Pop my sausage cherry today !!!!

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jrod62

Smoking Guru
Original poster
OTBS Member
Group Lead
Jun 13, 2011
5,010
41
New Athens IL
Been reading how a lot of you make your own sausage so went out bought meat grinder yesterday.

and got me a pork butt.Made some breakfast sausage. I made it easy first time. Got some premix

breakfast seasoning from " Lem, backwoods" . I used Collagen 21MM casings. Second round I used

Natural Hog casings 32-35mm.

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here starting grinding the meat

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Bear-View

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got it ready to mix the seasoning

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little taste test before stuffing . Not bad , Wife like it the way it is. I think I would like more seasoning

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got the Collagen casing loaded and started the stuffing

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first one stuffed , had trouble trying to make it to links, think i stuff them to tight. didn't leave enough room to twist them

without breaking.

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this morning breakfast. Eggs, toast , and first homemade sausage
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They didn't fry up pretty but they tasted good.

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Now on to round Two. Natural hog casings 32mm

wife thinks they look like worms. Should I tell her what they really are ??
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cleaning them out

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didn't get any pictures of them being filled on the grinder/stuffer. Wife was feeding the machine and I was

helping the casing be filled. Had one blowout right at the beginning. casing wasn't sliding off the horn right.

fix that and smooth sailing after that . Turn out pretty good for the first time.

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Braided up nice and pretty

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Well that was fun. I have a lot to learn so any tips, "how to" would greatly be appreciated.

using the Grinder as a stuffer is ok but I think I will invest in a stuffer. Well next is some summer sausage and

snack sticks. bought the kits for my first time doing them. Need to do some reading up on how to do them.

do believe a A-MAZE-N-SMOKER is next on my "to buy" list.

Sunday they go on the smoker.

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That's a great job on your first try.

Do the seasoning mixes have cure in them or do you have to add that if you are going to smoke them?

I know the breakfast sausage was fresh, but what about the other two? If you smoke them they have to be cured.
 
That's a great job on your first try.

Do the seasoning mixes have cure in them or do you have to add that if you are going to smoke them?

I know the breakfast sausage was fresh, but what about the other two? If you smoke them they have to be cured.
Thanks Al.
Breakfast sausage is the ones going on the smoker Sunday, then some will be going in foodsaver bags to eat at work this week .

just started reading up on  "cure" . The Two kits come with it . I will start them in next week or so when I figure out what meat 

to use and how long it need to cured before smoking . lot to learn. bacon is next on my list to learn .
 
Great start........ soon you'll be making sausage like the pros.........they look delicious....................
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Joe
 
thanks Craig and Joe.

Can't wait to try snack sticks and summer sausage
 
Congrats on the grinder and for your first attempt. Looks like it was a success. I agree with you about getting a stuffer. Cant wait to see what else you do. I think you will really like the SS and Snacks.
 
Those sausages look just fine to me, mind if I have a taste?

My first try at Brats was a disaster so I wouldn't even post pics. Too Ashamed. lol

When I cooked them they swelled up and busted out of the skin. Couldn't even put them on a big bun. Had to use a hoagie roll.

Oh well I will try again soon. lol.

Honestly though yours look alot better then mine. Good Job.

Happy Smokin'

Mike
 
Nice job.

Your married?

HAHA

Not anymore, Now your married to sausage making.
 
Those sausages look just fine to me, mind if I have a taste?

My first try at Brats was a disaster so I wouldn't even post pics. Too Ashamed. lol

When I cooked them they swelled up and busted out of the skin. Couldn't even put them on a big bun. Had to use a hoagie roll.

Oh well I will try again soon. lol.

Honestly though yours look alot better then mine. Good Job.

Happy Smokin'

Mike
best part we get to eat our mistakes and try ,try again. ( I didn't post the first few links, they were little on small size and deformed
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)

 
 
Brats, because of the ingredients, can do that; you need to cook them at a lower temp (low to med low), turn them more often and have patience until they slowly come up to 155° internal, otherwise its popcorn city!
 
Those sausages look just fine to me, mind if I have a taste?

My first try at Brats was a disaster so I wouldn't even post pics. Too Ashamed. lol

When I cooked them they swelled up and busted out of the skin. Couldn't even put them on a big bun. Had to use a hoagie roll.

Oh well I will try again soon. lol.

Honestly though yours look alot better then mine. Good Job.

Happy Smokin'

Mike
 
You are on your way!  It will get easier as you go.

Cure is not required for hot smoking a typical sausage, but if you are going to cold smoke, you want some cure in there.

You will definitely appreciate the stuffer.  So much easier and reliable.

Is that a Deni grinder you have there?

Good luck and good smoking.
 
when i cook my brats i steep them in water first, take a pan of water and get it just to the point where you can see little bubbles in the bottom of the pan,

put brats in water cover with lid take off heat and let sit for 15 mins, this melts the fat into the meat so they dont explode on the grill, take out of water and grill to the color of your liking

later

slider
Those sausages look just fine to me, mind if I have a taste?

My first try at Brats was a disaster so I wouldn't even post pics. Too Ashamed. lol

When I cooked them they swelled up and busted out of the skin. Couldn't even put them on a big bun. Had to use a hoagie roll.

Oh well I will try again soon. lol.

Honestly though yours look alot better then mine. Good Job.

Happy Smokin'

Mike
 
forgot to put the rest of the pictures on so here they are.

two hours at 230 with some hickory

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bear-view

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Put this on bun with Jeff's bbq sauce with honey added to it makes a nice lunch

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thanks for looking . Didn't take long to run out of these little puppies. Only one thing to do now.

MAKE MORE !!!!!!!
 
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