Sausage Fest 2026

[indaswamp]

That is a great price, and fantastic looking sausage. Usually $1.49 on sale here. About once a year, my local Kroger affiliate will have a store sale at $.99 lb. I try to stock up then.

Thanks mneeley! Wish I had more freezer space! I would have bought more! If I did not already own 4 freezers-I would have bought a chest freezer just to buy more! LOL!

 

[DRKsmoking]

Great price Keith and nice work. ( and lots of it )

Now that Cajun Green Omion has my name all over it , love the finished colour also.

David

 

[indaswamp]

U

Great price Keith and nice work. ( and lots of it )

Now that Cajun Green Omion has my name all over it , love the finished colour also.

David

Thanks!

Here ya go David.

 

[DRKsmoking]

U

Thanks!

Here ya go David.

Thanks Keith, for the video. he had me drooling when he squizzes it and bite into it .

That is moving up to the top of my must do list.
Thanks for doing yours, is yours the same as his recipe, I just printed his off.

David

 

[indaswamp]

Thanks Keith, for the video. he had me drooling when he squizzes it and bite into it .

That is moving up to the top of my must do list.
Thanks for doing yours, is yours the same as his recipe, I just printed his off.

David

No, not the exact same recipe. Nix the oregano and thyme and you will be extremely close though.

 

[Fueling Around]

No, not the exact same recipe. Nix the oregano and thyme and you will be extremely close though.

Then why did you link the video? I've tried 2 of their recipes and was less than impressed.

 

[indaswamp]

Made 192# of smoke sausage today with some of the guys at the firehouse. Will smoke them Saturday and Sunday for the guys. Pics. When they are done.

Mixing the meat...

 

[indaswamp]

Then why did you link the video? I've tried 2 of their recipes and was less than impressed.

This is why I linked it....

Nix the oregano and thyme and you will be extremely close though.

I can not post the recipe I used. I wish I could, But I got it from a local business that makes money selling it locally and I promised I would not share it. Wish I could because I would. Also, How am I to know you were less than impressed with some of Eric's recipes? Seriously.....

Take out the Oregano and Thyme and you will be extremely close to what is sold around me locally. That Is as much as I can tell you.

 

[mneeley490]

Made 192# of smoke sausage today with some of the guys at the firehouse. Will smoke them Saturday and Sunday for the guys. Pics. When they are done.

Mixing the meat...
View attachment 734350

Is that a paint mixer in there?

 

[chopsaw]

All looks good . I just did the Italian onion sausage from Poli .
It's fresh , but really good .
A lot going on in there . I added a roasted red pepper to it .
The green onion flavor really comes through .

also ended up with a little less than 40# of ground pork in meat bags I put in the freezer. Why not? I mean...$0.87 per # is stupid cheap.

I was doing the same . That way you can thaw a pound and mix it up for whatever you need .

Heres something else I do . I use a pack of store bought taco seasoning per pound of pork grind , then freeze . I use it for taco meat instead of beef . Just add the water to the skillet that the package calls for while cooking ( to control the sodium ) .

 

[indaswamp]

Is that a paint mixer in there?

No, just a very large Stainless steel spatula....We use them down here for boils and big pots of Jambalaya...

 

[boykjo]

very nice work inda.............

 

[indaswamp]

First 100# done...

 

[indaswamp]

very nice work inda.............

Thanks boykjo!

 

[indaswamp]

Round #2....another 100# loaded up.

Casings drying now, then I will start the smoke.

 

[indaswamp]

If you look closely, the sausage is splotchy with grey cured looking areas, and bright red looking areas. The bright red areas are where the sausages were touching curled up in a bag on ice. No air contact....but it is cured.

 

[JLinza]

Lookin good

 

[fumarone]

If you look closely, the sausage is splotchy with grey cured looking areas, and bright red looking areas. The bright red areas are where the sausages were touching curled up in a bag on ice. No air contact....but it is cured.

Thanks for the grey/red info. If you made 200lbs of this sausage....that must be one tastey sausage! LOOKS GREAT!

 

[crazymoon]

IDS, Very impressive and a lot of hard work making all that sausage up. Looks delicious and great color on the smoked goodies !

 

[indaswamp]

Round #2 done smoking...