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First go at sausage

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  • First go at sausage

    With grinder, stuffer and a pork butt in hand, I broke my sausage cherry. Made some mild Italian and Beer Brats. I used collagen casings as those seemed like they'd be more forgiving for a newbie. All went fairly smooth. Twisting the links seems like a bit of voodoo that will take some practice. If anyone has a good video link on this or a tutorial, that would be much appreciated. Did a fry test with the leftovers in the stuffer and the taste was good. Definitely leaner than anything similar from the store.
    Thanks for looking


    Sent from my iPhone using Tapatalk

  • #2
    Great looking sausages You are happy with the fry test and it looks like you nailed the stuffing gig. Sweet success I'd say!
    Thank you for sharing
    Ryan

    I have a very strict gun control policy: if there's a gun around, I want to be in control of it.
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    • #3
      The hook is set!!!! Looks pretty good, better than anything you can buy!
      Mark
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      "Likes smokey old pool rooms, clear mountain mornins. Little warm puppies, children and girls of the night"?
      Smoked-Meat Certified Sausage Head!

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      • #4
        Looks grate!!!


        Drinks well with others



        ~ P4 ~

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        • #5
          Very nice looking links .... Bet they taste great too

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          • #6
            Looks like a great start coming out of the chute.

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            • #7
              Looks good to me!!!!!!!!!!!
              Don

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              • #8
                looks good from where I'm sitting! I bet they taste great too. for your first try.
                Mike
                Life In Pit Row

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                • #9
                  Dang it man them sure look good,,,, Nice job on good looking snausages
                  Desert Storm Vet - USS Midway CV41 - decom crew.
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                  • #10
                    Great looking first time sausages, some sausage makers create links with four or five gentle twists, which is the time-honored method with natural casings. Collagen tends to untwist, however. To prevent that, many sausage makers tie each link with butcher's twine. It helps to have a helper as you go :)

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                    • #11
                      for your first sausage S&P! Looks great
                      ~ George Burns

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                      • #12
                        Well done, Sir! And natural casings are easier IMO. I bust more collagen by far...
                        In God I trust- All others pay cash...
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                        • #13
                          Originally posted by Richtee View Post
                          Well done, Sir! And natural casings are easier IMO. I bust more collagen by far...
                          I totally agree, being able to soak natural casings gives you that little bit of forgiveness and when you buy a whole Hank of them its alway fun to figure out just where that dam end is that you need

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                          • #14
                            Nice job!
                            Lang 36 Patio, a few Webers, 2 Eggs, plenty of gadgets and a MES 40 Gen 2.5 electric for bacon and sausage.
                            My best asset however is the inspiration from the members on this forum.

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                            • #15
                              Nice looking sausages! Have some first timer .
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                              Smoke Vault 24

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