First run at making sausage.

[mossymo]

Thanks Bearcarver, it is the 25 lb. model from The Sausage Maker - http://www.sausagemaker.com/52501sausagestuffer25lb.aspx

I also used SS bolts, washers and nuts that do not touch the table it is mounted on; the bottom side of the counter it is mounted on has a 3/4" lip on the front and back to keep the hardware off the table it rests on.

 

[pit 4 brains]

Ok.. Sausage is lookin good!..

Done in da house.

Chillin..

Hanging out.. and then blooming..

I take all corrections, suggestions and compliments with ease so don't be afraid to chime up! This was fun to say the least..

 

[meateater]

Nice job on your first sausage. Make's me want to get off my butt and make some.

 

[pit 4 brains]

Money shots..

Kids like it..

Now it's my turn!!

 

[pit 4 brains]

Nice job on your first sausage. Make's me want to get off my butt and make some.

Thanx.. What else do ya have to do, sit at the computer?
 

 

[chefrob]

pete, where did you get the casings from?

 

[pit 4 brains]

pete, where did you get the casings from?

Midwestern Meats on Main and Greenfield in Mesa. You need to go there if you haven't been before Rob.. They have some great stuff with prices to match but the casings are cheaper than online..
 

 

[chefrob]

interesting.......we just found a butcher shop in chandler but that place is $$$$! great stuff but not cheap, it's called Von's on alma school south of elliott. i am waiting to get caught up since just starting the new job before i get a grinder and stuffer.

 

[Bearcarver]

Great looking Money Shots !--------ALL 3 of them !!!!

Bear

 

[alelover]

Great looking kielbasa for a first timer.

 

[fishwrestler]

NIce very nice. Good seeing someone else getting the kids involved too.

Robert

 

[mossymo]

That looks delicious, congrats on some great looking Kielbasa!

 

[pit 4 brains]

Great looking kielbasa for a first timer.

NIce very nice. Good seeing someone else getting the kids involved too.

Robert

That looks delicious, congrats on some great looking Kielbasa!

Thanx all! Can't wait to do another batch..

 

[alelover]

I will be first timer soon too. My daughter's coming home for spring break in March and wants kielbasa and pierogies. Her friend she's bringing never had either one. I guess she lives under a rock. I thought since you guys make everything look so easy I thought I might make some myself instead of going the Hillshire Farms route. I'll be sure to let you know how that turns out.

 

[pit 4 brains]

I will be first timer soon too. My daughter's coming home for spring break in March and wants kielbasa and pierogies. Her friend she's bringing never had either one. I guess she lives under a rock. I thought since you guys make everything look so easy I thought I might make some myself instead of going the Hillshire Farms route. I'll be sure to let you know how that turns out.

Man if you can make beer, you can make anything. The sausage is easy, you just need some equipment. It's just like beer, you can do the starter kit thing and get some beer made and then you will find the value of glass carboys instead of buckets and kegs instead of bottles.

I started out with a #32 grinder which I sorta regret and a 5 lb stuffer which is invaluable for stuffing the sausage. Whatever you do, don't try stuffing with a grinder, it will more than likely ruin your experience like a skunky beer. You can buy your meat ground if you need to but a stuffer is the key.. Get Ryteks book and read, rad, read.. Be familiar with the diferent types of sausage as well as the different casings you can use.

Good luck...

 

 

[bmudd14474]

sorta regret the grinder? want a electric?

 

[chefrob]

Midwestern Meats on Main and Greenfield in Mesa. You need to go there if you haven't been before Rob.. They have some great stuff with prices to match but the casings are cheaper than online..
 

pete, after thinking about it i applied to run the restaraunt a long time ago..........good to see they are still there.

 

[pit 4 brains]

sorta regret the grinder? want a electric?

Not the fact that it is manual, just that it is so darn big. I had no idea how big a 32 was. There's alot of meat left in the auger that doesn't want to go through. Perhaps my meat wasn't cold enough. I had the auger in the freezer right up until i started grinding. i figured that much cast iron would hold some cold for a while. The knife could be made a little better. I'll get an electric in due time..
 

pete, after thinking about it i applied to run the restaraunt a long time ago..........good to see they are still there.

They are booming there, especially in the winter with all the snowbirds. i only buy meat there on special occasions since it is just about all prime grade and expensive.
 

 

[chef willie]

Great looking batch of sausage there...cool to see your helpers pitching in as well. Thanks to the others for posting pics of your set-ups....gives me some ideas for more toys. Waiting for pics of the finished product....

 

[scarbelly]

Those are all great ideas - now if I can talk Bear into making me one of those boards I will be a happy camper