all the sausage for one meal or did you freeze some? Just wondering how you prepared them for the freezer. When I make liver sausage I just freeze some and some pre cook. Again....great looking sausage!
I have had very good luck with freezing my fresh sausages. There is some slight change in texture, but not enough to worry me. I have frozen them both uncooked and pre-cooked. I think the texture is a little better if frozen uncooked, but that is just my personal opinion. I usually cut them into sections of about 4-6 sausages long (enough for 1 meal for my husband and I), leaving the sausages linked so less chance of exploding out the ends when I do cook them. I don't have a vacuum sealer, so I double wrap the sausages in saran wrap, then put these packages into heavy-duty freezer bags. Some day I hope to have a vacuum sealer!
I've frozen cooked and smoked braunschweiger using this same method. I thought the texture came out a little spongy from the freezer. But still, better than trying to choke down 3 lbs of braunschweiger in a week.
And thank you for the points, Steve!
Thank you for stopping by! As you know, I haven't had much time to post recently, but felt I needed to post something so I wouldn't get stripped of my shiny new OTBS badge!
Thanks and have a great day!
Thank you, Dean! Yes, beef sausage isn't usually my favorite, but these came out with a good enough texture and juice level to rival pork sausage. Have a great day!
Thank you so much, SQWIB!! I appreciate you stopping by and reading my post!
Have a great day!
Thank you!! You should totally get out your sausage-making gear. Lots of great posts and recipes out on the forum, you'll have a blast!
Have a great day!
HI Tonya! Thank you for stopping by and for the compliments. This is a nice and easy (and forgiving!) sausage recipe….hope you and your boyfriend give it a try sometime.
Have a great weekend!
Thank you so much for the compliments! This recipe is one of my favorites….I always keep some of this sausage on-hand in my freezer.
Thank you for stopping by, and have a great weekend!
I just made these and they are awesome. I used;
2.5lb Chuck Roast
2.5lb Beef Cheek Meat
No other fat...cheek is pretty fatty
Your spice mix plus
1 tsp garlic powder
1/2 cup red wine
1/2 cup NFD Milk Powder
and a whole cup of cream
they came out awesomely juicy. They remind me of the sausages I used to get back in Australia where beef is king.
Thanks for the recipe...it's a keeper.
I have got to try these and hope they turn out as wonderful as yours. The ingredients are something that look very interesting and a must to try. Thank you for the pic's and step by step. I also have to say that your linking is excellent!!! Reinhard