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Closer to Making My First Batch of Sausage Part 2

post #1 of 15
Thread Starter 

Well here is my first batch of sausage with pictures. Thanks to all of those who have helped me get this far. My wife and I made 25 pounds of polish and 15 pounds of breakfast using pre-mixed spices from Frisco Spice.

Here is a picture of the 6 pork butts

IMG_20120219_083632.jpg

 

All cut up and ready to grind using the new Cabela's grinder

IMG_20120219_090008.jpg

 

The 25 pounds of polish with spices added, at the recommendation of a friend we added 1 tablespoon each of black pepper and garlic powder.

IMG_20120219_101001.jpg

 

The polish all stuffed and ready to be packaged. Stuffing went extremely well, only one blow out not sure if it was me or a weak spot in the casing

IMG_20120219_110330.jpg

 

Here is the breakfast sausage stuffed in bags ready to go in the freezer.

IMG_20120219_120458.jpg

 

And finally the money shot. I thought the polish sausage came out very well, I would maybe add a bit more garlic.

IMG_20120219_182641.jpg

 

Again thanks for all the help and thanks for looking.

 

post #2 of 15

Pretty Grinder and good lookin' Sausage...JJ

post #3 of 15

Nice job!

post #4 of 15

Great looking sausage!

post #5 of 15

Great looking sausage Mark....  Next time try fresh minced garlic. Not the garlic you buy in a jar... Do it yourself and add it.

 

You'll be happy you did

 

I Garontee......................icon14.gif

 

Joe

post #6 of 15

Nice job on the sausage and real nice grinder...

post #7 of 15

Outstanding job on the sausage and that's a nice grinder.

post #8 of 15

Mark-great looking links! Are you sure that this was you first time?  My 1st run of Brats came out pretty great too-but then again I was grinding, stuffing and linking in my sleep for a week before my 1st batch.

 

This past weekend the lad and me did 15 pounds of sausage-5 pound each of BigWheel's Lonesome Yankee Bratwurst, Habanero brats and Porcini Italian sausage.  Ma Dutch isn't really big on Brats and such but she LOVED the Porcini Italian. The digital camera is dead so I wasn't to get pictures.

post #9 of 15

Great job Mark. They look great!

post #10 of 15

Looks like all went well for you Mark. The brats look great! beercheer.gif

post #11 of 15

Looks great! Makes me want to do some more.

post #12 of 15

Looks great!

 

You are doing big batches compared to me.

 

Good luck and good smoking.

post #13 of 15

As Dutch noted, first time?  They look pretty good from here.  Nice job.

post #14 of 15
Thread Starter 
Quote:
Originally Posted by Dutch View Post

Mark-great looking links! Are you sure that this was you first time?  My 1st run of Brats came out pretty great too-but then again I was grinding, stuffing and linking in my sleep for a week before my 1st batch.

 

This past weekend the lad and me did 15 pounds of sausage-5 pound each of BigWheel's Lonesome Yankee Bratwurst, Habanero brats and Porcini Italian sausage.  Ma Dutch isn't really big on Brats and such but she LOVED the Porcini Italian. The digital camera is dead so I wasn't to get pictures.


Dutch,

I also made that first batch of sausage several time in my sleep before i actually made it. My next venture will be smoked sausage, I am thinking about the smoked polish sausage from Rytek Kutas  

"Great Sausage Recipes and Meat Curing"

 

Thanks everyone for the help along the way.

 

post #15 of 15

I like Ryteks recipe Mark it's a good one,  you did a fine job on the those brats!

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