Mixed up 5# Kolbasz yesterday afternoon with Kostriker German Black Lager for the liquid & 1 Tspn Insta Cure..... Into Hog casings overnight.....Smoked @ 120* for 3 hours, then bumped 10* every hour or so, finishing @ 160* ..... I had to make a sausage "trapeze" with string to keep them from touching.... I think next time, I will just link them off in 13" sections & hang them from the racks when smoking (Which for those of you keeping score @ home, is LARGER than Rich's 12" links) ;{)

8 hours total smoking time to 152* internal on the sausages, then into a ice water bath, then onto the oven racks to bloom....

QUESTION:...... How long can I let these things "hang" at room temperature? Rich has mentioned I think a week? or something like that & they will really firm up & change. They look really good & taste great, just kinda a "soft" texture....... Thanks!.... Sammy

You guys are really making me hungry:drooling::drooling::drooling::cool:

Lookin Mighty fine there !!! Those look like some nice sausages Scott...:thumb:

You guys and your sausages are really startin to make me wonder. I know its alot of work, and money to get started. I just don't know if I have enough of either right now. I sure would like to be around someone who is making it to see how its done first hand, maybe even help for a small reward of the goods!:noidea:

That stuff looks so good Fish, I can almost taste it. Great pics and thread!:thumb:

Yum! Nice 13" sausage Scott!
I am curious to how long you can hang em high! they look delicious right now! :sausage::thumb:

Nice....Man that looks & sounds mighty good!

I usually hang them from 3-5 days... when they feel right is the key...how dry you want them. Then I vac 'em and freeze for long term storage or wrap 'em in foil in the fridge for eatin'.

You guys and your sausages are really startin to make me wonder. I know its alot of work, and money to get started. I just don't know if I have enough of either right now. I sure would like to be around someone who is making it to see how its done first hand, maybe even help for a small reward of the goods!:noidea:


Beautiful job there Fish. Looks great! :thumb:

Been thinking the same thing for the last week or so. All the pics of sausages are really good, and I bet they taste as good as they look.

Fairly new store between Hartland and Howell (Michigan) on M-59 that sells all the stuff you need for sausage making (any and all kinds). Grinders, casing, seasoning, stuffers, etc.

Something that makes you go "Hummmmmmmmmmm" and "Yummmmmmmmm".

I havn't made any yet this year but by the end of next week the fun begins. Nice lookin there fish.

Really nice Scott. Another one that's on the list.

Instead of linking them I use about a 3 foot length of casing, I leave a couple of inches at both ends empty and tie the casings together to form a circle. Hang them in your smoker and go.
If any ones counting mine are 3 feet. LOL

http://i35.photobucket.com/albums/d162/Big-Guy01/Andouille001.jpg

http://i35.photobucket.com/albums/d162/Big-Guy01/Andouille002.jpg

Looks awesome. If you have used cure in it, hanging time could vary. It's really personal preference. I will leave some up hanging for 4-5 days and some up 4 to 5 weeks. Just remember, the longer they hang, the harder (dryer) they will get.

Looks awesome. If you have used cure in it, hanging time could vary. It's really personal preference. I will leave some up hanging for 4-5 days and some up 4 to 5 weeks. Just remember, the longer they hang, the harder (dryer) they will get.


Thanks for all the input on this..... I did use cure & let them site overnight before smoking. I only let them hang at room temp for about 3 hours I think it was, from there they have been sitting uncovered in the fridge & appear to be getting firmer. Is this OK as well, or do they need room temp 70+- to really set up?

I have never had any problems leaving them out. But it is better in the fridge to keep them cool. Usually, the stuff I leave out the longest is so dry, you need a saw to cut it. I will use this for flavor enhancing in other dishes. Like chili, pasta sauces etc.

heavens, you folks (sausage makers)are great sales people. those look and have to be a hoot to make.awewsome

Bigguy & fishawn maybe even throw Richtee in there some wear. I think you could put on a 3 r 4 day class and charge and most of us would be there for it.
heck there is a way for folks here to meet. have class's once a year some place. hand's on learnin.:noidea:
any how yer food looks good.

Scott

in this part of the country it is better to leave them in the fridge it is so damp and wet around here if you leave them out at room temp for a couple of days they will start to get that nasty green mold growing on them

heavens, you folks (sausage makers)are great sales people. those look and have to be a hoot to make.awewsome

Bigguy & fishawn maybe even throw Richtee in there some wear. I think you could put on a 3 r 4 day class and charge and most of us would be there for it.
heck there is a way for folks here to meet. have class's once a year some place. hand's on learnin.:noidea:
any how yer food looks good.

I am a newcomer to this sausage stuff.... I just happen to be making quite a bit of it recently & post what I'm doing for others to see what "NOT to do" :lol: .... The constructive advice from the veteran sausage makers are truly the ones that need mentioning, not me. There are quite a few......... And to mention some of them I would only accidentally leave out some others that have helped me. Pretty nice to have this type of knowledge available whenever you need or want it. Thanks to all! :sausage:

This is one great big class room and we are all the teacher......If that makes any sense.

This is one great big class room and we are all the teacher......If that makes any sense.

PERFECT sense, actually :thumb: