Sweet Success

[mike johnson]

Well after that epic failure yesterday with natural casings I went at it this morning again by making some Swett Italian Sausage. In the Sausagemaker video on pretubed cassings they say to soak for 24 hours. well I did 12 and they came out great.Ithink the biggest mistake yesterday was using to small of a stuffing tube. I went with a larger tube and this was my result. No airpockets and no blow outs. Im so glad I figured this out

Sweet Italian Sausage.jpg

• mike johnson
• Sep 23, 2012

 

[roller]

They look great !!!

 

[roller]

You gonna smoke them ?

 

[mike johnson]

No, not theese as per request of the wife and boy. I didnt add any #1 to these so ill cook up fresh tonight for spaghetti and will freeze the rest. I will be making Spicey Italian Sausage tommorow after work and im probably going to smoke those up.

 

[roller]

Well its good that you are pleasing everyone...Again good job and ur hooked....

 

[chef jimmyj]

They look very nice...JJ

 

[scarbelly]

Congrats- looks tasty 

 

[smokinhusker]

Great job and great looking sausage! 

 

[driedstick]

Looks good - congrats

 

[bruno994]

Looks good enough to eat!

 

[boykjo]

Uh oh...... Another sausage head born and out of control................

Sausage looks great

Joe
 

 

[mojoman58]

Nice job! Those look great.

 

[slownlow]

looks great, Nice job!

 

[bigcitysmoker]

Hi there Mike, looks real good!

Can I ask a question? How did those pretubed casing come? I ordered a batch and it came in a bucket... Is that right? I haven't opened up the bag yet...

 

[mike johnson]

yeah in a bag inside the bucket. Let them soak for around12 to 24 hours. Im not joking.I went on their site and was amazed they soak that long but they worked great.