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1st try sausage patties w/view :)

post #1 of 12
Thread Starter 

So after talking with BMUDD & realizing I didn't have to have a grinder stuffer to try some sausage I had to try. Got my spices from Coulmbia ( thanks again bmudd) Bought some ground pork. Three teaspoons of the spices in the processor & then a pan fry test!!

 

sausage 4.jpg

 

sausage 5.jpg

 

These were awesome fist time out. I put some green chili's & monterey for the wife which was another hit!! Going to try the brat spice next! It' spouring outside so I can't try to smoke any yet, but I think I made my plea for a grinder/stuffer.   

post #2 of 12

Looking very tasty! I took advantage of Beer-B-Q's tipoff on this grinder on sale.

http://www.smokingmeatforums.com/forum/thread/100338/northern-tool-12-electric-meat-grinder-on-sale-for-79-99#post_561360

post #3 of 12
Thread Starter 

Yes theres even a cheaper on at gander for their balck friday sale for $50.00. Just have other obligations right now icon_confused.gif

post #4 of 12

Great looking sausage

 

Todd

No Creosote! A-Maze-N Smokers

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post #5 of 12

Looks good glad to hear ya'll liked it. Sounds like we have a new sausage maker on the site biggrin.gif

post #6 of 12
Thread Starter 

there will be more oh yes

post #7 of 12

Hey Terry

Great looking sausage - glad to see you join the sausage team - I am going to post up some apple sausage we did a couple of weeks ago and you will love it

post #8 of 12
Quote:
Originally Posted by realtorterry View Post

Yes theres even a cheaper on at gander for their balck friday sale for $50.00. Just have other obligations right now icon_confused.gif



terry, i feel ya there brother..........just waiting or a change. nice lookin sausage....someone had a gyro sausage that didn't need a stuffer since it was just hand formed.

post #9 of 12

icon_cool.gif

One thing for sure, You can't beat homemade sausage. Not even close bravo to the new sausage maker.

post #10 of 12
Thread Starter 

Thanks guys I will be making & smoking these more. Quick question though. They were kinda dry. I noticed others added some fat? can I use fat from a cap maybe?? Or bacon ends??

post #11 of 12

Get yourself an inexpensive meat grinder, and you'll be able to control the amount of fat mixed in your sausage.  I save trim from pork shoulders in the freezer, and grind it up when I make sausage.  My last batch was almost 80#.  I try to keep the total fat content around 20%, so I usually add some fat to pork when I grind it.

 

Your sausage is probably too lean.  Also, when you mix in your seasonings, mix the seasonings in some water and then dump in your ground pork.

 

 

Todd

No Creosote! A-Maze-N Smokers

Reply
post #12 of 12

Terry that's great. I'm glad you weren't disappointed

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