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Sausage making

post #1 of 6
Thread Starter 

I started making sausage. S o far I've made andouille and have a batch of sweet italian ready to be stuffed.

 

For those who make sausage what kind of wood do you smoke with?

How many do you make at a time?

What are your favorites?

What kind of stuffer do you use?

 

Thanks,

 

Rich

post #2 of 6
Quote:
Originally Posted by Parman View Post
 

I started making sausage. S o far I've made andouille and have a batch of sweet italian ready to be stuffed.

 

For those who make sausage what kind of wood do you smoke with? I don't always use the same wood. However most wood is good. As long as it is a hard wood.

How many do you make at a time? Usually about a 10# batch. Unless it is wild hog breakfast sausage. Then It could be 50 or more pounds.

What are your favorites? A spicy Kilbausa

What kind of stuffer do you use? A Lem 5# It works well. A stuffer attached to a grinder is a pain in the @$$.

 

Thanks,

 

Rich

I look forward to seeing some of your Qviews.

Happy smoken.

David

post #3 of 6

Congratulations on the addiction!!!

 

I use mostly cherry or apple

 

I make 5 pound batches to try something new before making more. 10 pound at times, but most of the time around 25 pounds for sausage we all like and that I have made before plenty of times.

 

Polish/Kielbasa is my favorite. 

 

I have a 5 pound stuffer that I love to use.  Perfect for the amounts I make.

 

Reinhard

post #4 of 6
For those who make sausage what kind of wood do you smoke with?
Pecan, apple, cherry...

How many do you make at a time?
10# to 20# batches...

What are your favorites?
Andouille, Polish and Jalp/cheddar...

What kind of stuffer do you use?
Sausage Maker 5#, works great just have to refill...

It is an addiction 👍

A dowel of Polish, headed into the meat lug... Good luck !!
post #5 of 6

Thanks for the picture.  That polish has some great color!!!  Reinhard

post #6 of 6
Quote:
Originally Posted by Parman View Post
 

I started making sausage. S o far I've made andouille and have a batch of sweet italian ready to be stuffed.

 

For those who make sausage what kind of wood do you smoke with? Cherry chunks or apple blend pellets

How many do you make at a time? 5 pounds usually, to many styles to try & only 2 of us here

What are your favorites? Polish, Hot Links, Oktoberfest

What kind of stuffer do you use? Lem 5# and still using my KitchenAid grinder attachment

 

Thanks,

 

Rich

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