Just some sausage....

Discussion in 'Sausage' started by s2k9k, Jul 5, 2013.

  1. s2k9k

    s2k9k AMNPS Test Group

    Yesterday I ground 20 lbs of pork butt for some fresh and smoked sausage.
    Did 5 lbs of breakfast sausage using Waltons H-110C mix, it is really good!!! These bags say they hold 1 lb but I could probably fit close to 2 lbs if I tried,

    Did 2.5 lbs Sweet Italian using Rytek's recipe, it is good but needs more Italian flavor for me. Just did a small batch to see if I liked the recipe.

    Did 5 lbs Waltons Kielbasa and 6 lbs Waltons Cajun which half of that I added some smoked cheddar cheese. These just went in the house and will be getting some Pitmasters Choice mixed with some Hickory after the casings dry. I have the PID set to run 120*-170* over 6 hours then hold at 170* until they are done.

    See y'all after the ice bath!!
     
    Last edited: Jul 5, 2013
  2. kathrynn

    kathrynn Smoking Guru OTBS Member

    That looks really great Dave!  Glad to see the SH is getting a work out!

    Kat
     
  3. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    A friend used to bring me his venison sausage to the camp packed in those bags and I would hang it and cook/smoke it. Then we would slice it for hamburger type sandwichs. No telling how much fat was consumed but they were sure good sandwiches........LOL

    Does the Walton's H-110C have some sage in the mix?

    The sausages look good, especially that one with the eggs and taters. Is that one of the ones with smoked cheese in it? 
     
  4. s2k9k

    s2k9k AMNPS Test Group

    The H-110C is their hot version of their regular pork sausage mix. It does have sage but it isn't overpowering, it's just right IMO! It looks pretty hot dry, lot's of pepper flakes in it but after cooking it really isn't very hot, again just right IMO!

    What eggs?!:biggrin: Just potatoes and that is the Sweet Italian, I cooked it on the grill. The Cajun with the smoked cheddar is hanging in the house right now, probably won't see it again for 6-8 hours!
     
  5. s2k9k

    s2k9k AMNPS Test Group

    Thanks Kat!!!
    It needs a workout for what I have invested in it!
     
  6. chef willie

    chef willie Master of the Pit OTBS Member

    Sausages look very good to me...nice consistency & appearance. Good job.....need to get motivated myself to run another batch or two...Willie
     
  7. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    LOL... maybe that was just my mind thinking with that good looking sausage there must be some good fresh farm eggs on the plate.

    You are just using a sausage tube on the end of a manual grinder aren't ya? (chuckles)
     
    Last edited: Jul 5, 2013
  8. s2k9k

    s2k9k AMNPS Test Group

    3 1/2 hours in and they are starting to take on some color:

    Temps top to bottom have been running real close, the PID looks like it says 47 but it''s really 147 (it is really hard to get a picture of it):
     
  9. Hello Dave.  Was hoping to see more good food comin outta that new house.  And MAN, do I love sausage!  Looks GREAT!  Keep Smokin!

    Danny
     
  10. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

    That looks great - very nice color coming on. [​IMG]
     
  11. woodcutter

    woodcutter Master of the Pit OTBS Member

    Watching things turn mahogany is my favorite part![​IMG]
     
  12. reinhard

    reinhard Master of the Pit OTBS Member

    Nice variety, and everything looks great!!! Reinhard
     
  13. s2k9k

    s2k9k AMNPS Test Group

    8 hours 15 minutes later they hit 152* and into the ice bath they went. Now they are hanging to bloom on one of [/GALLERY]
     
  14. fwismoker

    fwismoker Master of the Pit

    You all are forcing me to look into sausage making equipment!
     
  15. jckdanls 07

    jckdanls 07 Master of the Pit Group Lead OTBS Member

    Thumbs Up.. damn it man... you made me so hungry for sausage I had to break out a variety pack (snack sticks, kilbasa, and other) from the N. FL. Gathering... forgot how good they really were...

    oh yeaaa.. yours looks GREAT as well ...
     
  16. s2k9k

    s2k9k AMNPS Test Group

    Yea that's what happened to me. I saw your thread asking for new things to try, that kind of happened to me and I love sausage and these guys and girls on here forced me into it!!!
     
  17. s2k9k

    s2k9k AMNPS Test Group

    Thanks Keith!!!
    Yea that stuff at NFL is what pushed me right over the edge and into the smokehouse!!! I'm kind of afraid to go next year, no telling what kind of money they will make me spend after that one!!!
     
    Last edited: Jul 5, 2013
  18. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    I am amazed at the great sausage you are making. It is inspirational. Thanks for posting,

    Disco
     
  19. jckdanls 07

    jckdanls 07 Master of the Pit Group Lead OTBS Member

    HE HEEEEE
     
  20. s2k9k

    s2k9k AMNPS Test Group

    Thanks Disco!!!
    I knew absolutely nothing about making sausage before I found SMF, actually I knew absolutely nothing about smoking either, all the Great people here have taught me a lot and I really appreciate all their time and generosity of their knowledge!!!
     

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