Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
We hope everyone enjoyed their Fourth of July weekend and is excited for more warm weather grilling! This week, we’ll be making these two burgers: Stuffed Portobello Mushroom and Caribbean Chicken, and also eating lots of these Ice Cream Sandwiches in honor of National Ice Cream Month! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

Sausage making pics

AZRPAZRP Posts: 10,116
edited November -1 in EggHead Forum
I made 3 types of sausage today, fresh Italian, cured Italian, and summer sausage. I will smoke all but the fresh sausage tomorrow. [p]The meats.
IMG_0361Small.jpg[p]The meat cut up and seasonings.
IMG_0362Small.jpg[p]Grind them up.
IMG_0364Small.jpg[p]Mix in the cure.
IMG_0365Small.jpg[p]Stuff the casings.
IMG_0367Small.jpg[p]Twist the links.
IMG_0366Small.jpg[p]Stuffing the summer sausage.
IMG_0369Small.jpg[p]That was a lot of work, I got 6 lbs of summer sausage and 7.5 lbs each of fresh and cured Italian sausage. -RP


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