First try at fresh sausage

Discussion in 'Meat Selection and Processing' started by realtorterry, Aug 23, 2015.

  1. realtorterry

    realtorterry Master of the Pit OTBS Member SMF Premier Member

    Recently got a small grinder/stuffer & thought I should start with fresh sausages first! Tried a pound of Italian, a LB of chorizo, 2 LB of breakfast & 2 LBS of Pops country style breakfast sausage. Didn't go so well? Got them ground & seasoned. Test fry was awesome!!! BUT I can't seem to get the stuffing down? The horn doesn't seem to fit well & after awhile the meat comes out the side of the horn or pushes it off some how?? I tried the sausage making ring & without? Haven't got it down yet? Made a few patties outta what I couldn't stuff & just froze the rest?

    Here's the Italian


    This is the chorizo


    Here the breakfast


    Last is Pops sausage



    Not sure what I'm doing wrong & after 5 hours I'm too exhausted. Maybe tomorrow?
     
  2. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    I can't help with the set up you have but a stand alone stuffer is well worth the money
     
  3. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    When stuffing are you using the stuffing plate? Usually has a couple kidney shaped openings. I know the one we have also requires that you remove the knife plate.
    A dedicated stuffer is a thousand times easier than using a grinder with stuffing tubes.
     
  4. realtorterry

    realtorterry Master of the Pit OTBS Member SMF Premier Member

    The instruction said you don't need the sausage ring for the larger sausage? I did try it both ways but couldn't figure it out?
     
  5. jckdanls 07

    jckdanls 07 Master of the Pit Group Lead OTBS Member

    what brand of grinder/stuffer is it ? maybe a picture of all the parts...
     
  6. realtorterry

    realtorterry Master of the Pit OTBS Member SMF Premier Member

    Maybe this will help!

     

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