Sausage Saturday 45lbs

Discussion in 'Sausage' started by thoseguys26, Mar 14, 2015.

  1. thoseguys26

    thoseguys26 Master of the Pit

    Got a great price on pork shoulders so my weekend plans have shifted quickly. Instead of swinging flies at some hungry trout, I'll be making 3 types of sausage and a 10 lb chub of Bologna. There are worse ways to spend your Saturday then making delicious fresh sausage.

    Initial 3/16" grind is done and I've weighed out the meat in 4 x 10lb piles and one 5 lb pile. The breakfast sausage and Bologna will get an additional 1/8" grind.

    15 lbs breakfast sausage

    15 lbs Chorizo

    10 lbs Bologna

    5 lbs Bratwurst (Penzy's Mix, a gift from my brother - even though he knows I prefer to make everything from scratch I thought I'd give it a try)

    Casings are soaking, chub is soaking, spices on the counter and ready to be measured and mixed.

    Cheers!






    The last batch of Mortadella came out fantastic so I'm omitting the back fat, pistachio's and beef for a simple pork bologna. I think it's going to be great.


     
    Last edited: Mar 15, 2015
  2. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    [​IMG]
     
  3. thoseguys26

    thoseguys26 Master of the Pit

    Sage Maple Breakfast sausage is all mixed and smells great! Can't wait for the fry test..



     
  4. Nice  I'm watching

    Gary
     
  5. wazzuqer

    wazzuqer Smoke Blower

    I got some pepper stick that I'm gonna smoke tomorrow, I did two grinds with the med plate , hope I'm not gonna regret not using the smaller plate on the 2 nd grind
     
  6. smokinadam

    smokinadam Smoking Fanatic

    Penzeys is my favorite place for seasonings possible. I have a cupboard full and pretty soon will probably own every spice and seasoning they have. Toasted onion and new toasted garlic are my favorite and they mix well with smoked paprika.
     
    gary s likes this.
  7. thoseguys26

    thoseguys26 Master of the Pit

    Well the mixture smelled quite nice. The ingredients are also very simple which is what I like to see. I did end up adding some diced pickled jalapenos to the Penzy's brat mix.
     
  8. crazymoon

    crazymoon Master of the Pit SMF Premier Member

    TG26, looking good ,keep us posted !
     
  9. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

    [​IMG]
     
  10. reinhard

    reinhard Master of the Pit OTBS Member

    Looks great so far!!!  I'll be watching.  Reinhard
     
  11. Man !  That looks great    Great job    [​IMG]

    Gary
     
  12. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

    Looks great so far I'm in  

    DS
     
  13. thoseguys26

    thoseguys26 Master of the Pit

    They'll come out great but the fine 1/8'' plate does make a huge difference in texture - especially if you like a dry, fine textured snack stick.
     
    Last edited: Mar 15, 2015
  14. b-one

    b-one Smoking Guru OTBS Member

    Can't wait to see more pics!
     
  15. thoseguys26

    thoseguys26 Master of the Pit

    It's time to get the stuffer out. Here's some Q-view after the mixing last night. Don't you love opening the fridge for the first time the next day?!

    I had to fry some pieces up last night.. couldn't resist.

    Bologna spices.


    Bologna mix next to garlic ice water blended with the trusty magic bullet.



    To the fridge. Smells great!


    Fried up some breakfast sausage. Nice and light maple flavor. Sage profile is very light. Next time I'll add a little sage powder as I only used fresh. Very happy with the fine 1/8'' plate texture. It really helped keep the moisture congruent throughout the entire patty.


    Here's the Penzy's brat mix. I added diced pickled hot Jalapenos because that's how I roll..

     
    Last edited: Mar 15, 2015
  16. thoseguys26

    thoseguys26 Master of the Pit

    Forgot the Chorizo! If only someone made a candle that smelled like this..



    I know a snooze in the fridge will bring out the flavors but I couldn't help but fry a little up first..


    FInal product pics coming!
     
    Last edited: Mar 15, 2015
  17. b-one

    b-one Smoking Guru OTBS Member

    Looking very tasty!
     
  18. litterbug

    litterbug Smoke Blower

    Is there any chance of giving us the recipe for the chorizo. I've been wanting to make some but haven't looked into recipes yet. Thanks in advance.
     
  19. thoseguys26

    thoseguys26 Master of the Pit

    Bologna chubs are bathing.


     
  20. c farmer

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

    Lookin great
     

Share This Page