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Sausage question

post #1 of 9
Thread Starter 
So I made some sausage, and I have a few pounds of leftover meat, I ran out of casing. The meat is seasoned and cured (Prague powder #1)
Can I freeze this meat and stuff sausage later when I get more casing?
post #2 of 9
Why not make case less sausages?
post #3 of 9
Thread Starter 
Would I basically roll the meat into logs and smoke them like mini meat loaves?
post #4 of 9
Thread Starter 
Or leave them large like a fatty?
post #5 of 9
Quote:
Originally Posted by krex1010 View Post

Would I basically roll the meat into logs and smoke them like mini meat loaves?

You could do that, or use a stuffer or jerky gun to form them.
post #6 of 9

Make patties!!! and freeze 

 

DS

post #7 of 9
Thread Starter 
Thanks for the advice, I think I'm going to freeze it and decide what to do with it later, I have about 6 pounds of links smoking at the moment.
post #8 of 9
Thread Starter 
Well my links are done and I'm pretty happy with the results, I think I need to upgrade my sausage making equipment though, the kitchen aid leaves a lot to be desired. But anyway, the links taste pretty darn good, they will be great grilled up tomorrow along with the ribs and chicken I'm planning. I do have a big ol log of uncased sausage on now, should be killer for lunch sandwiches this week.
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post #9 of 9

Nice lookin snausage 

 

DS
 

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