Sausage Making - Sausage Party!

The Hot Pepper · Dec 11, 2016

This may top Jay's Sausage Camp!

JoynersHotPeppers · Dec 11, 2016

Everyone who makes sausage feel free to use this thread and share!

Ashen · Dec 11, 2016

Makes me nostalgic . Processing 2 or 3 market pigs with my Dad,my uncles and their friends in our basement. Plastic sheets on the floor and the sausage hung from nails in exposed overhead floor joists to drain before packaging. Normal to me but it probably would look like a horror show to most lol not to mention flayed pig heads in the corner

t0mato · Dec 11, 2016

Nice links. That's a lot of meat.

smokemaster · Dec 11, 2016

I use a Kitchen aide mixer/grinder and do everything in bulk.
No casings.

I just had a sausage induced Organasm seeing this post....

I forget the supplier's name of sausage making supplies,they had a very large recipe data base.
Years ago it (the data base) dissapeared.

I am pretty sure it's these people-

http://www.stuffers.com/

http://www.stuffers.com/Recipes-s/2075.htm

Data base Was A Lot larger...

I Love Salvadorian Chorizo.
Need to Re Find the recipe I used to use.
Tastes nothing like other Chorizo I've eaten.

Traditionally it is wrapped in corn husk.
Still in casings but then wrapped in corn husks.
Work intensive,big time.
Lots less fat when cooked.

No Chorizo worth eating comes in a Tube. LOL

The good stuff is a Sausage as far as I'm concerned - in general.

Like using Bacon grease,It is needed a Lot of times,for that specific taste,as spices are also used,but never in amounts that cross the line in flavor and being a greasy piece of junk.

Keep posting your Sausage stuff.

Heck,that was the first Organasm I've had in a long time. LOL

Great post with Very cool pics.

Thanks a lot!

Smoke

stettoman · Dec 11, 2016

Wow. Just. Wow.

Meat crush. Way. I am having a meat crush.

One question: Did you stay traditional on the andouille or heat it up exotically?

JoynersHotPeppers · Dec 12, 2016

smokemaster said:
I use a Kitchen aide mixer/grinder and do everything in bulk.
No casings.

I just had a sausage induced Organasm seeing this post....

I forget the supplier's name of sausage making supplies,they had a very large recipe data base.
Years ago it (the data base) dissapeared.

I am pretty sure it's these people-

http://www.stuffers.com/

http://www.stuffers.com/Recipes-s/2075.htm

Data base Was A Lot larger...

I Love Salvadorian Chorizo.
Need to Re Find the recipe I used to use.
Tastes nothing like other Chorizo I've eaten.

Traditionally it is wrapped in corn husk.
Still in casings but then wrapped in corn husks.
Work intensive,big time.
Lots less fat when cooked.

No Chorizo worth eating comes in a Tube. LOL

The good stuff is a Sausage as far as I'm concerned - in general.

Like using Bacon grease,It is needed a Lot of times,for that specific taste,as spices are also used,but never in amounts that cross the line in flavor and being a greasy piece of junk.

Keep posting your Sausage stuff.

Heck,that was the first Organasm I've had in a long time. LOL

Great post with Very cool pics.

Thanks a lot!

Smoke

Thanks, I love making Chorizo and the only reason it was not made this day is we were already drinking and out of white vinegar hahahah

stettoman said:
Wow. Just. Wow.

Meat crush. Way. I am having a meat crush.

One question: Did you stay traditional on the andouille or heat it up exotically?

Traditional outside the hog/venison mix

dragonsfire · Dec 12, 2016

Nice Job !!!

Sausage Making - Sausage Party!

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