Sausage making with Swamprb

[NorthwestBBQ]

Brian's very vocal parrot, named Kiwi, was merely checking out all the action going on in his kitchen as seen here.

 

[NorthwestBBQ]

That is some great looking sausage boys. I so want some sausage now.

Thanks for the pics! Them look great! I'm looking forward to making mine also.

Thanks guys!

 

[Pyle's BBQ]

DANG!!! You two rocked them links. That's a lot of sausage. That sausage stuffer looks really cool? Is it CI? How old is it? Looks like one sturdy stuffer. I'd hit a few of each flavor! Nicely done, fellas.

Brian will have to tell you the age of the stuffer. It is CI you can go to ebay and put in sausage stuffer and get both the modern and the older stuffers. The one like Brian has can be any where from $50 on up. Also check CL there are some on it from time to time. Enterpise is the most popular name, but if you look at some of the off names you may be able to a good deal.

 

[cowgirl]

Great job fellas! Looks mighty tasty too. :-D

 

[Hell Fire Grill]

The sausages you guys made looks great. If you put it in front of me it would be gone before you got the beer bottle open. I made a batch of jalapeno-cheddar last week with the recipe that I got from Ryteks book. That recipe calls for huge quantitys of onion powder, paprica and cheese. I went a little light on the onion powder and paprica but the onion flavor was still a little strong, to me, although the few folks that had some said it tasted good anyways. When I prepared the cheese I cubed it and it came out like this.

The only problem I have with the cubed cheese is the mess it makes when it heated up, it oooozzzes out the end.

Michael & Brain thanks for sharing your photos, it looks like you guys had a good time.

 

[Jorge]

Was that basic cheddar, or did you find a source for hi-temp cheese?

 

[Mad Max]

Lots and lots of sausage! Thanks for sharing. Now, I got the itch to make some sausage. :biggrin:

 

[swamprb]

Was that basic cheddar, or did you find a source for hi-temp cheese?

I just used some bag shredded cheddar cheese.

I've seen the Hi-temp cheese at Allied-Kenco, is there much difference? I imagine the Hi-temp would hold its shape, what are the other advantages?

The Opa's Jalapeno Sausage you've mentioned and gets raves from everyone picqued my interest and its definitely a keeper!

 

[HumboldtSmokeBBQ]

GReat looking sausage!
Is it best to use the shoulder meat?
I have a bunch of rib trimmnings, i guess I could use those.
Those look so good!

 

[Jorge]

I just used some bag shredded cheddar cheese.

I've seen the Hi-temp cheese at Allied-Kenco, is there much difference? I imagine the Hi-temp would hold its shape, what are the other advantages?

The Opa's Jalapeno Sausage you've mentioned and gets raves from everyone picqued my interest and its definitely a keeper!

The hi-temp works better for me. A good cheddar has great flavor but becomes a liquid when the link is heated to serving temp unless you are stuffing something intended to be served cold like summer sausage. The fat in a regular cheddar also tends to change the texture a bit, in my opinion, when it's heated. If your grind and fat/meat ratio is right using a natural cheese can work great if that's what you are looking for. It can be much more subtle in flavor than using chunks and/or hi-temp cheese. I also prefer to chunk mine rather than grate it, because it's not as subtle when that cheese hits the palate.

I'm no sausage expert, but it's something I've been working on for a while. Having tasted some stuff that others have done, I still don't have a recipe that I consider worthy...but the failures haven't been bad!:mrgreen:

 

[deguerre]

Pretty outstanding results I'd say for 1st and 2nd timers. :eusa_clap:eusa_clap:eusa_clap

 

[NorthwestBBQ]

Pretty outstanding results I'd say for 1st and 2nd timers. :eusa_clap:eusa_clap:eusa_clap

Thanks, Guerry! :-D

 

[Woody]

Brian & Michael,
All the sausage looks really Grrrrreat! Michael, you mentioned the up-stroke of the stuffer crank was harder than the down-stroke without it clamped to the table. Brian, I wonder if you could take the handle off, make an adapter if it's not a square shaft, and run the stuffer with a cordless impact-driver?

Or, I guess you could always call up "Northwest Impact-Driver" for a hand! :mrgreen:

 

[NorthwestBBQ]

Thanks, Gregg.

 

[NorthwestBBQ]

Great job fellas! Looks mighty tasty too. :-D

Thanks, Jeanie! :-D

 

[bingo1912]

Hey Micheal does that Kitchen Aid have enough power to grind the meat at a good pace? and how did the stuffer work? we stuffed ours with a manual grinder attachment hooked up to a Black and Decker sidewinder. It took 3 of us but we got it done. Eva knows just how fast to feed the casings so it went pretty well I guess it's pretty easy to have a blowout.
Bing

 

[NorthwestBBQ]

Bing, the KitchenAid attachment works pretty good. If you will look at my first pic here, you can see how we cubed the pork butt first. The stuffer takes a lot of arm work. I would prefer a motorized one.

 

[bingo1912]

Micheal I was just at the Kitchen Connection the other day and I thought Kitchen Aid made a stuffing attachment for it.
Would be really cool to make a footswitch for the Kitchen Aid to start and stop the stuffer for better control.

 

[NorthwestBBQ]

Micheal I was just at the Kitchen Connection the other day and I thought Kitchen Aid made a stuffing attachment for it.

Cool...:-D

 

[NorthwestBBQ]

By golly, you're right:

http://www.kitchenaid.com/flash.cmd?/#/product/SSA/