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Return from the maiden voyage

post #1 of 15
Thread Starter 
This was the weekend for a buddy and I to try our hand at sausage making. We've been collecting the needed supplies and put them to use this last weekend. The first batch is Hi Mountain German sausage 15lbs worth. We used colleagen 30mm. They were nice and easy to use. Had a few rookie mistakes. Like filling them to full where they split later and makeing links after they were already fully stuffed. Note to self make links as we go wink.gif . The second batch was what they call Texas chilli hot stix by Luhur Jensen, I think.That had to marinate over night, made ten lbs of that with colleagen casings to. First we tried useing the the stuffer grinder to make the little suckers. What a pain in the biggrin.gif . Took us over 30 mins to do 3 18in lengthsPDT_Armataz_01_04.gif . Then decided to try out the Lem cannon. Took another 30 or so mins and we were done. The german sausage came out quite well we thought and definately we will make more of that. The styx on the other hand are a desired taste and I don't desire it biggrin.gif . My buddy wasn't to impressed either. Couple more sessions and we'll be rollin.
post #2 of 15
Thread Starter 
last one.
It was a fun long weekend
post #3 of 15
It looks good to me. Have you seen the sonoma mountain sausages web site?

post #4 of 15
Nice looking sausage! Hope it eats as well as it looks.
post #5 of 15
Sausage really looks good. Know you enjoyed the pain.

When I was stuffing the sticks a problem I ran into was the meat was to cold and the water stuffer was building up to much pressure becasue of the smaller tube and the cold meat. The end would come off the stuffer which makes a really big mess. Well by the time I got it cleaned up the meat warmed up a bit and solved my stuffing problem using the small tube. Maybe some help.

post #6 of 15
Great looking sausages but wonder why tie each one off? I just twist them off the length I want them.
post #7 of 15
Thread Starter 
I thought with colleagen casings you had to tie cause they wouldn't hold they're link.

The meat was cold and very difficult to stuff with the grinder. When we changed to the LEM cannon is was night and day wink.gif .

The german is really good biggrin.gif

I'll check that link later thanks
post #8 of 15
Thread Starter 
Thanks Texas-Hunter

Yeah I'm not very thrilled with it. It just taste like chilli powder. No blend with other flavors just chilli powder to me any way.
post #9 of 15
Blacklab....those looks great!PDT_Armataz_01_37.gif
post #10 of 15
Great looking sausage.
post #11 of 15
Excellent work! Fine lookin sausage indeed! Grandpa always hand tied every link he made.
post #12 of 15
Sorry to hear the stix don't taste so good. They sure look good. Keep up the good work!
post #13 of 15
Sausage looks great................I too use my LEm cannon to make my sticks.......Works great..........You know you can also get a tube for the cannon to stuff sausage with too.....I have that tube, just haven't tryed it out yet........It is a 3/4 inch tube...........Just thought that might help next time...........
post #14 of 15
Lookin great. Thats alot of sausage there. Nice work.
post #15 of 15
Nice job. Wish I had some. Have wanted to get into it but have been able to decide on what equipment to go with. Curse my indecisiveness!!!
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