Pop my sausage cherry today !!!!

Discussion in 'Sausage' started by jrod62, Oct 22, 2011.

  1. jrod62

    jrod62 Smoking Guru Group Lead OTBS Member

    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.


    here starting grinding the meat




    got it ready to mix the seasoning


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


    got the Collagen casing loaded and started the stuffing


    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.


    this morning breakfast. Eggs, toast , and first homemade sausage [​IMG]

    They didn't fry up pretty but they tasted good.


    Now on to round Two. Natural hog casings 32mm

    wife thinks they look like worms. Should I tell her what they really are ??[​IMG]


    cleaning them out


    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.


    Braided up nice and pretty


    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.

  2. smokinal

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

    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.
  3. jrod62

    jrod62 Smoking Guru Group Lead OTBS Member

    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 .
  4. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

    Great start........ soon you'll be making sausage like the pros.........they look delicious....................[​IMG]

  5. fpnmf

    fpnmf Smoking Guru OTBS Member

    Looks fabulous!!!

  6. jrod62

    jrod62 Smoking Guru Group Lead OTBS Member

    thanks Craig and Joe.

    Can't wait to try snack sticks and summer sausage
  7. so ms smoker

    so ms smoker Master of the Pit Group Lead OTBS Member

      Looks good! Keep up the good work!

  8. bmudd14474

    bmudd14474 Smoking Guru Staff Member Administrator Group Lead OTBS Member SMF Premier Member

    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.
  9. pops6927

    pops6927 Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    Great start to your new addiction!  What make / model / hp grinder did you get?
  10. slownlow

    slownlow Smoking Fanatic

    Nice first try.  I hope to get into this real soon.
  11. 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'

  12. jc1947

    jc1947 Smoking Fanatic

    Looks great...now your hooked with no rehab for this addiction LOL
  13. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    Nice job.

    Your married?


    Not anymore, Now your married to sausage making.
  14. bearcarver

    bearcarver Smoking Guru OTBS Member

    Looks Great from here!!!

    Nice start !

  15. jrod62

    jrod62 Smoking Guru Group Lead OTBS Member

    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 [​IMG])

  16. pops6927

    pops6927 Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    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!
  17. venture

    venture Smoking Guru OTBS Member

    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.
  18. slider

    slider Newbie

    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


  19. jrod62

    jrod62 Smoking Guru Group Lead OTBS Member

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

    two hours at 230 with some hickory





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


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

    MAKE MORE !!!!!!!
  20. bearcarver

    bearcarver Smoking Guru OTBS Member

    Boy Those Look Tasty !!!!


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