Homemade Sausage Making

I made about 70lbs of sausage about a week ago. I enjoyed it but it was way too much for one day and then run the smoker. Next time I will do about half. I am not complaining about eating it though. I made Summer sausage(PS seasoning kit), Brats, one batch is a kit from PS seasoning, and the other one is the Johnsonville clone posted by Chuckwagon, one batch of ring Bologna recipe posted by Chuckwagon, and one batch of Texas Smokey links, a recipe I posted a while back. The first pic is all the sausage in the fridge you cannot see the Texas smokey links they would not fit in the pic.



The next pic is the Bologna hanging at room temp just before they went into the smoker



The next pic is the Texas smokey links in the hot water bath



The next pic is the Texas Smokey links in the ice water bath



The one is the Texas smokey links and the Summer sausage in the fridge after smoking



Inside of Texas smokey links after cooking



Inside of Summer sausage



I will post a pic of the inside of the ring bologna later when I eat it again the first one I sampled I ate it too fast and didn't take a pic. Thank you very much Chuckwagon for the wonderful Ring bologna recipe! Thank you also for taking your time to answer all my questions while I was doing this!! Two big thumbs up for our moderator who is always willing to help everyone out!!

My pal Scott,
You have come so far in just two years, I simply can't believe it! Congratulations sir. You are one of the few that can grit your teeth and hang in there as disappointments inevitably occur... and then learn from your mistakes. Then having tried again, the lights turn on and you are crafting sausage that would make Oscar Meyer turn green with jealousy! Your sausage is magnafique'! You certainly deserve the respect of us all. Did Charlie take that photo of your hand? Oh, and please tell us how your "Bronsonville Jots" (Johnsonville brat clones) tasted? Are they close?
Yes, it is another "payday" for me. Your photos and comments are my month's pay. Thank you Scott.

My respect and gratitude sir!
Chuckwagon

Wow = 70 lbs! 15 lbs knocks me out! And a mighty fine looking 70 lbs I must say.

Thanks Chuckwagon for the wonderful compliment! All I can say is I had a great teacher! Cabonaia thank you. I have to admit my Dad helped me by cranking the stuffer, and tying the sausages for me. He liked helping me since he had never seen how sausage was made before.





The Bologna was a hair coarse but still great. I have a poor quality food processor so I had to use the grinder to get it fine.

Everything looks A # 1 and above.
When I buy bologna, I buy the coarse one with garlic.

Sausage lover Joe.

Along with Project B kabanosy, I made an 11 lb batch of Krakowska. I used 8.5 lbs of very lean hind leg and back loin meat, 1lb lean beef and 1lb of fatty pork trimmings. The meat was cured for two days before grinding. The lean pork was then ground once through a 20mm plate, the fatty pork and beef through a 4mm plate once and twice through a 3mm plate. I used Marianski's recipe in the Polish Sausages book, p. 140, adding only salt, pepper, garlic and coriander. While the appearance of the sausage is a bit pale and the contrast between the show meat the finely ground meats is quite poor, the flavour is superb. The spices produce a mild and delicate tasting sausage, almost sweet, with a pleasant aroma of smoke and a slight hint of garlic. I'm very pleased with it.

Very nice Red, very nice indeed! That stuff looks like a professional made it and I'm sure it tastes better than you could buy in a market. Hey, do you know what they would charge for a batch like that in a market?!! Wow. Nice goin' pal.

Best Wishes,
Chuckwagon

Beautiful job, looks like a piece of art work!

Superb looking too!

You and some others are inspiring me to get more disciplined about making even lengths when I link.

Did you poach these or smoke cook them?

Thanks for the complements guys. A few people have tasted it and it is a hit. I smoked the sausage for three hours with cherry at around 120-130. I then poached it for just under half hour until it reached 152, although a few were almost 160 when I threw them into the ice bath.

And Cabonaia, there was no linking involved. I stuffed them into 55mm fibrous casings that were 24 inches long. I cut them in half because I could not hang that length in my smoker. But it worked out well because I had 11 lbs of meat and got 11 chubs. And when you give someone a sausage, it looks better if you give them a whole one instead of a piece of one. It was easy work making the Krakowska.

Changed up a couple of things as my test piece just didn't have the kick I was looking for.
Final product is now downstairs for 4 or 5 days to dry up a bit. These things remind me of a breakfast sausage.







All stuffed into 19MM collagen casings and drying out before smoking

In the smoker they go



Blooming over night

Cajun spice? collagen casings?? ay chee-wa-wa! Looks good, but that aint no kabanosy

Nice looking sticks!

They look fantastic! Well done!

Dang those are good looking! They would last about 15 minutes in my house.