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Old 05-27-2007, 06:43 PM   #1
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Some more sausage picture.

I made some more sausage today I had a lot of help no picture of them they did not wanted to set stall for picture. I made some polish sausage I had miss up a little I forgot to pinch the sausage to set the size of my links and I a few blowout but it all worked out and they taste great. Wittdog thanks for all your help today7 and yesterday.

Hear a picture of the finish product.

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Old 05-27-2007, 09:09 PM   #2
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WTG Link looks good. Dont let no dumb Pollocks get a glimpse of this stuff. They liable to come storm your castle etc.

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Old 05-27-2007, 09:50 PM   #3
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Thanks I had fun this is my 3 try at sausage and each time they are getting better. Now i need try and make my on flaver sausage.
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Old 05-27-2007, 10:17 PM   #4
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Hey it very simple..just keep the fat content at 20% or mo betta..and dont screw up on the salt. Normal is 1 1/2 t. per pound and 1 t. per pound if your an old codger who aint supposed to each much salt cuz or a bad ticker or whutever. If you do happen to use salt..get Sea Salt which has been evaported by the sun along the Medetterian Sea. It dont cost that much these days. Much healthier for a person..but it take mo to make stuff salty enough. I prob bump each of them afore figger half a t. if I was going to use the sea salt..depending on how it was ground. Eventually somebody have to spring for some doper scales so we can weigh this stuff

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Old 05-28-2007, 07:09 AM   #5
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Looks great!
Even though it appears to be missing a link.
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Old 05-28-2007, 09:44 AM   #6
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you know your right oh will it will get eatting. lol
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Old 05-28-2007, 11:03 AM   #7
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Looks great nice job.
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Old 05-28-2007, 11:23 AM   #8
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I wanted to somke them but i couold not control the temp of my smoker to 120 some did not do it but i'm order one of those sausage smoker. so that shouls help.
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Old 05-28-2007, 02:48 PM   #9
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Well the good news is Polish sausage aint typically smoked anyway. It sorta like the Eyetalian version in that regard. Now know yall can rattle off a hundred places to buy smoked Polish..but that the exception rather than the rule

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Old 05-28-2007, 03:58 PM   #10
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My next sausage is going to be summer sausage. any body got any good recipe.
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