German Sausage 2nd attempt.

Discussion in 'Sausage' started by big dee, Apr 1, 2012.

  1. big dee

    big dee Smoke Blower

    The first try at these came out pretty good. 15 lbs lasted 2 months, guess everybody liked them even with the tough casings. So after researching on this site I decided to try again.

    Started with 36 lbs of ground pork butt and beef round steak. Added High mountain season, some extra fresh ground black pepper, and one clove of garlic for each 12 lb batch.

    Had three of these pans full.

    [​IMG]

    Covered and let rest overnight in the fridge. Did second grind and stuffed the casings. Here is the first load in the MES 40 with AMNPS loaded with Apple.

    [​IMG]

    When they reached internal temp. of 156 placed them in ice bath overnight now they are ready to be packaged.

    [​IMG]

    All packaged up and ready for my Grandson's to enjoy. Enough here I hope to last me at least thru part of the summer. Ended up with 38 packages.

    [​IMG]

    We did a test taste yesterday these came out great, nice flavor and the casings came perfect. Nice snap to them. Didn't have much time to take pictures.

    Dennis
     
  2. jalan43

    jalan43 Smoking Fanatic Group Lead

    Great Job Dennis! Sausage looks great. I'm sure your grandsons will have it all eaten soon!
     
  3. alblancher

    alblancher Master of the Pit Group Lead OTBS Member

    Nice job,  you did a good job on forming the links
     
  4. thoseguys26

    thoseguys26 Master of the Pit

    Great! looks good, as a fellow German (well my family came from Germany) would you share the recipe? I've been trying to come up with some 'fry sausage' as my 83 yr old grandma says, for her.. but she doesn't eat pork! Against her religion. Thanks for the pics!
     
  5. Looking good, would love to see the recipe.
     
  6. big dee

    big dee Smoke Blower

    Thanks everyone. As far as the recipe well not very original. But here goes.

    8 Lbs pork butt

    4 Lbs round steak

    High Mountain German Sausage mix & Cure

    Fresh Ground black pepper (did not measure just what looked about right)

    6 oz water

    1 whole garlic

    32/35 mm Hog Casings (Syracuse Casings)

    Day 1

    Grind meat and garlic (Course), add seasons and water. Cover and let set in fridge overnight. Rinse casings and soak over night in fridge.

    Day 2

    Grind meat (medium) stuff casings. This is where I will have a sausage stuffer next time. Used the attachment for my grinder, OK for small batches. Placed in fridge overnight.

    optional: Take new Remington R1 1911 out to the range and have fun with friend.

    Day 3

    Place sausage in smoker, set temp at 120 for about 1 hour or until dry to the touch. Raise temp to 150 and place AMNPS in smoker for about 1 hour. Remove AMNPS & raise temp to 180-200 until internal temp of 156. Place in ice water bath. I left mine in fridge overnight in the ice water.

    Again thanks for the replies.

    Dennis
     
  7. jrod62

    jrod62 Smoking Guru Group Lead OTBS Member

    Looks good :drool
    Might have to make some soon !
     
  8. Looks delicious.
     
  9. bigfish98

    bigfish98 Smoking Fanatic

    Nice!  I bet that 1911 was fun too!  nothing like sausage and guns!

    Bigfish
     
  10. africanmeat

    africanmeat Master of the Pit OTBS Member

    They look great i will have 2 please with mustard[​IMG]
     
  11. sam3

    sam3 Smoking Fanatic

    Excellent job! Great color on those!
     
  12. johnnie walker

    johnnie walker Smoking Fanatic

    Looking good Big Dee!
     
  13. bratrules

    bratrules Smoking Fanatic

    Man those will great along side of some sauerkraut and boiled potatoes!!! great job [​IMG]
     
  14. big dee

    big dee Smoke Blower

    Thanks everyone. I learned how to get these right from the people on this forum.

    Ahron,

    They tasted great with mustard, had three.

    Bratrules,

    I know they would be great with sauerkraut, but Mrs Dee doesn't like it so I don't get very much. Going to have to try it.

    Dennis
     
  15. Those look pretty darn good!
     
  16. scarbelly

    scarbelly Smoking Guru OTBS Member

    Those turned out very nice. Congrats on a great success. Once you have those in the freezer a couple of days I bet they could make it to Cali with a couple of blue ice packs and overnite shipping [​IMG]
     
  17. big dee

    big dee Smoke Blower

    Thanks, The only problem with doing this is you have to fight my 6 grandsons for them.
     

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