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Fresh German Sausage Links

post #1 of 15
Thread Starter 
I Finally found some time to replenish my freezer stock of homemade German Sausage.

22 pounds of Beef Brisket and Pork Butt cubed, mixed with spice and cure, and the spices bloomed overnight in the refrigerator. Ready to be ground and cased.

Grinder loaded up and ready to go.

First links coming out of the grinder

Time to load some more casing.

Lots of link goodness.

Vacuum packed and ready for the freezer.


For detailed info on how I make my sausage look here:

post #2 of 15
Them some fine lookin sausages yall whooped up there! I got a batch a them planned sometime in the real near future!
post #3 of 15
Looks grreat! Nice lookin links.
post #4 of 15
That is some great looking sausage- what is your grinder stuffer make and model?
post #5 of 15
Thread Starter 

Sometimes you can catch them on sale around $100.
post #6 of 15
Thanks - That is exactly what I have been looking for - will watch for a sale.

Are you happy with the stuffer? Any mods needed?
post #7 of 15
Nice looking sausage....PDT_Armataz_01_37.gif
post #8 of 15
Great looking sausage...PDT_Armataz_01_37.gif
post #9 of 15
Nice looking sausage, you have there.

post #10 of 15
Yep, fine looking work there!
post #11 of 15
Thread Starter 
Not a mod, but I did buy the red stuffing tube, as I wanted a little bit larger tube than what comes with it. I don't much care for the 2 piece stuffing tubes that come with the grinder, although they do work OK once you get going.
post #12 of 15
Now I do have some questions for you if you don't mind. First off it looks to me that you didn't grind the sausage before you seasoned it. It looks to me that you ground it and stuffed it into the casings all in one process to??? I like to make some real German sausage one day and I'm just curious about the recipe and the proceedure that you use on this stuff. It looks really good and there seems likealot of big chunks in it too and that is one thing the wife has asked me to do with the sausage that I have made so far.PDT_Armataz_01_37.gif
post #13 of 15
Thread Starter 
Look at my sausage making blog for how I like to make sausage.


As you know there are lots of ways to go about it, but sausage is hardly more than ground meat with spices in it. Lots of ways to handle it from there.

To answer your questions directly.

For the Packer Brisket: I cube up the entire thing, separating the lean and fat into 2 piles. I weight each, and try to mix the fat back to the lean at right around 30% fat. This also helps to evenly distribute the fat with the lean.

For the Pork Butt: Everyone says that a pork butt is about 30-35% fat, so I just cube it up and add it to the beef cubes.

I dissolve the Instacure in a few ounces of warm water, and pour it evenly over the meat cubes. I'm only using a small amount of water, so it has very little effect on the temp of the meat.

I put all the dry spices in a old spice rub shaker jar with large holes. I sprinkle the spice liberally over the meat cubes, and then stir all of the meat cubes up by hand. I do this 4 times, apply about 1/4 of the spice at a time mixing between each application, so in the end the spices and Instacure are very well mixed, as well as the fat/beef/pork.

I usually place the meat back in the refrigerator over night, but I have ground and cased right away, and can tell no real difference. Depends on what time I have to do it.

Yes, I like to grind and stuff in one fell swoop. I use a medium sized grind plate, and my sausage is semi-course, but with no chunks in it.

Casing and linking is not difficult out of the grinder as long as you only grind once. On sausage that requires 2 grinds, I use my LEM stuffer.

This is just how I do it. I like KISS methods, and hate cleaning up, so I use as little hardware as I can and still get the job done.

Hope this helps.

post #14 of 15
Looks good.
post #15 of 15
I gotta make me some of that looks great
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