My first shot at sausage.

[mvincent42]

I can't get enough garlic so I think it is delicious. My advice would be to mix some in with some of yours when you pull it out of the freezer and try it out. Same with the syrup and brown sugar that way your whole batch isn't tainted if you don't like it. Enjoy!

 

[wes w]

Quote: (Wes W).....  Dave, haven't seen your picture in the  "show  yourself thread"......

Let me see if my new camera will handle it....   Then there's the question of liability when your computer screen fractures...   

Dave it wouldn't be the first one thats been fractured.  :-)    I'd just like to put a face to very kind and helpful gentleman.

I can't get enough garlic so I think it is delicious. My advice would be to mix some in with some of yours when you pull it out of the freezer and try it out. Same with the syrup and brown sugar that way your whole batch isn't tainted if you don't like it. Enjoy!

Thats a great idea.  I'll be doing that.   I like brown sugar on meat.  I put it in all my rubs.   Thanks for the advice

 

[mvincent42]

Any time man. Hope you enjoy!

 

[fpnmf]

Looks great Wes!!

  Craig

 

[candycoated]

Beautiful sausage Wes!

And helpful!

I'll be making some breakfast sausage soon with venison. Had to source pork and beef trimmings. The manager of our little rural privately owned grocery store said he'd have the butcher save some for me. I can't believe they don't package fat and sell it, he kinda looked at me funny when I asked too. Surely all these hunting folks need fat for deer sausage. I'm not believing everybody pays to have their meat processed around here.

I like that super long cutting board too.

 

[wes w]

Thanks Craig.    I will definitely be making more!

 

[venture]

Interesting you mention being a little heavy on the sage.

I think some of my sausage might be a little heavy on sage for some people.

I can't help it.  Sage sausage is what I grew up on.  Like Pop's recipe, simple ingredients and heavy on the sage.

It is what brings back those memories for me!

Good luck and good smoking.

 

[wes w]

Its did have a strong sage flavor that I love, but may be a bit much for most folks.  

I grew up on it as well.   I can still see my Dad seasoning it spread all over the table.  :-)

Thanks Merv.

 

[wes w]

Beautiful sausage Wes!

And helpful!

I'll be making some breakfast sausage soon with venison. Had to source pork and beef trimmings. The manager of our little rural privately owned grocery store said he'd have the butcher save some for me. I can't believe they don't package fat and sell it, he kinda looked at me funny when I asked too. Surely all these hunting folks need fat for deer sausage. I'm not believing everybody pays to have their meat processed around here.

I like that super long cutting board too.

Thanks Melissa,  somehow I missed your post.   Old age.....

I'm interested in knowing how to make deer sausage.  I have a whole deer (cubed) in the freezer now.   I traded smoking two deer quarters for a deer.  We usually can it, just hadn't gotten around to it yet.  I'd love to try a little of it as sausage.   Please post a Q view when you make your sausage.

The cutting board is pretty nice.   If  I told everyone what it was from they'd think I was crazy. :-)   My brother is a  commercial  contractor.    Ok,  My cutting board was NEW NEVER USED!   It is a divider for bathroom stalls....   He had a couple left over and they were just sitting in the corner of his shop with about a inch of dust on them.   Very hard, very heavy.  Perfect cutting board.

 

[candycoated]

Hey, some peoples' smokers look like outhouses. You can't show folks up in every aspect like you did with your gorgeous outdoor kitchen. ;p  hehe, teasing a bit

You should really post more pics of that beauty.

I got some beef fat, don't worry I'll let everyone know how it turns out.

It'll be a simple country breakfast sausage, because I'm not ready to make smoked sausage yet.

 

[wes w]

Nice looking Sausages!  Any pics of how they came out?  By the way, your brick smoker looks great!

I couldn't stand it anymore.  About the only time we fix breakfast is on the week-ends.   So for dinner tonight we had sausage and egg sandwiches.

IMG_0206.JPG

• wes w
• Jan 30, 2013

This sausage blows me away!   Its simply awesome.   

So, it has do fat, no fillers, all natural.  So that means I can eat all I want and its good for me!?   :-)

 

[woodcutter]

I couldn't stand it anymore.  About the only time we fix breakfast is on the week-ends.   So for dinner tonight we had sausage and egg sandwiches.

This sausage blows me away!   Its simply awesome.   

Tell me about it! If I ever do eat vegetables again I'll have to start real slow so my digestive system won't be shocked. lol

 

[venture]

What did they say?  Vegetables are not food?  Vegetables are what food eats?

Eat as you are told, not as I do!

Good luck and good smoking.

 

[wes w]

What did they say?  Vegetables are not food?  Vegetables are what food eats?

Eat as you are told, not as I do!

Good luck and good smoking.

I like that.    

funny-kids-orkut-scraps.jpg-1.jpg

• wes w
• Jan 30, 2013

I seen this a while back.

 

[venture]

They get along really well.

When I stepped into the pen, I always carried a stick.

When they decide to hit you at the knees?  It can really hurt!

Good luck and good smoking.

 

[smokinhusker]

Great looking sausage and sage to boot - does it get any better!!!!

 

[wes w]

When I was growing up, one of my jobs was to keep the hog pen cleaned out. Looking back I guess it was kinda fun.   Anyway, dang hog would always root you around.  Didn't matter how hard you hit them they just stand there and  grunt.   You end up just hurting yourself.   Dang hogs are built like tanks

 

[themule69]

sausage looks great.

happy smoken.

david

 

[smoking b]

When I was growing up, one of my jobs was to keep the hog pen cleaned out. Looking back I guess it was kinda fun.   Anyway, dang hog would always root you around.  Didn't matter how hard you hit them they just stand there and  grunt.   You end up just hurting yourself.   Dang hogs are built like tanks

Yup - stubborn tanks at that!

 

[so ms smoker]

  Looks good. In answer to your question about where to get casings for stuffing your sausage, try your local grocer. If they sell 'store made sausage', then they have casings. I got a package of natural hog casings today for $4.99. Minimum 50' .

  Mike