First attempt making sausage

[eccman]

I had my first attempt at making sausage tonight. On Fathers day I recieved the grinder attachment for my kitchen aid. I used a pork butt for my meat as I made my version of chorizo(I found a chorizo recipe and used it as a guideline and added other spices that I like). Cleaning the casings was not as hard as I thought it was going to be ( I bought them from Waltons). My first attempt I struggled a bit then I got the hang of it. I think I over stuffed them a bit as when I try to twist them one of them burst. Other then that I was happy with the outcome. Family was happy, my son said he would ho out and buy some. Next time Iam going to try and smoke sausage.

PorkButt.jpg

• eccman
• Jul 2, 2017

Chunks.jpg

• eccman
• Jul 2, 2017

Ground.jpg

• eccman
• Jul 2, 2017

HogCasings.jpg

• eccman
• Jul 2, 2017

unnamed.jpg

• eccman
• Jul 2, 2017

BadSausage.jpg

• eccman
• Jul 2, 2017

Finished.jpg

• eccman
• Jul 2, 2017

 

[chef jimmyj]

Looks good. If you plan to keep going, get a dedicated Stuffer. For about $100 you will cut the work and aggravation in half...JJ

 

[actech]

+1 on what JJ said. I still use my kithenaid for grinding but got a stuffer for stuffing. Havent purchased breakfast,italian,brats since started making my own. Pork butts always go on sale for .99 so why not stock up.

 

[eccman]

Ive seen some on you tube video. I will have to sell some sausage to get the dedicated stuffer.

 

[SmokinAl]

You did a great job using what you had!

Point for your first sausage!

Al

 

[crazymoon]

ECM , Looks good !

 

[eccman]

I smoked the sausage today for some family members.I smoked it on my trager for about 3 hrs(internal temp of 163) at 190, then bumped it up to 210 for about 30-45 min. My family mustve liked it there is none left

.

Smoked.jpg

• eccman
• Jul 4, 2017

 

[crazymoon]

ECM, Don't forget to use cure #1 when smoking your sausage. 

 

[chef jimmyj]

 
ECM, Don't forget to use cure #1 when smoking your sausage. 

Cure is only needed if you smoke any meat below 180. It is safe to smoke Brats, Italian or Breakfast Sausage, all no cure, as above. Judging from the uniform pink color of the sausage in the pic, there was cure added...JJ

 

[shyzabrau]

ECC, welcome to the wonderful world of sausage making. You're not the only one making sausage with the KitchenAid - I make about 8-9 pounds every other week (solo).

Definitely read through this post - it will make a substantial difference in getting the casings onto the stuffing tube and avoiding burst casings! http://www.smokingmeatforums.com/t/159729/how-to-handle-natural-casings 

One issue with using the KitchenAid for stuffing is the narrow aperture of the grinder. To make it a heck of a lot easier, form the meat mixture into little casing-less sausages and put them into the freezer to firm up. No more than four or five inches long. You can feed them in with one hand while handling the stuffed casings with the other.

It is good to have something to keep the tamper in while you are stuffing so you can quickly grab it if needed. I use a 32 ounce double-walled, vacuum-sealed cup (nice height and heavy base). I also like to raise the work surface so the stuffed casing isn't hanging a long distance.

All three of those "tips" are illustrated in this picture...

IMG_1980.JPG

• shyzabrau
• Jun 19, 2017

Enjoy your sausages!

IMG_2143.JPG

• shyzabrau
• Jul 5, 2017

 

[eccman]

Thanks for the tips

 

[happypit]

Congrats on your first sausage!  

Looks good!