Makin' Sausage...

[JD McGee]

Swamprb and I linked up about 20 lbs of sausage tonight before we ran out of casings...here are a few pics...:-P

http://i183.photobucket.com/albums/x206/johnrhana/BBQ%20Pron/IMG_4209.jpg

http://i183.photobucket.com/albums/x206/johnrhana/BBQ%20Pron/IMG_4210.jpg

http://i183.photobucket.com/albums/x206/johnrhana/BBQ%20Pron/IMG_4213.jpg

That little ball ended up on the gasser...Andouille...yummo!

http://i183.photobucket.com/albums/x206/johnrhana/BBQ%20Pron/IMG_4218.jpg

This is the one we're takin' to the comp next Saturday!

http://i183.photobucket.com/albums/x206/johnrhana/BBQ%20Pron/IMG_4220.jpg

Proof right here folks...Swamprb does cook on a gasser...occasionally!

http://i183.photobucket.com/albums/x206/johnrhana/BBQ%20Pron/IMG_4221.jpg

http://i183.photobucket.com/albums/x206/johnrhana/BBQ%20Pron/IMG_4224.jpg

Good stuff bro...and the Andouille is killer! :-P

[trp1fox]

You sure did a great job on those sausages.

[txschutte]

My mailing address will be in the PM.

Sausage making is an art in itself. Did you two use an off the shelf seasoning, or one of your own?

[BobBrisket]

You two stuffed a lot of meat...............into the casing!!

Looks fantastic. I'm in the market for a vertical stuffer. how bout some more infor and pics on the one you guys used. Dang it looks good!

Gassers can get er done too!

[Kevin Garceau]

anyone ever add any smoked items to their sausage?

[swamprb]

This was fun! All rib trimmings, pretty lean stuff. Went real smooth, took turns stuffing to get a feel for it, JD had all the spices made up ahead of time. Here are a couple more pics!

http://i163.photobucket.com/albums/t310/swamprb/sausage/100_2575.jpg

http://i163.photobucket.com/albums/t310/swamprb/sausage/100_2577.jpg

http://i163.photobucket.com/albums/t310/swamprb/sausage/100_2580.jpg

http://i163.photobucket.com/albums/t310/swamprb/sausage/100_2576.jpg

http://i163.photobucket.com/albums/t310/swamprb/sausage/100_2579.jpg

Good stuff!


Bob- This is an Enterprise No. 25 4 qt Sausage stuffer, fruit juicer and Lard press. Cast Iron, the thing weighs a ton! It was a CL find that I bead blasted and re-seasoned. Here is a linky on it.
http://www.chop-rite.com/Products.htm

[Kenny 13]

That all looks great. It's something I eventually want to get into doing myself. Is it very difficult stuffing into the casings without tearing them?

[BobBrisket]

Looks like a good time. That's looks like an antique stuffer. Is it a 5 or 10 lber? It's a good bit of work though, ain't it? Worth it though.

[Meat Burner]

That stuffer is way cool there bro. Making sausage is so much fun and actually easy to do. I use a simple crank grinder which is plenty for the family and always comes out great. That is really cool!!!

[OSD]

Great job.:-D Homemade sausage is the best.:cool:

[jpw23]

That looks great.......is there a good amount of practice that goes into stuffing a sausage correctly?

[puff]

Great job guys. :cool:

[thirdeye]

This was fun! All rib trimmings, pretty lean stuff. Went real smooth, took turns stuffing to get a feel for it, JD had all the spices made up ahead of time. Here are a couple more pics!

http://i163.photobucket.com/albums/t310/swamprb/sausage/100_2575.jpg

http://i163.photobucket.com/albums/t310/swamprb/sausage/100_2577.jpg

http://i163.photobucket.com/albums/t310/swamprb/sausage/100_2580.jpg

http://i163.photobucket.com/albums/t310/swamprb/sausage/100_2576.jpg

http://i163.photobucket.com/albums/t310/swamprb/sausage/100_2579.jpg

Good stuff!


Bob- This is an Enterprise No. 25 4 qt Sausage stuffer, fruit juicer and Lard press. Cast Iron, the thing weighs a ton! It was a CL find that I bead blasted and re-seasoned. Here is a linky on it.
http://www.chop-rite.com/Products.htm

Nice work guys. Three of my sausage buddies have one of the Enterprise stuffers. They are built to last!!! We still cant understand what lard pressing is all about :confused:

Here are two tips I share with all sausage makers, can't tell from the picts if you have figured it out or not, but here it is anyways...

#1 After the water balloon rinse, leave one end of the casings hanging out of your water bowl. (first one in is the last one out), this won't let them tangle.

http://img.photobucket.com/albums/v377/thirdeye2/Barbeque/1af98305.jpg

#2 Crank until a little nub of meat comes out of the tube, then back-crank. This will make that casing almost jump on the tube all by itself. Oh yeah, snip a fresh cut on the casing too as it will dry a little on the rim of the water bowl.

http://img.photobucket.com/albums/v377/thirdeye2/Barbeque/3357ece6.jpg

[Cabntmkr1]

anyone ever add any smoked items to their sausage?
Yeah, if you want a taste treat, smoke the pork an hour at about 180, then grind up for your sausage.:lol:

[JD McGee]

anyone ever add any smoked items to their sausage?

We thought about it...but since this was our first time out we just stuck to the basics.

That all looks great. It's something I eventually want to get into doing myself. Is it very difficult stuffing into the casings without tearing them?

Not really...once you get the hang of it. A couple casing tore on us but the "nub" technique that Wayne mentions works great!

That looks great.......is there a good amount of practice that goes into stuffing a sausage correctly?

That's the FUN part...that and eating the drop offs...:-P

Nice work guys. Three of my sausage buddies have one of the Enterprise stuffers. They are built to last!!! We still cant understand what lard pressing is all about :confused:

Here are two tips I share with all sausage makers, can't tell from the picts if you have figured it out or not, but here it is anyways...

#1 After the water balloon rinse, leave one end of the casings hanging out of your water bowl. (first one in is the last one out), this won't let them tangle.

http://img.photobucket.com/albums/v377/thirdeye2/Barbeque/1af98305.jpg

#2 Crank until a little nub of meat comes out of the tube, then back-crank. This will make that casing almost jump on the tube all by itself. Oh yeah, snip a fresh cut on the casing too as it will dry a little on the rim of the water bowl.

http://img.photobucket.com/albums/v377/thirdeye2/Barbeque/3357ece6.jpg

Thanks for the tips Wayne...the "Nub" technique helped to prevent the casings from tearing as we slid them on the tube.:biggrin:

[JD McGee]

My mailing address will be in the PM.

Sausage making is an art in itself. Did you two use an off the shelf seasoning, or one of your own?

We stuffed 4 different sausages last night...all "Paul Kirk" recipes...and made up the spices for a 5th.

Breakfast Sausage...
Sweet Italian...
Garlic Italian...
Pepper Italian...
and Andouille...

We threw the drop offs from the Sweet, Breakfast, and Andouille on the gasser (think mini fatties) and they were all excellent. Our favorite was the Andouille! :-P

[HeSmellsLikeSmoke]

Nice work guys. Three of my sausage buddies have one of the Enterprise stuffers. They are built to last!!! We still cant understand what lard pressing is all about :confused:

When you render out the lard, cracklings are left. The press squeezes out the lard and leaves cracklings.

Here is a description of the hog butchering which goes into this.
http://www.huntertownhistoricalsoc.org/Forest_McComb_Articles/Butchering_day.htm

[JD McGee]

[indent]

When you render out the lard, cracklings are left. The press squeezes out the lard and leaves cracklings.

Here is a description of the hog butchering which goes into this.
http://www.huntertownhistoricalsoc.org/Forest_McComb_Articles/Butchering_day.htm

Holy Moly Bro...I haven't thought about "cracklin's" since I was a kid growing up in Tennessee. Every Fall my family would butcher a hog or two and render down the fat for lard...while my Mom and Grandma were doing that us kids would churn 5 gallons of fresh milk in to butter, cream, and butter milk. It would all come together at suppertime when we got to sit down to "Cracklin Corn Bread" with fresh butter and butter milk...!!! :-P Thanks for the memory bro! :-P

[Kevin Garceau]

Im really getting into this idea of doing sausages.... italians, brats, breakfast etc....Im going to have to keep a look out for a press.

I would love to try smoking some different meats before the stuffing process, as somone else stated maybe smoking some cheese for it too :)

[MAB52]

Very nice job and thanks for all the pictures. Keep us posted on how it goes at the tune-up. GL

[swamprb]

Here are some before and after pics of the stuffer, with the lard and fruit press sleeve and plate.

http://i163.photobucket.com/albums/t310/swamprb/100_2121.jpg

http://i163.photobucket.com/albums/t310/swamprb/100_2119.jpg

After bead blasting all the parts and before seasoning.

http://i163.photobucket.com/albums/t310/swamprb/100_2131.jpg

http://i163.photobucket.com/albums/t310/swamprb/100_2132.jpg

I mounted it on a 12"x12"x1.5" cutting board with T-nuts and thumbscrews. The thing will tip over if its not nailed down when loading it!

http://i163.photobucket.com/albums/t310/swamprb/sausage/100_2580.jpg

Keep your eyes open for these stuffers, they are still lout there on E-bay and craigslist.

http://www.sausagesource.com/catalog/cr-no25.html

[thirdeye]

[indent]

When you render out the lard, cracklings are left. The press squeezes out the lard and leaves cracklings.

Here is a description of the hog butchering which goes into this.
http://www.huntertownhistoricalsoc.org/Forest_McComb_Articles/Butchering_day.htm

Hey man, thanks for that info. It makes perfect sense. I'll be sure to pass that on to my buds.