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Old 11-05-2006, 03:11 PM   #1
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Kielbasa

Okay, here is my first ever attempt at making sausage. Dave has been guiding me through the process. I did get way nervous this morning when I read that stuffing with a grinder was caca. But by that time I had no choice but to finish up. I had already cut, ground and mixed the meat, all that was left was stuffing. I ended up making 10 lbs. of fresh kielbasa.

http://pg.photos.yahoo.com/ph/nprochilo ... r=/31e9re2

I had no trouble using the grinder to stuff, but it was only 10 lbs. I'm sure if it was a larger batch, a sausage stuffer would have been the way to go. I did also stuff alone but again with a small batch it wasn't a problem. I did have the casings tear twice, but I just twisted it off at that point and made another link. I did need one large lonk for my mom, she swears it taste better like that. I made most grilling size, which is how I like them. All in all it was a fun morning doing it and next up is gonna be Italian sausage. Dave, thanks for all of your help!
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Old 11-05-2006, 03:24 PM   #2
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Looks great Nick. When are you going to smoke 'em?

Good job. Never would have known it was your first time.
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Old 11-05-2006, 04:10 PM   #3
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Nice job Nick..glad I was able to helpout...Did you learn anything your first go around?
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Old 11-05-2006, 04:57 PM   #4
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when you cooking the first ones? Maybe tonight? (with pics?)
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Old 11-05-2006, 05:02 PM   #5
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Quote:
Originally Posted by wittdog
Nice job Nick..glad I was able to helpout...Did you learn anything your first go around?
Yeah, listen to Dave, he da man! Your advise on soaking the casings for a few days really helped. Keep your meat as cold as possible. Don't rush, take your time!

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when you cooking the first ones? Maybe tonight? (with pics?)
Tomorrow I'm having these for dinner. Tonight is bc chicken & chuckies!
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Old 11-05-2006, 05:54 PM   #6
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[quote=Nick Prochilo]
Quote:
Originally Posted by wittdog
Nice job Nick..glad I was able to helpout...Did you learn anything your first go around?
Yeah, listen to Dave, he da man! Your advise on soaking the casings for a few days really helped. Keep your meat as cold as possible. Don't rush, take your time!

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Originally Posted by "Captain Morgan":dvrqodev
when you cooking the first ones? Maybe tonight? (with pics?)
Tomorrow I'm having these for dinner. Tonight is bc chicken & chuckies![/quote:dvrqodev]
I'm glad you learned from my mistakes....
Sausage and Eggs for breakfast...
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Old 11-05-2006, 06:48 PM   #7
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Well that does look like a good operation. Congrats. Now I only got a coupla questions. Why dont a person mix the seasoning afore grind number 1...(looks like it would disperse it mo betta dont it?) And whut size plate did you grind it with on round one..and whut did you use in place of the plate or maybe a mo bigga plate on the stuffing cycle? I am trying to figger out how to grind and stuff on one fell swoop but my auger do not seem to want to forcefully ecject small stuff enough to make it stuff. Do you see whut I mean here?

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Old 11-05-2006, 07:53 PM   #8
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Quote:
Originally Posted by bigwheel
Well that does look like a good operation. Congrats. Now I only got a coupla questions. Why dont a person mix the seasoning afore grind number 1...(looks like it would disperse it mo betta dont it?) And whut size plate did you grind it with on round one..and whut did you use in place of the plate or maybe a mo bigga plate on the stuffing cycle? I am trying to figger out how to grind and stuff on one fell swoop but my auger do not seem to want to forcefully ecject small stuff enough to make it stuff. Do you see whut I mean here?

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I only ground it once, and I used a 1/4" plate. I thought about mixing the seasoning before hand and have read many recipes that call for that but I didn't do it like that. On the stuffing cycle, the grinder I used has a spacer that goes inplace of the plate to take up the slack, then the stuffing tube over that. My grinder wasn't pushing the meat through hard on the stuffing cycle, it came through at an even pace so it was easily stuffed by one person.
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Old 11-05-2006, 08:35 PM   #9
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Ok think I gotcha here. I gonna need a spacer plate. Thanks.

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Old 11-06-2006, 12:40 AM   #10
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Dang,

Now I got to get a bunch of sausage stuffing equipment. My wife is gonna love me now.
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Old 11-06-2006, 07:02 AM   #11
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Quote:
Originally Posted by bigwheel
Ok think I gotcha here. I gonna need a spacer plate. Thanks.

bighwheel
I don't know if they sell a spacer small enough for the Kitchen Aid Attachement.....the kichen Aid size is smaller than the dedicated grinders...
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Old 11-06-2006, 09:18 AM   #12
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I stuff with my grinder with no problems..COLD MEAT is the key !!
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Old 11-06-2006, 10:21 AM   #13
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I stuff with the grinder. Course plate during the intial grind and again the stuffing cycle. The small plate just gets clogged almost immediately. Guess I should buy a medium plate, but that fance $90 electric grinder is on my xmas list.... .
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Old 11-06-2006, 11:15 AM   #14
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I have a plate specificly for stuffing...its almost more or less a spacer..
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Old 11-06-2006, 07:45 PM   #15
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Quote:
Originally Posted by Captain Morgan
when you cooking the first ones? Maybe tonight? (with pics?)
Cappy, here you go, cooked pics.
Cooked!


Plated


Tasted great, just like the ones my mom gets! They were real juicy also!
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Old 11-06-2006, 07:53 PM   #16
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Did you chew some up and spit it back on the plate? LOL
What is that between the sausage and veggie medly?
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Old 11-06-2006, 07:56 PM   #17
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Fresh horseradish, you dimwit!
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Old 11-06-2006, 07:59 PM   #18
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Quote:
Originally Posted by Nick Prochilo
Fresh horseradish, you dimwit!
Looks like you spit sausage on the plate. LOL
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Old 11-06-2006, 08:14 PM   #19
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Quote:
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Quote:
Originally Posted by Nick Prochilo
Fresh horseradish, you dimwit!
Looks like you spit sausage on the plate. LOL
Of all the folks I know, your the last one I would have thought of who wouldn't know what that was!
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Old 11-06-2006, 08:20 PM   #20
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Looks great Nick!
Were those the casings I sent you?
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