First Try at Fresh Sausage

Bearcarver

Gone but not forgotten RIP

OTBS Member

Group Lead

Sep 12, 2009

45,279

18,182

Macungie, PA

• May 12, 2011

• #21

boykjo said:

And as bear always says ... It will be three against one.......

Click to expand...

Kevin & one of the NEPAS triplets packing a sausage stuffer:

 

couger78

Smoking Fanatic

Original poster

Thread starter

May 3, 2011

679

243

Northern California

• May 12, 2011

• #22

LOL!

Actually I kinda like the idea of having one I can take on the road....

 

raptor700

Master of the Pit

OTBS Member

May 20, 2010

4,065

56

Crestview, Florida

• May 12, 2011

• #23

 Great job on your "first"........

..........fresh sausage!

It looks to good to be your first try!

Congrats on the carousel 

 

couger78

Smoking Fanatic

Original poster

Thread starter

May 3, 2011

679

243

Northern California

• May 12, 2011

• #24

raptor700 said:

 Great job on your "first"........

..........fresh sausage!

It looks to good to be your first try!

Congrats on the carousel 

Click to expand...

Thanks. I am happy with the way it turned out. I've been prepping for several months now—reading forums & several books on the whole process (plus had to order a meat grinder from Cabelas & partial assembly of the Kirby cannon—( all items that were the recommendations made by more experienced folks) before even attempting this.

Aside from a few hiccups (& blowouts), it went better than expected.

Would you believe we havent even TRIED the italian sausages yet? Oh, we has some of the leftover 'loose meat' the first night with peppers & onions (great!), but I 'foodsavered' all 10+ pound of the links & they're in the freezer already. Gonna have to do something about that tomorrow....

Got plans for bockwurst & garlic sausage this weekend!.....

 

Last edited: May 12, 2011

Fife

Master of the Pit

SMF Premier Member

★ Lifetime Premier ★

Mar 14, 2011

1,015

15

Jacksonville, Florida

• May 12, 2011

• #25

 

ellymae

Master of the Pit

OTBS Member

SMF Premier Member

Mar 21, 2009

1,391

90

Southeastern PA

• May 13, 2011

• #26

Those look great! Big Al and I keep threatening to give sausage another go and you may have just pushed us over the edge with that last shot. Congrats on the successful experience.

 

couger78

Smoking Fanatic

Original poster

Thread starter

May 3, 2011

679

243

Northern California

• May 13, 2011

• #27

Got a chance to try some of the HOT italian this morning for breakfast. Mighty tasty! Just the right amount of heat without masking the overall fennel/anise/ pepper flavors!

Too hot for my wife's tastes, but my boys thought they were spot on! Now we'll see how long they last.....

 

Bearcarver

Gone but not forgotten RIP

OTBS Member

Group Lead

Sep 12, 2009

45,279

18,182

Macungie, PA

• May 13, 2011

• #28

Couger78 said:

Got a chance to try some of the HOT italian this morning for breakfast. Mighty tasty! Just the right amount of heat without masking the overall fennel/anise/ pepper flavors!

Too hot for my wife's tastes, but my boys thought they were spot on! Now we'll see how long they last.....

Click to expand...

Those look Awesome!!!

You knew the boys would come through!  They always will, as long as you don't make them too mild!

They won't last long at all!

Bear

 

smokeum

Newbie

May 4, 2011

21

10

Allentown,pa.

• May 13, 2011

• #29

great links...would love to build one of those cannons

 

smokeum

Newbie

May 4, 2011

21

10

Allentown,pa.

• May 13, 2011

• #30

Bearcarver..i would love to check out some carvings..i think i drovepast your house in macungie on my way to my inlaws behind salvatores..i live in cetronia

 

dnovotny

Smoke Blower

Nov 21, 2005

95

10

norfolk, ne

• May 14, 2011

• #31

i made a cannon  like yours but i hooked up  a 3 gallon  air compressor up to it because i didn't like the water  mess,, works great,,  just  a another idea>>>

the  air compressor  can make  some noise so i ran it outside my kitchen out in the shed about 15' away  so it's not so loud...