or Connect
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Sausage › Sweet Italian Sausage
New Posts  All Forums:Forum Nav:

Sweet Italian Sausage

post #1 of 17
Thread Starter 
Pineywoods had sent me some wood and in the bottom of the box was some sausage seasoning. Today I decided to grind up 15lbs of pork. I have the cabela's 1/2hp motor. It took less than 3 minutes to grind. I was surprised at how fast it worked.

Here it is before the second grind getting all the spices on it.

Here it is stuffed. I only stuffed a little bit. I ran out of time so I froze the rest as bulk.

It turned out really good. Cant believe I ever liked the store bought stuff.
post #2 of 17
So much fine sausage being made here. My wife is not going to be able to afford this addiction of mine.

Nice work. I have got to try this fresh sausage.

Thanks for sharing.
post #3 of 17
Bravo on the sausage, one of the things I have yet to try. Yours looks great!
post #4 of 17
Nice job Brian, I love Italian sausage. Makes a good sammie with green peppers and onions and also good in a Pasta dish, spagetti, lasangna or what ever.PDT_Armataz_01_37.gifI 'd give you points but I can't find the Icon, lol.
post #5 of 17
looks great brian!!! points.gifon your first sausage making venture!!! so what kinda wood piney send you???
post #6 of 17
Great Looking Sausage Brian, Great Looking Grinder Too...PDT_Armataz_01_37.gif

What kind of Casings did you use, Natural or Collagen?
post #7 of 17
Very nice sausage and excellent grinder too...man I need one/want one badly. Do you use the stuffer feature or do you have a separate stuffer? Either way your sausages look awesome.

post #8 of 17
Very nice sausage there Brian. You guys with these grinders and stuffers are hurting me cause I want one so bad and I'm hoping that tomorow will bring one. But great job there and keep it up.
post #9 of 17
Thread Starter 
Erain - It wasnt my first time. Its my 3rd time. Just first time with this grinder which is a major upgrade from what I had. Piney sent Pecan wood. Thanks again Jerry. Its good stuff.

Beer-B-Q - I used natural casings. I got them at cabela's. They worked great.

Rivet - I used the grinder to stuff because I am still trying to decide on which stuffer to buy. I had stuffed with the little $69.99 grinder I had before and it was a PITA. Using the commercial 1/2 hp from cabela's was a breeze. It has a hi flow stuffing attachment that worked great. Also used a foot pedal which was given to me from Piney and that helped alot.

Thanks for all the comments guys it really is easy and fun. For those of you who are not able to do this yet I can wait until you are able too.
post #10 of 17
That does look really good....PDT_Armataz_01_37.gif

And a sweet grinder as well..
post #11 of 17
So would you suggest steering clear from the "cheaper" grinder/stuffers?
Have been looking at them but wouldn't want to pick one up if it is going to be a real pain in the donkey to work with.
Ought to just get a nice model, not like I won't LOVE making sausage at home.
post #12 of 17
Thread Starter 
For grinding the less expensive models worked ok. My first one had nylon gears and they stripped out because I was using it with a bigger volume then it was intended.

Stuffing was a huge pain because the neck on the smaller ones was small and harder to get the sausage into it. Its a bit easier when your working with chilled meat but still not "easy" but it can be done. My new one is the #8 next and is atleast 2x's larger than the little guy I had.

If I was you and was going to make large batches I would buy the bigger one. I have the 1/2 hp one and can imagine needing anything bigger. I also like that I can get alot of attachments for the motor too so thats a bonus.

One other thing I found is that Cleanup is easier with the larger model.

Either way you go it will work for you. One is just easier than the other. Also if you buy a stuffer and use the little grinder for grinding then you should be ok as long as you not doing huge batches of meat. With mine little one I did 30lbs at a time and it would be really warm and tired when we got thru both grinds.

hope this helps.

post #13 of 17
Looks great Brian. points.gif

I am planning to make some links at some point in the future once I gain some more confidence. I am really excited about making sausage at home in my kitchen.

It seems that every large event I have, I smoke sausage, and cube it up with all the rest of the meat. Everyone takes some sausage, and usually they come back for a couple more hunks too! I can't wait to tell everyone I made it myself.
post #14 of 17
Looks good nice job PDT_Armataz_01_37.gif
post #15 of 17
Great lookin job on that sausage Brian.....PDT_Armataz_01_37.gif
That foot pedal control for the grinder is fantastic ain't it. I love it and it makes everything so much easier....PDT_Armataz_01_34.gif
post #16 of 17
Fire, it's really hard to beat the Cabelas grinders. I've got most of the attachments and they all work great. If you can swing it I strongly recommend them.PDT_Armataz_01_34.gifbiggrin.gif
post #17 of 17
Thread Starter 
The more I use mine the more I know it was worth every penny.
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Sausage
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Sausage › Sweet Italian Sausage