Sweet Italian with help from my sweetie - BBQ Central

Go Back   BBQ Central > General > The Sausage Factory
Click Here to Login
Reply
 
Thread Tools Display Modes
 
Old 02-21-2008, 02:00 PM   #1
Official BBQ Central Mark
 
Puff's Avatar


 
Join Date: Feb 2006
Location: Warren, Mi.
Posts: 12,331
Sweet Italian with help from my sweetie

Made 15 lbs. of sweet Italian sausage.
I used Old Plantation seasonings. I had alot of trouble with the casings. They kept tearing so I ended up with some "bun sized" links. It was pretty frustrating!
Had some help from my little sweetie. The bucket stuffer is so easy to use a 5 year old can do it. She asked if she could eat one of the noodles(casings).




__________________

__________________
Pitboss/ Sous Chef/ Manager at Holiday Market Smokehouse
Royal Oak Mi.
Puff is offline   Reply With Quote
Old 02-21-2008, 02:09 PM   #2
God O'Que
 
Unity's Avatar


 
Join Date: Jun 2006
Location: Virginia near Washington DC
Posts: 2,694
Looks great from here.

Pretty child!

--John
(Step-daughter, huh? )
__________________

__________________
Weber Smokey Mountain -- "Want authentic smokehouse flavor?"
22.5 Inch One-Touch -- "The legendary Weber kettle"
18.5 Inch Original (R.I.P.; garage mishap) -- 10 books S&H Green Stamps, 1968
Weber Performer -- Craigslist 2007
Unity is offline   Reply With Quote
Old 02-21-2008, 02:18 PM   #3
Moderator
 
wittdog's Avatar
 
Join Date: Apr 2006
Location: West Seneca NY
Posts: 9,860
Looks good Puff...good thing that girl takes after her mom.
__________________
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 02-21-2008, 03:53 PM   #4
Official BBQ Central Mark
 
Puff's Avatar


 
Join Date: Feb 2006
Location: Warren, Mi.
Posts: 12,331
Quote:
Originally Posted by wittdog
Looks good Puff...good thing that girl takes after her mom.
Yes it is
__________________
Pitboss/ Sous Chef/ Manager at Holiday Market Smokehouse
Royal Oak Mi.
Puff is offline   Reply With Quote
Old 02-21-2008, 05:04 PM   #5
Moderator
 
Nick Prochilo's Avatar
 
Join Date: Jan 2005
Location: Long Island, N.Y.
Posts: 16,367
Paul, after you soak your casings in water, put them in white vinegar overnight before you stuff them. They are slick as can be and I think a little bit more pliable. Great job on the sausage!
__________________
I hope this isn't negative!
Nick Prochilo is offline   Reply With Quote
Old 02-21-2008, 05:43 PM   #6
Official BBQ Central Mark
 
john pen's Avatar


 
Join Date: Jan 2005
Location: Western NY
Posts: 5,084
Sausage is in the air...is that a stuffer from Northern Tool ?
__________________
"I love my country, I love my guns, I love my family, I love the way it is now. And anybody that tries to change it, has to come through me. That should be all of our attitudes.
Cause this is America and a country boy is good enough for me, son."
- Charlie Daniels
john pen is offline   Reply With Quote
Old 02-21-2008, 07:16 PM   #7
Official BBQ Central Mark
 
Puff's Avatar


 
Join Date: Feb 2006
Location: Warren, Mi.
Posts: 12,331
Quote:
Originally Posted by Nick Prochilo
Paul, after you soak your casings in water, put them in white vinegar overnight before you stuff them. They are slick as can be and I think a little bit more pliable. Great job on the sausage!
That's a new one on me. I'll give it a try. Just pure vinegar, or cut with water? Thanks
__________________
Pitboss/ Sous Chef/ Manager at Holiday Market Smokehouse
Royal Oak Mi.
Puff is offline   Reply With Quote
Old 02-21-2008, 07:17 PM   #8
Moderator
 
Nick Prochilo's Avatar
 
Join Date: Jan 2005
Location: Long Island, N.Y.
Posts: 16,367
Quote:
Originally Posted by Puff
Quote:
Originally Posted by Nick Prochilo
Paul, after you soak your casings in water, put them in white vinegar overnight before you stuff them. They are slick as can be and I think a little bit more pliable. Great job on the sausage!
That's a new one on me. I'll give it a try. Just pure vinegar, or cut with water? Thanks
Straight! Bigwheel says it makes it slicker than semon on his gold tooth! Strange fellow that bigwheel is!
__________________
I hope this isn't negative!
Nick Prochilo is offline   Reply With Quote
Old 02-21-2008, 07:23 PM   #9
Official BBQ Central Mark
 
Puff's Avatar


 
Join Date: Feb 2006
Location: Warren, Mi.
Posts: 12,331
[quote=Nick Prochilo]
Quote:
Originally Posted by Puff
Quote:
Originally Posted by "Nick Prochilo":6dq87fxu
Paul, after you soak your casings in water, put them in white vinegar overnight before you stuff them. They are slick as can be and I think a little bit more pliable. Great job on the sausage!
That's a new one on me. I'll give it a try. Just pure vinegar, or cut with water? Thanks
Straight! Bigwheel says it makes it slicker than semon on his gold tooth! Strange fellow that bigwheel is![/quote:6dq87fxu]
Strange but Father Bigwheel is chock full of know how he is. He's helped this Yankee out a few times.
The gold tooth kind sounds pretty wrong in my book though
__________________
Pitboss/ Sous Chef/ Manager at Holiday Market Smokehouse
Royal Oak Mi.
Puff is offline   Reply With Quote
Old 02-21-2008, 07:25 PM   #10
Official BBQ Central Mark
 
Puff's Avatar


 
Join Date: Feb 2006
Location: Warren, Mi.
Posts: 12,331
Quote:
Originally Posted by john pen
Sausage is in the air...is that a stuffer from Northern Tool ?
Nope, I picked it up at the butcher supply place out my way.
www.ferrariandsons.com
__________________
Pitboss/ Sous Chef/ Manager at Holiday Market Smokehouse
Royal Oak Mi.
Puff is offline   Reply With Quote
Old 02-21-2008, 09:57 PM   #11
Moderator
 
Griff's Avatar
 
Join Date: Mar 2005
Location: Anchorage, Alaska
Posts: 5,564
The sausage and the helper are both to brag about.
__________________
Griff
Friends don't let friends eat farmed fish.

"People sleep peacefully in their beds at night only because rough men stand ready to visit violence on those who would do them harm."
George Orwell
Griff is offline   Reply With Quote
Old 02-21-2008, 10:03 PM   #12
Saint O'Que
 
cleglue's Avatar


 
Join Date: Apr 2005
Location: Asheboro, North Carolina
Posts: 1,222
Quote:
Originally Posted by JamesB
That is some good looking sausage... If anything, you might be packing them a bit on the heavy side and that might be what is causing the casings to burst.

Where did you find the seasoning? I've made a couple of different italian sausage recipes and willing to try more!

James.
James...I did a search and found this on ebay.

Click here

Puff,

You have a beautiful daughter. Mine is six and in first grade.

The sausage looks great.
cleglue is offline   Reply With Quote
Old 02-22-2008, 07:44 AM   #13
Official BBQ Central Mark
 
Pigs On The Wing BBQ's Avatar


 
Join Date: Apr 2005
Location: Akron New York
Posts: 6,922
Quote:
Originally Posted by cleglue
Quote:
Originally Posted by JamesB
That is some good looking sausage... If anything, you might be packing them a bit on the heavy side and that might be what is causing the casings to burst.

Where did you find the seasoning? I've made a couple of different italian sausage recipes and willing to try more!

James.
James...I did a search and found this on ebay.

Click here

Puff,

You have a beautiful daughter. Mine is six and in first grade.

The sausage looks great.
WOW! It's only $2.89 (I think) in the store up the road from me. How much ya all want?
__________________
The secret of life is honesty and fair dealing. If you can fake that,
you've got it made. -Groucho Marx (1890-1977)
www.oinktoberfest.com
Team Gruber Mister BBQ
KCBS Citified Judge 8282
Tomorrow is just your future yesterday
Pigs On The Wing BBQ is offline   Reply With Quote
Old 02-22-2008, 07:46 AM   #14
Moderator
 
wittdog's Avatar
 
Join Date: Apr 2006
Location: West Seneca NY
Posts: 9,860
I don’t get the whole seasoning packet thing…most of us have a ton of spices from BBQ….find a recipe that sounds good..make it…tweek it and make it your own..it’s a lot cheaper.
__________________
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 02-22-2008, 12:17 PM   #15
Rag
BBQ Centralite
 
Rag's Avatar


 
Join Date: Jun 2007
Location: Berks Cty, Pa.
Posts: 3,020
Quote:
Originally Posted by wittdog
I don’t get the whole seasoning packet thing…most of us have a ton of spices from BBQ….find a recipe that sounds good..make it…tweek it and make it your own..it’s a lot cheaper.
Witt Dog is right. I bought several packs of breakfast seasoning at Cabelas that turn out to be very. I stopped in this week for something else and figured to pick up more. They were out of it. THATS WHY I LIKE TO MIX MY OWN SEASIONS.
__________________
Sleeps till done
Gasser
Weber Kettle (it's crap...gave away)
WSM 22.5
Meadow Creek TS250 (sold)
Meadow Creek chicken cooker
Rag is offline   Reply With Quote
Old 02-22-2008, 01:02 PM   #16
Official BBQ Central Mark
 
Puff's Avatar


 
Join Date: Feb 2006
Location: Warren, Mi.
Posts: 12,331
I was out of fennel so the spice packet was the ticket.
Quick and easy.
__________________

__________________
Pitboss/ Sous Chef/ Manager at Holiday Market Smokehouse
Royal Oak Mi.
Puff is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off







Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 07:29 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2019, vBulletin Solutions, Inc.
×