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Hummer
02-09-2020, 16:47
A snowy Sunday is perfect for making sausage at home. Starting with about equal parts of lean moose trimmings and a pork shoulder to add fat, we made about 16 lbs. of Italian and German Knapwurst. We use a lot of Italian for pizzas, stir fry veggies and pastas, etc. The knapwurst is a breakfast sausage made with oatmeal, baked in a loaf, sliced and packaged to flash fry in the morning with eggs.

The fun part of sausage making is the taste testing with beer.

Anyone else make their own sausage recipes?


80088

80089

80090
BPTactical
02-09-2020, 18:03
User name is appropriate.


[Coffee]
bellavite1
02-09-2020, 18:20
User name is appropriate.


[Coffee]

BERT!
Goddammit, we can't leave you alone for ONE minute! [facepalm]
fj605
02-09-2020, 18:33
Had a bunch of tag soup this year but yes, in the past when I fill tags, we typically have a sausage day. We keep it simple with breakfast sausage, pepperoni, and occasionally some brats.
beast556
02-09-2020, 19:40
Looks good, bet it tastes real good too!!!
Great-Kazoo
02-09-2020, 20:25
I grind my own bulk Gonna step up to an actual stuffer for making coils.

https://www.amazon.com/Sausage-Machine-Stainless-Horzontal-Stuffer/dp/B011U2EPJS/ref=sr_1_9?keywords=hakka+stuffer&qid=1581301400&sr=8-9
BPTactical
02-09-2020, 20:26
BERT!
Goddammit, we can't leave you alone for ONE minute! [facepalm]

I said "ooops"......
DFBrews
02-09-2020, 20:28
I make 30 lbs a month along with 15 lbs of bacon and 20 or so lbs starting weight of top round for jerky
Sausage is mostly breakfast and brats I did some andouille last batch and my texture was off. Taste is there but it doesn’t cook right I don’t think I bloomed it enough after the smoke. I have a curing chamber for dry pepperoni salami etc but it is more of a summer thing.

It’s my Clandestine charcuterie
I have a tester batch of peppered bacon if anyone wants to test drive
DFBrews
02-09-2020, 22:05
https://i.imgur.com/Kt8EUW0.jpg
https://i.imgur.com/emCrvVB.jpg
Irving
02-09-2020, 22:12
I've had DFBrews bacon and it was good stuff.
GilpinGuy
02-09-2020, 23:20
https://i.imgur.com/Kt8EUW0.jpg
https://i.imgur.com/emCrvVB.jpg

Damn good looking stuff right there.
Hummer
02-10-2020, 00:30
User name is appropriate.


[Coffee]


I'll just say that my moose sausage can stand up against any in the market. :p
BREATHER
02-10-2020, 07:47
Being of Polish descent( not Polish-American because I am an American)I found several really good kielbasa and meat stick recipes. Like for example Hunters Sausage, A dried smoke beef stick traditionally carried in the field while hunting, it keeps for awhile
Ah Pook
02-10-2020, 18:57
Damn, looks like good sausage.


Damn good looking stuff right there.
You still doing bacon? I need a good fix.
ray1970
02-10-2020, 20:09
I've had DFBrews bacon and it was good stuff.

Yeah, but have you tried Hummer's sausage?
BPTactical
02-10-2020, 20:54
Yeah, but have you tried Hummer's sausage?

RAY! Dammit, we leave you alone for one minute and............
ChickNorris
02-11-2020, 17:33
I make 30 lbs a month along with 15 lbs of bacon and 20 or so lbs starting weight of top round for jerky
Sausage is mostly breakfast and brats I did some andouille last batch and my texture was off. Taste is there but it doesn?t cook right I don?t think I bloomed it enough after the smoke. I have a curing chamber for dry pepperoni salami etc but it is more of a summer thing.

It?s my Clandestine charcuterie
I have a tester batch of peppered bacon if anyone wants to test drive


I'm your huckleberry. Pm sent!
Hummer
02-11-2020, 18:11
https://i.imgur.com/Kt8EUW0.jpg



Peppered bacon, and smoked too? That really does look fantastic.