Sausage

[ratherbboating]

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.


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.

[Edward176]

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

[ratherbboating]

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.

[Edward176]

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.

[cherrybergher]

Looks amazing