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I figured I'd bring y'all along today. We're going to make my basic pork sausage, a 17.14 lb. batch. Here's the recipe: No cheese or peppers this time. A 2.5 lb. London Broil was thrown into the party, though. It's amazing what you can find in the depths of the freezer. Alright, so after...

Hey, everybody. I recently made a mostly beef sausage in the central Texas style. They're simply seasoned with salt, pepper, and a little cayenne. My folks always loved the sausages from Kreuz's Market. Had them years ago but don't remember much, honestly. I figured it would make a nice little...

Got a question for you guys. I made a batch of sausage for a family member last weekend. They turned out great. The bind was nice, as was the color and everything else. As usual, I allowed them to bloom for a couple hours, and then they went onto a wire rack and into the fridge before being...

I wasted no time in making another small batch. I upped my fat content from 30% to 40% and did only a double grind. Once through a 1/2 inch and then once more through what I believe is a 3mm plate. Before and after... At this point, I chilled in the fridge, added my spices, powdered...

Hey all. When I make regular smoked sausage, whether pork or beef, I do 70/30 and typically a single grind. It's always super juicy and just what we like. As for my recent attempt at hot dogs, they were just ok. I did a 70/30 ratio, triple grind through a fine plate, mixed like a mad man, and...

Hello, everybody. My name's Zach. I've been a lurker here for several years. The amount of sausage making/BBQ insights I've picked up from y'all is staggering. So, thanks for the knowledge! Sausage making became a thing for me around 2015-2016, when I helped my uncle process some meat at his...