Rhamnik, and Redzed After re-reading the thread, two things come to mind. The size and use of the casing has no bearing, usually, on the taste of the sausage. He could use the formula and case it in whatever he chooses, including sheep, and cast it into a coil with skewers if he so chooses. Second, ...

Okay, redzed! I'm glad I could help.

It might be a month or two, but I most certainly will do!

Thanks for the help and encouragement you give all the sausage makers on here!

R

Just a thought:

would a jerky cannon with a sausage stuffing tube be the ticket for the smaller size? Water in the farce / batter couldn't hurt either.

R

Jak se mas! Hello Sorry to be a little late to the party. Here is the recipe for this fresh sausage, and the source of it, that I use. WILBER, NEBRASKA CZECH COOKBOOK, 1963 KLOBASY - WINE SAUSAGE 10 lbs MEAT (usually fatty pork shoulder) -- some grind coarse, others very fine; according to the chef....

Whoops.

Do you think temperature is the only culprit? My mince may have gotten above 45, also.

Going to have to be more careful.

Thanks
Rex

In answer to BobK, I'm not sure which forum I found this, but was named "Rudy's All Beef Franks" 5 # ground beef 1 1/2 C. NFDryMilk 5 tsp salt 2 Tbsp Paprika 1 Tbsp AmesPhos 1 Tbsp Garlic 1 tsp cure #1 2 tsp onion powder 2 tsp pepper 1 tsp mustard powder 1 1/2 tsp coriander powder 3/4 tsp ground cel...

Hello Folks I'm new to sausage making, and while waiting for a grinder, I decided to use ground beef / mince from the grocery store. To 5 pounds hamburger, which was 73 % meat, 27 % fat, I used 1 tablespoon AmesPhos. Now I noticed that the burger when removed from the wrapper seemed almost like it w...