I bought a sampler pack of sausage from Butcher Packer that was all fresh sausage. I wanted to start off slow and work up to smoking some later on. This particular kit had Collogen Casings in it but I had bought natural Hog casings and wanted to use those instead.
This is what I did
I started off grinding 5 pounds at a time and then mixing and stuffing but then I just went ahead and ground all 35 pounds that was left and weighed out 5 pounds at a time.
I mixed 1 type at a time. I used 1 cup ice water and the seasoning pack. I mixed it by hand very well and then added it to the stuffer.
Wife cranked the stuffer whle I kept just a little tension in the casings. I did get some air pockets but not many, I just punched a small hole and let the air out. i ahd 2 casing bust but with as many as I did and my first time it wasnt too bad. I ended up with 65 links total.
I wet the bar down so the links would slide around. I also completed each 5 lbs and then went back with the twisting into links. I let them sit in the fridge for an hour and then I snipped them apart and vaccume sealed them and off to the freezer.
I did not do a fry test, I know I should have and next time I will. I think I over stuffed them a little.
I have about 20 pounds ground and in the fridge for tomorrow. im gonna get a recipe and make some fresh patty sausage and put up in bags.
NOW I HAVE A QUESTION!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! !!!!
I used a sharpie to write on my vaccume bags what sausage was in each but it was rubbing off very very easily. Is there a stick on label or something that I can get and write on that will stick while in the freezer??? Or any other suggestions....
And here are the pics..Man was I proud of teh first bunch that came out...It was much easier than i expected...Not going to show much of the grinding process as its on the Grinder Post....Here we go
Casings on and ready to go
Hot Italian
Linked Up
Sweet Italian
Linked Up
Heres all the links still together
Close Up
Snipped Apart
Another View
Vaccumed and ready for Freezer
Everything is now cleaned and ready for bed. Im gonna relax a minute and get a cold drink and kick back and see what everyone has been cooking today...Hope you enjoyed the pics...
Need some advice on the Labels...Thanks
This is what I did
- 5 Pounds Hot Italian
- 5 pounds Sweet Italian
- 5 Pounds Brats
- 5 Pounds Polish Kielbasa
- 5 Pounds Southern style Fresh Pork
I started off grinding 5 pounds at a time and then mixing and stuffing but then I just went ahead and ground all 35 pounds that was left and weighed out 5 pounds at a time.
I mixed 1 type at a time. I used 1 cup ice water and the seasoning pack. I mixed it by hand very well and then added it to the stuffer.
Wife cranked the stuffer whle I kept just a little tension in the casings. I did get some air pockets but not many, I just punched a small hole and let the air out. i ahd 2 casing bust but with as many as I did and my first time it wasnt too bad. I ended up with 65 links total.
I wet the bar down so the links would slide around. I also completed each 5 lbs and then went back with the twisting into links. I let them sit in the fridge for an hour and then I snipped them apart and vaccume sealed them and off to the freezer.
I did not do a fry test, I know I should have and next time I will. I think I over stuffed them a little.
I have about 20 pounds ground and in the fridge for tomorrow. im gonna get a recipe and make some fresh patty sausage and put up in bags.
NOW I HAVE A QUESTION!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! !!!!
I used a sharpie to write on my vaccume bags what sausage was in each but it was rubbing off very very easily. Is there a stick on label or something that I can get and write on that will stick while in the freezer??? Or any other suggestions....
And here are the pics..Man was I proud of teh first bunch that came out...It was much easier than i expected...Not going to show much of the grinding process as its on the Grinder Post....Here we go
Casings on and ready to go
Hot Italian
Linked Up
Sweet Italian
Linked Up
Heres all the links still together
Close Up
Snipped Apart
Another View
Vaccumed and ready for Freezer
Everything is now cleaned and ready for bed. Im gonna relax a minute and get a cold drink and kick back and see what everyone has been cooking today...Hope you enjoyed the pics...
Need some advice on the Labels...Thanks