We made a lot of Fresh Sausage Sunday, didn't get a lot of pics but did have a lot of problems...
I think next time I make sausage I am going to rip the F**king phone out of the wall.
Next I am going to make damn sure I have the Casings that I want and enough of them and the right size...
I ended up using 35mm collagen casings (I wanted to use 30 mm but didn't have any left) then I ran out of 35mm before I was finished so I made a few of the last sausages in 19mm smoked casings to use as hot dog type sausages.
I ended up leaving about 5lbs as fresh for patties...
So here goes.
We had the butcher grind the meat for us since we ordered 50# he was glad to do so...
The only problem with doing that is it threw us off by a day in getting started because he had to wait until the next day to grind it because he had to have a USDA meat inspector there at the time...
Here is a pic of one of my new toys. It will even give you the nutrition info (If I ever figure that part out).
Mixing one of the sausages don't know which one, I think it was MH I didn't take pic of each mix figured that was just repetition.
Everything was mixed and placed back in the refrigerator overnight and stuffed the next day.
First Sausage was made using Mad Hunky.
In these we added more Cayenne Pepper and some freeze dried Cilantro to the already great MH Seasoning.
#1: MAD HUNKY SAUSAGE
Next up Polish, Made this using some Sausage Maker Seasonings For Fresh Polish I have and wanting to get used up...
#2: POLISH SAUSAGE
Next comes Brats.
And Last but not least we get to the Italian and soon discover we don't have enough casings to finish...:faint:
#4: ITALIAN SAUSAGE
Italian in 19mm casings 35mm links on right. I had another 35mm links image but somehow lost it.
Thanks for looking...