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Sausage Time!

smokin monkey

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I treated myself for Christmas and bought myself a New Mincer and Sausage Stuffer.

This is the first time since then that I have been able to play!

Thanks to Reinhard for his thread on Hot Links, http://www.smokingmeatforums.com/t/232748/made-some-willies-texas-style-hot-links

5 pounds pork butt
12 oz of good beer
2 T black pepper
2 T crushed red pepper
2 T cayenne
2 T papricka
3 T kosher salt
2 T mustard seeds
1/4 cup diced garlic
1 tsp cure #1
1 cup dry'd powdered milk [I added this to retain moisture

Minced the Pork,

Mixed in Dry Ingridients and Spitfire Beer,

I let this sit overnight in the fridge to enhance the flavours.

Quick taster!

Can agree these are Hot Links!!!
Then did a second mince straight into the Natural Casing,


Forgot the the finished picture only have this when linked and Vac Packed,


Time for a spot of lunch, a plate of Hot Chicken Wings,


Then I did some Bratwurst, sorry it was a bought mix,




These tasted just like the Bratwurst I had in Germany when I was a teenager!
 

tropics

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SM Nice job on the sausage links look great.

Richie
 

pc farmer

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Looks good.

You didn't smoke the hot links?

I am gonna have to try this recipe.
 

wade

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Great looking sausages Steve. 
 I don't suppose there will be any left for the Summer meet 
 

smokin monkey

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wade

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It is beginners luck - Steve is actually Vegan and that was all quorn. He is a master with Photoshop 
 

danbono

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I treated myself for Christmas and bought myself a New Mincer and Sausage Stuffer.

This is the first time since then that I have been able to play!

Thanks to Reinhard for his thread on Hot Links, http://www.smokingmeatforums.com/t/232748/made-some-willies-texas-style-hot-links

5 pounds pork butt
12 oz of good beer
2 T black pepper
2 T crushed red pepper
2 T cayenne
2 T papricka
3 T kosher salt
2 T mustard seeds
1/4 cup diced garlic
1 tsp cure #1
1 cup dry'd powdered milk [I added this to retain moisture

Minced the Pork,

Mixed in Dry Ingridients and Spitfire Beer,

I let this sit overnight in the fridge to enhance the flavours.

Quick taster!

Can agree these are Hot Links!!!
Then did a second mince straight into the Natural Casing,


Forgot the the finished picture only have this when linked and Vac Packed,


Time for a spot of lunch, a plate of Hot Chicken Wings,


Then I did some Bratwurst, sorry it was a bought mix,




These tasted just like the Bratwurst I had in Germany when I was a teenager!
Hi What Bratwurst mix did you used..I'm trying to get a Bratwurst tatse like I had when I stationed in Kaiserslautern Germany..I use to walk into town had then for lunch almost every day.

Tried a few of the already mixes didn't come close, even tried some recipes from scratch.

I haven't tried Leggs brand of mix yet.

Thanks Dan
 

smokin monkey

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It is beginners luck - Steve is actually Vegan and that was all quorn. He is a master with Photoshop :biggrin:
[emoji]128077[/emoji][emoji]127823[/emoji][emoji]127824[/emoji][emoji]127815[/emoji][emoji]127817[/emoji][emoji]127813[/emoji][emoji]127814[/emoji]
 

SmokinAl

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Awesome looking sausage!!

Great job!!

Al
 

danbono

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Hi What Bratwurst mix did you used..I'm trying to get a Bratwurst tatse like I had when I stationed in Kaiserslautern  Germany..I use to walk into town had Bratwurst for lunch almost every day.

Tried a few of the already mixes didn't come close, even tried some recipes from scratch.

I haven't tried Leggs brand of mix yet.

Thanks Dan
 
Last edited:

smokin monkey

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Joined Oct 27, 2013
Hi What Bratwurst mix did you used..I'm trying to get a Bratwurst tatse like I had when I stationed in Kaiserslautern Germany..I use to walk into town had Bratwurst for lunch almost every day.
Tried a few of the already mixes didn't come close, even tried some recipes from scratch.
I haven't tried Leggs brand of mix yet.
Thanks Dan
Hi Dan, its a ready made mix purchased here in the UK from Tongmaster
 

HalfSmoked

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  Is freight high from UK to USA?
 

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