food Sausage Making - Sausage Party!

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
 
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
 
 
 
 
 
 
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?
 
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
 
 
 
 
 
Click to expand...
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?
Click to expand...
Traditional outside the hog/venison mix
 
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