This weekends project......Sausage,Sausage and more Sausage Updated

smokeamotive · Sep 10, 2011

Have some time on my hands this weekend so I thought I'd catch up on some sausage makin. Tonight it's snack sticks. First 5lbs of regular and then 5lbs of spicy. Tomorrow it'll be Brats and maybe some Itailian. Here's the regular ready to mix up.

All mixed up and ready to stuff.

All stuffed up.

The spicy laid out with it's ingredeints.

All mixed up and ready to go into casings.

packed in the stuffer.

Stuffed and ready to go in the fridge overnight to cure, along with the regular.

Tomorrows project..... Fresh Brats and Itailian.

To be continued..............

Thanks for lookin...Bruce

africanmeat · Sep 10, 2011

It looks good so far i will be waiting.

can you give us the spices you are using

SmokinAl · Sep 10, 2011

Looks good Bruce!

BGKYSmoker · Sep 10, 2011

Nice looking sticks.

Bearcarver · Sep 10, 2011

Lookin' Great, Bruce !!!!

Very nice!

Bear

jc1947 · Sep 10, 2011

Yes, kindly tell us the spices used.

smokeamotive · Sep 10, 2011

Well to be honest my snack sticks are a packaged mix. I get them from Eldons jerky and sausage. Then I do some doctoring if I think it needs it. I added Garlic. white and ceyenne pepper to the spicy. They were a bit on the mild side for me to call them spicy. Got-em in the MES now smokin. Will have pics and updates later. Waitin on the sausage meat to chill before grinding and makin the Brats and Itailian.

tjohnson · Sep 10, 2011

I'm patiently Waiting.....

Todd

smokeamotive · Sep 12, 2011

It was a busy weekend! Finally get to post the rest of this up.

Here's a pic of the sticks goin in the smoker.

And one of them after they came out.

The Brats and Italian are from Shooter Ricks recipies. his Attitude Brats, (With some of my own enhancements.) And his hot Italian.

The Italian all spiced up and ready for the grinder

My Brats and Italian going thru the grinder.

The spices for the Brats

And the ones for the Italian

The Brats all mixed up.

The fry test.

Loading the stuffer. Note the frost on the cannister.

Going thru the stuffer.

The Brats all stuffed up.

Everything stuffed and linked up.

And packaged ready for the freezer.

Thanks for lookin.

Had some the these yesterday with a buddy and his wife. They both loved em.

alelover · Sep 12, 2011

Looks great. Excellent post.

tjohnson · Sep 12, 2011

Great Job Bruce!

Sheep casings or Hog Casings?

I just made sausage with Hog Casings, and the seemed huge to me.

Guess we're all getting ready for a l-o-n-g Winter

Todd

smokeamotive · Sep 12, 2011

TJohnson said:
Great Job Bruce!

Sheep casings or Hog Casings?

I just made sausage with Hog Casings, and the seemed huge to me.

Guess we're all getting ready for a l-o-n-g Winter

Todd

The snack sticks are in 19mm collagen.The Brats and Italian are in hog. My hogs were of different sizes. Some seemed to be 30mm some seemed to be up to 38mm.

scarbelly · Sep 12, 2011

Good looking sausage and sticks. I just did a batch of brats and some breakfast last weekend. Need to get goin on some Italian soon. You just inspired me Thanks for sharing these.

realtorterry · Sep 12, 2011

Man those look Delicious

Bearcarver · Sep 12, 2011

Awesome Job Bruce !!!!

Thanks for the great thread!!!

Bear

roller · Sep 12, 2011

Looking good...real good....

venture · Sep 12, 2011

Very nice job!

Fall coming on. Time for some cold smokes and sausage making!

Good luck and good smoking.

boykjo · Sep 12, 2011

Venture said:
Very nice job!

Fall coming on. Time for some cold smokes and sausage making!

Good luck and good smoking.

yep. its called sausage fever...... it starts spreading like the flu around this time and its very contageous.... I have a terminal case and have it year round.....

nice sausages bruce................

smokeamotive · Sep 12, 2011

Thanks to all and OMG !!! I made the Carousel !

I wasn't expecting that! I feel humbled. Again thanks to all.

billyj571 · Sep 13, 2011

Looks awesome can't wait to try my hand in making sausage

This weekends project......Sausage,Sausage and more Sausage Updated

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