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Started By
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1
Posted on 12/6/12 at 12:59 pm to beauxkner
We do a 2 man op. One pushing the meat through and the other "tending" the links.
When you get to the desired length of link (say that really fast three times
) just twist a couple of times and keep going. You'll get the hang of it in no time.
When you get to the desired length of link (say that really fast three times
) just twist a couple of times and keep going. You'll get the hang of it in no time. Posted on 12/6/12 at 1:25 pm to swampdeer57
Try just stuffing it first. After it cased start at one end and make links as long as you want the swing/twist, the next link you swing/twist the other direction, then back the first direction for the next. It may speed up your process.
Posted on 12/6/12 at 2:47 pm to INFIDEL
Yeah but you can't make comments and fuss at each other.
Posted on 12/6/12 at 4:09 pm to swampdeer57
Just tried the green onion and it was excellent. Grinding twice really made all the flavors blend together. Another testament to "you don't put shite in and you won't get shite out." 
Posted on 12/6/12 at 4:15 pm to Tiger 79
I am not reading this thread, but just dropping in to say that I read the thread title as "Dear Sausage" and thought the post would say "You are awesome!"
Posted on 12/6/12 at 8:22 pm to TigerDeacon
I cooked some of the "mild" sausage tonight....
It was out frickin standing. Just the right amounts of red wine, fennel and Parmesan
It was out frickin standing. Just the right amounts of red wine, fennel and Parmesan
Posted on 12/6/12 at 8:32 pm to Tiger 79
I don't remember. You made Italian sausage?
Posted on 12/6/12 at 8:44 pm to INFIDEL
Yes, mild and spicy
Posted on 12/7/12 at 1:01 pm to tenfoe
Final product!
Posted on 12/7/12 at 3:23 pm to beauxkner
Nice..... just made 140 lbs of the stuff myself...
This post was edited on 12/7/12 at 3:24 pm
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