Making some sausages - Bratwurst & Hot Italian With Stuffed Ports

smoking b · Mar 14, 2014

Sadly I am out of sausage so I needed to make some more. I picked up some meat when I went to Baltimore Wednesday evening - 4 butts, brisket, chuck, round & ribs so I am set for a little bit here. I figured I might as well use 2 butts for sausage so here goes...

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smoking b
Mar 14, 2014

Here are the 2 butts I chose to honor by letting them become sausages

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smoking b
Mar 14, 2014

Here is the first butt ready to be deboned.

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smoking b
Mar 14, 2014

& the second butt - it kinda looks a lot like the first one only different... sorta... maybe... Relatives perhaps?

I deboned both the butts & removed the gland & a few membranes then cut them into pieces to run through the grinder.

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smoking b
Mar 14, 2014

Here is what I ended up with.

I put the meat in the freezer to stiffen up & sanitized the grinder. I also put some casing to soak.

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smoking b
Mar 14, 2014

Here is the hog casing soaking in warm water. This will get changed a few times before using.

Updates to follow...

smoking b · Mar 14, 2014

I had to run down to my shop while the meat was setting up & when I got back up to the house it was plenty stiff so it was time to continue.

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smoking b
Mar 14, 2014

Grinder sanitized & ready to go.

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smoking b
Mar 14, 2014

One of the butts about to be ground up.

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smoking b
Mar 14, 2014

& here is what both butts turned into. Looks good

just needs the seasoning added.

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smoking b
Mar 14, 2014

I saved a couple pounds to make some fatties

& put the rest back in the freezer while I decided what type of sausage I wanted to make & got the stuffer ready.

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smoking b
Mar 14, 2014

Stuffer sanitized & ready to be used.

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smoking b
Mar 14, 2014

I ended up deciding to make Bratwurst & Hot Italian sausage. Here are the seasonings for both. Can you guess which one is the Hot Italian?

pc farmer · Mar 14, 2014

This is going to be good.

You don't live too far away.

bigwheel · Mar 14, 2014

Looking mighty good. I will guess the Hot Eyetalian is the one on the right with the crushed red pepper maybe? Nice looking grinder. I like to season the meat..prior to grinding..mix it up good..grind..then mix it up again..till it gets "fluffy" as Joe Ames said. Can take a while sometimes. All that sanitizing mentioned reminded me what got me plumb out of tha hobby. I felt like the dish washer at a greasy spoon cafe. Skullery maid perhaps? Not a wise pursuit for fat lazy boys who sweat a lot. lol

Rafter H BBQ · Mar 14, 2014

Looks good Smoking B , I would really like to start makin sausages too.... Looks fun and bet it's gonna be real tasty, nice job ! Thumbs Up

smoking b · Mar 14, 2014

c farmer said:
This is going to be good.

You don't live too far away.

Yup there is no comparison between store bought sausages & ones you make yourself - & I can be in the State College area in about an hour & a half

bigwheel said:
Looking mighty good. I will guess the Hot Eyetalian is the one on the right with the crushed red pepper maybe? Nice looking grinder. I like to season the meat..prior to grinding..mix it up good..grind..then mix it up again..till it gets "fluffy" as Joe Ames said. Can take a while sometimes. All that sanitizing mentioned reminded me what got me plumb out of tha hobby. I felt like the dish washer at a greasy spoon cafe. Skullery maid perhaps? Not a wise pursuit for fat lazy boys who sweat a lot. lol

Thanks man

& yup the Hot Italian is the one on the right - it's not up to my Italian Face Melter levels but it is a very hot sausage. The grinder is a real workhorse - it will put you to the test trying to keep up with it

I've done sausage both ways & I get more even distribution of the spices when I grind then season - I also seem to get a better bind but that's just the way I prefer to do it. As far as the sanitizing it can get tedious but I grew up on a dairy farm & compared to all the sanitizing I had to do there morning & night this is a walk in the park!

JckDanls 07 · Mar 14, 2014

Smoking B said:
c farmer said:

This is going to be good.

You don't live too far away.

Click to expand...

Yup there is no comparison between store bought sausages & ones you make yourself - & I can be in the State College area in about an hour & a half

bigwheel said:

Looking mighty good. I will guess the Hot Eyetalian is the one on the right with the crushed red pepper maybe? Nice looking grinder. I like to season the meat..prior to grinding..mix it up good..grind..then mix it up again..till it gets "fluffy" as Joe Ames said. Can take a while sometimes. All that sanitizing mentioned reminded me what got me plumb out of tha hobby. I felt like the dish washer at a greasy spoon cafe. Skullery maid perhaps? Not a wise pursuit for fat lazy boys who sweat a lot. lol

Click to expand...

Thanks man :smile: & yup the Hot Italian is the one on the right - it's not up to my Italian Face Melter levels but it is a very hot sausage. The grinder is a real workhorse - it will put you to the test trying to keep up with it

I've done sausage both ways & I get more even distribution of the spices when I grind then season - I also seem to get a better bind but that's just the way I prefer to do it. As far as the sanitizing it can get tedious but I grew up on a dairy farm & compared to all the sanitizing I had to do there morning & night this is a walk in the park! :icon_lol:

I washed a few teats myself.... Thumbs Up

smoking b · Mar 14, 2014

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smoking b
Mar 14, 2014

Casing loaded on the stuffer & ready to go.

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smoking b
Mar 14, 2014

Here is the Hot Italian mixed & about to go in the stuffer.

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smoking b
Mar 14, 2014

& done - 33 links of Hot Italian.

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smoking b
Mar 14, 2014

Closer view.

pc farmer · Mar 14, 2014

You anywhere near Harrisburg? I will be there tomorrow.

smoking b · Mar 14, 2014

I somehow forgot to take a picture of the Bratwurst mixed up

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smoking b
Mar 14, 2014

Here is the Bratwurst stuffed - 33 links of it also

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smoking b
Mar 14, 2014

Closer view of a Brat

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smoking b
Mar 14, 2014

I'm out of beer & didn't make it to the distributor before they closed so I had to settle for a Pepsi & a glass of cold milk. I coupled those with a few of the Miller's Hot Bolognas. Tomorrow I will grill a pair of the sausages while I'm smoking my dried beef some more & post some cut views of them.

smoking b · Mar 14, 2014

WaterinHoleBrew said:
Looks good Smoking B , I would really like to start makin sausages too.... Looks fun and bet it's gonna be real tasty, nice job !

Thanks man

I love making sausage just keep in mind if you start, you won't want to stop

JckDanls 07 said:
I washed a few teats myself....

It's an honest living that's for sure - it was a good way to grow up

bigwheel · Mar 14, 2014

Yeppers..that Sausage Making Hobby sanitizing chores be like a walk in the park for an old Dairyman. Good point...lol. Now let us save up for a Hobart and we can stuff with the grinder. I know it works cause I seen it on TV. lol. Hey did yall really pour bleach down in there to kill the antibiotics...did yall really add canned goat mik and water to increase the butter fat content? Enquiring minds need to know this kinda stuff. Thanks.

foamheart · Mar 14, 2014

Nice grinder man, Bleach is my best friend.

Beautiful Brats and Italian sausages. Very uniform. But I can already tell you'd make the bald spot on the back of my head sweat!

Milk and Pepsi, isn't that what Laverne from that TV show drank? Milk and Pepsi Cola?

Now a question, if you were looking for some tit baum. Where would you go? The pharmacist just started laughing and drug store wanted to check their PDR. LOL My hands need some serious help and once a lady gave me a Noxzema jar filled with the stinkingest stuff you ever smelled and called it Tit baum. in a couple a day, it was a miracle suave.

"

"It's an honest living that's for sure - it was a good way to grow up :beercheer:"

My Pop would have said, "Builds Character!"

Great looking sausages !

smoking b · Mar 14, 2014

c farmer said:
You anywhere near Harrisburg? I will be there tomorrow.

I'm about an hour from Harrisburg.

bigwheel said:
Yeppers..that Sausage Making Hobby sanitizing chores be like a walk in the park for an old Dairyman. Good point...lol. Now let us save up for a Hobart and we can stuff with the grinder. I know it works cause I seen it on TV. lol. Hey did yall really pour bleach down in there to kill the antibiotics...did yall really add canned goat mik and water to increase the butter fat content? Enquiring minds need to know this kinda stuff. Thanks.

Never heard of the goat milk thing

but bleach gets used 4 times a day to sanitize the lines, milkers etc... When you got done milking & took all the milkers into the milkhouse you cleaned them up really good with hot water then put them in a tank & plugged them into the cleaner. The first cycle washed the lines & milkers with soap & hot water. The second cycle washed them with acid & the third cycle flushed & sanitized with a cup of bleach to finish. When you came back to the barn to milk the second time for the day everything got sanitized again with a cup of bleach & you were ready to start milking again. When the truck came to empty your tank every other day the first thing the driver would do was take 2 samples of your milk to be tested & if anything showed up you had to pay for the half tanker of milk they had to dump

smoking b · Mar 14, 2014

Foamheart said:
Nice grinder man, Bleach is my best friend.

Beautiful Brats and Italian sausages. Very uniform. But I can already tell you'd make the bald spot on the back of my head sweat!

Milk and Pepsi, isn't that what Laverne from that TV show drank? Milk and Pepsi Cola?

Now a question, if you were looking for some tit baum. Where would you go? The pharmacist just started laughing and drug store wanted to check their PDR. LOL My hands need some serious help and once a lady gave me a Noxzema jar filled with the stinkingest stuff you ever smelled and called it Tit baum. in a couple a day, it was a miracle suave.

"

"It's an honest living that's for sure - it was a good way to grow up :beercheer:"

My Pop would have said, "Builds Character!"

Great looking sausages !

Thanks Foam

Yeah that grinder has laughed at everything I've ever thrown at it. Those sausages are nothing compared to my Italian Face Melters but they are still hotter than most folks like - I enjoy them though

I'm not sure about the Laverne thing.

As far as the tit baum we used to get stuff called Bag Balm from the dairy supply truck that would come around every week & it worked wonders on hands. We also got Udder Butter from time to time & it worked good as well but the Bag Balm was the better of the two. I would imagine you could get it from a vet or maybe a Tractor Supply would have it if there's one near you. If you can't find any let me know & I will flag down one of the trucks & get you some...

foamheart · Mar 15, 2014

Smoking B said:
Thanks Foam

Yeah that grinder has laughed at everything I've ever thrown at it. Those sausages are nothing compared to my Italian Face Melters but they are still hotter than most folks like - I enjoy them though

I'm not sure about the Laverne thing.

As far as the tit baum we used to get stuff called Bag Balm from the dairy supply truck that would come around every week & it worked wonders on hands. We also got Udder Butter from time to time & it worked good as well but the Bag Balm was the better of the two. I would imagine you could get it from a vet or maybe a Tractor Supply would have it if there's one near you. If you can't find any let me know & I will flag down one of the trucks & get you some...

Thanks man, I will change from tit balm (LOL, I didn't even spell Balm right), to udder butter or bag balm. Thank my friend, and I am envious of that grinder!

bigwheel · Mar 15, 2014

Used to be a Mom n Pop hardware store up here who sold all them teat remedies..but think that moved do Big D or something. Used to be in Grapevine. Know an old codger who swears it can cure a big old skin cancer. Hey B. get it running full tilt and throw a solid two pound chunk of cold cheddar cheese down its gullet. Made my highly prized 1 hp SS Chicom gizmo think it over for a bit and make the lights go dim..it was tense for a while but it eventually spit it on out on the far side.

snorkelinggirl · Mar 15, 2014

Hi Jeremy,

i wondered what kind of sausage you were going to make when I saw your original post title! Brats and hot italian are always great choices….probably your home-dried pepper flakes in the hot italian, right?

Sounds like it is going to be a good day of smoking and grilling tomorrow. Have a great time, and hope you can make it down to your beer distributor

Looking forward to seeing the cross-sectional pictures! Have a great weekend!

Clarissa

smoking b · Mar 15, 2014

Foamheart said:
Thanks man, I will change from tit balm (LOL, I didn't even spell Balm right), to udder butter or bag balm. Thank my friend, and I am envious of that grinder!

You're quite welcome Foam! Glad you found some

SnorkelingGirl said:
Hi Jeremy,

i wondered what kind of sausage you were going to make when I saw your original post title! Brats and hot italian are always great choices….probably your home-dried pepper flakes in the hot italian, right?

Sounds like it is going to be a good day of smoking and grilling tomorrow. Have a great time, and hope you can make it down to your beer distributor

Looking forward to seeing the cross-sectional pictures! Have a great weekend!

Clarissa

Thanks Clarissa

I was gonna make some Linguica & something else but didn't have the vinegar I needed so went with these. I have several other sausages I need to make in the very near future as well - Kielbasa, Krakowska, Sweet Italian, Italian Face Melters & Chorizo.

Yes those were my home-dried crushed peppers in there - mostly Cherry Bombs with a little Orange Habanero for company

It seems to be a great day so far & I already completed my quest for beer

I'll get the new pics up as soon as I grill some of them. You have a great weekend too!

smoking b · Mar 15, 2014

I took a little bit of the extra ground pork this morning & made up a couple pounds of fresh breakfast sausage.

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smoking b
Mar 15, 2014

Here is some right before I inhaled it - I had to try out some right away & it didn't disappoint

Making some sausages - Bratwurst & Hot Italian With Stuffed Ports

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