Finally-My First Sausage Thread

Discussion in 'Sausage' started by whistech, Feb 3, 2016.

  1. whistech

    whistech Smoking Fanatic SMF Premier Member

    After a lot of reading here and excellent tips from Cranky Buzzard and Boykjo, my 9 year old grandson and I made sausage on 16/Jan/16.      I was so exhausted after I got all the stuffed and everything cleaned up that I put off posting.    That Saturday we made seven pounds of summer sausage,5 pounds Boudin from a cured and smoked pork butt and 5 pounds of regular cooked pork butt Boudin.     I also used 2 pounds of cooked chicken livers for each 5 pounds of boudin.    I let the stuffed summer sausage rest in the fridge overnight and smoked it on Sunday.   I used REO Seasoning spice mixes on all the sausage I made on Saturday.      REO is a small family owned spice and seasoning company in Huntsville, Texas. 

    On 20 January, I made 5 pounds of Chicken and Spinach sausage and on 21 January I made 5 pounds of Chicken, Green Chili, and High Temp Mozzarella sausage.     Attached below are the pictures.     Thanks for taking a look.    I am just about ready to make some smoked Polish sausage.

    Last edited: Feb 4, 2016
  2. tbern

    tbern Fire Starter

    Wow, that's quite the variety of sausages! All look great! Nice to have that awesome assistant to help.
  3. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Great looking sausage! Points for getting the grandson involved! Hopefully he had fun!
  4. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Super sausage, sir! Now you will be known as the Sultan of Sausage!

    Points for great food and for cooking with your grandson!

  5. dukeburger

    dukeburger Master of the Pit OTBS Member

    Great looking sausage, looks like some quality time was spent nicely. Points!
  6. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Yes sir. Great looking sausages.
  7. whistech

    whistech Smoking Fanatic SMF Premier Member

    Thank You Tburn!     It was nice having my grandson for the day and he really had fun.
    Thank You Dirtsailor!    My Grandson had a blast and grinding the meat was his favorite part.     Once I got him to slow down on turning the stuffer handle, we did not have many blowouts.     I think it was an experience he will never forget.     He keeps asking "when are we going to make sausage again".     Thank you for the points.
    Disco, Thank You!   I don't know about the Sultan of Sausage, I have a lot to learn, but it did taste pretty good for a first attempt.   Thank you for the points.
  8. Very Nice   Looks Fantastic   Great Job  [​IMG]

  9. whistech

    whistech Smoking Fanatic SMF Premier Member

    Thank You Duke!     My Grandson was still going strong when I was exhausted.     He had a great time and is looking forward to doing it again.    Thank you for the the points.
  10. whistech

    whistech Smoking Fanatic SMF Premier Member

    CFarmer, thank you Sir.     I will be making some smoked Polish sausage in a couple of weeks.
  11. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

    Great job all the way around,,,getting younger ones to do it is great also they will remember it for a lifetime,,,, I will say that texture on the summer sausage looks spot on,, Can I get your recipe on that one?? 


    A full smoker is a happy smoker - Stay happy [​IMG]

    Last edited: Feb 4, 2016
  12. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Awesome job with the sausage!

    Even more awesome getting the Grandson involved!!


  13. bena

    bena Meat Mopper

    Awesome job!-  How did the smoke go for you - using an MES?
  14. tjmitche

    tjmitche Smoke Blower

    Points for your able bodied helper!  

    Keep makin' those memories, for you and for that young man!

  15. Awesome Job! Where did you get the recipe for the chicken and cheese sausage? Would like to make some of them myself!
  16. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    Arlie That is a moment to remember and you have pics.nice looking sausage to go with it.Points

  17. crankybuzzard

    crankybuzzard Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Nice work!  Looks like a good recipe on the chicken sausages as well.  The one with soinach looks like it's going to be quite flavorful.

    Having the grandson in there will be something he'll never forget.  You also taught him a bit about being able to make something really good from a normally inert piece of meat.

    Points to you and the young man!
  18. whistech

    whistech Smoking Fanatic SMF Premier Member

    Gary, Thank you for the compliment and thank you for the points!
    Driedstick, Thank You, Sir.    The summer sausage was made with 60 percent pork butt and 40 percent sirloin roast (on sale for $1.99 pound).   Ran the meat thru a 3/8* plate seasoned with REO summer sausage mix.     I added the mix and cure to one and one-half pints of cold water, stirred well and pour over the meat.    I then added one and one-half cups of soy protein powder powder and mixed and crushed by hand thoroughly until the meat, for lack of a better term, got pretty sticky.     Send me a PM with your address and I will send you some of the summer sausage seasoning.      And Thank You for the points.
    Al, Thank You, Sir!    My grandson is more than ready to make sausage again, but I think I will wait a week or two to make another batch.    The next will be smoked polish sausage, and thank you so much for the points.
  19. whistech

    whistech Smoking Fanatic SMF Premier Member

    I just kind of came up with the recipe in my head.     I love green chili and cheese enchiladas and I thought that would make a great flavored chicken sausage.      I bought 5 pounds of the Mozzarella and 5 pounds of the cheddar high temp cheese from Butcher Packer since they had the cheapest prices I could find on the net.


    3 pounds of boneless skinless chicken thighs

    2 pounds of boneless skinless chicken breast

    1.5 Tablespoons of salt (most people would use 2.5 tablespoons, but I am cutting back on salt intake)

    2 Tablespoons of white pepper (next time I will use black pepper.  I think black pepper tastes more "peppery" to me)

    1 Tablespoon of granulated garlic

    2 teaspoons of granulated onion

    3 7 ounce cans of Mild Diced Green Chiles , including the liquid in the can.    ( you can use the canned diced hot green chiles if you like the heat)

    1 pound of high Temp Mozzarella cheese

    1 cup of cold water

    1 cup of nonfat dried milk used as a binder

    Grind the chicken through a 3/8 inch (or 10 mm) plate

    Pour opened chiles, including the juice from the can, on top of the chicken

    Add the High Temp Mozzarella cheese to the chicken and chiles

    Pour the 1 cup of dry nonfat powdered milk over the chicken

    Fill a glass with one cup of cold water and add the salt, pepper, onion, and garlic to the water.     Stir to mix and pour over the chicken mixture.

    Using gloved hands, mix the chicken mixture until it is thoroughly mixed and sticky.

    Stuff into casings (you can make patties if you don't have a stuffer).

    The sausage needs to rest overnight in the fridge to develop and bring out the great flavors.
  20. whistech

    whistech Smoking Fanatic SMF Premier Member

    Richie, thank you Sir and Thank You for the points.     That means a lot to me coming from someone with all of your knowledge and experience.

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