1st try sausage patties w/view :)

[realtorterry]

So after talking with BMUDD & realizing I didn't have to have a grinder stuffer to try some sausage I had to try. Got my spices from Coulmbia ( thanks again bmudd) Bought some ground pork. Three teaspoons of the spices in the processor & then a pan fry test!!

These were awesome fist time out. I put some green chili's & monterey for the wife which was another hit!! Going to try the brat spice next! It' spouring outside so I can't try to smoke any yet, but I think I made my plea for a grinder/stuffer.   

 

[thebarbequeen]

Looking very tasty! I took advantage of Beer-B-Q's tipoff on this grinder on sale.

http://www.smokingmeatforums.com/fo...ic-meat-grinder-on-sale-for-79-99#post_561360

 

[realtorterry]

Yes theres even a cheaper on at gander for their balck friday sale for $50.00. Just have other obligations right now

 

[tjohnson]

Great looking sausage

Todd

 

[pineywoods]

Looks good glad to hear ya'll liked it. Sounds like we have a new sausage maker on the site

 

[realtorterry]

there will be more oh yes

 

[scarbelly]

Hey Terry

Great looking sausage - glad to see you join the sausage team - I am going to post up some apple sausage we did a couple of weeks ago and you will love it

 

[chefrob]

Yes theres even a cheaper on at gander for their balck friday sale for $50.00. Just have other obligations right now

terry, i feel ya there brother..........just waiting or a change. nice lookin sausage....someone had a gyro sausage that didn't need a stuffer since it was just hand formed.

 

[mballi3011]

One thing for sure, You can't beat homemade sausage. Not even close bravo to the new sausage maker.

 

[realtorterry]

Thanks guys I will be making & smoking these more. Quick question though. They were kinda dry. I noticed others added some fat? can I use fat from a cap maybe?? Or bacon ends??

 

[tjohnson]

Get yourself an inexpensive meat grinder, and you'll be able to control the amount of fat mixed in your sausage.  I save trim from pork shoulders in the freezer, and grind it up when I make sausage.  My last batch was almost 80#.  I try to keep the total fat content around 20%, so I usually add some fat to pork when I grind it.

Your sausage is probably too lean.  Also, when you mix in your seasonings, mix the seasonings in some water and then dump in your ground pork.

Todd

 

[bmudd14474]

Terry that's great. I'm glad you weren't disappointed