Sausage Making Weekend.

Discussion in 'Sausage' started by link, Jul 17, 2017.

  1. link

    link Smoking Fanatic SMF Premier Member

    I had a busy weekend, Local Kroger had Pork Shoulders for .99 a pound so I picked up four. I had a request for a batch of Texas hot Links and I had some Bratwurst mix so time to make some sausage.

    I did not get many pictures as I decided to do this all by myself (I am also putting in wood floors and painting so my helper (wife) was busy painting). It was a bit more work by myself than I thought it would be. I only stuck myself with the knife once and took a big slice out of my thumb but I survived.

    Here are the few pics I did get:

    Texas Hot Links

    Meat cubed and seasoned. 


    Being Ground


    Bratwurst:

    Sorry no pick of the process, here it is linked up (natural casing).


    Hot Links in the front right. Bratwurst are stacks of 5 (5 per pack) Hot Links are three packs (total  of 14)


    Snack Sticks:

    My son being helpful as always wanted to know why I did not make any snack sticks? So I still had 3lbs of shoulder so since he is spoiled I got the grinder out again and made some snack sticks.

    Ground up


    about 5 1/2 hours in the smoker 



    Thanks for looking

    Link
     
  2. ab canuck

    ab canuck Master of the Pit SMF Premier Member

    Sausage looks great.... I haven't tried the texas hot links yet but it is definitely on my list... Point
     
  3. myownidaho

    myownidaho Master of the Pit SMF Premier Member

    Nice job! Those snack sticks look great.
     
  4. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Everything looks fantastic Link!

    Nice job!

    Point!

    Al
     
  5. dward51

    dward51 Master of the Pit OTBS Member

    Good looking products.  And a point for passing the interest on your son!!!!! 
     
  6. link

    link Smoking Fanatic SMF Premier Member

    Thanks for the nice words guys. Appreciated! I am looking forward to grilling up some of the Brats this weekend.

    Link
     
  7. happypit

    happypit Fire Starter

    Can't beat the price on those pork shoulders, wow!  

    "I only stuck myself with the knife once and took a big slice out of my thumb but I survived."
    Way to literally put yourself into your product.  lol  (Glad you're ok.)

    All your sausages look great!  Love the sticks!

    [​IMG]
     
    Last edited: Jul 17, 2017
  8. Rings Я Us

    Rings Я Us Master of the Pit Group Lead

    Man! You can feed an army. Lol 😀

    I see a baby gate. Is that to keep the dogs off the sausages if you turn your back? Ha
     
    Last edited: Jul 17, 2017
  9. crazymoon

    crazymoon Master of the Pit SMF Premier Member

    L, Nice job on the sausage ! It all looks delicious! point
     
  10. link

    link Smoking Fanatic SMF Premier Member

    That is exactly what the baby gate is for. I have a Newfoundland and she can reach the counter.
     
  11. Rings Я Us

    Rings Я Us Master of the Pit Group Lead

    Lmao 😀 :banana_smiley:
     
  12. smokeymose

    smokeymose Master of the Pit

    That's a fine looking pile of brats!

    Point for doing the changeover just to make some stix! ☺️

    Is the Mrs. still painting?
     
  13. link

    link Smoking Fanatic SMF Premier Member

    Thanks for the kind words. Yes she is still painting. we are putting down a new floor and you might as well paint while you have the house torn apart. This is going to take many weekends.

    Link
     
  14. link

    link Smoking Fanatic SMF Premier Member

    I got a change to grill Some of the Brats up this weekend and they were pretty damn good. The wife said they were better than store bought! I call that a win.

    Link
     
  15. How long should this smoke at 200 degrees?
     
  16. smokeymose

    smokeymose Master of the Pit

    Are you talking about the sticks? Start them at 110 or 120 and take them to 160 over about 3 hours. 200 degrees will render out the fat through the casings. Hope I'm not too late....
    Just saw this.
     

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