First attempt at sausage

Discussion in 'Sausage' started by chewmeister, Oct 6, 2013.

  1. chewmeister

    chewmeister Smoking Fanatic SMF Premier Member

    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.


    On the grill.


    A little refreshment while grilling.


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

     
  2. s2k9k

    s2k9k AMNPS Test Group

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

    chewmeister Smoking Fanatic SMF Premier Member

    Thanks. Already hooked. Next up, Italian sausage.
     
  4. billyj571

    billyj571 Smoking Fanatic

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

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

    Nice job with the brats..... They look great............
     
  6. 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!
     
  7. chrispbacon

    chrispbacon Newbie

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

    stevester Newbie

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

    the smokeman Newbie

    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
     
  11. the smokeman

    the smokeman Newbie

    I smoked my own Canadian bacon
     
  12. chef willie

    chef willie Master of the Pit OTBS Member

    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
     
  13. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

    [​IMG]  All I need to say.
     
  14. 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?
     
  15. chewmeister

    chewmeister Smoking Fanatic SMF Premier Member

    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.
     
    Last edited: Oct 11, 2013
  16. chewmeister

    chewmeister Smoking Fanatic SMF Premier Member

    I thought so.
     
  17. chewmeister

    chewmeister Smoking Fanatic SMF Premier Member

    Sure.

    LEM .25 grinder, 5# stuffer


    Weston mixer

     
  18. chewmeister

    chewmeister Smoking Fanatic SMF Premier Member

    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.
     
    Last edited: Oct 11, 2013

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