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First attempt at sausage!! W/Q-view

post #1 of 25
Thread Starter 
My buddy took a 300+ lb boar at our hunting lease a couple of weeks ago and he decided that we needed to make sausage from the majority of it, so this is my first attempt at making and smoking sausage. We made three types. The first being cajun sausage(we are from Louisiana), the second is a breakfast sausage, and the third is a greek sausage. We supplemented the wild pork with a little store bought for added fat because this boar was pretty lean. We ended up with about 67 lbs of meat to grind. My cut of the sausage is in the smoker as we speak. I'm smoking it at 150-155 degrees to an internal temperature of 152 degrees with a combination of pecan and peach woods.

The beast from which the meat came!!!

The grinding and stuffing!!

I will post some photos of the finished product shortly.
post #2 of 25
Nice hog, can't wait to see the finish product! :)
post #3 of 25
Thread Starter 
Okay, here is the sausage in the smoker at an internal temp of 139 degrees.

post #4 of 25
That is some great looking sausage you have going there.
post #5 of 25
Looks good. My buddies and I are making our annual venison sausage this weekend I can't wait. Hope your tastes as good as it looks.
post #6 of 25
Sausage made out of game animals is so dang good.

question, do you never link your sausages?
post #7 of 25
Thread Starter 

sorry it took so long!!

Things got a little hectic there for a while, but I'm finally getting around to posting the results. It took a lot longer to get it done than I thought it would and I fought with the internal temps. For a while it plateaued and then started to fall. I had to jack up the temps to get it to start in the right direction again. Anyway...here are the final photos. They all look the same but there are three different types of sausage here.

The whole batch.

Just the cajun sausage:

The breakfast and the greek:

post #8 of 25
Thread Starter 
Well, this is the first time I've made and smoked sausage so I guess the answer to that is no, but I thought about doing that. It would be easy I guess, just twisting the casing??
post #9 of 25
Man oh Man that's some good looking sausage and that hog is really nice too. I would really like to have some of that meat for my smoker. I did some a couple of weeks ago and it's pretty darn good.
post #10 of 25
Good looking sausage. Lotsa work start to finish, but dang well worth it. Thanks for showing us.
post #11 of 25
Wow that looks great nice work
post #12 of 25
Thread Starter 
There are few pleasures greater than wild hog meat...especially in the smoker!!!
post #13 of 25
Nice Sausage...PDT_Armataz_01_37.gif
post #14 of 25
Does wild pork taste like farmed pork?

I've had wild boar ham and sausages from wild boar, and they were awesome.

Way Cool!


No Creosote! A-Maze-N Smokers

post #15 of 25
Thread Starter 
It is usually darker in color and richer and sweeter in taste. The taste can vary according to the time of year and their recent diet, but all in all...I much prefer it to farm raised any day of the week and twice on Sunday!!!
post #16 of 25
SO eat some and give us a report back, it sure looks great. How much fat content did you go with?
post #17 of 25
Thread Starter 
I have eaten some and I think I would go with less fat next time. I think we used 3 lbs of fat to seven lbs of lean pork. In retrospect we should have done maybe 1.5 lbs of fat to seven lbs of meat. This was our first time and it was a learning experience. We've already talked about tweaking the spices and the fat content. I'm just happy the sausage turned out as well as it did. It tastes really good, but the ratio of fat adds a little something to the texture I'm not sure about. I also noticed that the casings were a little tough after smoking. Any ideas how I can avoid that. Now I haven't eaten any since it had time to rest and dry a little, so that may have resolved itself.
post #18 of 25
Great job there on the sausage, and WOW what a monster you guys had there. Showed the pic to my gf and she thought it was a cow icon_smile.gif Awesome pics, thanx for the show!
post #19 of 25
Thread Starter 
A cow?? That's funny. It felt like a cow when were were lifting it onto the ATV rack. I about had to go to the doctor so he could tell me to turn my head and cough!!!!tongue.gif
post #20 of 25
If you're serious about making sausage, I would at least invest in a 5lb. stuffer. They go on sale at Northern for $100, and regular price at Grizzly is $72.95. Makes life a little easier and leaves more time for BEER!PDT_Armataz_01_12.gif

Also keep an eye out at Cabelas, Gander Mountain and Bass Pro for deals. Gander has these 20% off coupon deals. I found a 20# stuffer at Cabelas bargain Cave for $179 and the electric motor for it for $100. Combined retail was over $500!

Northern Stuffer = $100

Grizzly Stuffer = $72.95


No Creosote! A-Maze-N Smokers

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