While I have not been posting what I have been doing, I still make sausage. I got a hog back from the processor and got back into make more sausage.
Made Chorizo Sonorense (from Len Poli site). 6 lbs. I lightly froze the to make them easier to pack. Before packing in vacuum bags and freezing. These are good for breakfast burritos and make good tacos. I am going to try and add the same ingredient to beef hamburger and see what they taste like.
(http://i805.photobucket.com/albums/yy339/ratherbboating/Chrizo_zpsowt4dugl.jpg)
I also made hot dogs (Hot Dog Recipe #1 from Lets Make Sausgage). Used liquid smoke and cooked in 180F water untill they were 155F. I did emulsify them in my food processor.
I also made Wisconsin style (like Johnsonvile brats), aslo from Len Poli site.
Looks real tasty ratherbboating. I will be attempting my first batch of sausage in a week or 2, looking at making Polish Kielbasa from an old timers recipe from when he had his own butcher shop. I take it you aren't smoking them, just stuffing and freezing them? Maybe I'll start next week after viewing your pic. Thanks
I do make smoked sausage, but didn't want to make time to smoke the hot dogs. I did make bacon, smoked in hickory wood for 2 hours (a couple of days before this), from this same hog. Still got to make andouillle, and I will be SMOKING it heavy with hickory.
Sounds real good ratherbboating. I started a new batch today of 8 small hams, 5 large pieces of back Bacon and 3 kgs (6.6 lbs) of Baron of Beef for my corned beef. 7 days in the brine and I'll be smoking it all Friday. Then its making my Polish Kielbasa and we'll see how that comes out. I have made bacon several times, but it was a wet brine, still a little Leery about dry curing meat. Oh well.
Looks amazing