First attempt at sausage

[chewmeister]

Been wanting to do this for years. Broke down and bought a grinder(.25LEM), mixer(20#Weston), and stuffer(5#LEM). Thought I would start with something easy, so decided to make some brats. Bought a 6# pork shoulder and after boning it out, ran it through the coarse blade in the grinder. Ended up with 5.25 # ground pork. Put it in mixer and added the seasoning. To make it simple, I used a ready made seasoning kit(AC Legg). Then into the stuffer and stuffed into 35mm casings. I was very pleased with the results, except thought it could have used a little more seasoning. I used the recommended amount for 5#(3Tbs) and even added an extra tsp. for the extra 1/4 #. Maybe will use a little more next time.

Finished product.

09-22-13 ribs.jpg

• chewmeister
• Oct 6, 2013

On the grill.

Sausage 002.jpg

• chewmeister
• Oct 6, 2013

A little refreshment while grilling.

Sausage 003.jpg

• chewmeister
• Oct 6, 2013

A bun, some brown mustard, and some sauerkraut. Awesome.

Sausage 004.jpg

• chewmeister
• Oct 6, 2013

 

[s2k9k]

Those brats look Great!!!! congratulations on your first time!!! Watch out for the addiction now!

 

[chewmeister]

Thanks. Already hooked. Next up, Italian sausage.

 

[billyj571]

good job.. wait till your friends find out your making sausage.........never ending requests

 

[boykjo]

Nice job with the brats..... They look great............

 

[jerry reddick]

That is Awesome! Great Work on those!  I have been kicking that idea around for some time now.  I think I know what Santa is gonna bring for Christmas, but probably early like around Thanksgiving!

 

[chrispbacon]

Looks good. Next time for better mix of seasoning, I find that if you cut the meat into 1 inch cubes, mix the seasoning in a half cup of water or a little more, then mix it together with the meat and let chill for several hours or overnight. Then run it through the grinder. Seasoning its better distributed.

 

[kimmeastar]

Hey, could you put up some photo's of the equipment you bought? Been thinking about getting some myself.

 

[stevester]

Phenomenal Bratz.  Great job.  Let us know how the others work out.

 

[the smokeman]

The other day I smoked my own homemade country sausage,I also smoked my own Buckboard bacon and last week I smoked my own Candian bacon

 

[the smokeman]

I smoked my own Canadian bacon

 

[chef willie]

Xlnt job for your first time....they look great. Nice Brat bun as well.....no hotdog buns for Brats. No end to the sausage choices on here. If you like the kick/heat don't miss out on making a Texas Hot Link....awesome........Willie

 

[driedstick]

 All I need to say.

 

[micrometereye]

Just saw Legg produce in an Amish market, I'm going to make sausage, was the pre-made Legg produce a good one to start with?

 

[chewmeister]

 
Looks good. Next time for better mix of seasoning, I find that if you cut the meat into 1 inch cubes, mix the seasoning in a half cup of water or a little more, then mix it together with the meat and let chill for several hours or overnight. Then run it through the grinder. Seasoning its better distributed.

Thanks, I will try that next time. I didn't notice any yet that were more seasoned than others. They all seem a little weak on seasoning.

 

[chewmeister]

Just saw Legg produce in an Amish market, I'm going to make sausage, was the pre-made Legg produce a good one to start with?

I thought so.

 

[chewmeister]

 
Hey, could you put up some photo's of the equipment you bought? Been thinking about getting some myself.

Sure.

LEM .25 grinder, 5# stuffer

Sausage 001.jpg

• chewmeister
• Oct 11, 2013

Weston mixer

Sausage 002.jpg

• chewmeister
• Oct 11, 2013

 

[chewmeister]

 
Xlnt job for your first time....they look great. Nice Brat bun as well.....no hotdog buns for Brats. No end to the sausage choices on here. If you like the kick/heat don't miss out on making a Texas Hot Link....awesome........Willie

Thanks Willie. I may try that. The German half of me loves a good Brat, but the English side may want Bangers and Mash. The only way to serve a Brat is on a good hard roll with a little kraut IMO.