Homemade Sausage Making

So there i was trying to be sneaky with getting the KC (Water Stuffer) out to stuff when SWMBO said I DONT THINK SO, Outside with that then. CR@PPERS

So had to get a cranker out.


Did the sweet Italian 1st. Had a fry up and had to adjust the mix. All is good.






Now the hot

No adjustment needed on this mix. Hot but not blazing hot.











All is ready to pick up.

Made yesterday, stuffed today and eaten when? they look good enough to drive across town for.

ssorllih wrote:Made yesterday, stuffed today and eaten when? they look good enough to drive across town for.

The guy i made for will prob wrap and freeze some.

Does he supply the meat and you work on shares?

ssorllih wrote:Does he supply the meat and you work on shares?

He supplies the meat, buys the fat cut in and shares half. I dont have freezer room for this so he took all.

That seems fair. I am starting a batch of loukanika using deer venison instead of lamb. The venison was free, lamb is expensive.

ssorllih wrote:That seems fair. I am starting a batch of loukanika using deer venison instead of lamb. The venison was free, lamb is expensive.

Yeah i hear that. I did 3 lbs of Droewors with lamb, turned out good.

Looks good Nepas, I need to get some more fresh sausage reciepts.

Check out MRI-Members Recipes Index. It's listed under Hyde Park on this site. Set up by Chuckwagon. Lot of good recipes. Enjoy.