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Author Topic: Italian Sausage  (Read 2148 times)

Offline billythekidrock

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Italian Sausage
« on: January 06, 2013, 08:20:11 AM »
The other day I was rotating my freezer stock and found a 13lb bag of elk meat set aside for canning from 2011 so yesterday I made some Italian sausage.

The day before, I picked up 2lbs of beef fat, bought an Italian Sausage kit from Cabela's (even though I have a large order from PS coming soon) and I also thawed out five 2lb packages of venison burger.

For small batches I have been using this old Waring grinder that was found at a garage sale. It works ok, but even chopped beef fat will slow it down quite a bit.

I ground up the "canning" meat in one tub and then ground the beef fat into a tub with the thawed burger. After mixing the burger and fat I then mixed in the canning meat and a pound of mexican blend shredded cheese. I prefer hi-temp cheese but did not have any on hand.



Pre-stuff taste test.




Done, but a little more fat content then I normally like.




Packaged and ready for the freezer. I tried some really small vac bags that I found at Cabelas for sharing with coworkers. They were ok and I like the ziplock feature, but they are really too small for sausage. I think they would be excellent for smoked fish, jerky or pep sticks.





Offline dogtuk

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Re: Italian Sausage
« Reply #1 on: January 06, 2013, 01:44:51 PM »
Looks great to me nice links
happyness is a full smoker

Offline Kc_Kracker

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Re: Italian Sausage
« Reply #2 on: January 06, 2013, 06:00:29 PM »
 :drool:

Offline Blacklab

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Re: Italian Sausage
« Reply #3 on: January 07, 2013, 05:43:49 AM »
Very nice
No I'm not jealous, well maybe a little  :drool:  ;)
Hey! I'm not a complete idiot I have parts missing. Though sometimes I wonder.

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Offline Kioti

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Re: Italian Sausage
« Reply #4 on: January 08, 2013, 11:04:07 AM »
Dang that's some nice looking stuff....some duck eggs on the side with some hash browns...we be talkin good eating! :drool:
If you love something you will set it free, if it don't come home, hunt it down and kill it.

Offline MatthewHunter98

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Re: Italian Sausage
« Reply #5 on: January 15, 2013, 05:29:16 PM »
Looks legit  :tup:
Lets go, we got fish to catch on the boondocks!!!

Offline ribka

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Re: Italian Sausage
« Reply #6 on: January 15, 2013, 10:12:02 PM »
The cheese is a good touch

Offline WSU

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Re: Italian Sausage
« Reply #7 on: January 16, 2013, 03:38:02 PM »
What kind of beef fat do you use?  Just any old fat trimmed off the carcass?  I'm about to butcher a steer and want to give the right directions to the butcher.

 


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