First try at sausage

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.

mkriet

Smoking Fanatic
Original poster
Dec 21, 2015
327
100
Dayton, OH
I bought a lem grinder earlier this week, and decided to try making some sausage. I thawed out two butts, and tried 4 different recipes. Breakfast sausage (hot and mild), Italian sausage, and Cajun brats. Got about 18# of sausage.

Didn't smoke any, just threw them in the freezer. May try smoking them when I go to eat them. It took a lot longer than I expected to stuff the sausage, but I should be set for awhile now.



Did a patty test on the first batch of breakfast sausage.



 
Looks good, do yourself a favor and get a dedicated stuffer. Makes it fun and you are done in no time. I got mine for under a hundred bucks. 

I've got one. I have a cabelas 5 pound stuffer. Just took awhile doing by myself. Next time around it will be done on a Saturday, while drinking beer with a couple buddies. Which leaves Sunday for smoking sausage
 
Very nice job for your first attempt!

May consider getting yourself a "sausage pricker" or something similar to pop any air pockets.
 
Nice job on your first try.

Your probably going to want to get a dedicated stuffer, LEM makes some good ones. I have the 5 lb. one.

Much easier than using the grinder.

Al
 
I will try making sausage, I will, I will, I will.

Darn good looking food, hope mine looks

as good on the first try.

Keep on smokin'                          Ed
 
Nice job on your first try.

Your probably going to want to get a dedicated stuffer, LEM makes some good ones. I have the 5 lb. one.

Much easier than using the grinder.

Al

Al, I have a five pound cabelas stuffer. I'm curious, do you usually stuff the hole casing and then go back and twist into links?

I almost found it easier to twist as they come out, as I had a problem with the casing breaking.

But this was my first try. I'm open to suggestions.
 
I usually stuff the whole casing, then go back & link it up.

But either way is fine, do what works best for you.

Al
 
Excellent job, methinks you've done it before...........

When extruding your sausage I squeeze it gently with my extra hand as it come out, that way I don't pack the casing too tight for "twirling".

Just another suggestion. Get some vice clamps, or some type clamps you like to clamp down your sausage maker. I always cussed it when I used those c-clamps that came with it. I would be pressing sausage and sure enough those c-clamps always slip.

 
Z282q-fo5oy.JPG


I think mine are like those on the above right. I have seen some using suction cups, but never heard anything more about how they worked.

The big reason for the seperate grinder and stuffer, it's heat. heat is the magic word when making sausages. the colder you can keep your meat the better it grinds and stuffs.
 
I usually stuff the whole casing, then go back & link it up.

But either way is fine, do what works best for you.

Al

Do your casings come in one big long piece?

Mine were in pieces about two to three got long.
 
Do your casings come in one big long piece?

Mine were in pieces about two to three got long.
You probably got a home makers batch,,, I think is what they call it,,, Where did you get your casings from?? 

I have great luck with the sausage maker, or Butcher and Packer,, 

BTW Great lookin snausages 

A full smoker is a happy smoker!!

DS
 
You probably got a home makers batch,,, I think is what they call it,,, Where did you get your casings from?? 

I have great luck with the sausage maker, or Butcher and Packer,, 

BTW Great lookin snausages 

A full smoker is a happy smoker!!

DS

Thanks, I got them from a place in Amazon. Won't do that again. I got a pretty decent size batch or of them so that was nice.
 
Al, I have a five pound cabelas stuffer. I'm curious, do you usually stuff the hole casing and then go back and twist into links?

I almost found it easier to twist as they come out, as I had a problem with the casing breaking.

But this was my first try. I'm open to suggestions.
Casing breaking can be from a bad spot in the casing or stuffing too full as it feeds off the tube. Practice, practice, practice! I've been using the "Home Packs" myself and they're not real consistent. I just got some pre-tubed but haven't tried them out yet.
I like to twist or tie as I go, but like Al said, it's pretty much a personal preference. Whatever works for you. Your links look just fine. Remember they're home made and don't have to look like "factory"!:points:
Welcome to "Sausage Makers Anonymous". You're hooked!

Dan
 
Casing breaking can be from a bad spot in the casing or stuffing too full as it feeds off the tube. Practice, practice, practice! I've been using the "Home Packs" myself and they're not real consistent. I just got some pre-tubed but haven't tried them out yet.
I like to twist or tie as I go, but like Al said, it's pretty much a personal preference. Whatever works for you. Your links look just fine. Remember they're home made and don't have to look like "factory"!:points:
Welcome to "Sausage Makers Anonymous". You're hooked!

Dan

Haha thank you. Are the pre tubed just casings that have been put on a tube before? Or are they on a tube when you get them
 
Haha thank you. Are the pre tubed just casings that have been put on a tube before? Or are they on a tube when you get them
They are on a tube & you just slide them onto the horn & pull the tube out. Very easy, but they do cost more.

Your better off to just practice with the regular ones, it will take some time to get it right. But it will be worth the effort.

Al
 
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Latest posts

Hot Threads

Clicky