German sausage from stuff to smoke

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.

kesmc27

Smoking Fanatic
Original poster
Feb 13, 2014
374
41
South central Minnesota (New Ulm)
We'll we have another cold weekend here, I hope it will be the last this is getting mighty old this winter! It is time for me to think turkey hunting, fishing on soft water instead of ice. So with that said, nothing better than whipping up a batch of sausage. Today I am grinding and stuffing some German sausage or as we call them here, landjagers. It is the same recipe only we keep them plump and unflattened. I mix them 60/40. The 60 being beef today because I am out of venison until next fall. Stay tuned and we will go on a little a q-view journey today and smoke tomorrow.

Steve
 
  • Like
Reactions: foamheart and disco
Alright.....We started off with 6 lbs of beef burger and 4 lbs of pork burger.

I mixed all the seasonings the other day a bagged them. I kept the cure separate and added it to the mix water.
Put a good mix on it with all the seasonings, let it rest and mixed again and again.
Filled the stuffer and put the guts on the tube
Stuffed and twisted....
Hanging on the stick until we put in the smoker in the morning.
 
  • Like
Reactions: smoking b
Looks good to me 
icon14.gif
  I'm in.
 
Love that stuffer, looks like its made a sausage or two.

Repeating the above, nice twist job. Pretty color from the smoke. I have not used nor seen alder but beautiful color on those. Is that the Alder smoke or the apple?

Great looking sausages!
 
Love that stuffer, looks like its made a sausage or two.

Repeating the above, nice twist job. Pretty color from the smoke. I have not used nor seen alder but beautiful color on those. Is that the Alder smoke or the apple?

Great looking sausages!
If that stuffer could talk...it was my grandpas. A lot of sausage and a lot of lard. Then my pa had it for years now I have had it for about 20 years. I can not dream of not using that stuffer.
I used both alder and apple on these, alder chips and apple chunks.
 
Your process and product looks great!! After you have finished and cooled them do you age them? Not that it matters. I am just curious. Weisswurst
 
Thank you. Usually I let them hang for a day if I have time. My summer sausage and farmer style always hangs for another day. The last two batches of links I just let hang for a couple hours. Here is a picture of some rings aged a day.
Steve
 
Nice job , smoke blower. Good color . Not too dark.Smoke does not overtake meat and spices.The hang time after is about the same as mine. I bet you have a lot of buddies. The landjagers are great for  carrying in pocket while hiking or fishing.  And I am sure , hunting , or watching opening day of the Detroit tigers in my basement on Monday. Or riding in my truck deer looking or watching sun rise on Lake Huron or setting on Lake Michigan in the old days with a home brewed beer. Zehr Gute!! Weiss wurst.
 
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Latest posts

Hot Threads

Clicky