Sausage Time!

[smokin monkey]

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,

image.jpeg

• smokin monkey
• Feb 12, 2016

Mixed in Dry Ingridients and Spitfire Beer,

image.jpeg

• smokin monkey
• Feb 12, 2016

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

Quick taster!

image.jpeg

• smokin monkey
• Feb 12, 2016

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

image.jpeg

• smokin monkey
• Feb 12, 2016

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

image.jpeg

• smokin monkey
• Feb 12, 2016

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

image.jpeg

• smokin monkey
• Feb 12, 2016

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

image.jpeg

• smokin monkey
• Feb 12, 2016

image.jpeg

• smokin monkey
• Feb 12, 2016

image.jpeg

• smokin monkey
• Feb 12, 2016

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

 

[tropics]

SM Nice job on the sausage links look great.

Richie

 

[pc farmer]

Looks good.

You didn't smoke the hot links?

I am gonna have to try this recipe.

 

[wade]

Great looking sausages Steve. 

 I don't suppose there will be any left for the Summer meet 

 

[smokin monkey]

SM Nice job on the sausage links look great.
Richie

Thanks Richie

Looks good.

You didn't smoke the hot links?

I am gonna have to try this recipe.

Will Smoke them when ready to eat.

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

Will be making some more for the UK Meet.

 

[frosty]

I am jealous of your work, it looks excellent!

 

[wade]

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

 

[danbono]

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,

image.jpeg

• smokin monkey
• Feb 12, 2016

Mixed in Dry Ingridients and Spitfire Beer,

image.jpeg

• smokin monkey
• Feb 12, 2016

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

Quick taster!

image.jpeg

• smokin monkey
• Feb 12, 2016

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

image.jpeg

• smokin monkey
• Feb 12, 2016

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

image.jpeg

• smokin monkey
• Feb 12, 2016

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

image.jpeg

• smokin monkey
• Feb 12, 2016

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

image.jpeg

• smokin monkey
• Feb 12, 2016

image.jpeg

• smokin monkey
• Feb 12, 2016

image.jpeg

• smokin monkey
• Feb 12, 2016

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]

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]

 

[foamheart]

That's some good lookin sausages. Great job!

 

[SmokinAl]

Awesome looking sausage!!

Great job!!

Al

 

[danbono]

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

 

[mummel]

Now Im hungry.  NICELY DONE.

 

[smokin monkey]

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

 

[smokin monkey]

That's some good lookin sausages. Great job!

Awesome looking sausage!!

Great job!!

Al

Now Im hungry.  NICELY DONE.

Thanks for the encouragement [emoji]128077[/emoji]

 

[HalfSmoked]

  Is freight high from UK to USA?

 

[whistech]

Great looking links!    You are hooked now.

 

[danbono]

Hi Dan, its a ready made mix purchased here in the UK from Tongmaster

Bummer.

 

[smokin monkey]

Bummer.

Will have a look at it to see what ingredients are in it a if there is a % so I can work it out