Sausage time again

[doubles shooter]

After being away from the smoker and sausage kitchen due to a few health problems, I'm back. Last week I bought two cases of pork shoulder 144 pounds worth. My brother came over and we turned out 72 pounds of our family Italian sausage for the holidays and winter.
We hooked up the next day and made 28 pounds of breakfast sausage.
On the third day I stuffed 10 pounds of snack sticks for the smoker.
Wore out, but happy with a full freezer.
Been forever posting photos. Hope they post.

 

[02ebz06]

Quite the project.

 

[SmokinEdge]

Nice work.

 

[Brokenhandle]

That's a bunch! Great job on all of it... will definitely make for a merry Christmas.

Ryan

 

[indaswamp]

Welcome back! That's a nice run of sausages! Congrats on the carousel ride....great pics!

 

[Timber II]

Wow that’s a lot!!

 

[uncle eddie]

Wow! That is a ton. Looks like you had good help too!
Wish we were neighbors, I have brats, linguica, andouille, jerky and ... Trading is a good time!

 

[nlife]

Wow you are making up for lost time alright! That's a lot of sausage. Looks great.

 

[Fueling Around]

Recipes you care to share?

 

[doubles shooter]

Thanks for the likes everyone. I'm the good looking one in the dark shirt. It has been over 2 years, so making stuff has been fun again.
The sausage recipe came over from Italy with my great grand parents over 100 years ago. I'm 71 and have been helping make or making the sausage myself since I was 2.
It was a family affair every fall at my grandparent's house. The whole family, aunt's, uncle's, cousins all gathered for a day of sausage making. Everyone helped, with the little kids poking the casings with a needle. The real honor was turning the crank on the grinder when you got big and old enough.
The mix is simple, just 4 ingredients.

18 pounds ground shoulder (50/50 pork venison works good too)
1 cup fennel séed
3/4 cup paprika
1/2 cup salt (or to taste)
1/3 cup crushed red pepper (or to taste)
1-2 pints ice water

I grind twice through a 3/8" plate, then stuff.

The breakfast sausage is Fassett's recipe, however I added 1 ounce each of onion and garlic powder to the bulk mix.
8 ounces salt
2 ounces sage
1 ounce coarse ground black pepper
1 ounce onion powder
1 ounce granulated garlic

Add 1/2 ounce of spices to 1 pound of meat.

The snack sticks are an experiment. I ground a single batch of the family sausage, then pulled 10 pounds aside. I did the second grind through a 3/16" plate and added 2 teaspoons of cure 1. I stuffed it into 18-20mm sheep casings.
Smoked/cooked at temps running from 130 to 170 over 4 hours till I got 152 degrees internal, then lowered the heat to 150 for 4 hours to dry them out some. The flavor of the sausage is incredible when dried some.
The sticks have been a hit with everyone so far. Enjoy.

 

[Flash Burn]

Quite a project but the end result is always rewarding.
Makes me miss the family sausage projects. They were always a lot of fun.
Nice work, young fella.

 

[DRKsmoking]

Fantastic. Now that is a load of good looking sausages. Nice to get that done.

Hope your health issues are behind you now. Congrats on the carousal ride

Now that's a table full.

David

 

[Fueling Around]

Congrats on the feature

Thanks for the likes everyone. I'm the good looking one in the dark shirt. It has been over 2 years, so making stuff has been fun again.
The sausage recipe came over from Italy with my great grand parents over 100 years ago. I'm 71 and have been helping make or making the sausage myself since I was 2.
It was a family affair every fall at my grandparent's house. The whole family, aunt's, uncle's, cousins all gathered for a day of sausage making. Everyone helped, with the little kids poking the casings with a needle. The real honor was turning the crank on the grinder when you got big and old enough.
...

Thanks for the recipe and tips.
Hope you get to continue the family tradition for many years.

 

[sawhorseray]

A ton of fine work right there, nice job! We're about the same age, I've run out of my Italian sausage due to the same issues, been making it for 30 years plus, 2022 was a bitch with too much time spent with doctors. I got rid of all my heavy commercial gear a few months back, grinder, mixer, and stuffer, due to weight restrictions, no more 25 pound batches. Got a small stuffer and grinder waiting under the Xmas tree, be good to get back in the saddle. Grats on the ride! RAY

 

[doubles shooter]

out

Congrats on the feature


Thanks for the recipe and tips.
Hope you get to continue the family tradition for many years.

You are welcome. I don't know how many years I have left, but I have a 10 year old grandson who will carry on for me. He has been helping me since he was 3. He is quite good at making sausage, salami, baloney, etc. He is skilled at skinning and processing deer. He makes me proud. Here is a picture looking proud at 6 years old, standing with the stuffer after I told him all my equipment will be his some day. I'm the only one carrying on the tradition in my generation. Hopefully he can keep it going.

 

[Brokenhandle]

That's awesome to pass it along!

Ryan

 

[Flash Burn]

You are welcome. I don't know how many years I have left, but I have a 10 year old grandson who will carry on for me. He has been helping me since he was 3. He is quite good at making sausage, salami, baloney, etc. He is skilled at skinning and processing deer. He makes me proud. Here is a picture looking proud at 6 years old, standing with the stuffer after I told him all my equipment will be his some day. I'm the only one carrying on the tradition in my generation. Hopefully he can keep it going.View attachment 683510

That great that you have a grandson that's interested in what you're passing on.
The best of luck to you and him, as well.

 

[forktender]

Simply amazing, I love the shot of your grandson, also the shot of pinwheels, love them even more thrown onto a Weber kettle. (Not your grandson)

I grew up making Italian sausage with my Papa and Noni as well, I confess that I haven't made any in a few years, I'm going to remedy this by trying your family recipe, I really appreciate that.

Thank you, and stay healthy for a while and teach your grandson everything you know, he will appreciate it more than words can express.

Dan.

 

[crazymoon]

DS, Nice charge of sausage and thanks for sharing your recipes !

 

[Cajun Smokes]

After being away from the smoker and sausage kitchen due to a few health problems, I'm back. Last week I bought two cases of pork shoulder 144 pounds worth. My brother came over and we turned out 72 pounds of our family Italian sausage for the holidays and winter.
We hooked up the next day and made 28 pounds of breakfast sausage.
On the third day I stuffed 10 pounds of snack sticks for the smoker.
Wore out, but happy with a full freezer.
Been forever posting photos. Hope they post.

Glad to hear you health issues have improved. What a sausage fest you had going for three days. Quite a bit of work for the amount you accomploshed. I think it's great that it is done together as a family and hopefully gets passed down. I have 2 young nephews that I have been trying to get interested in sausage and boudin to pass down to the generations. It would come as no surprise, social media is much more interesting lol but they are slowly coming around.