Just some sausage....

s2k9k

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SEUSA

• Jul 5, 2013

• #1

Yesterday I ground 20 lbs of pork butt for some fresh and smoked sausage.
Did 5 lbs of breakfast sausage using Waltons H-110C mix, it is really good!!! These bags say they hold 1 lb but I could probably fit close to 2 lbs if I tried,

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• s2k9k
• Jul 5, 2013

Did 2.5 lbs Sweet Italian using Rytek's recipe, it is good but needs more Italian flavor for me. Just did a small batch to see if I liked the recipe.

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• s2k9k
• Jul 5, 2013

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• s2k9k
• Jul 5, 2013

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• s2k9k
• Jul 5, 2013

Did 5 lbs Waltons Kielbasa and 6 lbs Waltons Cajun which half of that I added some smoked cheddar cheese. These just went in the house and will be getting some Pitmasters Choice mixed with some Hickory after the casings dry. I have the PID set to run 120*-170* over 6 hours then hold at 170* until they are done.

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• s2k9k
• Jul 5, 2013

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• s2k9k
• Jul 5, 2013

See y'all after the ice bath!!

 

Last edited: Jul 5, 2013

kathrynn

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• Jul 5, 2013

• #2

That looks really great Dave!  Glad to see the SH is getting a work out!

Kat

 

foamheart

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• Jul 5, 2013

• #3

A friend used to bring me his venison sausage to the camp packed in those bags and I would hang it and cook/smoke it. Then we would slice it for hamburger type sandwichs. No telling how much fat was consumed but they were sure good sandwiches........LOL

Does the Walton's H-110C have some sage in the mix?

The sausages look good, especially that one with the eggs and taters. Is that one of the ones with smoked cheese in it? 

 

s2k9k

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SEUSA

• Jul 5, 2013

• #4

Foamheart said:

A friend used to bring me his venison sausage to the camp packed in those bags and I would hang it and cook/smoke it. Then we would slice it for hamburger type sandwichs. No telling how much fat was consumed but they were sure good sandwiches........LOL

Does the Walton's H-110C have some sage in the mix?

The sausages look good, especially that one with the eggs and taters. Is that one of the ones with smoked cheese in it? 

Click to expand...

The H-110C is their hot version of their regular pork sausage mix. It does have sage but it isn't overpowering, it's just right IMO! It looks pretty hot dry, lot's of pepper flakes in it but after cooking it really isn't very hot, again just right IMO!

What eggs?!:biggrin: Just potatoes and that is the Sweet Italian, I cooked it on the grill. The Cajun with the smoked cheddar is hanging in the house right now, probably won't see it again for 6-8 hours!

 

s2k9k

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SEUSA

• Jul 5, 2013

• #5

KathrynN said:

That looks really great Dave!  Glad to see the SH is getting a work out!

Kat

Click to expand...

Thanks Kat!!!
It needs a workout for what I have invested in it!

 

chef willie

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• Jul 5, 2013

• #6

Sausages look very good to me...nice consistency & appearance. Good job.....need to get motivated myself to run another batch or two...Willie

 

foamheart

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South Louisiana, on the Mississippi River

• Jul 5, 2013

• #7

LOL... maybe that was just my mind thinking with that good looking sausage there must be some good fresh farm eggs on the plate.

You are just using a sausage tube on the end of a manual grinder aren't ya? (chuckles)

 

Last edited: Jul 5, 2013

s2k9k

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• Jul 5, 2013

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3 1/2 hours in and they are starting to take on some color:

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• s2k9k
• Jul 5, 2013

Temps top to bottom have been running real close, the PID looks like it says 47 but it''s really 147 (it is really hard to get a picture of it):

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• s2k9k
• Jul 5, 2013

 

kc5tpy

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• Jul 5, 2013

• #9

Hello Dave.  Was hoping to see more good food comin outta that new house.  And MAN, do I love sausage!  Looks GREAT!  Keep Smokin!

Danny

 

driedstick

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• Jul 5, 2013

• #10

That looks great - very nice color coming on.

 

woodcutter

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Marathon Wisconsin

• Jul 5, 2013

• #11

Watching things turn mahogany is my favorite part!

 

reinhard

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• Jul 5, 2013

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Nice variety, and everything looks great!!! Reinhard

 

s2k9k

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• Jul 5, 2013

• #13

8 hours 15 minutes later they hit 152* and into the ice bath they went. Now they are hanging to bloom on one of [/GALLERY]

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• s2k9k
• Jul 5, 2013

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• s2k9k
• Jul 5, 2013

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• s2k9k
• Jul 5, 2013

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• s2k9k
• Jul 5, 2013

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• s2k9k
• Jul 5, 2013

 

fwismoker

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• Jul 5, 2013

• #14

You all are forcing me to look into sausage making equipment!

 

JckDanls 07

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• Jul 5, 2013

• #15

Thumbs Up.. damn it man... you made me so hungry for sausage I had to break out a variety pack (snack sticks, kilbasa, and other) from the N. FL. Gathering... forgot how good they really were...

oh yeaaa.. yours looks GREAT as well ...

 

s2k9k

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SEUSA

• Jul 5, 2013

• #16

FWIsmoker said:

You all are forcing me to look into sausage making equipment!

Click to expand...

Yea that's what happened to me. I saw your thread asking for new things to try, that kind of happened to me and I love sausage and these guys and girls on here forced me into it!!!

 

s2k9k

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SEUSA

• Jul 5, 2013

• #17

JckDanls 07 said:

Thumbs Up.. damn it man... you made me so hungry for sausage I had to break out a variety pack (snack sticks, kilbasa, and other) from the N. FL. Gathering... forgot how good they really were...

oh yeaaa.. yours looks GREAT as well ...

Click to expand...

Thanks Keith!!!
Yea that stuff at NFL is what pushed me right over the edge and into the smokehouse!!! I'm kind of afraid to go next year, no telling what kind of money they will make me spend after that one!!!

 

Last edited: Jul 5, 2013

disco

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• Jul 5, 2013

• #18

I am amazed at the great sausage you are making. It is inspirational. Thanks for posting,

Disco

 

JckDanls 07

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• Jul 5, 2013

• #19

S2K9K said:

JckDanls 07 said:

Thumbs Up.. damn it man... you made me so hungry for sausage I had to break out a variety pack (snack sticks, kilbasa, and other) from the N. FL. Gathering... forgot how good they really were...

oh yeaaa.. yours looks GREAT as well ...

Click to expand...

Thanks Keith!!!
Yea that stuff at NFL is what pushed me right over the edge and into the smokehouse!!! I'm kind of afraid to go next year, no telling what kind of money they will make me spend after that one!!!

Click to expand...

HE HEEEEE

 

s2k9k

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SEUSA

• Jul 5, 2013

• #20

Disco said:

I am amazed at the great sausage you are making. It is inspirational. Thanks for posting,

Disco

Click to expand...

Thanks Disco!!!
I knew absolutely nothing about making sausage before I found SMF, actually I knew absolutely nothing about smoking either, all the Great people here have taught me a lot and I really appreciate all their time and generosity of their knowledge!!!