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Brisket Sausage - 2nd attempt

post #1 of 11
Thread Starter 
My first attempt at brisket sausage a few weeks ago went so well I tried again this weekend, but with about 25 lbs of brisket. I also purchased a new Northern Tool, 5lb sausage stuffer for this attempt (forgot to take pics). It proved to be well worth the investment. Added to the brisket was 4 small cans of Hatch mild chilies, 3/4 cup of Guiness Stout, a few chopped chipotle jalapeno's, 3 packages of cubed cheddar and pepperjack cheeses, and almost all the seasonings in the kitchen that i thought would be good. One special seasoning is the Chisholm Trail BBQ rub that Pendry's makes. It chili-powder based, but not overwhelming.
post #2 of 11
Hey those look really really nice. Good job. It's been a while since I made any breakfast sausage. Now with some fresh venison in the freezer, I think its time I made a batch. Thank for sharing.
post #3 of 11
Man those do look good. Im gonna put that on my list of sausage to do...Thanks for sharing
post #4 of 11
Forgot to mebntion that I just bought that same stuffer and it is well worth its money...I thought it was nicely made though it does have plastic gears, Im not the type to strip out my oil filter on my truck so I dont think it will bother me any...good luck
post #5 of 11
Sausage Looks Great...PDT_Armataz_01_37.gif
post #6 of 11
Texas BBQ Rocks!!! Great stuff... ing! -B
post #7 of 11
man that is some fine looking sausage you have there.PDT_Armataz_01_34.gif
post #8 of 11
looks like it came out great ! how did it taste.
post #9 of 11
Thread Starter 
It turned out really, really good. My friends have all adoped the phrase "we like Jerry's meat in our mouth". That's something you just got to laugh about.
post #10 of 11
Glad they turned out for you. But I would hold off on getting any bumper stickers with that phrase on them LOL.
post #11 of 11
Great looking sausages and I really like the idea of using Guinness in the recipe ! good deal PDT_Armataz_01_37.gif
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