterday.

 

[Melana]

Nice sausages guys.

 

[jakenbacon]

Gosh, I wouldn't mind sticking all of those sausages in my mouth.... At the same time.....

 

[Shane5151]

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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[Melana]

View attachment 184209View attachment 184211View attachment 184212
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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that right there is impressive. Now i'm hungry. AGAIN.

 

[adiochiro3]

Smoke them after sausages are stuffed.

Sent from phone while sitting on the John

 

[Melana]

I'd like to stuff some sausage!

 

[MaxStout]

It's a sausage fest in here.

Dammit I'm hungry now and my grill is buried under a couple feet of snow. Grrrrr....

 

[ChefRex]

View attachment 184209View attachment 184211View attachment 184212
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?


Sent from my iPad using Home Brew

Very cool stuffer, I have to admit I'm a bit jealous.

 

[Shane5151]

I have to admit, I wasn't planning on making some, but when I stumbled upon this I had to run out and make some. 30 lbs.


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[Oldskewl]

Once a year I make our family recipe for kielbasa. I still need to make my batch this year. I did make some snack sticks using a LEM seasoning & cure packet. They turned out pretty good.



Someone on another forum mentioned a Dried Polish Sausage called Kabanosy. I had to give it a try. Sorry this is the only pic I took. Very tasty!!




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[rskelhorn]

Inspired by this thread to make homemade sausages.

Did not have a stuffer, so hand stuffed them, wasn't too bad.

Spicy Italian sausage, and Thai Sausages, made with fresh lemongrass and red curry paste. Both are delicious!

 

[DougK]

Those look pretty good for hand stuffed. The only sausage I've ever done by hand is summer sausage. Anything else I'd use at minimum my jerky canon.

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[Oldskewl]

I have to agree. They look better than some of my earlier ones done with the stuffer. Ha ha.

Do you mind sharing the Thai recipe? Sounds delicious!!


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[smccarter]

I bought my meat grinder to get away from grocery store ground meat. I grind a lot of beef, but have made italian sausage several times. Pork loin, toasted fennel seed, salt, garlic power, onion powder. I don't link it, just grind the meat, mix seasoning, hand mix, then run it through the grinder again. I always cook it fresh. I make my own sauce - low sodium - and pasta, so I decided I'd start making my own sausage too.

I wouldn't mind making bratwurst, some type of smoked sausage, etc... I had never seen a sausage press before. Now I'm going to have to buy one....

You people are bad influences... The peer pressure... lol.

 

[rskelhorn]

I have to agree. They look better than some of my earlier ones done with the stuffer. Ha ha.

Do you mind sharing the Thai recipe? Sounds delicious!!


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1 1/2 cup lemongrass (roughly 6-7 stalks)
1/2 cup lime zest
1/2 cup red curry paste
1 cup parsley, although you could use 1/2 cup of lime leaves if they are in your area
~2 - 2.5 pounds of fresh ground pork
1/2 cup fish sauce
1/4 cup white sugar
1/2 cup roasted chilies


Take the lemongrass & lime zest and blend. Squeeze some of the lime juice into blender to help blend. Mix with curry paste then combine everything together.

Enjoy!

 

[Shnick]

22 lbs of bratwurst

12 lbs venison sausage, smoked for 14 hours

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[Oldskewl]

1 1/2 cup lemongrass (roughly 6-7 stalks)

1/2 cup lime zest

1/2 cup red curry paste

1 cup parsley, although you could use 1/2 cup of lime leaves if they are in your area

~2 - 2.5 pounds of fresh ground pork

1/2 cup fish sauce

1/4 cup white sugar

1/2 cup roasted chilies





Take the lemongrass & lime zest and blend. Squeeze some of the lime juice into blender to help blend. Mix with curry paste then combine everything together.



Enjoy!

Thanks for the recipe. I'm anxious to give it a try!


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[Oldskewl]

I finally got around to making some Polish Kielbasa this year. I made 10 lbs. Half of it is going in the smoker tomorrow. The other half is getting vacuum sealed and going in the freezer for later. Ran out of Foodsaver bags though. DOH!

 

[passedpawn]

I finally got around to making some Polish Kielbasa this year. I made 10 lbs. Half of it is going in the smoker tomorrow. The other half is getting vacuum sealed and going in the freezer for later. Ran out of Foodsaver bags though. DOH!

So, for you guys that don't twist your sausage into links when you make it, when do you do that?

 

[blaster_54738]

Just got my meat grinder/sausage maker the other day. Waiting on the casings to come so I can attempt to make some brats! Just in time too, the snow seems to have melted around the grill so I'll be able to fire that up

 

[Oldskewl]

So, for you guys that don't twist your sausage into links when you make it, when do you do that?

As long as the casings are still moist you should be able to twist them. I left the above plate full of sausage in the fridge overnight uncovered to dry the casings some for smoking. I did split one while twisting as I was getting ready to hang them for drying. Gotta dry the casings or the smoke won't stick.

 

[Oldskewl]

Just got my meat grinder/sausage maker the other day. Waiting on the casings to come so I can attempt to make some brats! Just in time too, the snow seems to have melted around the grill so I'll be able to fire that up

Congrats! What kind of casings are you planning to use?

 

[Oldskewl]

Here is the final product in the blooming stage! They turned out delicious. Very tasty and JUICY! It took forever to get the temp over 152 degrees F. I was afraid I over smoked/cooked the sausage. I'm wondering how far off my Bradley smoker is reading.

 

[blaster_54738]

Congrats! What kind of casings are you planning to use?

I ordered some 32-35mm natural hog casings from sausagemaker.com

 

[blaster_54738]

My first attempt at Brats. I used a High Mountain kit but I don't think I like their spice

 

[passedpawn]

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Take care, and thanks for your business!

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http://VacuumSealersUnlimited.com

Perfect timing. I am almost out of 8" rolls. I just ordered a case with the code. Thanks!

 

[Oldskewl]

Thanks for the link to your site. I'll definitely give them a try.