Sausage making day

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02-09-2020, 16:47
Hummer

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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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02-09-2020, 18:03
BPTactical

User name is appropriate.

[Coffee]
02-09-2020, 18:20
bellavite1

Quote:

Originally Posted by BPTactical

User name is appropriate.

[Coffee]

BERT!
Goddammit, we can't leave you alone for ONE minute! [facepalm]
02-09-2020, 18:33
fj605

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.
02-09-2020, 19:40
beast556

Looks good, bet it tastes real good too!!!
02-09-2020, 20:25
Great-Kazoo

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
02-09-2020, 20:26
BPTactical

Quote:

Originally Posted by bellavite1

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

I said "ooops"......
02-09-2020, 20:28
DFBrews

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
02-09-2020, 22:05
DFBrews

https://i.imgur.com/Kt8EUW0.jpg
https://i.imgur.com/emCrvVB.jpg
02-09-2020, 22:12
Irving

I've had DFBrews bacon and it was good stuff.
02-09-2020, 23:20
GilpinGuy

Quote:

Originally Posted by DFBrews

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

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

Quote:

Originally Posted by BPTactical

User name is appropriate.

[Coffee]

I'll just say that my moose sausage can stand up against any in the market. :p
02-10-2020, 07:47
BREATHER

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
02-10-2020, 18:57
Ah Pook

Damn, looks like good sausage.

Quote:

Originally Posted by GilpinGuy

Damn good looking stuff right there.

You still doing bacon? I need a good fix.
02-10-2020, 20:09
ray1970

Quote:

Originally Posted by Irving

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

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

Quote:

Originally Posted by ray1970

Yeah, but have you tried Hummer's sausage?

RAY! Dammit, we leave you alone for one minute and............
02-11-2020, 17:33
ChickNorris

Quote:

Originally Posted by DFBrews

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!
02-11-2020, 18:11
Hummer

Quote:

Originally Posted by DFBrews

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

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