It's Sausage time

[poacherjoe]

Well the weather here has finally cooled down and the price of pork butt is 98 cents a pound so it's time to make sausage. I just received several new to me seasonings from Eldon's in Washington and when our daughter gets here for the holidays we plan on making several different breakfast sausages and a few fresh sausages. This will be my first time using sheep casings for the breakfast links and I am curious to see the outcome . Many pictures to follow!! PJ

 

[boykjo]

Sounds good. Cant wait to see.

Boykjo

 

[Winterrider]

Nice, can't wait to see. very envious on the price of pork butt. $2.64 yesterday didn't buy.

 

[pineywoods]

Look forward to the pics glad the butts came down in price for you still high here

 

[chopsaw]

Sounds like fun . Don't let the sheep casings get the best of you .

 

[poacherjoe]

Here's some of the seasoning's that we used

This is my latest refurbished Enterprise stuffer and it worked like a charm

Some vacuum packed sausage ready for the freezer

A close up of the 4 quart Enterprise stuffer and I would like to say that the aftermarket plate really works good

Another batch of the Polish sausage .​

 

[TNJAKE]

View attachment 521355Here's some of the seasoning's that we usedView attachment 521357This is my latest refurbished Enterprise stuffer and it worked like a charmView attachment 521359Some vacuum packed sausage ready for the freezerView attachment 521356A close up of the 4 quart Enterprise stuffer and I would like to say that the aftermarket plate really works goodView attachment 521358Another batch of the Polish sausage .​

Awesome batch joe!

 

[bauchjw]

Nice! Looking good!!!!

 

[DanMcG]

looks great Joe, and nice stuffer!

 

[chopsaw]

Nice work Joe . Love the stuffer !

 

[SmokyMose]

Great job all around!

 

[indaswamp]

Nice sausages.....hell of a refirb. job too! Love the stuffer!

 

[sawhorseray]

Nice work there Joe, well done! RAY

 

[Wurstmeister]

Beautiful work of art Joe! Sorry my friend, but they look SO good, they wouldn't make it to the vacuum sealer let alone the freezer?! Those will fit well in a toasted long bun with provolone, saute' onions and peppers and a nice coating of dark coarse mustard! And of course, a dark beer!
John

 

[poacherjoe]

Thanks for the compliments guy's ! I still have a batch of Bologna and Summer Sausage to go....

 

[checkdude]

Great job and the stuffer looks awesome! So jealous of it.lol.