After a couple of Barley Pops its all Vac sealed and in the freezers. I made 25 Lbs of Brats with 4 Lbs of Cheese, 10 Lbs of Garlic and 5lbs of Hot sausage. Which after I had it stuffed, realized I had forgot to add the 6 Tblsp of Hot Sauce the recipe called for. Wasn't going back will remember next time. Here's what roughly 45 Lbs of fresh sausage look like waiting to be Vac Sealed. The two trays front left are the Brats the one on the right is the Garlic and the Hot is in back.
(http://i222.photobucket.com/albums/dd237/tenpoint5/S8002508.jpg)
That, my friend, just leaves me speechless. Beautiful!
HOLY CRAP...you are a hubby from above. Dude...you have the luckiest family/friends on the PLANET!!! Looks really great 10.5...you rock...I wish I could do that...not in that volume...but...the fat to meat ratio looks awesome...Well done...
Amazing sight!! I've seen deli's that don't look that good. Excellent job.
Picture perfect, 10.5 :)
Excellent job 10.5! 8)
Two thumbs up! ;)
Mike
Great looking, and I'm sure tasting sausage. When I make sausage I get rushed and very few of the links looks the same but yours are perfect! Nice job.
looks great!!! I have a question.....do you have to rinse out your stuffer in-between batches or can you just keep going?
Tenpoint that totally looks awesome. I've been making sausage along time and mine don't come out looking like that. Beautiful job!
What type of cheese did you add to the Brats?
Pfowl, I probably should have rinsed out my stuffer between batches but I just made a little surprise sausage That is a combination of both.
Roadking, If I told you I put Motzyrella Cheese in it then I would have to kill ya!!! So I'm not going to say anything. ;D The cheese was mixed in AFTER the second grind, it never went through the grinder.
LQ, Some of what you see as the fat to meat ratio is the white Cheese.
I know you didn't put in Motzyrella Cheese but you might have put in Mozzarella Cheese. ;D Maybe!
Next time wife and I make a batch we were talking about adding some smoked Gouda cheese.
NICE
nepas
Quote from: Roadking on April 11, 2009, 08:30:40 AM
I know you didn't put in Motzyrella Cheese but you might have put in Mozzarella Cheese. ;D Maybe!
Next time wife and I make a batch we were talking about adding some smoked Gouda cheese.
Yeah something like that But there aint NO way I'm telling you that I also put 3 cans of Busch Light in it as well!!! I know I should have used something else but that's what I drink and it was in the fridge.
I do believe that is entirely to much for you, find the nearest UPS and send some my way! LOOKS GREAT!
C
I've made sausage for years commercialy, and those my friend are a thing of beauty :)
Forgot the breakdown
Brats = 116 sausages
Fresh Garlic Sausage = 36 sausages
Fresh Hot Sausage = 16 sausages
The Garlic and the Fresh Hot are from the Len Poli Site (http://lpoli.50webs.com/Sausage%20recipes.htm)
Quote from: Tenpoint5 on April 11, 2009, 08:48:53 AM...Busch Light
It looks really great - definite "food Porn," HOWEVER, I really wish you'd used real beer!
Quote from: Tenpoint5 on April 11, 2009, 08:48:53 AM
Quote from: Roadking on April 11, 2009, 08:30:40 AM
I know you didn't put in Motzyrella Cheese but you might have put in Mozzarella Cheese. ;D Maybe!
Next time wife and I make a batch we were talking about adding some smoked Gouda cheese.
Yeah something like that But there aint NO way I'm telling you that I also put 3 cans of Busch Light in it as well!!! I know I should have used something else but that's what I drink and it was in the fridge.
That's great now nobody knows you
PUT IN 3 CANS OF BUSCH LIGHT!!.
PUT IN 3 CANS OF BUSCH LIGHT!!. Nobody heard that right.. :D
I won't tell....... ::) ::)
10.5,
Wow, those look great! Looks professional, and I bet they taste awesome too.
Thanks for the pics.
drano
Ten . 5
I'm at a loss for words
AWESOME LOOKING
Great job
Brian
Yowsa, Chris, they do look grrrrrrrrrrrrrrrrrrrrreat! I thought you were making them yesterday, though.....
seemore
Quote from: seemore on April 11, 2009, 03:23:58 PM
Yowsa, Chris, they do look grrrrrrrrrrrrrrrrrrrrreat! I thought you were making them yesterday, though.....
seemore
I did from 2:30 in the afternoon until I dropped them in the freezers at 11pm
The Fresh Hot Sausage was not without the hot sauce. They had a good flavor with a little spice but nothing hot at all. Will definitely have to tinker with this recipe to make it work.
Quote from: Tenpoint5 on April 11, 2009, 05:34:55 PM
The Fresh Hot Sausage was not without the hot sauce. They had a good flavor with a little spice but nothing hot at all. Will definitely have to tinker with this recipe to make it work.
Take some hot red pepper flakes (the kind you sprinkle on pizza) and dampen them with hot olive oil (not hot enough to burn the flakes) to soften them up. Mix it in with your sausage product. I use this to make my hot Italian sausage, just watch the amount, it will add some fire. Hot water will also work.
Roadking there is some of those in there I'm just gonna have to put more in and try the hot oil trick.
You want to pull the heat or taste out of the pepper into the oil or water. It's almost the same as heating up herb or spices in a hot pan to release the oils.
Do some taste tests after you have it done. You'll know if you have to add more pepper flakes or use what you think will be enough.
Dang...I'm still jealous...that spread is amazing...
Maybe I should make the sausages my screen saver.
10.5
I bet they taste as good as they look. What kind of casing did you use. the texture looks so smooth and uniform and also the ends of each link looks almost like the casings had been removed.
You da man
;D
Quote from: sherlock on April 13, 2009, 04:26:49 AM
10.5
I bet they taste as good as they look. What kind of casing did you use.
I cooked a package of six of them up Saturday night your right they were awesome. Nice and juicy. I used natural Hog casings on them but with the price of them these day's ($31 a Hank) I might be trying the 32mm collagan casings next time. There is another 25lbs of ground pork setting out to thaw right now. Will be taking that to the Ambulance garage for the Boy Scouts to make into Brats for there camp out in May.
Wow, those look great 10.5. I am sure it won't take long for those boys of yours to polish them off.
UNBELIEVABLE!!!!
(http://i94.photobucket.com/albums/l95/43something/jumphappy.gif)(http://i94.photobucket.com/albums/l95/43something/ok-wink-1.gif)(http://i94.photobucket.com/albums/l95/43something/others-080.gif)(http://i94.photobucket.com/albums/l95/43something/MSN-Emoticon-applause-004.gif)
Collagan casings are no deal either. I use 38mm hog and can pack 140 lbs. in them where as 38mm collagen I can only pack 120 lb. It cost me $1.00 more for the hog and I rather bite into natural then collagen. I usually buy a large order from "The Sausage Maker" and get free shipping.
Quote from: Roadking on April 13, 2009, 02:50:53 PM
Collagan casings are no deal either. I use 38mm hog and can pack 140 lbs. in them where as 38mm collagen I can only pack 120 lb. It cost me $1.00 more for the hog and I rather bite into natural then collagen. I usually buy a large order from "The Sausage Maker" and get free shipping.
I have a source in Dubuque that I can get the collagen for $4.20 a stick. No Shipping. Pick it up after work
Quote from: Tenpoint5 on April 13, 2009, 02:59:04 PM
Quote from: Roadking on April 13, 2009, 02:50:53 PM
Collagan casings are no deal either. I use 38mm hog and can pack 140 lbs. in them where as 38mm collagen I can only pack 120 lb. It cost me $1.00 more for the hog and I rather bite into natural then collagen. I usually buy a large order from "The Sausage Maker" and get free shipping.
I have a source in Dubuque that I can get the collagen for $4.20 a stick. No Shipping. Pick it up after work
That's 38mm, that's good. You get about 40-45 lbs. in a stick.
Last time I bought hanks they were under $27.00 a hank, purchased 8 hanks. If they're packed in salted water I won't buy them. Got to be packed in loose salt semi-damp. In the frig. they last forever. I'm down to 2 hanks and they're over 6 years old and still fresh as the day I bought them.