Author Topic: Green Onion Sausages (Read 4944 times)

dogtuk · « **on:** April 16, 2012, 05:40:50 PM »

Green onion sausage mix i mixed some up using 60/40 Elk/Pork butt this stuff is really good stuff everyone really enjoyed this stuff I have only tried it fried cannot wait to try it in the smoker

Jason · « **Reply #1 on:** April 16, 2012, 05:52:24 PM »

looks great

ICEMAN · « **Reply #2 on:** April 16, 2012, 05:56:51 PM »

Dogtuk, you continue to amaze me. Looks absolutely fantastic!!!!!

gaddy · « **Reply #3 on:** April 16, 2012, 05:59:25 PM »

i'll bet smoked will be awsome. wood ??

Hunterman · « **Reply #4 on:** April 16, 2012, 06:08:43 PM »

I got wood just looking at this

Hunterman(Tony)

Wea300mag · « **Reply #5 on:** April 16, 2012, 06:30:26 PM »

Huey,

Where did you get the mix or is it your own brew? Those look great.

BullMagnet76 · « **Reply #6 on:** April 16, 2012, 06:43:43 PM »

Looks Good

dogtuk · « **Reply #7 on:** April 16, 2012, 07:00:18 PM »

Dan Critterhunter on the smoked meat forums sent me some of his seasoning its great stuff you can contact him there

these are great eating sausages I will smoke them using some hickory on the first batch then I will try plum plum is really good for smoking meats I really like it but hickory is my favorite

thanks everyone I am really enjoying making all these fresh sausages they are all turning out great and are easy to do so dont be afraid to try doing them and if you need help let me know will be glad to help out

Wea300mag · « **Reply #8 on:** April 16, 2012, 07:02:46 PM »

Are you going to add cure and binder to the smoked version?

quadrafire · « **Reply #9 on:** April 16, 2012, 07:05:10 PM »

You guys and your stuffed sausages. I made patties the other day, and tried some stuffed w/ the attachment on my grinder. Can we say Labor Intensive. What is your secret?

Wea300mag · « **Reply #10 on:** April 16, 2012, 07:10:39 PM »

Quote from: quadrafire on April 16, 2012, 07:05:10 PM

You guys and your stuffed sausages. I made patties the other day, and tried some stuffed w/ the attachment on my grinder. Can we say Labor Intensive. What is your secret?

Sausage press, I even upgraded to an electric one last year.

We had smoked polish sausage for dinner today, homemade of course.

dogtuk · « **Reply #11 on:** April 16, 2012, 07:22:31 PM »

Quote from: Wea300mag on April 16, 2012, 07:02:46 PM

Are you going to add cure and binder to the smoked version?

No I will hot smoke these so no need for cure I did not use a binder in these

yes a verticle sausage stuffer is the way to go check them out at northern tool

buckfvr · « **Reply #12 on:** April 16, 2012, 07:34:28 PM »

looks a bit like bratwurst........mmmmmm boil in beer and onions, then onto the bar-b.....

Echomules · « **Reply #13 on:** April 17, 2012, 10:56:50 AM »

Awesome looking eats you got there!

NRA4LIFE · « **Reply #14 on:** April 17, 2012, 10:59:57 AM »

Yes, a stuffer is mandatory. Mine is an old cast iron Enterprise. Really heavy duty.

Huey, those look great. Do you put chopped up green onions in them?

Blacklab · « **Reply #15 on:** April 17, 2012, 02:35:28 PM »

Very nice

Yeah hickory is one of my favorites to.

dogtuk · « **Reply #16 on:** April 17, 2012, 04:56:18 PM »

Quote from: NRA4LIFE on April 17, 2012, 10:59:57 AM

Yes, a stuffer is mandatory. Mine is an old cast iron Enterprise. Really heavy duty.

Huey, those look great. Do you put chopped up green onions in them?

Gary Yes I put 3 cups of green onion in with 10 pounds of meat

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Author Topic: Green Onion Sausages (Read 4944 times)

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