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Results 1 to 7 of 7
  1. #1
    Join Date
    Aug 2011
    Vergeroux, France

    Default Just had to make some


    After seeing all those good looking sausages on the forum, I just had to make some,especially when I found half a pork loin for 2€09/kilo (that's about $1.14 a pound).

    I cut all the meat off the bones and boiled the bones for an hour to make a broth for future use in Chinese dishes.

    Here it is :

    The sausages are not too pretty. It is the first time I used my new manual stuffer instead of an attachment on the grinder and it is the first time I used hog casings of this size (did not have any smaller mutton casings left). - excuses, excuses.

    5 Italian in the front and 6 hot Italian in the back (I added 1 TBS Mexican Pasilla chilies for heat).
    The taste test on the Italian stuffing showed it to be good – SHE liked it!

    Next, 4 Bratwurst in the front and 6 Bratwurst with some of my cold smoked, dehydrated mushrooms in the back.
    Taste test on the mushroom Brat stuffing seemed a little salty (she found), I liked it.

    And last, but not least, 7 fat Breakfast sausages.

    Thanks for looking.
    Hardware : Cold smoker, Weber kettle copy, SFB stick burner, Weber Spirit E-310, Bullet

  2. #2
    Join Date
    Dec 2008
    St. Petersburg, Fl.


    Excuses or not. They all sound and look great.

  3. #3
    Join Date
    Jun 2009
    Pattison, TX


    Looks mighty fine Cal!!
    "Once I thought I was wrong, but I was mistaken."
    Tom, smoker of meats and fine cigars
    UDS, Vicking grill

  4. #4
    Join Date
    Feb 2008
    Craig, Mo.


    Looks good Cal. All these sausage threads bring back memories of butchering on the farm. Dad still has great grand dad's vat, grinder and press. The vat was a 30 gallon CI. Would cook the fat over a wood fire and when cooked, dipped out the vat and put the lard and cracklins in the press lined with a cotton sack to filter out the fines. When full we would press out he liquid left in the pieces and stored the lard in stone crocks for future cooking and baking needs. The press also had a sausage plate and horn for stuffing sausage. In later years we would stuff breakfast links and place them in an old fridge and cold smoke with a hot plate and CI skillet before packaging for the freezer. This was my first smoking experience that I recall. We would take the hams and side to town and have them cured and processed at the locker. Sorry for the Hi-jack, just typing my memories.

    1-Homemade stickburner/ Buela

  5. #5
    Join Date
    Jul 2013
    Green Bay, WI


    sausage look great.... gettin' a lot of bang out of a small batch

    you didn't brown the bones first??? IMO that adds another dimension and some color for a nice gelatinous stock... both methods work but i have turned to browning all my bones first... just a preference i guess
    22' reconstructed Weber
    Iron man- old red ecb w/ super mods
    AquaLung - UDS

  6. #6
    Join Date
    Aug 2011
    Vergeroux, France


    Quote Originally Posted by Short One View Post
    Sorry for the Hi-jack, just typing my memories.
    I do not consider that, a hi-jack. It is too interesting to be a hi-jack! Thanks for sharing your memories.
    Hardware : Cold smoker, Weber kettle copy, SFB stick burner, Weber Spirit E-310, Bullet

  7. #7
    Join Date
    Jan 2008
    Carthage, MO


    Cal .. you done good sir. Can't go wrong with any of those sausages. Thanks for sharing and stirring up some good memories.
    Plank Owner ..................
    I didn't fight my way to the top of the food chain to be a vegetarian!

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