A busy day today, I made some Chicken/feta/spinach sausage

http://i35.photobucket.com/albums/d162/Big-Guy01/meat%20processing%20and%20smoking/fetasausage001.jpg

http://i35.photobucket.com/albums/d162/Big-Guy01/meat%20processing%20and%20smoking/fetasausage002.jpg

http://i35.photobucket.com/albums/d162/Big-Guy01/meat%20processing%20and%20smoking/fetasausage003.jpg

then I made some pork breakfast links

http://i35.photobucket.com/albums/d162/Big-Guy01/meat%20processing%20and%20smoking/fetasausage004.jpg

while all the work was being done I had a couple racks of beef ribs in my smoker

http://i35.photobucket.com/albums/d162/Big-Guy01/meat%20processing%20and%20smoking/fetasausage005.jpg

Dang, you been busy, Big Guy! Everything looks super.:thumb:

Looks great! I'm going to have to start working on recipes so I have some of them right when Christmas comes. The wife's giving me a meat grinder/sausage stuffer for Christmas. What size casing did you use for the breakfast sausages, 21 mm?

Mmmmmmmm, looks real good! Those Chicken/feta/spinach sausage sound interesting, is there a recipe? :thumb:

Looks great! I'm going to have to start working on recipes so I have some of them right when Christmas comes. The wife's giving me a meat grinder/sausage stuffer for Christmas. What size casing did you use for the breakfast sausages, 21 mm?

20 mm sheep cases. they are a real pia to make the links 3.5" long. Miss Needles likes them that size.

Mmmmmmmm, looks real good! Those Chicken/feta/spinach sausage sound interesting, is there a recipe? :thumb:

I used the recipe posted in the sausage forum by Texas-Hunter :banana_smiley:

:thumb:

Great job and fine looking plate Big Guy. Kudos...:thumb:

Big Dude!...Right nice! Gotta do me some of that TH sausage! :thumb:

good sausaging :thumb:

I would say that you were busy. Now those sheep casings are a royal pain in the a.... too. I have almost gave up on using them. What is your trick to stuffing them so they don't blow out???

I would say that you were busy. Now those sheep casings are a royal pain in the a.... too. I have almost gave up on using them. What is your trick to stuffing them so they don't blow out???

rinse the casing well, soak overnight then stuff very slowly, if you try to go fast they will blow up.

Living large BG....Fine sausage and meal....poi-nts