Cajun Sausage ~ Foamheart

[foamheart]

Kevin, I saw the "friend in the sausage biz"satement and knew it was a secret. :) Again that is some fine looking sausage!

I really appreciate your understanding.

 

[foamheart]

Oppps.... I'm Back!!

Lets see..... I cooked 'em in the roaster. 5 batches.



Back in the smoker for a 6 hours.



And after the smoke



I decided to go with the supper hot make your eyes water with the extra grown pork. Same meat, same grind and the same casing, just two different days. Left is Hot!



These three links are an experiment, faux pepperoni.



All bagged and tagged and ready for the freezer. Just a note, from now on I will only solo one cryopac at a time. Way too much work for my lazy azz.



Thats it, sausage is chilling and then to the freezer.

 

[foamheart]

I've grown to like collagen casings vs. the real thing. For one, it's much faster loading the nozzle. Second, when you cook them, the sausage expands a little past each end. the collagen casing does not. So, once cooked, it's really simple to slice and pull the casings off - it comes off easily, leaving you a nice sausage with no casing at all.

Note this doesn't work with snack sticks. You still gotta deal with 19-21mm sheep casings, which is a real PIA, but damn they're good!

Each yearly order I swear I an going to buy some collegen but I always forget. But I forget a lot these days like I keeps saying I am going to try some of the preloaded casings too. Odd, I have never had a problem with meat outgrowing the casings with any smoked sausage. Maybe boudin that is steamed and not fried. Sometimes fresh breakfast links. Wait you want to remove the casing. Doh!

 

[foamheart]

Thats unbelievable, I cannot wait to pull something like that Off. SOOO much to learn still. Great job dude. Big Like

You will, it just takes awhile to amass the equipment. Then read and research all these great smokers and sausage makers here. Start with chicken sausage, if you screw up it doesn't hurt so bad to throw it our and it really teaches you to understand meat temperature.

 

[foamheart]

I got a ratchet it back kind. I keep thinking maybe a proper stuffer wouldn't hurt now Lol.

U have two different sixes of manuals, a #12, and something about half that size.First was my grat grandma's and the second was my Mom's she hated the 12 it was just too big.

I use a 5 lb stuffer. I like it, keeps the meat cold and allows me to make various types without doing a lot.

 

[foamheart]

Foam , you get some great color on the sausage you make .

Thank you, these are cob, apple and then pecan. Cob and apple is beautiful, the pecan is a mahogany color.