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Sausage coming soon

post #1 of 9
Thread Starter 

UPS just dropped off my new meat grinder.  Check back for sausage coming soon.

 

Right now it cam with just one stuffing nozzle, but I'm planning to buy the set of 3 from LEM.

 

Lem #8 575W - Entry level, for a noob (that's me):

 

 

 

 

 

post #2 of 9

I want!

post #3 of 9
I've seen a lot of people say on here you will have a lot of headaches using your grinder to stuff with. I've never tried but I could only imagine how much of a problem it could be. If you are going to do this for some time invest in a stuffer:welcome1:
post #4 of 9
Quote:
Originally Posted by Talan64 View Post
 

UPS just dropped off my new meat grinder.  Check back for sausage coming soon.

 

I'll be watching for your thread!  :sausage: 

 

 

& yeah - if you're gonna keep making sausage you will want an actual stuffer - there's no comparison...

post #5 of 9
Thread Starter 

Thanks for the advice.  I figured, I need to make sure I want (and can) make decent sausage, then I'll worry about getting a stuffer.  I also know the first few batches I'm planning are probably not going to be stuffed at all.  I want to experiment a bit first.  Breakfast sausage made into patties then frozen for my own sausage, egg and cheese sandwiches.

post #6 of 9
Quote:
Originally Posted by Talan64 View Post
 

Thanks for the advice.  I figured, I need to make sure I want (and can) make decent sausage, then I'll worry about getting a stuffer.  I also know the first few batches I'm planning are probably not going to be stuffed at all.  I want to experiment a bit first.  Breakfast sausage made into patties then frozen for my own sausage, egg and cheese sandwiches.

 

Yeah you have a bit of time mostly dependent upon how badly you get hooked  :tongue:

 

Here is a good thread for breakfast sausage

 

http://www.smokingmeatforums.com/t/83939/fassetts-breakfast-sausage-seasoning

 

A lot of people start out with it & it's a good recipe to customize to your liking. Have fun - I bet you enjoy making sausage  :beercheer: 

post #7 of 9

Remember to keep your meat as well as your equipment as cold as possible. It makes for happy equipment motors and nicely ground meat. Don't press, take you time and plan to stop often between work cycles and re chill. There is nothing more important than cold.

post #8 of 9

Congrats to the new addition to the family... Will be looking forward to some sausage making..............Thumbs Up

 

Joe

post #9 of 9
Thread Starter 

Well finally had a chance to play around with the grinder a bit today.  I made a 2lb batch of breakfast sausage, and a 5lb batch of Italian sweet.

 

The "test fry" of the breakfast sausage was good, but the first thing my wife said was "it's missing something".  Now I just need to figure out what.

 

I didn't get pics of the Italian, but here's one of the breakfast.

 

 

I made it all into patties, which are laid out on a tray in the freezer.  Once the "pucks" are frozen, into a zip-loc they go for easy access.

 

Thanks for looking

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