Fresh Italian Sweet

Discussion in 'Sausage' started by sam3, Jan 25, 2012.

  1. sam3

    sam3 Smoking Fanatic

    Trying to post this again..

    9 lbs of pork picnic, TSM Italian seasoning and stuffed into 29-32 hog casings. First time making linkers.

  2. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member


    I fixed the post for you and welcome to the SMF

    Nice sausages.
  3. gersus

    gersus Smoking Fanatic

    The sausage forum has been busy lately! Nice sausages!
  4. jrod62

    jrod62 Smoking Guru Group Lead OTBS Member

    LOOKS GOOD !!! [​IMG]
  5. sam3

    sam3 Smoking Fanatic

    Here they are all finished.

  6. scarbelly

    scarbelly Smoking Guru OTBS Member

    Sam those look great. Did the taste come out to your liking 
  7. sam3

    sam3 Smoking Fanatic

    Yes, they really did. With the wifey being Italian, I was hoping this pre-mixed blend would be good. It was great! She loved it.

    I need to make some HOT next time. [​IMG]

  8. Nice looking sausage and congratulations on your first time link success. I'll be making some as soon as I get my sausage stuffer!
  9. smokinal

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

    They look perfect for your first time. Great job!
  10. erain

    erain Master of the Pit OTBS Member SMF Premier Member

    pro job man!Thumbs Up
  11. venture

    venture Smoking Guru OTBS Member

    Good job!

    Good luck and good smoking.
  12. Man, that is some good looking sausage!
  13. roller

    roller Smoking Guru SMF Premier Member

    They do look good...Very nice job...
  14. tyotrain

    tyotrain Master of the Pit

    Man o Man them look great nice job... bet they will be tasty... Have fun and Happy smoking
  15. Very nice links indeed.  Great job!

  16. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member


    Absolutely fabulous job for your first try. Now how many times did it blowout on you?
  17. sam3

    sam3 Smoking Fanatic

    Thanks everyone and sorry about the double post. I didn't know if had to be approved by a mod before it came up. So I did it twice by accident.

    Surprisingly, no blowouts. An experienced sausagemaker on another forum walked me through it and that was a huge help. His most valuable tip to me was to "pinch" the casing with my fingers at the desired length and then keep stuffing. It made it very easy to twist afterwards. I also really took my time.

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