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First sausage attempt

post #1 of 14
Thread Starter 
Got some new gear here. I made a base for the stuffer from a poly cutting board with rubber feet so the counter top would be ok. 1/2 Italian and 1/2 bratwurst. Anyway I cooked a few and will send those pics later.
Hot Italian Sausage

5-lbs pork
1-cup cold red wine
1-cup chopped fresh parsley
5-tsp salt
1-tbsp garlic powder or-4 to 5 garlic cloves, minced
1-tbsp fresh ground pepper
3-tsp cayenne
5-tbsp fennel seed
2-tsp crushed chili peppers
5-tbsp paprika

Combine all, mix well & stuff into hog casing
Bratwurst #1

5-lbs ground pork, fine grind
4-tsp sugar
1-tbsp ground coriander
1-tbsp ground sage
1-tsp paprika
1-tsp cayenne pepper
2-tsp dried rosemary
1-tbsp dry mustard
1-tsp pepper
1-tsp nutmeg
5-tsp salt


Combine all ingredients, mix well & stuff into hog casing

LL
LL
LL
LL
LL
post #2 of 14
Did you smoke any of them or are they a raw brat style sausage?
post #3 of 14
Q-view looks good so far, I'll be looking forward to the finished product. Nice new stuff too!!
post #4 of 14
great jobPDT_Armataz_01_34.gif
post #5 of 14
Thread Starter 
They are raw brats, I froze all but six for supper. I still have some casings left, did two whole butts.
post #6 of 14
Nice equipment and good looking links, might have to try those recipes too, they sound good.
post #7 of 14
Everything looks great from here but one word of warning. Sausage making gets really addicting so watch out for our dog has only 3 legs now. But the sausage was really yummo.
post #8 of 14
Thread Starter 

in the smoker

The first ones smoked-they were a little small but hey-there is a real learning curve on handling casings, and the whole process.
I have learned a lot from all of you, will look forward to new ideas.
LL
LL
post #9 of 14
Thread Starter 

dogs??

Sausage making gets really addicting so watch out for our dog has only 3 legs now. But the sausage was really yummo.
__________________
Hey..we have 3 dogs-and 2 cats-no, pork butt is much better-??biggrin.gif
post #10 of 14
how did they taste?
post #11 of 14
Good Job !!!!They look great.
post #12 of 14
You got ur self a good stuffer. I make 50 Lb batches and I use the 5lb Grizzly for all my stuffing. Cant beat the price!
post #13 of 14
Looks great. Nice job on first attempt...points.gifpoints.gif
post #14 of 14
Thread Starter 
They were good, the brat was real different from the Italian-I overcooked them because they were small, were small but good taste.
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