Author Topic: Mmm...Sausage, sausage and more sausage. (Read 15473 times)

billythekidrock · « **on:** January 10, 2010, 11:44:20 AM »

Spent yesterday grinding, stuffing and packaging 30# of elk, 20# of bear and 30# of pork butt into 3 different types of sausage. We made Country Maple Blend links, two different sizes of Polish dogs and some pep/snack sticks.

We used a Cabela’s 1hp grinder for stuffing and it worked out well. I was a little worried before hand as I was told that it might not work and or burn out the motor, but we had no problems.

We used natural hog casings for the larger Polish sausage and 21mm collagen casings for the smaller diameter sausages. I prefer the natural sheep casings, but for ease of use you can’t beat the collagen casings.

For the snack sticks we mixed 20# of elk with 5# of pork and used a Cabela’s brand Pepperoni Snack Stick kit. This kit came with everything needed including collagen casings, seasoning and cure.

We then mixed the rest of the elk with the bear and pork.

For the breakfast sausage we used the Country Maple Blend by Hi Mountain. This is seasoning only. Casings are not included.

For the Polish we used Hi Mountains Polish Sausage kit. It has everything needed including natural hog casings, seasoning and cure (if needed) for slow cooking/smoking.

Collagen casings are a little harder to twist into links so I just cut them into equal lengths. These are just over 7 inches long. This makes it easy to package inside quart-sized bags for vacuum packing and they also stack in the freezer really nice.

We didn’t have enough of the hog casings to finish the Polish sausage so we used some of the collagen casings. These will fit nicely in a hotdog bun.

NWBREW · « **Reply #1 on:** January 10, 2010, 12:21:12 PM »

:drool:That looks AWSOME. SOOOOOOOOOOOO how did the pre stuff taste? You really don't have to answer that......I think I already know the answer.

billythekidrock · « **Reply #2 on:** January 10, 2010, 01:23:40 PM »

Quote from: NWBREW on January 10, 2010, 12:21:12 PM

:drool:That looks AWSOME. SOOOOOOOOOOOO how did the pre stuff taste? You really don't have to answer that......I think I already know the answer.

It was great!

billythekidrock · « **Reply #3 on:** January 10, 2010, 01:26:04 PM »

The pepperoni is in the smoker and in a few hours it should be ready to sample.

I also have a surprise ingredient for the get together at Rasbo's.

carpsniperg2 · « **Reply #4 on:** January 10, 2010, 01:36:30 PM »

lookin good

turkey buster · « **Reply #5 on:** January 10, 2010, 03:19:36 PM »

damn BTKR lookes great

rasbo · « **Reply #6 on:** January 10, 2010, 03:29:37 PM »

willie thats a mess of fine table fare and campfire nubbins

billythekidrock · « **Reply #7 on:** January 10, 2010, 06:02:47 PM »

Thanks.

Getting close to done.

And here was dinner.

Michelle_Nelson · « **Reply #8 on:** January 10, 2010, 06:16:57 PM »

I had some of the smaller Polish that we did in the 21mm collagen casings tonight with dinner. They were excellent!

Wea300mag · « **Reply #9 on:** January 10, 2010, 09:38:45 PM »

Great looking bunch of eats BTKR, minus the varmint in crawling into the grinder

.

billythekidrock · « **Reply #10 on:** January 11, 2010, 05:18:04 PM »

Just wanted to post a few thoughts on the spices / kits.

The Country Maple Blend (Hi Mountain) breakfast sausage is pretty good. Smells like maple syrup when cooking, but it is too sweet tasting. Though we will enjoy eating it, I probably won't do this one again.

The Polish Sausage kit is great as always, but this kit seemed a bit short on the hog casings. I will do this one again.

The Cabela's Pepperoni Snack Stick kit is pretty good as well. I will use it again but may add an additional 5# of meat to help smooth out the spices. It is by no means "hot" but I am not much of a pepper eater. Even though it comes with it's own collagen casings (21mm) I will probably purchase 18 or 19mm casings to have a thinner finished product.

I took the pepperoni to work and laid a big stick on two coworkers desks first thing in the morning. When I went by a few minutes later one was almost done eating and the other had just finished. I guess it turned out ok.

high country · « **Reply #11 on:** January 11, 2010, 05:24:03 PM »

BTKR, give spokane spice a try. lots of blends and cheap. I did 85lbs last week and use the same grinder. that highspeed tube flat gets with it. I don't know about your grinder, but I can't sove meat in mine fast enough to slow it down.

looks good.

PolarBear · « **Reply #12 on:** January 11, 2010, 05:33:45 PM »

Looks good BTKR! I wish that I knew how to make that stuff.

scoyoc5 · « **Reply #13 on:** January 11, 2010, 05:42:37 PM »

yeah that looks delicious! great setup BTKR

billythekidrock · « **Reply #14 on:** January 11, 2010, 05:44:33 PM »

Quote from: high country on January 11, 2010, 05:24:03 PM

BTKR, give spokane spice a try. lots of blends and cheap. I did 85lbs last week and use the same grinder. that highspeed tube flat gets with it. I don't know about your grinder, but I can't sove meat in mine fast enough to slow it down.

looks good.

Yes, Spokane Spice is a great place to order from. Used to order from them regularly until I found choices locally.

billythekidrock · « **Reply #15 on:** January 11, 2010, 05:47:20 PM »

Quote from: PolarBear on January 11, 2010, 05:33:45 PM

Looks good BTKR! I wish that I knew how to make that stuff.

It is really not too hard to get started. If you want help let me know.

dogtuk · « **Reply #16 on:** January 11, 2010, 06:04:02 PM »

BTKR

PS Seasoning sells the kits to cabelas you can go to there website and get there seasonings a little cheaper http://www.psseasoning.com

Pathfinder101 · « **Reply #17 on:** January 11, 2010, 06:09:15 PM »

Yer killin' me...

Even the 'yote dogs look good...

robb92 · « **Reply #18 on:** January 13, 2010, 07:04:39 AM »

Look damn good!!! I am hungry now!!

wildwood · « **Reply #19 on:** January 13, 2010, 06:45:29 PM »

Looks framilar

billythekidrock · « **Reply #20 on:** January 16, 2010, 08:54:48 AM »

The other night I cooked up some of the Polish sausage stuffed into the 21mm casings. The only issue I had was the collagen casing is a little tougher to bite through but other then that, they turned out great and I will be making more in this smaller size.

billythekidrock · « **Reply #21 on:** January 16, 2010, 09:17:42 AM »

This morning I wanted sausage for breakfast but I didn't take any of the links out of the freezer last night so I grabbed a package of of patty style.

I made a couple packages like this for just this type of situation. I place a 1/2 lb or so in a vacuum bag and smash it flat and uniform, being sure to push out any air pockets.

These stack real nice in the freezer and they thaw out amazingly fast. This one I threw in a pan of luke warm water and within a few minutes it was completely thawed out.

Another thing I like about packaging this way is that I can cut it in the bag and not have to make a mess forming the patties.

dogtuk · « **Reply #22 on:** January 16, 2010, 09:48:22 AM »

BTKR

try these casings out on your next batch they work great and are a little bit bigger then the 21mm they are plastic but you remove them after they are smoked they work great and you have no casing to bite threw they are Cellulose Casings

here is a link to get some check them out and a pic to show what they look like when they are done

http://www.alliedkenco.com/catalog/index.php/cPath/32_230

WAPITIHUNTER · « **Reply #23 on:** January 16, 2010, 09:56:13 AM »

VERY VERY VERY!!!! NICE!!!

I am feeling a little hungry for some strange reason.

billythekidrock · « **Reply #24 on:** January 16, 2010, 01:01:13 PM »

Dogtuk - I will have to try that. Thanks.

huntlakewood · « **Reply #25 on:** January 22, 2010, 12:32:57 PM »

Looks really good

I have made some summer sausage, Peperonni, and breakfast sausage using the kits that you buy from Cabelas and they all turned out pretty good. I am new at this whole smoking things. Looking at your peperoni makes me want to go home and make some my self.

ridgefire · « **Reply #26 on:** January 31, 2010, 12:31:31 PM »

can you smoke that stuff in a big or little chief smoker or do you need a bigger one

dogtuk · « **Reply #27 on:** January 31, 2010, 01:02:26 PM »

Ridgefire

you need a smoker that you can control temps in you do not want to make sausage at hi temps above 180 degrees it causes the fat to melt and gives you a crumbly nasty tasting sausage as for the size of smoker you can use it just depends on how much sausage you will be making if your interested in doing your own sausage there is a sticky at the top that has a lot of info on doing this i think it is cooking info i highly reccomend getting the book great sausage recipes and meat curing by Rytek Kutas

billythekidrock · « **Reply #28 on:** January 31, 2010, 01:59:51 PM »

On the topic of Big Chiefs..

I used to smoke smaller summer sausage in them. The casings were a couple inches around and maybe ten inches long. But the smoker wouldn't get warm enough so I finished them in the oven.

dougedoug · « **Reply #29 on:** January 31, 2010, 07:55:50 PM »

btkr what temp do you use when making snack sticks.what smoke do you use.thanks Doug

billythekidrock · « **Reply #30 on:** February 01, 2010, 05:55:20 AM »

It depends on the instructions, but I think that the sticks were like 120 degrees. I could be wrong. I used hickory chips for smoke.

dougedoug · « **Reply #31 on:** February 01, 2010, 03:42:17 PM »

ok thanks.i'm going to try and make some.a buddy of mine just make me a smoker to try out.Doug

billythekidrock · « **Reply #32 on:** February 01, 2010, 04:25:00 PM »

Let us know how it goes.

billythekidrock · « **Reply #33 on:** August 21, 2010, 10:06:57 AM »

Quote from: billythekidrock on January 11, 2010, 05:18:04 PM

Just wanted to post a few thoughts on the spices / kits.

The Country Maple Blend (Hi Mountain) breakfast sausage is pretty good. Smells like maple syrup when cooking, but it is too sweet tasting. Though we will enjoy eating it, I probably won't do this one again.

More updates to the update.

I will not be using the Country Maple Blend again.

Over time the only flavor that is left is a little Maple. The sausage tastes like hamburger covered in syrup. Now I know some of you would like that, but I am looking for "sausage flavor" in my sausage.

The embarrassing part was sharing a package with my neighbor. He told me the whole house smelled wonderful, but that his family thought it taste like burger.

Michelle_Nelson · « **Reply #34 on:** August 21, 2010, 10:29:45 AM »

I may have to pull some out of my freezer and try it now.

Mtn.Ghost · « **Reply #35 on:** August 26, 2010, 04:45:40 AM »

Try this site for all the sausage gear one could ever ask for

This is the best source in the country for my

Mtn.Ghost · « **Reply #36 on:** August 26, 2010, 04:52:43 AM »

Sorry, I need some sleep. The site is www.thesausagemaker.com very good stuff at great prices their seasoning blends don't have that cheap funky taste that you get in some of the cabelas stuff or other mass produced kits. The taste you want is the they deliver.

billythekidrock · « **Reply #37 on:** August 26, 2010, 05:05:29 AM »

Yep, that is a great site. Ordered there a few times. We also have that link (along with other great sources) in our "Cooking Links" thread.

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