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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 by theantiquetiger
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19227 posts
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









This post was edited on 12/18/18 at 8:13 pm
Posted by REB BEER
Laffy Yet
Member since Dec 2010
16210 posts
Posted on 12/18/18 at 3:32 pm to
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.
Posted by theantiquetiger
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Member since Feb 2005
19227 posts
Posted on 12/18/18 at 3:41 pm to
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 by TigerstuckinMS
Member since Nov 2005
33687 posts
Posted on 12/18/18 at 3:51 pm to
I like the way you roll.
Posted by al_cajun
Baton Rouge
Member since Mar 2017
2442 posts
Posted on 12/18/18 at 3:58 pm to
Do you have the full recipes?
Posted by Chief Hinge
There and Here
Member since Sep 2018
2906 posts
Posted on 12/18/18 at 3:59 pm to
quote:

31 lbs of Boston Butt


Posted by Sailorjerry
Lafitte
Member since Sep 2013
835 posts
Posted on 12/18/18 at 4:01 pm to
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 by theantiquetiger
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Member since Feb 2005
19227 posts
Posted on 12/18/18 at 4:10 pm to
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 by theantiquetiger
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19227 posts
Posted on 12/18/18 at 4:25 pm to
Sorry, meant to reply to another thread (merliton thread)
This post was edited on 12/18/18 at 4:28 pm
Posted by Sailorjerry
Lafitte
Member since Sep 2013
835 posts
Posted on 12/18/18 at 4:31 pm to
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.
Posted by cgrand
HAMMOND
Member since Oct 2009
38820 posts
Posted on 12/18/18 at 4:53 pm to
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 by theantiquetiger
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Member since Feb 2005
19227 posts
Posted on 12/18/18 at 5:02 pm to
quote:

stuffing tool.


You are correct. The stuff tool does suck with this kit. I wish it was just slightly wider
Posted by theantiquetiger
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Member since Feb 2005
19227 posts
Posted on 12/18/18 at 6:15 pm to
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 by theantiquetiger
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Member since Feb 2005
19227 posts
Posted on 12/18/18 at 8:14 pm to
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
This post was edited on 12/18/18 at 8:21 pm
Posted by MeridianDog
Home on the range
Member since Nov 2010
14204 posts
Posted on 12/18/18 at 9:41 pm to
Wow! I am unsure what else to say. Wow! The way that looks, it would last maybe a week at my house.





Posted by t00f
Not where you think I am
Member since Jul 2016
89996 posts
Posted on 12/18/18 at 9:43 pm to
Wow that looks great! So no heat in any of these?
Posted by Front9Bandit
Member since Dec 2013
15432 posts
Posted on 12/18/18 at 9:45 pm to
Looks soft
Posted by NOLAGT
Over there
Member since Dec 2012
13540 posts
Posted on 12/18/18 at 10:05 pm to
Thanks for posting this.
This post was edited on 12/18/18 at 10:06 pm
Posted by Gris Gris
OTIS!NO RULES FOR SAUCES ON STEAK!!
Member since Feb 2008
47386 posts
Posted on 12/19/18 at 2:04 am to
Very pretty.
Posted by theantiquetiger
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Member since Feb 2005
19227 posts
Posted on 12/19/18 at 4:00 am to
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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