Finally got around to making some sausage for the first time this weekend with my new gear that I got for Christmas. I made up some Bratwurst and I think it was successful.
Here we go:
Ground up the meat; pork butt, beef chuck, and bacon -
Then I mixed with seasonings -
Working with the new stuffer -
Starting to look like sausage
-
And finally, the fruits of my labor -
All in all, I'd say not bad for a first run. I made up 10lbs. and I split it 3 ways for three different varieties; regular, cheddar, and jalapeno cheddar. The recipe I used was a combination of one I found on here, and two that I found on the smoke ring. I had one mistake, in that I forgot to put the garlic in it, but otherwise they taste pretty darn good. The only other issue was the casings seem pretty tough to me, not really snappy, but that could have been cause the grill I used was on the verge of going out and I didn't feel like adding coals. I just cooked up some of the really short end pieces and one that had a blowout on the stuffer.....I'm hoping when I actually set to cook some of these, that time will help and I'll use a hotter grill. We'll see.
Here's my recipe:
7lbs. Pork Butt
2lbs. Beef Chuck
1lbs. Bacon
3 Cloves Garlic Minced (oops!, I forgot to add
)1T Black Pepper
4T Kosher Salt
3T Sugar
2t Ground Sage
1/2t Ground Nutmeg
1/2t Dried Thyme
1t Coriander
1C Flat Lager Beer
1C Heavy Cream (I used half and half)
2 Large Eggs
Grind through 8mm plate, mix thoroughly and stuff in natural hog casings.
In this version, once the meat was mixed, I pulled out 3lbs and stuffed them for regular. To the rest I added 1lb of sharp cheddar that I diced in 1/4" cubes. I then stuffed half of that mixture and to the remaining I added 4 jalapenos that I seeded and deveined.
Thanks for looking
Ed
