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Italian Sausage and new stuffer

post #1 of 12
Thread Starter 

 Got a new 11 lb sausage stuffer from Cabela's before Christmas after reading all the great comments about it here and the fact it was on sale and i had enough Cabela buck to cover the cost. Finally got time to make some sausage and try it out.Sorry I only have a picture of the finished product. My 7 and 6 year old helped me through the whole process. Here is the recipe I used.
Italian Sausage
    1 1/2 Cups and  dry red wine, chilled
    3/4 teaspoon sea salt
    3 tablespoons and 1/4 teaspoon garlic powder
    1 tablespoon dried oregano
    2 tablespoons and 1/4 teaspoon black pepper
    2 tablespoons and 1/4 teaspoon paprika
    1 tablespoon and 1-3/4 teaspoons fennel seed
    1-1/2 teaspoons anise seed
    1-1/2 teaspoons dried parsley flakes
    1-1/2 teaspoons red pepper flakes
    1-1/2 teaspoons cayenne pepper
    1 teaspoon onion powder
    1/2 teaspoon coriander seed, coarsely cracked
    1/2 teaspoon ground mace
    10 pounds ground pork shoulder, Butt what ever is cheap.

I mixed in all the ingredients and then added the chilled wine. I whisked it all together

then kneaded it  into the  ground meat about 1/4 of it at a time.

Only issue I had was one casing split when I made the links because I over stuffed it, I will blame the kids, I think one of then tore the casing when she was putting on the spout. :)

The test meat had great flavor.

Here is the finished product, also had a zip lock sandwich size bag stuffed with some meat.

What a great start for the first weekend of the new year

 

Robert

 

IMG_0528[1].jpg

 Here is the new toy, ooops told the wife it was a needed tool. 

 

IMG_0508[1].jpg

post #2 of 12

Excellent job on the sausage, how was the taste?  I smell spaghetti in your near future!

post #3 of 12

Great job!

 

Those are gonna be Awesome !

 

Thanks,

Bear

post #4 of 12

Looking good!

post #5 of 12

icon_cool.gif

I'm with the rest of theses guys nice new tool you have there Robert. it looks like you have done alot of this sausage making before. Now your sausage also sounds good too. Now the casing brusting like you say they did is common I still do it and I try to keep about 20lbs of sausage in the freezer most of the time.

post #6 of 12

Great looking sausage for sure. One question, who you gonna blame when the kids are gone? LOL

post #7 of 12

how hot did this end up?  how would it compare heat wise to a store bought mild italian sausage?

 

Steve

post #8 of 12

Good stuff!

 

I love my lil Weston 7lb'er.

 

What did you do with the sausage left in the tube?

 

We also overstuffed a few times trying to get used to the stuffer. Sure the heck beats stuffing with a grinder! We also put biggest tube on to fill 1# bags of breakfast sausage. Took all of 1 minute to stuff 15#s

post #9 of 12
Thread Starter 

Excellent job on the sausage, how was the taste?  I smell spaghetti in your near future!
Pops thank you the taste was very mild and you made a good call we had spaghetti for diner tonight.

Great job!
Those are gonna be Awesome !
Bear thank you I really like the flavor as mentioned above we are having some tonight for diner.

Looking good!
fpnmf Thanks   

I'm with the rest of theses guys nice new tool you have there Robert. it looks like you have done alot of this sausage making before. Now your sausage also sounds good too. Now the casing brusting like you say they did is common I still do it and I try to keep about 20lbs of sausage in the freezer most of the time.
mballi3011 thanks I really like the stuffer well worth the money. I have made a few batches :) The bursted casing is part of the game. I am working on getting a supply in the freezer, but eveytime I make some it disappears.

Great looking sausage for sure. One question, who you gonna blame when the kids are gone? LOL
 Scarbelly umm the dog LOL

how hot did this end up?  how would it compare heat wise to a store bought mild italian sausage?
stircrazy very Mild it called for crushed red peppers, but left them out to keep the wife and two little ones happy. I would say a little milder then store bought.

Good stuff!
I love my lil Weston 7lb'er.
What did you do with the sausage left in the tube?
We also overstuffed a few times trying to get used to the stuffer. Sure the heck beats stuffing with a grinder! We also put biggest tube on to fill 1# bags of breakfast sausage. Took all of 1 minute to stuff 15#s
jbomx363 thanks I took it out and cooked it and ate it lol. I use to use a kitchen aid to stuff with and what a difference. I will use this next time to fill my 2# bags when I make breajfast sausage.

 

Thanks everyone for the comments.

 

Robert

post #10 of 12

If the wife was helping he would have said it was his fault...........icon_mrgreen.gif Sometimes when the casing has been on the tube and you are filling a good amount of sausage the water in the casing will start to dry out and the casing will stick to the tube and cause you to overstuff and burst the casing. .If you only had one burst, you did well for your first stuff. Nice job on the sausage

post #11 of 12
Thread Starter 
Quote:
Originally Posted by boykjo View Post

If the wife was helping he would have said it was his fault...........icon_mrgreen.gif Sometimes when the casing has been on the tube and you are filling a good amount of sausage the water in the casing will start to dry out and the casing will stick to the tube and cause you to overstuff and burst the casing. .If you only had one burst, you did well for your first stuff. Nice job on the sausage



Boykjo,

I have learned never blame the wife for anything. Thanks for the information, I do not think it dried out.  I think I over stuffed it as it burst when I was making the actual links. This was not my first stuff just my first stuff on my new stuffer. Had to get use to a faster stuff rate compared to my Kitchen aid.

 

Thanks again.

Robert

post #12 of 12

Nice stuffer, and nice sausages.!

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