Didn't smoke any, just threw them in the freezer. May try smoking them when I go to eat them. It took a lot longer than I expected to stuff the sausage, but I should be set for awhile now.
Did a patty test on the first batch of breakfast sausage.
Excellent job, methinks you've done it before...........
When extruding your sausage I squeeze it gently with my extra hand as it come out, that way I don't pack the casing too tight for "twirling".
Just another suggestion. Get some vice clamps, or some type clamps you like to clamp down your sausage maker. I always cussed it when I used those c-clamps that came with it. I would be pressing sausage and sure enough those c-clamps always slip.
I think mine are like those on the above right. I have seen some using suction cups, but never heard anything more about how they worked.
The big reason for the seperate grinder and stuffer, it's heat. heat is the magic word when making sausages. the colder you can keep your meat the better it grinds and stuffs.
You probably got a home makers batch,,, I think is what they call it,,, Where did you get your casings from??
I have great luck with the sausage maker, or Butcher and Packer,,
BTW Great lookin snausages
A full smoker is a happy smoker!!
They are on a tube & you just slide them onto the horn & pull the tube out. Very easy, but they do cost more.
Your better off to just practice with the regular ones, it will take some time to get it right. But it will be worth the effort.