First Sausage

[dschoemaker]

Took the plunge today, sorry no Q view, too much going on at once to think about it, will take some next time I promise.

Made 6.5 pounds of Pops Country Style Sausage, man is that stuff great.  Course I did have tghe blade on backwards and made a pound of mush till I figured out what was wrong.

Then made 6.5 pounds of Chefrobs Chorizo, cooked up a bit before it went in the fridge over night.  Now that is what Chorizo should taste like, and not the fatty mess you get from the store.

Dave

Forgot I still had to put the patties in freezer bags.  So here is a picture of the finished Breakfast Sausage

IMG_0046.JPG

• dschoemaker
• Dec 16, 2012

Here is the Chorizo resting until it can be vacume sealed tomorrow.

IMG_0047.JPG

• dschoemaker
• Dec 16, 2012

 

[driedstick]

Looks good

 

[boykjo]

X2
 

 

[DanMcG]

Nice Job on the sausage, and yeah I bet we all have placed the cutter on backwards at least once. :dunno

 

[couger78]

and yeah I bet we all have placed the cutter on backwards at least once.

...or how about leaving the cutter blade out of the assembly altogether? Whoops!......

 

[smoking b]

Looks good! I can vouch for the sausage too - I made some from the recipe Pops posted & was pleased. I haven't made chorizo yet but it's on the list. Very nice first sausages 

 

[venture]

Looking good! 

Now check your egg supply before you get too far into that chorizo!

How about this idiot who had to learn to trim the meat carefully?  Fat is fine.  That sinew tied knots in places I didn't know my grinder had!  

Good luck and good smoking.