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Nice Thing about Sausages!

post #1 of 11
Thread Starter 

Tonight I decided upon a chicken and sausage jambalaya, I grabed a stick of my homemade smoked cajun sausage out the freezer to thaw out and cooked it in the jambalaya. No biggie right?

 

The sausage was totally outstanding! I knew which batch I had made it and WHY it was so good. It was totally unexpected to be so good, I just grabbed a stick of sausage and forgot about how good it was!

 

Ok, this has happened to me now 3 or 4 times, grab sometype of sausage out the freezer to cook with like I have done all my life, and when cooked realize how damn good it really is.

 

I am guessing it happened to all the new sausage makers out there too. I just didn't ever think about it happening. Its such a surprize. Heck had I known it was that good I would have saved it for something special like a poboy....LOL

 

Its just amazing, its a great surprize and I do love it.

 

Thanks for causing my addition guys, I really do apprecaite it!

post #2 of 11
Morning. Kevin..... Kind of makes you wonder how the "big guys" can screw up something as simple as sausage... Home made sure has some awesome flavors... Bride used the Tasso I made awhile back, in some Jambalaya.... It was sure good....
post #3 of 11

I'm spoiled on home-made. The small investment of effort in making it pays off big time in the product you get. Plus you get to tinker around with spices and flavors that you'll never find on a store shelf.

 

And then there's the salt. I've made many batches of breakfast sausage and no matter how much salt I've put in it, I still haven't come close to the saltiness of the commercial breakfast sausages.

 

Dang I need to double-check the freezer but I think it's time to make another batch.

post #4 of 11

When you make it few times for yourself it has been tinkered with, improved, and custom made to your own taste. It doesn't get any better!

post #5 of 11

Kevin, I love homemade sausage and being able to control the amount of salt and fat content is the best !

post #6 of 11
Thread Starter 
Quote:
Originally Posted by DaveOmak View Post

Morning. Kevin..... Kind of makes you wonder how the "big guys" can screw up something as simple as sausage... Home made sure has some awesome flavors... Bride used the Tasso I made awhile back, in some Jambalaya.... It was sure good....

 

It just still surprizes me everytime I bite into something Dave.

 

Quote:
Originally Posted by BlueWhisper View Post
 

I'm spoiled on home-made. The small investment of effort in making it pays off big time in the product you get. Plus you get to tinker around with spices and flavors that you'll never find on a store shelf.

 

And then there's the salt. I've made many batches of breakfast sausage and no matter how much salt I've put in it, I still haven't come close to the saltiness of the commercial breakfast sausages.

 

Dang I need to double-check the freezer but I think it's time to make another batch.

 

I gave up on keeping some in the freezer. Seems all my friends now just automatically want to go and sit in the garage and visit. It doesn't bother them at all to just open the freezers and look around then ask about when I put the latest installment. LOL

post #7 of 11
That Lem grinder sure makes it much easier, it's a beast... Huh!!
post #8 of 11
Thread Starter 
Quote:
Originally Posted by Woodcutter View Post
 

When you make it few times for yourself it has been tinkered with, improved, and custom made to your own taste. It doesn't get any better!

 

This sausage I now know as my prefered recipe. And I know no one elase could ever copy its unique taste without my sharing it. Its totally awesome. Everyone keeps complimenting it. They ask if I could do that with venison too...LOL

 

Quote:
Originally Posted by CrazyMoon View Post
 

Kevin, I love homemade sausage and being able to control the amount of salt and fat content is the best !

 

I never apprecaited sausage except as a flavor enhancer to cajun pots. Now I enjoy the ability to control exactly what I am getting as well as trying other sausages other people like that I never even heard of. Sometimes its a plasant surprize. I would love to be able to find the blend in the brats I had once in Fredricksburg. I am not generally a fan of brats but those were so outstanding, and with those buttered dumplin's I know why you never see skinny German folks!

post #9 of 11
Thread Starter 
Quote:
Originally Posted by 1finder View Post

That Lem grinder sure makes it much easier, it's a beast... Huh!!

 

Bertha? She's the apple of my eye! Completely quiet, will grind everything I have asked without even a grumble, and cleans up like a dream!

 

What a babe!

 

 

I did a cheap and easy mod. to slience any vibration on her and its amazing how quiet she has become.

 

 

I have always found the nap of the neck very attractive!

post #10 of 11
Last week I had trimmings from 2 beef tenderloins to grind for burgers. So I used my old grinder, not wanting to go down to basement, carry up "the beast"and have to clean it for 1/2 dozen burgers.
What a mistake, had to cut smaller pcs to fit in neck, slower/louder grind. Decided I would never use the old one again, not even for a back up. After using the Lem, got spoiled... Worth every penny!!

I'll use hand crank as back up, gave the old grinder to one of the kids to get started in sausage making.

What mod did you do?
post #11 of 11
Thread Starter 

I  removed the upper shell that exposes the motor. Where that shell meets the lower casing close to the screw holes, I just applied a dot of silicon, allowed it to dry and replaced the shroud. It acts like a shock support or a noise dampener. Makes a HUGE difference. Changed her voice from a Mother-in-law's to a heavenly angel. You can't hear it now just across the room when running. Surprized LEM didn't think of it. 10 cents worth of silicone makes it a radically better grinder.

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