Hi CrankyBuzzard,

Likewise thank you from me, as Chuckwagon said that is incredible!

I can't wait to try this.

Regards
Ron

This was my weekend's project, I have made brined - smoked Ham before to a Kassler recipe. I am posting the recipe below, :lol: my Grandmother or any other Family member claiming to be my family (*) has no say in this one after conquering all the hurdles myself to render a fine tasting Kassler Ham. ...

Hi Chuckwagon,

Thank you posting all the recipes here, there are some very interesting ones that I will try in future.

Regards
Ron

Hi Chuckwagon,

He has a very interesting site! It's a temptation to look at all his good food and home brewed beer there at 7 am.

Also, I met Bubba and Earl.

Regards
Ron

Hi CrankyBuzzard,

I'd also be very interested in the Boudin sausage recipe, please.

Some time ago I had deep fried Boudin Balls, they were outstanding, but have never tried the sausage.

Regards
Ron

Hi Big Guy,

Looking at the last photo "sliced and ready to eat", it has delicious written all over the Bierwurst.

I'd also like to try making this one day!

Regards

Ron

I'm no vet of the 'sausage-wars' but it seems the edible collagen cases are used for mass-produced products I suppose for 'consistency' in production. For home use, I think one could use the sheep. I have some 20mm sheep I could have used. In my limited experience, the collagen cases are easier to ...

Hi Chuckwagon, By coincidence I also made a 2 lb batch of Wieners this past weekend. A previous batch I made was following the Rytek recipe method and I had other problems with that method. (Method not ingredients) The Rytek ingredients look good to me, I don`t use Paprika in my Wieners and my ingre...

I had on-hand some 19mm colored collagen casings so onward..... They really look very good NorCal Kid, if that jar was on my Table it would not have any contents in the morning! Is there a preference to using Collagen casings and rather not Lamb / Sheep casings? I have never used Collagen. I'm buil...

The problem we have in my state is that we can't pass a football from horseback, and they won't allow shod ponies on the basketball gym floor. Oh, I tried baseball when I was young, but couldn't run the bases in cowboy boots! :shock: Hmmm, do you think those folks in NORTH Carolina can make a sausa...

Dave, please let me know when you've made some, and how you enjoyed it? "After cutting the meat and bacon, keep refrigerated, meat should not cool down." This line in your recipe I don't understand. I should think that the meat should be kept cold. :oops: ssorllih, my apology. It was a copy paste fr...

Boerewors

The Boerewors recipe is one where every sausage maker has added their own preferences on spices, but in general they are all similar to the recipe below. Some people also prefer changing the 50/50 ratio of Beef and Pork. I have copy / pasted the recipe that I have added notes to over the months. The...

Good to have you on board. Thank you! Hi Bubba & welcome aboard. I'd be really interested in finding out more about your good Boerewors, if you'd care to share how you make it. I've heard of this sausage but have never tried it. How is it normally consumed? As a breakfast sausage? Or is there a nat...

Welcome aboard Bubba ! Our newest member is from South Carolina. Hey... Go, Clemson Tigers! Eh? We`re glad to have you join us Bubba ! Best Wishes, Chuckwagon Thank you Chuckwagon, haha it's a combo of Clemson and Gamecocks. Everyone at work supports the GA Dogs, I'm the only oddball. I expanded so...