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So many sausage threads !

post #1 of 5
Thread Starter 
So many sausage threads to read and all these recipes look great! However not in the neer future do I have the ability to case my own sausage but want to try it very soon.

If I was to buy sausage or smokies at the store (don't hate me) what temp / flavour wood would you recommend
post #2 of 5
Hey........ make the sausage you think you'll like but don't stuff it.... patties or any shape will do.... On the BBQ.... in the skillet..... roll into meatballs and you are on your way.... This will give you practice to get that perfect recipe or 3......

Dave
post #3 of 5

When I was a kid, an old man used to make what he called sausage sandwiches and they were mighty tastee. He'd use the chub size processor bags of venison sausage he had but throwing 'em whole on the pit, I'd smoke 'em and he'd slice it like bologna in hamburger sized portions. That was some of the best stuff I ever ate.

 

Course I was younger then and all that grease and pepper agreed more with me then....LOL

post #4 of 5

Living up in Canada and with your handle "Buckinducks" I would at least get a hand crank grinder to start with and do like Dave said, make bulk sausage for starters. Like you said, so many recipe's and people here willing to help you out in any way.  Nothing better than some good venison sausage.  I know it can be intimidating for some, but you will find out over time it will be a rewarding experience.  Besides, it will be more healthy for you than that store bought stuff [which I havent bought for many years].  Over time you will get more equipment as you can afford it, but a hand cranked grinder is always handy to have.  I still have one that I use for smaller batches.  Go for it!!  Reinhard

post #5 of 5

Yep, On Kijiji CA, there is a lady in Hamilton selling a hand crank grinder for either 10 or 20 bucks, complete with stuffing tubes.  Go have look, it might be your lucky day.

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