Sausage help.

[Lakeside Smoker]

I just cleaned out my freezer, this is what I have.

Brisket trimmings, lots of brisket fat.
Beef shoulder trimmings, mostly meat.
Top round beef roast, small.
Lots of veal fat, with some meat.

I know I would like to grind all this up and make...something.
Any Ideas, recipes, or other comments welcome.

Thanks
Mike

 

[Lakeside Smoker]

So far...

So far I have this.
Its 3.5# of beef...mostly shoulder and top round.
And 1.25# of veal...mostly veal fat.

 

[thillin]

Grind and make a big fatty? I don't know about making sausage.

 

[Lakeside Smoker]

Thanks man.
I dont know much about sausage making either...so I made a meat loaf. :-D

 

[Azinine]

Looks good to me. Let us know how it turns out.

 

[Puppyboy]

Looks good. What's the status?

 

[jacob]

Looks good, I havent tried a meatloaf yet on the smoker. I need to do that.

 

[keale]

I know you did your meatload, but I found this...
Whats the process of smoking a meatloaf?

http://www.starfishcons.com/pages/smokssg.htm

 

[Sledneck]

I know I would like to grind all this up and make...something.
Any Ideas, recipes, or other comments welcome.

Thanks
Mike

Dont forget to add some Yardbird!

 

[parrothead]

Good job with the meatloaf. If I had caught you in time, I would have had you turning it into breakfast sausage. Where's the pic of the finished meatloaf?

 

[Lakeside Smoker]

Looks good. What's the status?

Good stuff!
The meatloaf got attacked! I forgot to take a finished pic...too many beers and hungry people got in the way. :-D
Heres the recipe

3.5# cubed beef shoulder and top round meat.
1.25# veal fat, with some meat.
1.5 cup bread crumbs
1/4 cup fresh parm cheese
3 cloves garlic minced
1/2 onoin minced
Fresh parsly and basil
Salt and pepper
2 eggs beaten

Mix, form, chill for 3 hours to set. Then smoke or bake in oven untill 155*