NEW YEARS EVE FIRST EVER SAUSAGE

[chef willie]

I've been wanting to make sausage for what seems like forever and finally put it all together yesterday with a hot link. Used the KitchenAid grinder and stuffer attachments that I've had in the box since 1994 (yes, 1994!). Safeway had butts in da bag for $1.49 a # and I found hog casings locally so really had no more excuses. I've been pouring over sausage links by other posters for weeks again, mesmerized by the beauty of them. Time to do it. Ground once with the coarse plate, added my seasonings and ground again with the fine plate. In the smoker for 1 hour at 150 to dry some, then loaded up the AMNS with pecan & bumped smoker to 200. Stuck a few with my insta-read about 5 hours later, they were at 160 IT so pulled them to cool. I cut back on the spices so guests could enjoy but next time will go full bore HOT. Delicious & a thumbs up was received from the SO. Great snap, firm texture and good color. I had a great time doing them as well. Happy New Year to all you out there. So many more to do is the new problem.

KitchenAid liked the 'strips'--grinding was a breeze

SAUSAGE PORK.jpg

• chef willie
• Jan 1, 2013

coasre ground--ready to be mixed

COARSE GRIND.jpg

• chef willie
• Jan 1, 2013

after second grind

 

FINE GRIND.jpg

• chef willie
• Jan 1, 2013

LINKED.jpg

• chef willie
• Jan 1, 2013

 

pulled at 160 IT

OFF SMOKER.jpg

• chef willie
• Jan 1, 2013

one sliced open

ONE CUT.jpg

• chef willie
• Jan 1, 2013

 

[dirtsailor2003]

Sausages look great! What is in them besides the pork?

 

[chef willie]

5 # PORK BUTT

Beer

2 Tbl black pepper

2 Tbl red pepper

2 Tbl cayenne

2 Tbl paprika

3 Tbl kosher salt

2 Tbl mustard seeds

¼ cup garlic, minced

1 tsp tender quick

1 tsp ground coriander

Mix all spices with enough beer to make a slurry. Grind pork through coarse plate. Mix spice slurry well into coarse grind. Grind again through fine plate. Stuff in casing. I did 150 degrees for 1 hour to dry casings, no smoke. Bumped to 200 degrees using 3 rows of pecan dust in AMNS. Pulled at 160 IT.

 

[pgsmoker64]

Nice looking links there Willie!  

I've been thinking about purchasing the grinding and stuffing attachments for my KA mixer.  I may have to take the plunge.

Bill

 

[boykjo]

Looks great willie....  

    2 tbs cayenne for 5 lbs.. Bet they were a little warm............

 

 

[chef willie]

Looks great willie....  

    2 tbs cayenne for 5 lbs.. Bet they were a little warm............

 

Listed ingredients was the original recipe. Knowing I would catch hell for once again making everything TO HOT I cut back to 1 T crushed red & 1 T cayenne while bumping the paprika to 3 tbl for the color. What's a hot link without crackin' a little sweat? So thinking I'll make some hot mustard to dip these babies in...GF enjoyed them so all is good.

 

[driedstick]

Looks good Willie,  job well done!

 

[chef willie]

Nice looking links there Willie!  

I've been thinking about purchasing the grinding and stuffing attachments for my KA mixer.  I may have to take the plunge.

Bill

For smaller batches the KA grinder should work OK for you....I was surprised actually at how well it did and how quick. Stuffer attachment was a little PITA so a 5# stuffer is next for me instead of a grinder. The grizzly 5#er is getting good reviews on here by guys I would consider sausage masters and not overly expensive but there are others as well. I've seen KA grinders on Ebay....plunge isn't to deep.

 

[dirtworldmike]

WOW !  Those really look  Great!     Thanks for posting the recipe,I'm gonna have to give that one a try.

 

[snorkelinggirl]

For smaller batches the KA grinder should work OK for you....I was surprised actually at how well it did and how quick. Stuffer attachment was a little PITA so a 5# stuffer is next for me instead of a grinder. The grizzly 5#er is getting good reviews on here by guys I would consider sausage masters and not overly expensive but there are others as well. I've seen KA grinders on Ebay....plunge isn't to deep.

Hey Willie,

I was watching for your posting on your sausage, but somehow missed it until I searched for your threads. Your sausages look really fantastic. I feel your pain about the spice issue......I have to dial the spice down for my husband, as well as dialing down any smoke taste.  I may need to start a thread on "Meat smoking obsessions and marital stress....discuss".  ;-)

I have a 5# LEM vertical stuffer that a got a few months ago and have been really pleased with.  It has a very well-fitting gasket and I have absolutely no leakage around the, what-do-you-call-it, cylinder head or whatever. Customer service at LEM is also really great...I have had no trouble with getting warranty parts for their meat grinder. 

Looking forward to seeing your next sausage project!  I'm planning a session on Sunday to make beef pub bangers and bratwurst.

Best regards,

Clarissa