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Old 05-22-2006, 12:33 PM   #1
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Sausage

I’m going to take advantage of this unseasonably cool weather to make some Polish Sausage tomorrow. I’m going to do a small batch about 30 lbs.
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Old 05-22-2006, 12:36 PM   #2
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Can I test some Friday? =P~
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Old 05-22-2006, 12:40 PM   #3
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30 lbs is a small batch?
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Old 05-22-2006, 12:46 PM   #4
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Originally Posted by Pigs On The Wing BBQ
Can I test some Friday? =P~
You can test some on Friday.
Tomorrow and Wednesday my house is going to smell like the Broadway Market. Pigs if you want to come play tomorrow you are welcome to come help make it. We are making it right after I get out of work. If not you can test it on Friday.
Yes Puff 30 lbs is about a half of a batch of what I usually make. I made 70 lbs for Easter and I have none left. I won’t eat store bought sausage any more. It’s kind of like the Crock O Q . IMHO
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Save the gas for the criminals Q with wood...

I get more sauced then my Ribs

My Bark is as good as my Bite!

Swine so fine it's Criminal

Never trust a skinny cook!!!!!!!!
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Old 05-22-2006, 12:54 PM   #5
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Quote:
Originally Posted by wittdog
Quote:
Originally Posted by Pigs On The Wing BBQ
Can I test some Friday? =P~
You can test some on Friday.
Tomorrow and Wednesday my house is going to smell like the Broadway Market. Pigs if you want to come play tomorrow you are welcome to come help make it. We are making it right after I get out of work. If not you can test it on Friday.
Yes Puff 30 lbs is about a half of a batch of what I usually make. I made 70 lbs for Easter and I have none left. I won’t eat store bought sausage any more. It’s kind of like the Crock O Q . IMHO
Dog, there is a thing called vac sealing, freezing and the U.S. Mail
Are you picking up the hint? :wwnn:
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Old 05-22-2006, 12:58 PM   #6
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Quote:
Originally Posted by Puff
Quote:
Originally Posted by wittdog
Quote:
Originally Posted by Pigs On The Wing BBQ
Can I test some Friday? =P~
You can test some on Friday.
Tomorrow and Wednesday my house is going to smell like the Broadway Market. Pigs if you want to come play tomorrow you are welcome to come help make it. We are making it right after I get out of work. If not you can test it on Friday.
Yes Puff 30 lbs is about a half of a batch of what I usually make. I made 70 lbs for Easter and I have none left. I won’t eat store bought sausage any more. It’s kind of like the Crock O Q . IMHO
Dog, there is a thing called vac sealing, freezing and the U.S. Mail
Are you picking up the hint? :wwnn:
My neighbor goes to Detroit usually twice in the summer for Tigers games. I might be able to do something for you. If not you can come get a sample. That’s what Joker and John Pen did. And Pigs is going to do Friday.
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Save the gas for the criminals Q with wood...

I get more sauced then my Ribs

My Bark is as good as my Bite!

Swine so fine it's Criminal

Never trust a skinny cook!!!!!!!!
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Old 05-22-2006, 01:01 PM   #7
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Quote:
Originally Posted by wittdog
Quote:
Originally Posted by Puff
Quote:
Originally Posted by wittdog
Quote:
Originally Posted by Pigs On The Wing BBQ
Can I test some Friday? =P~
You can test some on Friday.
Tomorrow and Wednesday my house is going to smell like the Broadway Market. Pigs if you want to come play tomorrow you are welcome to come help make it. We are making it right after I get out of work. If not you can test it on Friday.
Yes Puff 30 lbs is about a half of a batch of what I usually make. I made 70 lbs for Easter and I have none left. I won’t eat store bought sausage any more. It’s kind of like the Crock O Q . IMHO
Dog, there is a thing called vac sealing, freezing and the U.S. Mail
Are you picking up the hint? :wwnn:
My neighbor goes to Detroit usually twice in the summer for Tigers games. I might be able to do something for you. If not you can come get a sample. That’s what Joker and John Pen did. And Pigs is going to do Friday.
Sweet
For a sample it would have to be a weekend trip for me #-o
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Old 05-22-2006, 01:04 PM   #8
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Quote:
Originally Posted by Puff
Quote:
Originally Posted by wittdog
Quote:
Originally Posted by Puff
Quote:
Originally Posted by wittdog
Quote:
Originally Posted by Pigs On The Wing BBQ
Can I test some Friday? =P~
You can test some on Friday.
Tomorrow and Wednesday my house is going to smell like the Broadway Market. Pigs if you want to come play tomorrow you are welcome to come help make it. We are making it right after I get out of work. If not you can test it on Friday.
Yes Puff 30 lbs is about a half of a batch of what I usually make. I made 70 lbs for Easter and I have none left. I won’t eat store bought sausage any more. It’s kind of like the Crock O Q . IMHO
Dog, there is a thing called vac sealing, freezing and the U.S. Mail
Are you picking up the hint? :wwnn:
My neighbor goes to Detroit usually twice in the summer for Tigers games. I might be able to do something for you. If not you can come get a sample. That’s what Joker and John Pen did. And Pigs is going to do Friday.
Sweet
For a sample it would have to be a weekend trip for me #-o
We can do weekends....We like to party. I'm on vacation the 2nd and 3rd weeks in August.
__________________
Save the gas for the criminals Q with wood...

I get more sauced then my Ribs

My Bark is as good as my Bite!

Swine so fine it's Criminal

Never trust a skinny cook!!!!!!!!
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Old 05-23-2006, 01:01 PM   #9
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Well I got off to a late star and ran into some problems with the casings. The casings were real thin and of a small diameter. They are almost to small for polish sausage, they would be nice for oversized breakfast sausage but I had to go with what I had. We used a 5lb stuffer from the Sausage Maker to but the sausage in the casings. The stuffer works so well that my 4 year old did the cranking while I packed the meat and guided the sausage. I am using my electric smoke house from The Sausage Maker. The sausage will dry for an hour at 120* and then smoke for about 4 hrs at 145* and will finish cooking at 165* without smoke. I‘ll post pics tomorrow of the completed sausage. I also have another batch to smoke tomorrow.


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Save the gas for the criminals Q with wood...

I get more sauced then my Ribs

My Bark is as good as my Bite!

Swine so fine it's Criminal

Never trust a skinny cook!!!!!!!!
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Old 05-23-2006, 01:13 PM   #10
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Boy howdy, Does that look good! =P~
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Old 05-23-2006, 01:16 PM   #11
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Excellent!
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Old 05-23-2006, 01:17 PM   #12
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Quote:
Originally Posted by Pigs On The Wing BBQ
Boy howdy, Does that look good! =P~
You’ll find out on Friday. If you check my thread on my Easter feast you’ll see what the finished product looks like, or you can wait to see the pics tomorrow.
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Save the gas for the criminals Q with wood...

I get more sauced then my Ribs

My Bark is as good as my Bite!

Swine so fine it's Criminal

Never trust a skinny cook!!!!!!!!
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Old 05-23-2006, 01:23 PM   #13
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I have always wanted to do fresh sausage. How about posting the recipie? [-o<
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Old 05-23-2006, 01:26 PM   #14
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Originally Posted by Bill The Grill Guy
I have always wanted to do fresh sausage. How about posting the recipie? [-o<
Bill do you want to do fresh sausage or smoked? There is a difference in the ingredients. The recipe is an old family recipe............................................ .............I'll post it when I have time it is a very simple one........
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Save the gas for the criminals Q with wood...

I get more sauced then my Ribs

My Bark is as good as my Bite!

Swine so fine it's Criminal

Never trust a skinny cook!!!!!!!!
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Old 05-23-2006, 01:32 PM   #15
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Originally Posted by wittdog
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Originally Posted by Bill The Grill Guy
I have always wanted to do fresh sausage. How about posting the recipie? [-o<
Bill do you want to do fresh sausage or smoked? There is a difference in the ingredients. The recipe is an old family recipe............................................ .............I'll post it when I have time it is a very simple one........
Sorry, fresh SMOKED sausage. I have a huge vertical smoker that would be good for hanging sausage in.

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Old 05-23-2006, 01:39 PM   #16
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No problem I'll get that posted in a day or two. IMHO cherry is the only wood to smoke Polish Sausage with.
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Save the gas for the criminals Q with wood...

I get more sauced then my Ribs

My Bark is as good as my Bite!

Swine so fine it's Criminal

Never trust a skinny cook!!!!!!!!
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Old 05-23-2006, 01:59 PM   #17
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I had some of Witt's "Easter Sausage" for dinner last night..definetly a winner....Now I just have to concoct a smoker that'll do those low temps...
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Old 05-23-2006, 04:19 PM   #18
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Just got the call...wife and kids gonna be out late...Looks like witt sausage for me for dinner. The stuffs like crack..I hate to see what my next fix will cost me one this batch is gone...

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Cause this is America and a country boy is good enough for me, son."
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Old 05-23-2006, 04:32 PM   #19
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Originally Posted by john pen
Just got the call...wife and kids gonna be out late...Looks like witt sausage for me for dinner. The stuffs like crack..I hate to see what my next fix will cost me one this batch is gone...

The price of gas to West Seneca, a couple of hours of your time, some adult bevs and some of those ABT's ought to cover it. and bring Jean.
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Save the gas for the criminals Q with wood...

I get more sauced then my Ribs

My Bark is as good as my Bite!

Swine so fine it's Criminal

Never trust a skinny cook!!!!!!!!
wittdog is offline   Reply With Quote
Old 05-23-2006, 04:47 PM   #20
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Quote:
Originally Posted by john pen
Just got the call...wife and kids gonna be out late...Looks like witt sausage for me for dinner. The stuffs like crack..I hate to see what my next fix will cost me one this batch is gone...

OH MAN! Is that a jar of Webers Hot Texan Sandwitch Sauce I see there? I love the stuff!
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