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homemade sausage
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bosco0633
Posts: 383
I bought the kitchen aid attachment, an 18b. pork shoulder, used a sausage stuffer that a buddy gave me and came up with 15lbs. of sausage. Hot Italian, chorizo and andouille sausage. Will smoke it tomorrow before giving it an ice bath, than packaging and freezing. I had two for dinner and they were delicious
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Nice! I need to have a sausage making day again sometime soon.
http://eggheadforum.com/discussion/1169294/sausage-sausage-sausage-sausage
They/Them
Morgantown, PA
XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer - PR72T - WSJ - BS 17" Griddle - XXL BGE - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker -
Great job of deboning and great looking sausages. Did you cold smoke them? How do you like the KA stuffing attachment, I've been thinking of getting a dedicated crank stuffer.canuckland
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dang, I gotta learn how to make sausageIn Manchester, TNVol For Life!
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I've got a whole pack of casings. Need to do some sausages. Nice.
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You inspired me. Freshly ground burgers for lunch smoked over apple wood!
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I'm on holidays in 2 weeks and just bought me self some tubed casings. Enough for 200 lbs of sausage. I'll only be making about 50 lbs though. I'm guessing. Lol.
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Nice!! Been too long since I made sausage. If only I had the time...
Was the chorizo more of a Mexican or Spanish chorizo?
Rowlett, Texas
Griffin's Grub or you can find me on Facebook
The Supreme Potentate, Sovereign Commander and Sultan of Wings
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spanish. It has some red wine, red wine vinegar, smoked paprika etc
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So I loaded up my kamado this morning wood charcoal and pecan chunks. I dialled the bottom vent right down and the top daisy wheel closed but holes open fully. Once it started smoking, I dialled the bottom vent almost completely closed and the top vent holes are almost shut. I have been sitting at 150 degrees smoking the chorizo and andouille sausage for the past hour!!! I love that I can smoke at this temp with a ceramic!!! photos to come when they are done!! Going to essentially cold smoke for about 4 hours and probe them. I will bring the grill up to 225 to cook them to 155 IT at the end. should be good.... I hope
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Excellent Work! So you used the KA for meat grind only . . . seasoned . . . then loaded into a seperate device to stuff sausage into casing? I just read over @DMW post and it seems to be same steps he followed.
Your sausages look extremely uniform in the vac seal plastic (I have the KA Meat Grinder) so curious about your stuffer. I am dying to try this, but dont really want to invest in a new eqpt just for stuffing.Columbus, OH
“There are only two ways to live your life. One is as though nothing is a miracle. The other is as if everything is” -
I used a separate stuffer that a friend gave me. It is a 3 lb stainless canister with hand crank for stuffing. I really didn't like it so I ordered the KA stuffer attachment for the KA meat grinder. It will be easier to stuff the casings with the mechanical feed. I also ordered the larger food tray for the top of the meat grinder. It will allow me to place more meat up top while I am grinding.
So I ground the meat, then seasoned it, then ground it again, then stuffed. Next time with my new attachments
Grind with KA
Season meat by mixing by hand
Second grind KA
Stuff with KA -
FWIW I've used a canister stuffer and prefer to the KA, though i'm still learning to use it. Your sausages look great!XLBGE, Small BGE, Homebrew and GuitarsRochester, NY
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the canister stuffer was a pain in the a$$. You really need a second person to assist with turning the crank while the other person is working the casing.
I will try it and at least have something to compare it too.
For a first try, I was very pleased with the results thanks!! -
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This looks great! I need to knock the dust off of mine and make a batch. Great work!
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here is the one that my friend gave me. He went back to a manual grinder for stuffing.
http://www.omcan.com/sausagestuffers/sausagestuffersdetail/economy2.html
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I dont like the KA stuffer either it more a pain than the canister...
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good to know!!
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Nice, although I don't feel comfortable telling you that your sausage looks good.
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lol so funny, I felt so strange writing this up and really had to think about the title lol!!!!!!
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here they are all finished smoking. 4 hours at 150, an hour at 200 and finished them at 250 until IT of 155, brought them in the house and put them in ice bath to cool down quickly to prevent them from shrivelling, and now are resting and drying with a fan.
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I thought ice baths caused shriveling.
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different sausage...
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You need two with he KA too, keep in mind the stuff tube is elevated rather than on the tablebosco0633 said:the canister stuffer was a pain in the a$$. You really need a second person to assist with turning the crank while the other person is working the casing.
I will try it and at least have something to compare it too.
For a first try, I was very pleased with the results thanks!!XLBGE, Small BGE, Homebrew and GuitarsRochester, NY -
Those natural casings? Seem not to be able to find them around here anymore. In the day could go rite to jewel and they were in the meat coolers.Plumbers local 130 chicago. Why do today what you can do tomorrow
weapons: XL, Minie, old gasser, weber, v10 Bradley smoker and sometimes talent!
Bristol, Wisconsin -
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I got them from my local butcher. Natural hog casingsRoadpuke0 said:Those natural casings? Seem not to be able to find them around here anymore. In the day could go rite to jewel and they were in the meat coolers. -
Good point. I will try both next batchCookinbob said:
You need two with he KA too, keep in mind the stuff tube is elevated rather than on the tablebosco0633 said:the canister stuffer was a pain in the a$$. You really need a second person to assist with turning the crank while the other person is working the casing.
I will try it and at least have something to compare it too.
For a first try, I was very pleased with the results thanks!! -
Thank youLmidkiff said:Looks amazing!
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