Vindii
HoneyBee~Notsonew Member
Posts: 425
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Post by Vindii on May 2, 2012 6:45:55 GMT -6
We made some sausage last weekend. Ended up with 63lbs. It took most of Sunday with me and my Dad. We still have some learning to do but it came out pretty good. We trimmed some of the fat off the shoulder and replace it with some berkshire fat that I had for a little extra flavor. We made 6 different kinds. Sweet Hot Italians (Thanks Brican) Gloucester Pork Sausage (Banger - Thanks Oddley) Oktoberfest Brats (Thanks Big Guy) Johnsonville Brats with Jalapenos and Cheddar cheese Breakfast sausage (Thanks Skins) Kielbasa Here's the pics. Dad doing the first grind. We double ground for the first time and we like the texture better. Final grind was 3/16. Here's the stuffing. We stuffed them a bit too full as some burst when we linked them. Here's the finish sausages. Next time I wont put some many in the tub. Bottom ones got a little squished. Here's a sampler platter I cooked up the next day. On the keg Dinner Packaged and ready for the freezer
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Post by keymaster on May 2, 2012 8:04:22 GMT -6
Very nice job Vindi, my wife pulled my vac sealed hog casings out of the fridge last night and says can I throw these out now, I said NO, im using those this weekend.
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Vindii
HoneyBee~Notsonew Member
Posts: 425
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Sausage
May 2, 2012 11:21:50 GMT -6
Post by Vindii on May 2, 2012 11:21:50 GMT -6
I've always stored my casing in salt. Do you salt them and then vac seal?
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Sausage
May 2, 2012 17:14:30 GMT -6
Post by keymaster on May 2, 2012 17:14:30 GMT -6
I've always stored my casing in salt. Do you salt them and then vac seal? Yes, I usually only do 10 pound batches so just take out what I need and rinse, then put them in the foodsaver bag with their original salt and seal them up. I use a extra long foodsaver bag so I can cut it and seal it again time after time. Their suppose to last almost forever in salt I hear...
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Sausage
May 2, 2012 18:07:23 GMT -6
Post by Cajunate on May 2, 2012 18:07:23 GMT -6
I've always stored my casing in salt. Do you salt them and then vac seal? Yes, I usually only do 10 pound batches so just take out what I need and rinse, then put them in the foodsaver bag with their original salt and seal them up. I use a extra long foodsaver bag so I can cut it and seal it again time after time. Their suppose to last almost forever in salt I hear... You don't necesaatily have to use the original salt. You can use Kosher or regular table salt as long as it's NOT iodized. Iodized salt will give it a iodine taste. NOT GOOD! Vindi, that's a lot of work but, it's worth in the end provided you use good recipes. Nice job!!
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Sausage
May 2, 2012 18:25:48 GMT -6
Post by jimz on May 2, 2012 18:25:48 GMT -6
Good days work there Vindi. Nice variety. Nice that you and your Dad have fun together making good stuff -JimZ
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Sausage
May 3, 2012 17:31:27 GMT -6
Post by keymaster on May 3, 2012 17:31:27 GMT -6
After looking at this on my computer instead of my 3" cell phone I have proclaimed this a point worthy Sausage thread, nice job!!
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