Sausage making

Discussion in 'Sausage' started by parman, Sep 30, 2014.

  1. I started making sausage. S o far I've made andouille and have a batch of sweet italian ready to be stuffed.

    For those who make sausage what kind of wood do you smoke with?

    How many do you make at a time?

    What are your favorites?

    What kind of stuffer do you use?

    Thanks,

    Rich
     
  2. I look forward to seeing some of your Qviews.

    Happy smoken.

    David
     
  3. reinhard

    reinhard Master of the Pit OTBS Member

    Congratulations on the addiction!!!

    I use mostly cherry or apple

    I make 5 pound batches to try something new before making more. 10 pound at times, but most of the time around 25 pounds for sausage we all like and that I have made before plenty of times.

    Polish/Kielbasa is my favorite. 

    I have a 5 pound stuffer that I love to use.  Perfect for the amounts I make.

    Reinhard
     
  4. 1finder

    1finder Smoke Blower

    For those who make sausage what kind of wood do you smoke with?
    Pecan, apple, cherry...

    How many do you make at a time?
    10# to 20# batches...

    What are your favorites?
    Andouille, Polish and Jalp/cheddar...

    What kind of stuffer do you use?
    Sausage Maker 5#, works great just have to refill...

    It is an addiction 👍
    A dowel of Polish, headed into the meat lug... Good luck !!
     
  5. reinhard

    reinhard Master of the Pit OTBS Member

    Thanks for the picture.  That polish has some great color!!!  Reinhard
     
  6. chef willie

    chef willie Master of the Pit OTBS Member

     

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