Bought a couple butts , I trim a piece out and save for ham . I make sausage out of the rest .
I like to use
DanMcG
formula for hot Italian , but this time I bought the AC Leggs pre mix to try . Also
tropics
has a great formula that I like with chicken thighs .
Anyway , I like to do this in a 2 day deal . Just works for me . Boned out , trimmed , cut up ,,, injected the ham on Friday . Ground up and mixed , held over night . I stuffed the next day , Saturday . Also , I keep my hog casing rinsed at wet . Like this :
https://www.smokingmeatforums.com/threads/how-to-handle-natural-casings.159729/#post-1153327
Always ready to go , perfect
Pull out and rinse what you need ,,, to easy , fast , again , always ready .
Canister filled ,
Sausage ran out to remove air @nepas
Casing slides right on .
One length pulled out did 5 lbs of sausage . Used home packs for years . Never again .
Did links and some in meat bags for pizza or what ever .
Dried and portioned out , and ready for a pre freeze so I can vac .
Food saver pulls a tight vac .
Sunday night supper .
Brown the sausage
Add to baking dish , brown and add taters and onions and peppers
Missed the pic of the peppers , but mixed up some bread to go with ,,,
It came out great . Taters were a bit dry for me , kids liked them . Sausage was fantastic . Not the fennel based that people think has to be Italian . Just the right amount of heat , texture was perfect .
Only thing left over , was half a loaf of bread . We chowed down .
Thanks for lookin .
I like to use
DanMcG
formula for hot Italian , but this time I bought the AC Leggs pre mix to try . Also
tropics
has a great formula that I like with chicken thighs . Anyway , I like to do this in a 2 day deal . Just works for me . Boned out , trimmed , cut up ,,, injected the ham on Friday . Ground up and mixed , held over night . I stuffed the next day , Saturday . Also , I keep my hog casing rinsed at wet . Like this :
https://www.smokingmeatforums.com/threads/how-to-handle-natural-casings.159729/#post-1153327
Always ready to go , perfect
Pull out and rinse what you need ,,, to easy , fast , again , always ready .
Canister filled ,
Sausage ran out to remove air @nepas
Casing slides right on .
One length pulled out did 5 lbs of sausage . Used home packs for years . Never again .
Did links and some in meat bags for pizza or what ever .
Dried and portioned out , and ready for a pre freeze so I can vac .
Food saver pulls a tight vac .
Sunday night supper .
Brown the sausage
Add to baking dish , brown and add taters and onions and peppers
Missed the pic of the peppers , but mixed up some bread to go with ,,,
It came out great . Taters were a bit dry for me , kids liked them . Sausage was fantastic . Not the fennel based that people think has to be Italian . Just the right amount of heat , texture was perfect .
Only thing left over , was half a loaf of bread . We chowed down .
Thanks for lookin .
