Homemade Sausage Making

Just like Reds last post on "Polish Headcheese" Turns out its a rainy day here too. Head, hocks and feet have been in the Cure for 5 days now. Using Marianski's "Traditional headcheese" recipe.
Also have 13 kg of hotdogs to make. No wild game yet, been a slow season so far. I will be using 50% class 1 beef trim and 50% pork belly trim.
Hog parts in the cure:

Hotdog Emulsion:


Out of the smoker and into the water bath.

And they tast excellent. Heading to the Bakery for some fresh buns. Have Fresh Sauerkraut in the crock and will cut up some raw onions!

Head cheese is out of the water bath and cooling over night!

Turned out Fantastic! The fresh local grown garlic has a beautiful flavor.

Wow, all that work, but it sure looks like it was worth it! I think you have enough hot dogs to feed a hockey team and the salceson looks fantastic!

What type of casings did you use on the wieners?

Chris I use a fast peel synthetic wiener casing from Halfords. Remember when you used to be able to buy bulk wieners in the store and they were all linked together in an almost plastic like casing, that's what I use.
https://www.halfordsmailorder.com/wiene ... scaswien29
The 29mm size is perfect for a regular hotdog bun. They are quite fussy to work with and they don't like to stay linked so putting them on the smoke sticks is a royal PITA. When they're still warm after the cold water bath I cut the links with scissors and throw them in a sink of fairly warm water. The casing then just slips right off. I had to make 3 batches of 10 pounds in my little cutter. My girls families and my folks just love homemade hotdogs so they will go fairly fast. Jarring up the fresh sauerkraut this afternoon.

Thanks Don! I think you should take a break now!

Had a fairly relaxing afternoon. Nice and sunny today and unseasonably warm. Went and shot a few Ruffed Grouse.

While I roasted a leg of lamb for supper I jarred up the Kraut.