- Sep 16, 2018
- 6
- 1
Greetings!
Since this forum is the place to start I'll introduce myself. I've been a Big Green Egg fan (Egghead) for a number of years, smoking, grilling, baking, and cooking spatchcock turkey, pecan pie, breads, pizza, jambalaya, ribs, brisket, pulled pork, chicken of all kinds, and more - hence my nickname, smokey breeze.
A week ago I decided to give my lovely bride of a couple of decades some childhood memories and got a copy of her grandmothers German potato sausage recipe. Well that recipe called for 20 pounds of Russet potatoes, 10 pounds of ground chuck, 5 pounds of ground pork and 5 pounds of onions, and this was to be my first attempt at making sausage - I saw it being made once waaay back when we were dating...
I found this site, did some research, ordered some hog casings, and a Weston 5# vertical stuffer. Yesterday was sausage making day and the Weston was a severe disappointment - it seized its gears not 15 pounds into stuffing. This morning I found a store 15 minutes away that sold LEM stuffers. What a difference that made. I finished up the rest of the sausage stuffing this morning and have it simmering in a water bath. When that's complete, then I'll cool, vacuum seal, and freeze.
I followed the advice on prepping natural hog casings from Boykjo, and was able to stuff and twist nearly all 40 pounds of sausage like a pro (I got much better as I gained more experience) with only two blowouts.
My lovely bride says that I nailed the flavor she remembers and since she's going to visit her sisters next weekend she's taking a bunch of the sausage to share.
...another food (prep) addiction to siphon money out of my wallet... This should be fun. Looking to learn a lot more from the crew here @ SMF.
Here's the results after some practice.
Since this forum is the place to start I'll introduce myself. I've been a Big Green Egg fan (Egghead) for a number of years, smoking, grilling, baking, and cooking spatchcock turkey, pecan pie, breads, pizza, jambalaya, ribs, brisket, pulled pork, chicken of all kinds, and more - hence my nickname, smokey breeze.
A week ago I decided to give my lovely bride of a couple of decades some childhood memories and got a copy of her grandmothers German potato sausage recipe. Well that recipe called for 20 pounds of Russet potatoes, 10 pounds of ground chuck, 5 pounds of ground pork and 5 pounds of onions, and this was to be my first attempt at making sausage - I saw it being made once waaay back when we were dating...
I found this site, did some research, ordered some hog casings, and a Weston 5# vertical stuffer. Yesterday was sausage making day and the Weston was a severe disappointment - it seized its gears not 15 pounds into stuffing. This morning I found a store 15 minutes away that sold LEM stuffers. What a difference that made. I finished up the rest of the sausage stuffing this morning and have it simmering in a water bath. When that's complete, then I'll cool, vacuum seal, and freeze.
I followed the advice on prepping natural hog casings from Boykjo, and was able to stuff and twist nearly all 40 pounds of sausage like a pro (I got much better as I gained more experience) with only two blowouts.
My lovely bride says that I nailed the flavor she remembers and since she's going to visit her sisters next weekend she's taking a bunch of the sausage to share.
...another food (prep) addiction to siphon money out of my wallet... This should be fun. Looking to learn a lot more from the crew here @ SMF.
Here's the results after some practice.
