Sausage making day

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?


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User name is appropriate.


[Coffee]

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Originally Posted by BPTactical

User name is appropriate.


[Coffee]

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BERT!
Goddammit, we can't leave you alone for ONE minute! [facepalm]

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.

Looks good, bet it tastes real good too!!!

I grind my own bulk Gonna step up to an actual stuffer for making coils.

https://www.amazon.com/Sausage-Machi...1301400&sr=8-9

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Originally Posted by bellavite1

BERT!
Goddammit, we can't leave you alone for ONE minute! [facepalm]

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I said "ooops"......

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

https://i.imgur.com/Kt8EUW0.jpg
https://i.imgur.com/emCrvVB.jpg

I've had DFBrews bacon and it was good stuff.