Sausage day

[doubles shooter]

My brother came over this morning and we made 72 pounds of our family sausage for the holidays. I've been helping make or making it for 65 years. The recipe came from Italy with my great grandparents. Simple, but delicious.
18 pounds pork shoulder
1C. Fennel seed
3/4C. Paprika
1/2C salt
1/4-1/3C. Crushed red pepper.

 

[doubles shooter]

Sorry about the duplicate photos. Phone is being a jerk.

 

[normanaj]

Nice!

 

[SmokinEdge]

Nice run for sure. I like that recipe, straight to the point.
Great job.

 

[WI Smoker77]

Great looking sausage. And a big batch for sure. I like the simple recipe also.

 

[Winterrider]

Great work. . .

 

[bill ace 350]

those look great!

 

[sawhorseray]

Looks wonderful, a lot of work! RAY

 

[bill ace 350]

My brother came over this morning and we made 72 pounds of our family sausage for the holidays. I've been helping make or making it for 65 years. The recipe came from Italy with my great grandparents. Simple, but delicious.
18 pounds pork shoulder
1C. Fennel seed
3/4C. Paprika
1/2C salt
1/4-1/3C. Crushed red pepper.

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what stuffer did you use?

 

[BrianGSDTexoma]

Wow that was a job. Looks great.

 

[doubles shooter]

what stuffer did you use?

I have a Waltons 11 pound vertical. Love it.

Thank's to all for the likes.

 

[pushok2018]

Looks great! A lot of work but you got rewarded with having a full freezer! Thank you for sharing your recipe - I bookmarked and will try it in nearest future...

 

[doubles shooter]

I set aside 10 pounds of our sausage for a snack stick experiment. The flavor of this sausage is out of this world when dried and I think smoke cooking will pull enough moisture to notice the flavor difference. I did some last year and almost nailed it. I ground it a second time with an 1/8" plate. This time I stayed with the 3/8 for a bit more chew factor.
There is also 25 pounds of venison baloney hiding behind it. Going to do smoked kielbasa for my grandson tomorrow.

 

[fished]

That’s a bunch of sausage, it looks great!!!!

 

[indaswamp]

Very Nice! I'm betting that recipe comes from somewhere in Calabria, Italy? I have a similar recipe from an Italian immigrant. Thanks for posting! Really enjoyed viewing the photos and the simple recipe!

 

[Rafter H BBQ]

Nice work, that all looks great!

 

[mneeley490]

That looks so good! Must be nice to have someone to help with the work.

 

[Brokenhandle]

That's a pile of fine looking sausage!

Ryan

 

[bauchjw]

That’s awesome! It looks amazing! A ton of work for a very cool quality product! Thank you for sharing!

 

[uncle eddie]

Wow - 72 pounds with a little help is still a helluva load of sausage. Thanks for posting...it looks great!