SteerCrazy
Head Chef
Well I've had the grinder for over a year and my stuffer I just got a month ago. Now it was time for the sausage! My father in law came over Christmas Eve and we made about 40lbs of sausage
I want to personally thank Dave (Wittdog) for all the help and an emergency # to call in case I ran into problems. Fortunately I didn't have to bother his family on Christmas Eve. Thanks again Dave!
15lbs of bulk breakfast sausage (we stuffed about 12 of these bags)
I picked up a breakfast sausage seasoning package from Bass Pro, said it made the equivalent of 15lbs so we used it all! It was really good!
Next up we made 10lbs of English Bangers. This one is a type of english breakfast sausage as well, mix the seasonings and it calls for a cup of bread crumbs. This tasted like a true breakfast link sausage. It was very good as well.
After that we made 10lbs of Sicilian Italian Sausage. Typical Italian sausage but add romano cheese and chablis instead of water (we added sauvignon blanc)
Haven't tasted this but it sure smelled good
Lastly we made 5lbs of mildly hot Italian sausage. This was a packet from the Sausage Maker. Haven't tried this but I'm sure it will come out good.
I should have had my casings soaking a day or so prior but I made the mistake and did not. I did though add the vinegar to the water and that helped. Had maybe 2 blowouts but other than that it was a simple process if you know what you are doing.
I've vacuum sealed them and they are setting in the fridge. Tomorrow I'll divide them up and freeze them.
Made some biscuits and sausage gravy with the bulk breakfast sausage for Christmas breakfast. The sausage was excellent! Hope everyone had a Merry Christmas
I want to personally thank Dave (Wittdog) for all the help and an emergency # to call in case I ran into problems. Fortunately I didn't have to bother his family on Christmas Eve. Thanks again Dave!
15lbs of bulk breakfast sausage (we stuffed about 12 of these bags)
I picked up a breakfast sausage seasoning package from Bass Pro, said it made the equivalent of 15lbs so we used it all! It was really good!
Next up we made 10lbs of English Bangers. This one is a type of english breakfast sausage as well, mix the seasonings and it calls for a cup of bread crumbs. This tasted like a true breakfast link sausage. It was very good as well.
After that we made 10lbs of Sicilian Italian Sausage. Typical Italian sausage but add romano cheese and chablis instead of water (we added sauvignon blanc)
Haven't tasted this but it sure smelled good
Lastly we made 5lbs of mildly hot Italian sausage. This was a packet from the Sausage Maker. Haven't tried this but I'm sure it will come out good.
I should have had my casings soaking a day or so prior but I made the mistake and did not. I did though add the vinegar to the water and that helped. Had maybe 2 blowouts but other than that it was a simple process if you know what you are doing.
I've vacuum sealed them and they are setting in the fridge. Tomorrow I'll divide them up and freeze them.
Made some biscuits and sausage gravy with the bulk breakfast sausage for Christmas breakfast. The sausage was excellent! Hope everyone had a Merry Christmas