Finally got to make some!

[smoking b]

I got a stuffer for Christmas so I finally got to make some other sausages. I couldn't find any casings yesterday but tracked some down today 

  I grabbed a shoulder on my travels too.

PICT0024.JPG

• smoking b
• Dec 27, 2012

I don't like a lot of skin in my sausage so I took it off 

PICT0025.JPG

• smoking b
• Dec 27, 2012

Took the bone out of it as well

I didn't get any pics of the grinding or mixing because I had to charge up the camera. I decided to try out two different sausages.

PICT0026.JPG

• smoking b
• Dec 27, 2012

This is a Polish sausage that I am going to smoke. Still not sure what wood I want to use - maybe maple & apple?

PICT0029.JPG

• smoking b
• Dec 27, 2012

This is some bratwurst.

PICT0030.JPG

• smoking b
• Dec 27, 2012

Closer view of brat.

PICT0033.JPG

• smoking b
• Dec 27, 2012

Both types together...

PICT0034.JPG

• smoking b
• Dec 27, 2012

I threw a brat on the grill to try - this is how it turned out - very tasty!

I need to snag a couple pork butts so I can try a few more things out but so far I can see a lot of sausage making in my future! 

 

[tjohnson]

Very Cool!

Making brats takes a little effort, but the end results are amazing

I ran out of casings, and had to package some brat sausage in 1# bags.  They are fantastic on the grill

Next time, make up a little Italian sausage for home made pizza

Maybe make some breakfast sausage???

Heck, you may as well make some different sausage, while you have the mess

Todd

 

[diggingdogfarm]

Very nice!


~Martin

 

[smoking b]

Very Cool!

Making brats takes a little effort, but the end results are amazing

I ran out of casings, and had to package some brat sausage in 1# bags.  They are fantastic on the grill

Next time, make up a little Italian sausage for home made pizza

Maybe make some breakfast sausage???

Heck, you may as well make some different sausage, while you have the mess

Todd

Thanks Todd - yup I have several sausages I want to try now. Italian, kielbasa, andouille, summer sausage, snack sticks & of course HOT sausage!  I can see the need for an electric grinder already! 

Those look real good I need to make a batch real soon. I always let people that are "curious" about trying to make sausage to try brats or polish.

Thanks Stayhot

Very nice!
~Martin

Thanks Martin - I'm glad I finally got to get my feet wet with these two sausages! 

 

[smokinhusker]

You are on your way! Nice job!

 

[smoking b]

You are on your way! Nice job!

Thanks! I have a question about casings though. These are the only ones I was able to find...

PICT0036.JPG

• smoking b
• Dec 28, 2012

Has anyone ever used these? Are they decent casings or should I try to get something else when these run out? Never stuffed before but they worked fine for me. Just wondering... Thanks for any advice 

 

[boykjo]

Wolfsons casings are of high quality. I use them all the time.

casings.jpg

• boykjo
• Dec 29, 2012

 

[smoking b]

Wolfsons casings are of high quality. I use them all the time.

Thanks. I'm just getting started with this side of things so I have a lot to learn - first thing was that an electric grinder would be really nice.. I got the stuffer for Christmas & needed casings right away & those are what I found. As I said they worked fine for me but I had nothing to compare them to for a reference so figured I'd ask. Thanks again!

 

[boykjo]

Before use, take some of the casings out and soak them in water for about 3 hours until they soften up and come silky smooth.

 

[smoking b]

Before use, take some of the casings out and soak them in water for about 3 hours until they soften up and come silky smooth.

     Thanks for the advice! The guy I got them from told me to soak them before I used them. I actually ended up soaking them close to 4 hours & changed the water several times - I figured it was overkill but at least I knew they were soaked enough. I figured I would have trouble sliding the casing in place on the stuffer tube but it slid right on as slick as anything.

     He also told me to cover whatever casings I didn't use with salt & store them in the freezer. I decided to separate all the strands & bag them individually so I can just grab one in the future & go with it.

     I got some cash from some relatives for Christmas so I decided to apply it toward an electric grinder. Now I need to decide which one I should get 

  A fellow can sure wrap up a lot of money in this whole adventure 

 

[danbono]

Hi Smoking B What recipe/mix did you use for the Bratwurst?

Thanks Dan

 

[smoking b]

Hi Smoking B What recipe/mix did you use for the Bratwurst?

Thanks Dan

I used a recipe I found on here & wrote down right after I joined. Unfortunately I can't remember who posted it to give credit to them & didn't write their name down - that's a dumb move on my part 

  Here is the recipe

5 lb ground fatty pork

1 Tbsp coriander

1 Tbsp rubbed sage

1 Tbsp dried mustard powder

1 tsp nutmeg

1 tsp paprika

1 tsp black pepper (medium grind)

1 tsp cayenne pepper

5 tsp kosher salt

2 tsp dried rosemary

5 tsp sugar

Mix all spices together with 1 cup cold water & mix thoroughly with the ground pork.

Stuff into casings.

 

[smoking b]

Somehow got a double post 

 

[smoking b]

I just realized I forgot to post pics of the Polish sausage after I smoked it so here they are...

PICT0046.JPG

• smoking b
• Dec 29, 2012

PICT0047.JPG

• smoking b
• Dec 29, 2012

PICT0048.JPG

• smoking b
• Dec 29, 2012

PICT0049.JPG

• smoking b
• Dec 29, 2012

Does this look ok to those of you who are experienced making this kind of sausage? It tastes really good to me & I am saving the rest of it for New Years Eve to serve with a variety of smoked cheeses. Any comments & advice/criticism are welcomed!

 

[venture]

If it pleases your family and you?  All that matters.

Looks good to me. 

Good luck and good smoking.

 

[shoneyboy]

I used a recipe I found on here & wrote down right after I joined. Unfortunately I can't remember who posted it to give credit to them & didn't write their name down - that's a dumb move on my part 

  Here is the recipe

5 lb ground fatty pork

1 Tbsp coriander

1 Tbsp rubbed sage

1 Tbsp dried mustard powder

1 tsp nutmeg

1 tsp paprika

1 tsp black pepper (medium grind)

1 tsp cayenne pepper

5 tsp kosher salt

2 tsp dried rosemary

5 tsp sugar

Mix all spices together with 1 cup cold water & mix thoroughly with the ground pork.

Stuff into casings.

I'm not trying to be picky by no means, but I don't see any cure in this recipe.......In a later post I see that you smoked it......There is a 40-140 rule when smoking meats, Unless you are hot smoking it, I would suggest adding some cure to this just to keep you and your family safe.....ShoneyBoy

 

[paul catt]

Man that Sausage looks good ... I can wait to try that for myself ...I was going to ask about the cure too ?  is it needed ? I see it in the kits I have looked at ?    Again you got me drooling all over my keyboard

 

[smoking b]

I'm not trying to be picky by no means, but I don't see any cure in this recipe.......In a later post I see that you smoked it......There is a 40-140 rule when smoking meats, Unless you are hot smoking it, I would suggest adding some cure to this just to keep you and your family safe.....ShoneyBoy

If you check, I made 2 types of sausage - The recipe I posted is for the bratwurst I made - It is for grilling & is almost gone already. The sausage that I smoked was the Polish sausage I made & I used cure #1 in it. Thanks for the warning though - that's one of the things that makes this such a great forum

 

[smoking b]

Man that Sausage looks good ... I can wait to try that for myself ...I was going to ask about the cure too ?  is it needed ? I see it in the kits I have looked at ?    Again you got me drooling all over my keyboard

Thanks! I used cure #1 in the Polish sausage. It was needed because I was going to smoke it at low temps for a long time. I didn't use any in the bratwurst because it was going to be grilled & wasn't needed...

 

[shoneyboy]

Sorry about that, I missed it......