First Sausage with Pics

[ShooterRick]

Breakfast Sausage With Pics

Well since I got up at 6 am I decided to go ahead and jump into the breakfast sausage I had planned and use the new grinder. The grinder is a Cuisin Pro 1800.

The sausage turned out very well and I was pleased for the first attempt. The fry test tasted good but a bit mild for our taste. I chilled the sausage down quickly in the freezer and moved to the fridge to ripen a bit. We will do a second fry test this evening before packaging after it ripens. I will adjust the recipe to our liking at that time.

The grinder functioned flawlessly and powered through the partially frozen pork as fast as I could feed it with no bog downs on low speed. I never ran it on high speed the whole process. Clean up was simple and I soon learned to use a bottle brush and pipe cleaner for the head and plates. Pics are below.

The Assembly Line:



Meat prep:





The First Grind with coarse plate: Spices mixed in at this point with ice water.



The Second Grind with fine plate:



The fry test:



Overall it went smooth and I learned some basics. Onward to a stuffed casing with the next effort. I will either do an Italian or Andouille next.

[RowdyRay]

Glad to hear the grinder worked well for you. Looks like you got it figured out. Isn't it nice to know you control what goes into it? You'll be shopping for a stuffer next.

But, do you really need another addiction? Lol.

[Uncle-Honky]

looking good! super set up ya got there. I wanna get on this sausage gig, but I need a few more things. Birthday is coming.
Nice looking sausage

[Bassman]

You will find that most recipes are fairly mild. I have always had to add to what the recipe called for to make it to our liking. Looks great and congrats on your first batch!

[daboys]

Looking good Rick. That's gonna be some of the best b-sausage you have had, because you made it yourself. It's a fun hobby. Just be carefull, you'll have a freezer full of all different kinds of sausage before you know it.

[JustSmoke2]

Congrats on the first run. Since I started making my own sausage can't remember the last time I had store bought sausage. I always add more of the seasoning when doing sausage. Say I make a 7lb batch I'll use a 10lb mixture. Using Hi mountain breakfast kit I usually double up on the seasons. For the breakfast sausage I use sheep casings for stuffing. Don't be afraid to add other seasons you may like. You never make bad sausage's just happy mistakes of they dunt turn out.

[Zeeker]

ShooterRick: Congratulations on your first run... Very nice set up... And I wish you all the best in all your sausage adventures... You should hook up with Cajunsmoke13... He has some amazing recipes for sausages... He is the link master...

[lcruzen]

Nice job on the breakfast sausage! You've now been bitten by the sausage bug!

[Cajunsmoke13]

Nice first run Shooter....

[Big Guy]

You got a good start, but the fun part is the stuffing and linking. Sometimes it can be quite an ordeal using a grinder and small diameter casings.

[wutang]

Nice first run. I am gonna be buying a grinder soon. Hopefully my first run goes as well as yours.

[JustSmoke2]

Nice start on the sausage. When I twist my links I have 3 marks on a board that is use. Which will mark off 2 equal size links. I'll twist my starter first. Then I put it at the first mark, then pinch at the 2nd and 3rd mark and twist. then repeat the steps by moving the links down pinch again at 2nd and 3rd, twist that link the same way I did the others. I am going to do some sausage her in the next couple days I will try and see I can get a helper to take the pics to i can post them.