First Time Sausage Making

[FireMan]

The way I see it Barry, if Skip can do it we can do it. One of my buddies has a sausage thingie & we wuz lamenting not being able to get any decent kielbasa around here. We are now going to try it. I’ll let you know how it goes. 👍👍👍 🕶

[TripleB]

Wow, for your first time (or 10th time) those look great. Very impressive.

[Skip]

Hello Richard. I live about 2.5 Hours west of you in Blue Earth MN. I'm afraid that I too am just starting down the sausage making path and don't have a lot of advice for for you. My seasonings and Natural Hog and Sheep casings were ordered from PS Seasonings in Wisconsin upon the advice of Backroadmeats . So far we have used #117 Breakfast Sausage Seasoning and #642 Sheboygan Bratwurst Seasoning. That is a good website that gives you a way to scale to a smaller amount of sausage. I've also made a little mild ring sausage using salt, pepper, and mustard seasoning---but that needs a lot of work yet. I will give you a couple links to sites I used. Good luck and keep us posted on your sausage journey.

https://www.psseasoning.com/

http://www.lets-make-sausage.com/smoking-sausage.html

I just got this book. It suppose to be a good read with lots of information.

[Richard Chrz]

Skip, looks awesome. I am hoping to do this very soon. ANy links and tips you can offer me. and recipes you have used so far. That would be fantastic. Thank you in advance. (Where in Mn are you again?) I am in La Crosse Wi.

[Catmandu]

You could cold smoke them. But why not cook them to 150, then package and freeze? Then, just give them a good heat up later in whatever method you choose.

[CaptainMike]

I'm not sure about that, I was referring to the great smoke that pecan pellets impart to meat. I had a big box of them show up at my house last December and I really enjoyed them. Used the last of them a couple of weeks ago.

[Skip]

Is there a safe way to do that on a grill without totally cooking them?

[RonB]

Great job!

[Skip]

Kitchen Aid Mixer.

[Donw]

Great looking sausages. Sausage making is just plain fun in my book, and you get to enjoy your efforts for months. I might have a different opinion if I was making 2 or 3 hundred pounds at a time like some members.

[Mudkat]

Great job! (Between you and me. They look a little under cooked.) 😀

[CaptainMike]

Add a little pecan smoke to that!

[ComfortablyNumb]

The only problem I see is that you didn't make enough for all of us!

[klflowers]

Very nice, Skip. You may have posted this elsewhere, but what did you use to grind it? And stuff it?

[BRic]

They look awesome