First try at sausage

Discussion in 'Sausage' started by mkriet, Mar 20, 2016.

  1. mkriet

    mkriet Smoking Fanatic

    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.



     
    foamheart, crazymoon and smokeymose like this.
  2. timberjet

    timberjet Master of the Pit

    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. 
     
    grillard likes this.
  3. mkriet

    mkriet Smoking Fanatic

    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
     
  4. jp61

    jp61 Master of the Pit ★ Lifetime Premier ★

    Very nice job for your first attempt!

    May consider getting yourself a "sausage pricker" or something similar to pop any air pockets.
     
  5. mkriet

    mkriet Smoking Fanatic

    Yeah, I did have a bit of an issue with air getting in the casing
     
  6. smokeymose

    smokeymose Master of the Pit

    I just use a big safety pin...
     
  7. fullsmoke

    fullsmoke Meat Mopper

    it's a blast to make sausage I got a water stuffer fast and easy
     
  8. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    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
     
  9. gearjammer

    gearjammer Master of the Pit

    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
     
  10. crazymoon

    crazymoon Master of the Pit SMF Premier Member

    MKR. looks like you have got the sausage making down pat!
     
  11. mkriet

    mkriet Smoking Fanatic

    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.
     
  12. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    I usually stuff the whole casing, then go back & link it up.

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

    Al
     
  13. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    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.

     [​IMG]

    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.
     
  14. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    Looks good to me and the links are better then mine

    Richie
     
  15. mkriet

    mkriet Smoking Fanatic

    Do your casings come in one big long piece?

    Mine were in pieces about two to three got long.
     
  16. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

    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
     
  17. mkriet

    mkriet Smoking Fanatic

    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.
     
  18. smokeymose

    smokeymose Master of the Pit

    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
     
  19. mkriet

    mkriet Smoking Fanatic

    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
     
  20. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    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
     

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