My first shot at sausage

[wes w]

This was a learning experience.   I could not have done this without the help of Jeremy (Smoking B).    Thank you!

I learned a little sausage goes a long way!

I started the evening  with 13lbs of pork butt.  

I made some breakfast sausage for my Mother in law and a couple friends to try.  I made Pops sage sausage and added 1tsp of red pepper  to it.  It was perfect!   Not overly spicy and awesome flavor.

I put 2 venison roast in brine for my brother in law to smoke tomorrow.  Rubbed down 2 butts for a friend to smoke tomorrow as well.

Back to the sausage.

I used Shannon127  Kielbasa recipe.  http://www.smokingmeatforums.com/t/129813/kielbasa-start-to-finish-for-chef-jimmy

Did a test fry, it  is awesome!  

Got them stuffed and in the frig.   Got a busy day tomorrow.   I'll smoke them Sunday.

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• wes w
• Feb 8, 2013

3lb. of breakfast sausage.

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• wes w
• Feb 8, 2013

Seasoned and first run.  Taste test was outstanding!   Second run and to the stuffer

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• wes w
• Feb 8, 2013

32mm casings soaked and rinsed several times.   Didn't realize untangling casing could be so much fun!   :-)

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• wes w
• Feb 8, 2013

Ok, so this is my first shot at stuffing sausage.   For what I was doing,  I'm pretty sure the tube I used was to small.  I used the middle sized one.   I had a little trouble getting the casing open.   Finally figured it out while my loving wife  took pictures and  made crude jokes while I was trying to get the casing open.

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• wes w
• Feb 8, 2013

Ready to go, finally

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• wes w
• Feb 8, 2013

Finished product.   Into the frig.  I'm tired.   Was hoping to smoke them tomorrow.  It'll have to wait till Sunday.

These better be good!   I got a "butt" load of them... :-) 

Couple questions.   If I have rinsed  unused casing left, can I put them back in the pack with the salt?

After doing my best to get them clean, how do you get the holes in the grinding plate  clean?    I still got them soaking.

Thanks everyone for there help and this site for keeping me up way past bedtime.  :-)

Smoking pictures to come. 

Thanks for looking

Wes

 

[doctord1955]

Yes u can put ur casing back in salt might want to add a little more uniodized salt!

Second wash ur grinder plate right away with cold water this will blow all the meat out of it  then in to detergent and bleach !

 

[boykjo]

Nice looking sausages................

A tooth brush will do an ok job but if you want to clean it real good a laboratory tube brush will do a great job. I order them from mcmaster carr

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• boykjo
• Feb 9, 2013

 

[smoking b]

Hey Wes - the sausages look really good! 

  Now that you got your first batch under your belt & know what to expect you'll be a lot more comfortable going into your next batch 

  Job well done 

 

[roller]

You did a real nice job...now your hooked....

 

[kathrynn]

Wes .....those look amazing! Good job! Let us know how that taste! Cant wait for my 1st batch!

 

[woodcutter]

Sausage looks great! Now you get to watch them turn a beautiful red in the smoker.

 

[wes w]

Yes u can put ur casing back in salt might want to add a little more uniodized salt!

Second wash ur grinder plate right away with cold water this will blow all the meat out of it  then in to detergent and bleach !

Thanks doc.   I wasn't sure about the casing.   I repacked them in a ziploc and poured a good helping of salt over them.  

Nice looking sausages................

A tooth brush will do an ok job but if you want to clean it real good a laboratory tube brush will do a great job. I order them from mcmaster carr

tube brush.png

• boykjo
• Feb 9, 2013

Thanks boykjo.   Awesome site!    Great idea, thanks.  The med. plate was just a pain.  I don't remember having that much trouble cleaning it the first time I used it.

Hey Wes - the sausages look really good! 

  Now that you got your first batch under your belt & know what to expect you'll be a lot more comfortable going into your next batch 

  Job well done 

Thanks Jeremy.  

  It was fun and tiring at the same time.  A job best started in the morning.   

Thanks to all that  helped!  

Need to get the smoker fired.   Need to get 2 12lb. butts going.   Way to big, but thats what was brought.  Got a couple venison roast to go in as well.

Hope everyone has a great day!

Wes

 

[wes w]

You did a real nice job...now your hooked....

Thank you Roller.  Its easy to get hooked on a awesome product. 

Looking to find a good used frig.  Wife isn't crazy about the smell in the frig.  :-)

 

[wes w]

Wes .....those look amazing! Good job! Let us know how that taste! Cant wait for my 1st batch!

Thanks Kat,  I did a fry test and it was really good.   I interested to see what the smoke does to them.    It wasn't as bad as I was expecting.   I ran everything myself.  Jeremy advised that I run a little water through the casing.  It made all the difference in the world about getting the casing on and they come off with the sausage with ease.

 

[wes w]

Sausage looks great! Now you get to watch them turn a beautiful red in the smoker.

Thanks Todd.   Can't wait to see the finished product.  

 

[roller]

I love that frig smell...

 

[smoothsmoker]

Wes great looking sausage! Well done! Hope when I make mine it'll turn out like that!

 

[wes w]

I love that frig smell...

I think its the combo of all thats in there.  Got venison brining, butts rubbed and the sausage. 

She's not very happy that her stuff gets put out on the counter.  Tea, leftovers etc.....

 

[diesel]

Everything looks really good and wait till you fry up the Kielbasa after it has been smoked.  When you family eats it they won't mind the fridge smell anymore!

I have made that recipe several times now and it is always a hit.

good job.

Aaron.

 

[driedstick]

Looks great put them in your beer fridge nothing better than opening a beer with smell of snausages LOL

 

[wes w]

Wes great looking sausage! Well done! Hope when I make mine it'll turn out like that!

Thanks SS.   Its not as hard as you might think.   My biggest problem was getting the casing open.  Had to get rid of the santi gloves to do it.

Everything looks really good and wait till you fry up the Kielbasa after it has been smoked.  When you family eats it they won't mind the fridge smell anymore!

I have made that recipe several times now and it is always a hit.

good job.

Aaron.

Thanks Aaron.   I can't wait to smoke them.   I need to find me some hooks to hang them with.   I've had several friends ask if I was going to do any links.  I'll be passing a lot of them around.

 

[wes w]

Looks great put them in your beer fridge nothing better than opening a beer with smell of snausages LOL

Great Idea!   I'm going to need a bigger beer frig!   LOL   

 

[wes w]

I have a question.

Would a sausage that is made with cure make a two week trip over seas?  If not how could they be shipped?  Our youngest son in the Marines  is being deployed at the end of the month. 

 

[rexlan]

I have a question.

Would a sausage that is made with cure make a two week trip over seas?  If not how could they be shipped?  Our youngest son in the Marines  is being deployed at the end of the month. 

I think Napas ships his boys stuff routinely in the mail.