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Sausagefest 7
Wanasmoke
Posts: 388
Every August I host a group of about 30 dudes that make homemade sausage and drink. It’s a highlight of the summer for sure. We’ve made brats, Italians, chorizo, linguica....list goes on. This year’s sausage was a Czech sausage made with pork, salt, lots of cracked black pepper, marjoram, fresh garlic and a little cayenne.
Everyone brings 5 lbs of pork and I supply the equipment and spices. Usually we'll crank out 400-500 links!
The fresh garlic in this recipe really makes it shine! Grilled on the egg of course and served on a Sheboygan hard roll from City Bakery.
Made some pork belly burnt ends for good measure which also were great on the hard rolls. Everyone vacuum seals their product and goes home with about 20 links.
Always a great way to end the summer!
Everyone brings 5 lbs of pork and I supply the equipment and spices. Usually we'll crank out 400-500 links!
The fresh garlic in this recipe really makes it shine! Grilled on the egg of course and served on a Sheboygan hard roll from City Bakery.
Made some pork belly burnt ends for good measure which also were great on the hard rolls. Everyone vacuum seals their product and goes home with about 20 links.
Always a great way to end the summer!
LBGE in Elm Grove, WI
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Yeah some years we do shirts...my forum logo was the design for year 3Wolfpack said:That is a great plan- custom T-shirts???LBGE in Elm Grove, WI -
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That look awesome. If you have room for one more, I would get on a plane next year.(now only 16 stone)
Joule SV
GE induction stove
Gasser by the community pool (currently unavailable)
Scale (which one of my friends refuses to use)
Friends with BGEs and myriad other fired devices (currently unavail IRL)
Occasional access to a KBQ and Webber Kettle
Charcuterie and sourdough enthusiast
Prosciuttos in an undisclosed locationAustin, TX -
Very cool. How many pounds of sausage are you making for 30 guys? Are you running multiple grinders, mixers, and stuffers? You pick just one sausage per year to make for everyone?
As I said, very cool that you could get a group together of that size of like minded individuals. Sounds like fun.
Phoenix -
@blasting So each guy brings 5 lbs of fatty cubed pork shoulder. I only have one heavy duty grinder and one 5 lb stuffer. We take turns and help each other work through the stations. I choose the sausage recipe and try to mix it up each year. It’s a blast... though the cleanup can be brutal with a pounding headache!blasting said:
Very cool. How many pounds of sausage are you making for 30 guys? Are you running multiple grinders, mixers, and stuffers? You pick just one sausage per year to make for everyone?
As I said, very cool that you could get a group together of that size of like minded individuals. Sounds like fun.LBGE in Elm Grove, WI -
That ^^^^^^ is the true definition of a sausage festWanasmoke said:Every August I host a group of about 30 dudes
On a serious note, the grub looks excellent my friend.Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
That looks like a blast. And those rolls.... wow they look good.=======================================
XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16 Large #2 11/20 Legacy from my FIL - RIP PitBoss Navigator 850G 11/25
Tampa Bay, FL
EIB 6 Oct 95 -
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Nice!
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Very cool, looks like a great time!
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Well done!~ John - Formerly known as ColtsFan - https://www.instagram.com/hoosier_egger
XL BGE, LG BGE, Med BGE, BGE Chiminea, Ardore Pizza Oven
Bloomington, IN - Hoo Hoo Hoo Hoosiers! -
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Outstanding!!
where do you source the back fat from? Or do you just roll with whatever is on the shoulder cuts?#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX. -
That looks like a great time.
I'd have hard time not being the d-bag that shows up with 30 pounds of shoulder because I want to make a lot more...
XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle
San Antonio, TX
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Ellijay GA with a Medium & MiniMax
Well, I married me a wife, she's been trouble all my life,
Run me out in the cold rain and snow -
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Outstanding, would love to have your recipe for the Czech sausage!Central Valley CA One large egg One chocolate lab "Halle" two chiuahuas "Skittles and PeeWee"
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LBGE in Elm Grove, WI
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Thanks @Wanasmoke! Will be giving these a try soon.Central Valley CA One large egg One chocolate lab "Halle" two chiuahuas "Skittles and PeeWee"
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Man, definitely sounds like a good time! Our sausage fest is not as cool, just a bunch of dudes that rent a cabin in gatlinburg, TN to go skiing, eat, and drink all weekend.
LBGE
AL -
This is what I love about the BGE family. Peoples willingness to share recipes and techniques with othersWanasmoke said:
@Ke@Kent8621 had printed off 150 copies of the recipes we prepared for EggFest. People truly enjoyed it when we handed them a sheet with the recipes for everything we made that day.
~ John - Formerly known as ColtsFan - https://www.instagram.com/hoosier_egger
XL BGE, LG BGE, Med BGE, BGE Chiminea, Ardore Pizza Oven
Bloomington, IN - Hoo Hoo Hoo Hoosiers! -
Awesome!
Large Egg with adjustable rig, Kick Ash Basket, Minimax and various Weber's.
Floyd Va -
Amazing! Looks like so much fun!
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