First sausage attempt

Discussion in 'Sausage' started by chainsaw, Apr 24, 2010.

  1. chainsaw

    chainsaw Smoking Fanatic

    Got some new gear here. I made a base for the stuffer from a poly cutting board with rubber feet so the counter top would be ok. 1/2 Italian and 1/2 bratwurst. Anyway I cooked a few and will send those pics later.
    Hot Italian Sausage

    5-lbs pork
    1-cup cold red wine
    1-cup chopped fresh parsley
    5-tsp salt
    1-tbsp garlic powder or-4 to 5 garlic cloves, minced
    1-tbsp fresh ground pepper
    3-tsp cayenne
    5-tbsp fennel seed
    2-tsp crushed chili peppers
    5-tbsp paprika

    Combine all, mix well & stuff into hog casing
    Bratwurst #1

    5-lbs ground pork, fine grind
    4-tsp sugar
    1-tbsp ground coriander
    1-tbsp ground sage
    1-tsp paprika
    1-tsp cayenne pepper
    2-tsp dried rosemary
    1-tbsp dry mustard
    1-tsp pepper
    1-tsp nutmeg
    5-tsp salt


    Combine all ingredients, mix well & stuff into hog casing

    [​IMG]
    [​IMG]
    [​IMG]
    [​IMG]
    [​IMG]
     
  2. rbranstner

    rbranstner Smoking Guru OTBS Member

    Did you smoke any of them or are they a raw brat style sausage?
     
  3. danmcg

    danmcg Master of the Pit OTBS Member SMF Premier Member

    Q-view looks good so far, I'll be looking forward to the finished product. Nice new stuff too!!
     
  4. bmudd14474

    bmudd14474 Guest

    great job[​IMG]
     
  5. chainsaw

    chainsaw Smoking Fanatic

    They are raw brats, I froze all but six for supper. I still have some casings left, did two whole butts.
     
  6. pandemonium

    pandemonium Master of the Pit

    Nice equipment and good looking links, might have to try those recipes too, they sound good.
     
  7. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    Everything looks great from here but one word of warning. Sausage making gets really addicting so watch out for our dog has only 3 legs now. But the sausage was really yummo.
     
  8. chainsaw

    chainsaw Smoking Fanatic

    The first ones smoked-they were a little small but hey-there is a real learning curve on handling casings, and the whole process.
    I have learned a lot from all of you, will look forward to new ideas.
    [​IMG]
    [​IMG]
     
  9. chainsaw

    chainsaw Smoking Fanatic

    Sausage making gets really addicting so watch out for our dog has only 3 legs now. But the sausage was really yummo.
    __________________
    Hey..we have 3 dogs-and 2 cats-no, pork butt is much better-??[​IMG]
     
  10. pandemonium

    pandemonium Master of the Pit

    how did they taste?
     
  11. roller

    roller Smoking Guru SMF Premier Member

    Good Job !!!!They look great.
     
  12. You got ur self a good stuffer. I make 50 Lb batches and I use the 5lb Grizzly for all my stuffing. Cant beat the price!
     
  13. cajunsmoke13

    cajunsmoke13 Master of the Pit OTBS Member

    Looks great. Nice job on first attempt...[​IMG][​IMG]
     
  14. chainsaw

    chainsaw Smoking Fanatic

    They were good, the brat was real different from the Italian-I overcooked them because they were small, were small but good taste.
     

Share This Page