SteerCrazy
Head Chef
Did 3 batches of sausage, 6lbs of each.
1st batch, Spicy Italian. I used Chipotle Pepper in place of Cayenne. Great heat and smoky taste This called for 3lbs Pork, 2 lbs Chuck, 1lb Pork Fat
2nd Batch was Hot Links.
These had a great smoky, beefy taste. They turned out very good
This called for 4lbs Chuck, 1lb Pork, 1 lb Pork fat
Here's the future sausage maker grinding sausage with 'Pepe'
Next up Brats. The plan was to make 5lbs Brat and 1lb Pineapple Brat. Well we tested the 1lb Pineapple and liked it so much we just did the whole 6lbs Pineapple Brat. Basic brat recipe and I added rum soaked crushed pineapple, brown sugar and Teryaki. Very subtle, lightly sweet sausage. Was surprised, could do some tweaking down the road
Had the smoker fired up for some spares I was smoking so I threw the sausages on there, added some more smoke and let 'er rip for about 1hour
1st batch, Spicy Italian. I used Chipotle Pepper in place of Cayenne. Great heat and smoky taste This called for 3lbs Pork, 2 lbs Chuck, 1lb Pork Fat
2nd Batch was Hot Links.
These had a great smoky, beefy taste. They turned out very good
This called for 4lbs Chuck, 1lb Pork, 1 lb Pork fat
Here's the future sausage maker grinding sausage with 'Pepe'
Next up Brats. The plan was to make 5lbs Brat and 1lb Pineapple Brat. Well we tested the 1lb Pineapple and liked it so much we just did the whole 6lbs Pineapple Brat. Basic brat recipe and I added rum soaked crushed pineapple, brown sugar and Teryaki. Very subtle, lightly sweet sausage. Was surprised, could do some tweaking down the road
Had the smoker fired up for some spares I was smoking so I threw the sausages on there, added some more smoke and let 'er rip for about 1hour