**Pacific Northwest Sausage Party!**
Nice pics Michael!
Looks like bingo has it down too!
This was my second attempt at sausage making, and I still have a lot to learn!
I used the dried and salted "homepack" sausage casings, and it doesn't say how much they yield, but we only had one and a half length of gut leftover, and I ground 17lbs of pork and 2lbs of beef.
Soaked the casings overnight then rinsed them out.
17lbs boneless butts
NorthwestBBQ doin' the bump n' grind!
I recently had shoulder surgery, so I left the heavy lifting to Michael!
We played it safe this time out and took a couple recipes from Paul Kirk's Championship Barbecue book, 5 pounds of Andouille (with Simply Marvelous Season-All!) 4 pounds of Mexican Hot Mamma, and 5 pounds of the Sweet Italian.
BUT! The hands down favorites were the Jalapeno/Cheddar links from Dr. BBQ's Big Time cookbook! These were AWESOME! I wish we made more of these!
Sunday I smoked the Andouille and the Hot's in the Cookshack Smokette with Pecan.
Still learning-so welcome any tips or advice for future adventures in sausage making. I'm thinking the Bandera would accomadate more sausage hanging from rods and they could get more of a cold smoke? We'll see!
