Weekend Sausage making

bluebombersfan

Master of the Pit

Original poster

OTBS Member

Mar 4, 2011

1,729

75

Winnipeg, Manitoba Canada

• Mar 4, 2012

• #1

Picked up a bunch of pork butt and trim to make sausage this weekend.  Think I got in a little over my head with 30lb of butt and 10lb of trim so I didn't get many pictures.  Here is ten pounds of breakfast sausage linked and ready to bag.

Here they are bagged up and ready for the freezer!!

The casings were a little bigger than I hoped for breaky sausages but just bagged them in smaller quantites.

 

Last edited: Mar 4, 2012

solaryellow

Master of the Pit

SMF Premier Member

Jul 26, 2009

2,893

63

Orlando, FL

• Mar 4, 2012

• #2

Looks great! How did they taste?

 

big casino

Master of the Pit

Dec 15, 2011

1,007

24

Pennsylvania, North of the "Burgh"

• Mar 4, 2012

• #3

Didn't you hear size doesn't matter

It won't affect the flavor they look awesome, fry some up and give us the goods!

 

ronrude

Meat Mopper

Dec 16, 2011

292

12

Muscatine, Iowa

• Mar 4, 2012

• #4

Great looking sausage.  30 lbs can be a bunch of work!

 

bluebombersfan

Master of the Pit

Original poster

OTBS Member

Thread starter

Mar 4, 2011

1,729

75

Winnipeg, Manitoba Canada

• Mar 4, 2012

• #5

Thanks guys!  They tasted even better than I expected!  I used Ryteks breaky sausage recipe for the first time and it is a great sausage!  don't think I will buy another breaky sausage!

 

solaryellow

Master of the Pit

SMF Premier Member

Jul 26, 2009

2,893

63

Orlando, FL

• Mar 4, 2012

• #6

I think Rytek's breakfast sausage is the only recipe in the whole book worth following.

 

boykjo

Renowned Sausage Maker

Staff member

Moderator

OTBS Member

Group Lead

Apr 28, 2010

7,685

1,249

Raleigh,NC

• Mar 4, 2012

• #7

solaryellow said:

I think Rytek's breakfast sausage is the only recipe in the whole book worth following.

Click to expand...

I agree exept

His fresh Italian was pretty good too. just like you get at the fair

30 lbs...... that all?......

Joe

 

smokinhusker

Legendary Pitmaster

Oct 20, 2010

8,179

77

Mountains west of Colorado Springs, CO

• Mar 5, 2012

• #8

Looks good!

 

venture

Smoking Guru

OTBS Member

Aug 1, 2008

6,948

73

Central California

• Mar 5, 2012

• #9

Looks good.  Haven't tried that recipe yet?  Maybe next time.

Good luck and good smoking.

 

gersus

Smoking Fanatic

May 8, 2011

497

12

Mid-Missouri

• Mar 5, 2012

• #10

Looks good! 

30 lb of breakfast should last a while!

 

sam3

Smoking Fanatic

Jan 24, 2012

817

67

Byram Twp., New Jersey

• Mar 6, 2012

• #11

Looks great!

 

BGKYSmoker

Nepas OTBS #242

Staff member

Moderator

OTBS Member

★ Lifetime Premier ★

Group Lead

Dec 25, 2010

14,248

12,085

Rineyville, KY

• Mar 6, 2012

• #12

You need my address?

 

SmokinAl

SMF Hall of Fame Pitmaster

Staff member

Moderator

OTBS Member

★ Lifetime Premier ★

Jun 22, 2009

51,385

12,221

Central Florida (Sebring)

• Mar 6, 2012

• #13

Great looking sausage!

 

uncle_lar

Smoking Fanatic

OTBS Member

Feb 4, 2009

903

14

Hennepin, Illinois

• Mar 6, 2012

• #14

I use that recipe all the time it is really a good braekfast sausage.

sometimes I will add a little garlic to it to make it even more flavorful.

 

alelover

Master of the Pit

OTBS Member

Jul 9, 2010

4,882

169

Concord, NC, near Mt. Pleasant, 2 houses past the

• Mar 6, 2012

• #15

Looks great. I think I need to make some.

 

daveomak

SMF Hall of Fame Pitmaster

OTBS Member

★ Lifetime Premier ★

Nov 12, 2010

27,123

4,979

Omak,Washington,U.S.A.

• Mar 6, 2012

• #16

Blue, morning....  Great job on the sausage....  are those collagen casings they are stuffed in ????  Ready to cook and eat.... perfect.....  Dave

 

africanmeat

Master of the Pit

OTBS Member

Mar 28, 2011

4,730

38

Cape Town South Africa

• Mar 6, 2012

• #17

from here they looks great

 

shoneyboy

Master of the Pit

OTBS Member

Nov 3, 2010

1,895

58

Denham Springs La

• Mar 6, 2012

• #18

 

Dutch

Smoking Guru

Staff member

Administrator

OTBS Member

SMF Premier Member

OTBS Admin

Group Lead

Jul 7, 2005

7,135

498

Midvale, UT

• Mar 6, 2012

• #19

Great looking sausages!! The lean/fat ratio looks spot on!

 

bluebombersfan

Master of the Pit

Original poster

OTBS Member

Thread starter

Mar 4, 2011

1,729

75

Winnipeg, Manitoba Canada

• Mar 6, 2012

• #20

uncle_lar said:

I use that recipe all the time it is really a good braekfast sausage.

sometimes I will add a little garlic to it to make it even more flavorful.

Click to expand...

Great idea a bit of garlic would probably be perfect!!