Nick Prochilo
Chef Extraordinaire
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!
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!