Homemade Sausage Making

Outstanding! How many starving teenagers do you have Kevin?

A great looking batch of Bologna. I need to do some more sandwich meat.

They look mighty fine. You could make sandwiches for half the congregation.

Chuckwagon wrote:Outstanding! How many starving teenagers do you have Kevin?

Currently, 3 young men....however when they bring over friends, the number can easily triple.
Best to be well-stocked in case of emergencies!

One friend, coincidentally, happened to become vegetarian years ago, but fell off the wagon fairly recently when he tried some lebanon bologna at a deli. He loves the stuff now!

I've a 2-pound package set aside just for him.

Kevin

One friend, coincidentally, happened to become vegetarian years ago, but fell off the wagon fairly recently when he tried some lebanon bologna at a deli. He loves the stuff now!

Cool! A repentant vegetarian! YaaHooo!
With all those sandwich-type viddle fixins', surely you and your wife also make homemade bread too eh? What is your favorite in that category? Rye?
Nice work pal.

Best Wishes,
Chuckwagon

Chuckwagon wrote:With all those sandwich-type viddle fixins', surely you and your wife also make homemade bread too eh? What is your favorite in that category? Rye?

My wife does make quite a bit of homemade bread. We are, however, a GLUTEN-FREE household for the past three years since our youngest was diagnosed with Celiac disease. So my wife has been diligent in her efforts using alternate flours (we must have six different varieties) to create a number of breads, rolls, cookies, cakes, pastries and the like, gluten-free. The grains that contain this protein are wheat, barley and rye. So, alas, as much as I like a great rye bread, I can't get it at home.

Kevin

Well, as the bologna continues to disappear around here at an alarming rate (the result of having three always-hungry young adult sons!), I did manage to get the majority of the 25lb load vac-sealed in 2 lb bags.

Ten pounds is destined for a men's group get-together this sunday at the church, (plenty of hard rolls, cheeses, potato salad & other fixins' to be there), so that will certainly clear some room in my fridge.

Kevin

Kevin,

That looks real tasty. But 25# sure seems like a great challenge! I recently made a 10# batch of Bologna from and mix. It tastes so good! As we like a good cheese in our sandwiches, we decided to add hi-temp cheddar cheese to the process; it looked good at the time. But after cooking and resting we sliced it for packaging, then it didn't look so good. Let's just say the cheese smeared, but it still tastes great.

The next time the cheese stays out!

Jim

First try at posting a picture. Andouille and tuscan salami:

D'oh! Trying again.



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Those look good!

I ground and stuffed franks and ring baloney yesterday. Today I smoked them.

Dick
Not sure if you realize this, but you have a tree branch growing out the side of your kitchen cabinet

Yeah he does, but he keeps it trimmed
Hey Dick, how about a photo of one of those gorgeous sausages cut on the bias. How did the texture and flavor turn out?

That looks like a suasage tree branch. en.wikipedia.org/wiki/Kigelia