Fresh sausage.

[Steve H]

Did a batch of sausage this morning. These will be made into patties. I decided to go with a "warm" batch instead of mild or hot.

Started out with a 7 pound boneless butt. After some trimming. I ended up with 6.5 pounds.

Cut up and put in the freezer for 2 hours.

Now onto the grinding. Mine was making some strange noises. And starting to smell hot. And my brother from another mother Robert @tx smoker gifted me with his old unit since he just bought a new one. Talk about timing right?

This grinder is a beast! All metal gears. And chewed through the semi frozen pork like butter.

Ground up and ready for the spices. I rounded the amounts for a 6 pound batch.
6 tablespoons red wine vinegar
2 tablespoon salt
2 tablespoon freshly cracked black pepper
2.5 tablespoons dried parsley
2 tablespoon garlic powder
2 tablespoon onion powder
2 tablespoon dried basil
4 teaspoons paprika
4 teaspoons crushed red pepper flakes, or to taste
1.5 teaspoon ground fennel seed
1/2 teaspoon brown sugar
1/4 teaspoon dried oregano
1/4 teaspoon dried thyme
Mix vinegar first to moisten then mix in spices until well blended.

And did a text patty.

Great taste! And the fat content is dead on. I love butts! Um, well. You know what I mean!

 

[tx smoker]

Wow Steve!! Great looking sausage. You gonna stuff it or leave in bulk? I'm guessing the grinder worked well for you. It served me flawlessly for a long time and I got more than my money's worth out of it. Now I just need to fire up the new one and see how it does. I still have a bunch of ground pork in the freezer from last time I used the one you showed here. When I get it out I tend to grind everything I have then freeze what I don't need right now so only need to clean the grinder once

Really lazy at heart,
Robert

 

[Steve H]

Good morning Robert. I'm planning on making just patties with this batch. And do a curb drop off of 1/2 of it to my oldest son. Give him something to cook up with his eggs since he is quarantined. Maybe get a peek of the grand kids in life instead of face time.

 

[ososmokeshack]

Good looking sausage. Might have to try that recipe.

 

[Steve H]

Good looking sausage. Might have to try that recipe.

Thank you. If you like hot sausage you'll need to add a couple more teaspoons of red pepper flake. With this recipe there is a touch of heat, but not hot by any means.

 

[tx smoker]

Good morning Robert. I'm planning on making just patties with this batch.

Well well...you might get to use the burger press I included also. I have one exactly like the one I sent you and it's used solely for pressing sausage patties. I have one a bit bigger that I use for burgers but found the one that's included to be the perfect size for sausage patties.

Robert

 

[Steve H]

That is exactly what I have planned! I'll be doing that after we get back from shopping.

 

[Smokin' in AZ]

Nice job Steve!

Like!

John

 

[Winterrider]

Great work. Gonna bookmark that one.

 

[Steve H]

Nice job Steve!

Like!

John

Thanks John!

 

[Steve H]

Great work. Gonna bookmark that one.

Thank you!

 

[xray]

Great looking sausage Steve!

 

[Sowsage]

Awesome! Might have to give that recipe a try some time looks like it would be tasty!

 

[Steve H]

Great looking sausage Steve!

Thanks!

 

[Steve H]

Awesome! Might have to give that recipe a try some time looks like it would be tasty!

Thanks Travis!

 

[sawhorseray]

That's quite a list of spices, looks like a original recipe, nice work Steve! RAY

 

[Steve H]

That's quite a list of spices, looks like a original recipe, nice work Steve! RAY

Thanks Ray. I found this a couple years ago. And I thought the same.

 

[Steve H]

And they are now patties. That hamburger press works pretty darn good Robert.

 

[jcam222]

Sausage looks fantastic Steve. I bookmarked your recipe!

 

[Steve H]

Sausage looks fantastic Steve. I bookmarked your recipe!

Thanks!