A few Sausages

Yesterday turned out to be a nice day to make a few sausages. I use the AC Legg seasonings for quite a few reasons. One I really like them, and two they are made right here in Alabama!

Made the following: Venison Brats, Zesty Italian, and Cajun.
Used my Lem #8 grinder, 15# stuffer, and natural hog casings.

Will Vac Pac tonight when I get home.

They are pretty easy. I make the Venison Brats frequently and we really like them. Coarse ground 4 pounds of venison, coarse ground 2.5 pounds of pork butt, and 1/2 pound pork fat. I then use the AC Legg #104 Bratwurst seasoning at .44 ounces per pound. So I used 3.08 ounces. I add an ounce of water per pound, and then mix until sticky. That is about 2 minutes. Add to Stuffer and put in 32mm casings.

For the Zesty Italian ( AC Legg 100 ) , and Cajun ( AC Legg 110 ) I ground up 5.5 pounds of pork butt, and 1/2 pound of pork fat. Then I add .48 ounces of seasoning per pound with 1 ounce of water per pound and stuff into 32mm casings.

I have also used their polish seasoning, and I have their chorizo although I have yet to try it. I also use their breakfast sausage which is #10 very frequently. That one I do add some crushed red pepper to, as I like my breakfast sausage a little spicy.

Hmm, I have never had a pic issue before. Maybe it is my work computer?

Italians & Cajuns

Yep they were 480 x 640. I changed them to 480 x 600 and it worked.

Thanks