Corpusfishing.com

Chef Lefty · Posted: Mon Feb 21, 2011 7:07 am Post subject: My First Run at Homemade Sausage

Tyler inspired me to give homemade sausage a go. Pork, venison, onion, spices, and a cup of honey wheat beer.

After the first grind, the mixture headed through the extruder into the hog casing.

Twisted into manageable links. Only had one bust on me.

Hit the grill for 30 minutes. 175 degree internal temp, and that's all she wrote.

Now, I agree with Tyler that something has to be done with the technique in order to get a meatier texture during the grind and stuffing process. On a scale of 1-10, my guests gave me an 8 on this first run. I gave myself a 6.
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ccbobber · Posted: Mon Feb 21, 2011 7:46 am Post subject: sausage

you needed a little bit more seasoning, like 2 more VO & water and then whoppee.
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ccbobber

Tyler · Site Admin Joined: 06 Mar 2006 Posts: 12865

Looks good, Chef. I think we need to upgrade to a sausage stuffer if we want to do it like the pros. However this way is pretty darn good! Very Happy

Chef Lefty · Posted: Mon Feb 21, 2011 6:05 pm Post subject:

What does a sausage stuffer do to the price of poker?
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Chef Lefty · Posted: Wed Feb 23, 2011 7:59 pm Post subject: Re: sausage