Sausage Making Weekend.

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Smoking Fanatic

Original poster

May 7, 2008

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Michigan

• Jul 17, 2017

• #1

I had a busy weekend, Local Kroger had Pork Shoulders for .99 a pound so I picked up four. I had a request for a batch of Texas hot Links and I had some Bratwurst mix so time to make some sausage.

I did not get many pictures as I decided to do this all by myself (I am also putting in wood floors and painting so my helper (wife) was busy painting). It was a bit more work by myself than I thought it would be. I only stuck myself with the knife once and took a big slice out of my thumb but I survived.

Here are the few pics I did get:

Texas Hot Links

Meat cubed and seasoned. 

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• Jul 17, 2017

Being Ground

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• Jul 17, 2017

Bratwurst:

Sorry no pick of the process, here it is linked up (natural casing).

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• Jul 17, 2017

Hot Links in the front right. Bratwurst are stacks of 5 (5 per pack) Hot Links are three packs (total  of 14)

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• Jul 17, 2017

Snack Sticks:

My son being helpful as always wanted to know why I did not make any snack sticks? So I still had 3lbs of shoulder so since he is spoiled I got the grinder out again and made some snack sticks.

Ground up

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• Jul 17, 2017

about 5 1/2 hours in the smoker 

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• Jul 17, 2017

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Thanks for looking

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• 

Reactions: dward51, ab canuck, SmokyMose and 5 others

ab canuck

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• Jul 17, 2017

• #2

Sausage looks great.... I haven't tried the texas hot links yet but it is definitely on my list... Point

 

myownidaho

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• Jul 17, 2017

• #3

Nice job! Those snack sticks look great.

 

SmokinAl

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• Jul 17, 2017

• #4

Everything looks fantastic Link!

Nice job!

Point!

Al

 

dward51

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• Jul 17, 2017

• #5

Good looking products.  And a point for passing the interest on your son!!!!! 

 

link

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May 7, 2008

990

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Michigan

• Jul 17, 2017

• #6

Thanks for the nice words guys. Appreciated! I am looking forward to grilling up some of the Brats this weekend.

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happypit

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Jul 5, 2017

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Syracuse NY

• Jul 17, 2017

• #7

Can't beat the price on those pork shoulders, wow!  

"I only stuck myself with the knife once and took a big slice out of my thumb but I survived."
Way to literally put yourself into your product.  lol  (Glad you're ok.)

All your sausages look great!  Love the sticks!

 

Last edited: Jul 17, 2017

Rings Я Us

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Jul 3, 2017

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Southeast Michigan

• Jul 17, 2017

• #8

Man! You can feed an army. Lol [emoji]128512[/emoji]

I see a baby gate. Is that to keep the dogs off the sausages if you turn your back? Ha

 

Last edited: Jul 17, 2017

crazymoon

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• Jul 18, 2017

• #9

L, Nice job on the sausage ! It all looks delicious! point

 

link

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• Jul 18, 2017

• #10

Rings R Us said:

Man! You can feed an army. Lol [emoji]128512[/emoji]

I see a baby gate. Is that to keep the dogs off the sausages if you turn your back? Ha

Click to expand...

That is exactly what the baby gate is for. I have a Newfoundland and she can reach the counter.

 

Rings Я Us

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Jul 3, 2017

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• Jul 18, 2017

• #11

Lmao [emoji]128512[/emoji] :banana_smiley:

 

SmokyMose

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• Jul 18, 2017

• #12

That's a fine looking pile of brats!

Point for doing the changeover just to make some stix! [emoji]9786[/emoji]️

Is the Mrs. still painting?

 

link

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• Jul 18, 2017

• #13

SmokeyMose said:

That's a fine looking pile of brats!

Point for doing the changeover just to make some stix! [emoji]9786[/emoji]️

Is the Mrs. still painting?

Click to expand...

Thanks for the kind words. Yes she is still painting. we are putting down a new floor and you might as well paint while you have the house torn apart. This is going to take many weekends.

Link

 

link

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May 7, 2008

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Michigan

• Jul 26, 2017

• #14

I got a change to grill Some of the Brats up this weekend and they were pretty damn good. The wife said they were better than store bought! I call that a win.

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larry tiner

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Sep 3, 2011

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Jourdanton, Texas... south of San Antonio

• Jul 29, 2017

• #15

How long should this smoke at 200 degrees?

 

SmokyMose

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• Jul 30, 2017

• #16

Are you talking about the sticks? Start them at 110 or 120 and take them to 160 over about 3 hours. 200 degrees will render out the fat through the casings. Hope I'm not too late....
Just saw this.