My first attempt at making sausage - PR0N

Teamfour · 12-09-2012, 01:19 PM

I have been wanting to make sausage for a year now and finally bought the stuff to do it. Bass Pro Shop had their LEM 550 watt meat grinder on sale last week for $79 so I picked one up. Even though it can stuff sausage, I decided to order a Grizzly 5 lb stuffer. They were on sale last weekend for $65.

I had intended on making 5 lbs of fresh creole hot sausage and 5 lbs of smoked andouille, but it is raining today so I decided to make 10 lbs of the fresh creole.

We went to Costco to get boneless butts, but we saw large packs of boneless country ribs (sliced up butt) and decided to get some. Our reasoning was that the meat was more than likely already trimmed of hard fat, grizzle, veins, gland, etc. Turned out the meat was beautiful.

twinsfan · 12-09-2012, 01:24 PM

Nice! Love to see more pics of the actual process.

Teamfour · 12-09-2012, 01:37 PM

Sorry, my laptop crashed and I had to move to the desktop.

The LEM grinder made short work of 10 lbs of pork. It worked flawlessly.

I mixed up the spices with ice water and mixed into the meat by hand. We fried up a test patty and ended up adding more cayenne, paprika, and black pepper. We like our sausage HOT!

I had ordered 32mm hog casing from Sausage Maker. This was the home pack which contains "shorts". The average length was about three feet. I soaked them overnight and flushed with water. These were very easy to untangle.

I want to mention that the meat was always put in the fridge whenever possible. This kept it nice and firm for the stuffing process. I loaded the "can" up on the stuffer and left about an inch of room at the top for the plunger. If you don't meat will squeeze out the top and make a mess (yep, learned the hard way). I threaded on a casing, cranked the handle to get meat to the end of the tube, tied off the casing with a knot, and proceded to stuff sausage. I must have watched every YouTube video on stuffing, and I must say it paid off. I found the process to be easier than I thought.

Had a blowout when twisting the links.

Here is a coiled up batch.

Here is the final results of 10 lbs of sausage. I have them in the freezer now firming up so I can vacuum pack them later.

I can't wait to make some andouille and breakfast sausage!

Titch · 12-09-2012, 01:43 PM

No turning back now.

Store bought will never be good enough now.
Looks good.
Cheers.
Titch

aawa · 12-09-2012, 01:48 PM

Wow awesome looking sausage! Good job on them

Crazy Harry · 12-09-2012, 01:56 PM

very nice. you won't buy sausage any more.

Bonewagon · 12-09-2012, 01:57 PM

Looks great!

TBASS · 12-09-2012, 02:20 PM

Looks great. Thanks for sharing.

WineMaster · 12-09-2012, 02:31 PM

Great job!!

LMAJ · 12-09-2012, 02:34 PM

Very nice! You are now ruined for store bought sausage.

buccaneer · 12-09-2012, 02:35 PM

Thanks for posting this!

Big Mike · 12-09-2012, 02:35 PM

Nice job. I have got to get me a stuffer. I use the grinder for stuffing and it is just a pain in the butt.

---k--- · 12-09-2012, 04:23 PM

Very nice.

MountainCityOutlaw · 12-09-2012, 04:55 PM

Very cool, I need a stuffer also, then I will be ready!!

Sent from my Nexus 7 using Tapatalk 2

Twelvegaugepump · 12-09-2012, 05:10 PM

Awesome work. I ordered a stuffer from LEM this week and plan to give this a go next weekend. This calms my fears. Great work!

12-09-2012, 01:19 PM	#1
Teamfour is Blowin Smoke! Join Date: 07-13-12 Location: Sterling, VA	My first attempt at making sausage - PR0N I have been wanting to make sausage for a year now and finally bought the stuff to do it. Bass Pro Shop had their LEM 550 watt meat grinder on sale last week for $79 so I picked one up. Even though it can stuff sausage, I decided to order a Grizzly 5 lb stuffer. They were on sale last weekend for $65. I had intended on making 5 lbs of fresh creole hot sausage and 5 lbs of smoked andouille, but it is raining today so I decided to make 10 lbs of the fresh creole. We went to Costco to get boneless butts, but we saw large packs of boneless country ribs (sliced up butt) and decided to get some. Our reasoning was that the meat was more than likely already trimmed of hard fat, grizzle, veins, gland, etc. Turned out the meat was beautiful. __________________ BWS Party \|UDS\|Maverick ET-73 \|Maverick ET-732 \|Super Fast [COLOR=DarkOrange]Orange[/COLOR] Thermapen \| BBQ Guru DigiQ \|Two 100 QT crawfish boiling rigs \| LEM Meat Grinder \| Grizzly Sausage Stuffer Smokin-n-Style BBQ Team - Pitmaster Lagniappe Chili Team - Head Cook KCBS CBJ

12-09-2012, 01:24 PM	#2
twinsfan is one Smokin' Farker Join Date: 05-28-11 Location: New Jersey	Nice! Love to see more pics of the actual process. __________________ Bell Mt. BBQ- Sourland Mountains, NJ, http://bbqapprentice.blogspot.com/

12-09-2012, 01:37 PM	#3
Teamfour is Blowin Smoke! Join Date: 07-13-12 Location: Sterling, VA	Sorry, my laptop crashed and I had to move to the desktop. The LEM grinder made short work of 10 lbs of pork. It worked flawlessly. I mixed up the spices with ice water and mixed into the meat by hand. We fried up a test patty and ended up adding more cayenne, paprika, and black pepper. We like our sausage HOT! I had ordered 32mm hog casing from Sausage Maker. This was the home pack which contains "shorts". The average length was about three feet. I soaked them overnight and flushed with water. These were very easy to untangle. I want to mention that the meat was always put in the fridge whenever possible. This kept it nice and firm for the stuffing process. I loaded the "can" up on the stuffer and left about an inch of room at the top for the plunger. If you don't meat will squeeze out the top and make a mess (yep, learned the hard way). I threaded on a casing, cranked the handle to get meat to the end of the tube, tied off the casing with a knot, and proceded to stuff sausage. I must have watched every YouTube video on stuffing, and I must say it paid off. I found the process to be easier than I thought. Had a blowout when twisting the links. Here is a coiled up batch. Here is the final results of 10 lbs of sausage. I have them in the freezer now firming up so I can vacuum pack them later. I can't wait to make some andouille and breakfast sausage! __________________ BWS Party \|UDS\|Maverick ET-73 \|Maverick ET-732 \|Super Fast [COLOR=DarkOrange]Orange[/COLOR] Thermapen \| BBQ Guru DigiQ \|Two 100 QT crawfish boiling rigs \| LEM Meat Grinder \| Grizzly Sausage Stuffer Smokin-n-Style BBQ Team - Pitmaster Lagniappe Chili Team - Head Cook KCBS CBJ

12-09-2012, 01:48 PM	#5
aawa Babbling Farker Join Date: 07-03-12 Location: Virginia Beach, VA	Wow awesome looking sausage! Good job on them __________________ ~Ren~ Fat Kids Club Founding Member

12-09-2012, 01:56 PM	#6
Crazy Harry is Blowin Smoke! Join Date: 07-08-09 Location: Deer Park, Wa	very nice. you won't buy sausage any more. __________________ No trees were harmed in presenting this post; however, a great number of electrons were terribly inconvenienced. [URL]http://www.teddybearcreations-wa.com[/URL] Note to mods: is the back link ok? When all else fails ......

12-09-2012, 01:43 PM	#4
Titch somebody shut me the fark up. Join Date: 11-17-12 Location: South East Victoria Australia Name/Nickname : Titch :-)	No turning back now. Store bought will never be good enough now. Looks good. Cheers. Titch

12-09-2012, 01:57 PM	#7
Bonewagon Babbling Farker Join Date: 06-12-09 Location: Ithaca, Michigan	Looks great! __________________ Jason Big Steel Keg, WSM, OTG, PBC, Kamado Joe Jr., Carson Rodizio, and a Super Fast [I]and[/I] Accurate [COLOR="Blue"]Blue[/COLOR] Splash-Proof Thermapen

12-09-2012, 02:20 PM	#8
TBASS Full Fledged Farker Join Date: 03-13-12 Location: Atlanta, GA	Looks great. Thanks for sharing.

12-09-2012, 02:31 PM	#9
WineMaster Babbling Farker Join Date: 01-16-07 Location: Southern MN	Great job!! __________________ Dan MJH From Backyard Bomber BBQ -- Junior YS 640 Comp 22.5 Weber Kettle Blue Thermopen Comp Team Wine & Swine

12-09-2012, 02:34 PM	#10
LMAJ somebody shut me the fark up. Join Date: 07-01-07 Location: Southeastern Pa	Very nice! You are now ruined for store bought sausage. __________________ L-M Official Pennsylvania MOINK Ball maker 1 Large BGE - 7/5/08 1 Large BGE and table - 8/29/12 1300 Timberline 5/26/17 1 18.5 WSM Super Fast BLUE and REDThermopen 1 - Fantastic hubby - the original Big Al Enjoy the little things, for one day you may look back and realize they were the big things. - Robert Brault

12-09-2012, 02:35 PM	#11
buccaneer somebody shut me the fark up. Join Date: 10-23-10 Location: The Never Never.	Thanks for posting this! __________________ Hold my dang beer...

12-09-2012, 02:35 PM	#12
Big Mike is one Smokin' Farker Join Date: 10-12-07 Location: Dayton Ohio	Nice job. I have got to get me a stuffer. I use the grinder for stuffing and it is just a pain in the butt. __________________ ROLL TIDE!!!! Big Mike Eagle River Barbecue Yoder YS640 Stumps Platinum 5 Trailer Members Mark 8 Burner Gasser

12-09-2012, 04:23 PM	#13
---k--- is Blowin Smoke! Join Date: 09-07-10 Location: Chicago, IL - West burbs	Very nice. __________________ -Ryan Proudly Smoking on a UDS, PBC & Accidental Winner of the 2012 "Saucy" Throwdown.

12-09-2012, 04:55 PM	#14
MountainCityOutlaw On the road to being a farker Join Date: 06-06-06 Location: Haslet, TX	Very cool, I need a stuffer also, then I will be ready!! Sent from my Nexus 7 using Tapatalk 2 __________________ UDS, Weber 22.5, Charbroil gasser

12-09-2012, 05:10 PM	#15
Twelvegaugepump is one Smokin' Farker Join Date: 08-21-11 Location: Greenville, WI Name/Nickname : Kevin	Awesome work. I ordered a stuffer from LEM this week and plan to give this a go next weekend. This calms my fears. Great work!