Had half a chuck roast left over after making some beef stroganoff earlier in the week. Wanted to make some sausage and settled on Texas hot links. Followed Chud BBQ's recipe for the most part, except I cut back on the cayenne by 25% and omitted the turmeric as I didn't have any.
I broke the KA grinder attachment grinding the last bit of meat. The locating pin snapped off the body where it indexes on the mixer. Luckily it was still within the Amazon return window, and I was able to leverage that into getting a LEM 1224 and a horizontal stuffer so future batches will be much easier.
Chuck cubed and into the freezer, it was 1146g in total.
Ready to grind.
It was this pin here that snapped off. I was able to finish by tightening down more on the set screw, but it wasn't ideal.
Got the meat ground and spices mixed in and then stuffed into 32mm? Hog casing. No pictures of that process cause I got busy, my hands got dirty and I forgot.
Stuffed and ready to go into the fridge overnight.
Into some smoke this morning. I had to add the water pan to help keep the temps down. It started full of ice.
Afterwards it was into an ice bath to cool off and then most was vac sealed for later, wife decided she didn't want sausage for dinner, but I couldn't help throw one on the grill to taste. Gotta make sure they're fit for human consumption right.
And, delicious. Just the right heat level. Hot enough to know its a hot link without heat being all you taste. Definitely on my list to make again.
edit: spelling errors
I broke the KA grinder attachment grinding the last bit of meat. The locating pin snapped off the body where it indexes on the mixer. Luckily it was still within the Amazon return window, and I was able to leverage that into getting a LEM 1224 and a horizontal stuffer so future batches will be much easier.
Chuck cubed and into the freezer, it was 1146g in total.
Ready to grind.
It was this pin here that snapped off. I was able to finish by tightening down more on the set screw, but it wasn't ideal.
Got the meat ground and spices mixed in and then stuffed into 32mm? Hog casing. No pictures of that process cause I got busy, my hands got dirty and I forgot.
Stuffed and ready to go into the fridge overnight.
Into some smoke this morning. I had to add the water pan to help keep the temps down. It started full of ice.
Afterwards it was into an ice bath to cool off and then most was vac sealed for later, wife decided she didn't want sausage for dinner, but I couldn't help throw one on the grill to taste. Gotta make sure they're fit for human consumption right.
And, delicious. Just the right heat level. Hot enough to know its a hot link without heat being all you taste. Definitely on my list to make again.
edit: spelling errors
Last edited:
