Italian sausage - breaking in the new stuffer

Discussion in 'Sausage' started by ryno21, Feb 24, 2015.

  1. ryno21

    ryno21 Fire Starter

    I received my grizzly 5 pound stuffer in the mail yesterday so I figured I would try it out. World of difference compared to using my grinder. I made some Italian sausage with a variation of Alelovers recipe (thanks).

    6 pounds ground pork butt
    3 T salt
    2 T black pepper
    2 T cracked fennel
    1 T garlic powder
    1 T onion powder
    2 t parsley flakes
    1 t paprika
    1/2 t basil flakes
    1/2 t oregano
    1/4 t thyme

    I ran the butt thru the course plate on grinder then mixed in the seasonings. Ran them thru the grinder again with the fine plate. I split the batch in half and added 1 t of cayenne pepper and 1 t of red pepper flakes to one of them.
    I stuffed them into hog casings I had. Very happy with how they turned out, the only thing I would do different next time is cut the salt back by probably a tablespoon and the garlic and onion powder by a teaspoon. Other than that it was a successful attempt with the new stuffer. Sorry no pictures of the inside right now.
     
  2. mickey jay

    mickey jay Meat Mopper

    Congrats on the new stuffer! You're gonna love it. Fresh Italian sausage cannot be beat.
     
  3. crazymoon

    crazymoon Master of the Pit SMF Premier Member

    NH
    MJ, Good job on the sausage, you will love your new hobby !
     
  4. Ryno, looks good and nice stuffer. Same one I've got. If I may offer a word of advice, begin weighing your spices in grams and using percentages to calculate how much. Changes and adjustments to recipes will be so much easier moving forward...as will repeating your results.

    Enjoy the new stuffer!
     
  5. Sausage looks great! The seasonings sometimes can be tough to fit everyone's liking or the flavor your looking for! I guess small batches is the key to finding the right balance! Enjoy!
     
  6. reinhard

    reinhard Master of the Pit OTBS Member

    Very nice!!  Links look great.  Taste's vary for everyone.  Too much of this maybe or too little of that.  That's why sausage making is an adventure that never stops.  Reinhard
     

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