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In Game Thread - My first ever batch of sausage (final product pic added to OP)
Posted on 12/18/18 at 3:19 pm
Posted on 12/18/18 at 3:19 pm
31 lbs of Boston Butt
I made:
5 lbs of breakfast
5 lbs of Italian
15 lbs of smoked
6 lbs of loose Italian
I’ll submit a photo of the finished produce later tonight

I made:
5 lbs of breakfast
5 lbs of Italian
15 lbs of smoked
6 lbs of loose Italian
I’ll submit a photo of the finished produce later tonight





This post was edited on 12/18/18 at 8:13 pm
Posted on 12/18/18 at 3:32 pm to theantiquetiger
What kind of stuffer did you use? I tried using the Kitchen Aid attachment once and it didn't work worth a shite.
Never thought I'd be saying this, but your sausage looks great.
Never thought I'd be saying this, but your sausage looks great.
Posted on 12/18/18 at 3:41 pm to REB BEER
quote:
What kind of stuffer did you use? I tried using the Kitchen Aid attachment once and it didn't work worth a shite.
Gvode (got it off Amazon $90 or so).
It may not be your grinder, it maybe you pork got warm (or not very cold). I could tell every time my meat was getting too warm, it wouldn’t stuff. I’d put it back in the freezer for 10-15 minutes, and it would start stuffing again.
This post was edited on 12/18/18 at 3:56 pm
Posted on 12/18/18 at 3:51 pm to theantiquetiger
I like the way you roll.
Posted on 12/18/18 at 3:58 pm to theantiquetiger
Do you have the full recipes?
Posted on 12/18/18 at 3:59 pm to theantiquetiger
quote:
31 lbs of Boston Butt

Posted on 12/18/18 at 4:01 pm to TigerstuckinMS
looks great
....We are getting pretty good at making sausage from scratch, but never made breakfast sausage. Would you share your breakfast sausage recipe?

Posted on 12/18/18 at 4:10 pm to Sailorjerry
quote:
Would you share your breakfast sausage recipe?
Since this was my first ever attempt at making sausage, a friend told me they have pre-made seasonings at Cabala’s for different types of sausages, so I bought the breakfast and Italian. After following the directions, I tested them. They both were very bland, so I just added to their mix.
So I don’t have a recipe yet (never gonna buy that shite again).
My smoked sausage was just sea salt, fresh pepper, garlic powder, cumin, smoked paprika, cayenne, salt free Tony’s (I know, don’t judge me).
I’d season it very well (granted I was seasoning 10 lbs), take a small piece and pan fry it to test. When it was where I wanted it, I cased it.
This post was edited on 12/18/18 at 7:03 pm
Posted on 12/18/18 at 4:25 pm to theantiquetiger
Sorry, meant to reply to another thread (merliton thread)
This post was edited on 12/18/18 at 4:28 pm
Posted on 12/18/18 at 4:31 pm to theantiquetiger
Thanks. I see many recipes on the web, but I'm afraid they are gonna be too herby(if thats a word) for us. We always fry a little patty for a taste test, so guess thats what we gotta do.
I do find that garlic powder and fresh garlic have different levels of flavor, so we use both.
I do find that garlic powder and fresh garlic have different levels of flavor, so we use both.
Posted on 12/18/18 at 4:53 pm to REB BEER
quote:
What kind of stuffer did you use? I tried using the Kitchen Aid attachment once and it didn't work worth a shite.
its not ideal thats for sure (assuming you have the plastic one like i do). the biggest issue is the stuffing tool. i cut a piece of wood dowel and put a thick rubber band at the end, which works much better
Posted on 12/18/18 at 5:02 pm to cgrand
quote:
stuffing tool.
You are correct. The stuff tool does suck with this kit. I wish it was just slightly wider
Posted on 12/18/18 at 6:15 pm to al_cajun
Like I said a few posts ago, I don’t have a recipe yet, but one important thing I learn from YouTube, look a my second photo above. When cutting the Boston butt, trim the fat and grind separately. Do this so when you are measuring out the pork, put 4 lbs of the lean and 1 lb of the fat. This will insure each batch has a good/equal amount of fat. If not, you will have non uniformed links, some dry, some greasy.
Posted on 12/18/18 at 8:14 pm to theantiquetiger
Final product pic added to OP.
That’s 62 links (2 in fridge). It came out exactly 1/2 lb a link, didn’t plan it that way
Edit:
I forgot I kept 6 lbs of raw, so 25 lbs made 62 links
That’s 62 links (2 in fridge). It came out exactly 1/2 lb a link, didn’t plan it that way
Edit:
I forgot I kept 6 lbs of raw, so 25 lbs made 62 links
This post was edited on 12/18/18 at 8:21 pm
Posted on 12/18/18 at 9:41 pm to theantiquetiger
Wow! I am unsure what else to say. Wow! The way that looks, it would last maybe a week at my house.




Posted on 12/18/18 at 9:43 pm to theantiquetiger
Wow that looks great! So no heat in any of these? 

Posted on 12/18/18 at 10:05 pm to theantiquetiger
Thanks for posting this. 

This post was edited on 12/18/18 at 10:06 pm
Posted on 12/19/18 at 4:00 am to t00f
quote:
So no heat in any of these?
Not much. A little cayenne but it’s not spicy. I will make some Cajun sausage
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