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Author Topic: Sausage Makin Day  (Read 1899 times)

Offline BrewBama

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Sausage Makin Day
« on: July 31, 2015, 05:33:30 pm »
Ground four types of sausage today: Brats, Breakfast, Jagerwurst, and Kielbasa.  Smoked the Jagerwurst and Kielbasa. Had some of them for supper, this evening.










« Last Edit: July 31, 2015, 05:36:02 pm by BrewBama »
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Offline JT

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Re: Sausage Makin Day
« Reply #1 on: July 31, 2015, 05:54:24 pm »
Outstanding!  I was already hungry, now I'm dying!

Sent from my SCH-I545 using Tapatalk

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Offline tommymorris

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Re: Sausage Makin Day
« Reply #2 on: July 31, 2015, 09:09:18 pm »
I need lessons. That last pic with sausage and potatoes looks especially awesome!
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Offline Phil_M

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Re: Sausage Makin Day
« Reply #3 on: August 01, 2015, 09:09:21 am »
Yep, I definitely want to learn how to do that some day.

That last pic looked really tasty, all that was missing was some sauerkraut.
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Corn is a fine adjunct in beer.

And don't buy stale beer.

Offline realbeerguy

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Re: Sausage Makin Day
« Reply #4 on: August 01, 2015, 10:38:25 am »
"Drool"
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Member Savannah Brewers League & Lowcountry MALTS

Bluffton SC

Offline MDixon

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Re: Sausage Makin Day
« Reply #5 on: August 01, 2015, 11:20:56 am »
Looks awesome!

Phil, sausage is a cinch. However if you want to stuff the casings a vertical stuffer is the way to go.
https://www.grizzly.com/products/5-lb-Sausage-Stuffer-Vertical/H6252

The sausage bible
http://www.amazon.com/Great-Sausage-Recipes-Meat-Curing/dp/0025668609
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Offline Phil_M

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Re: Sausage Makin Day
« Reply #6 on: August 03, 2015, 05:43:17 am »
The biggest obstacle to getting into making sausage and cured meats is our tiny condo kitchen. Between home brewing, my wife's bread making hobby, and regular cooking needs, we're out of space.  :-\

Hopefully we'll be upgrading to a house in a few years, all bets are off then.
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Corn is a fine adjunct in beer.

And don't buy stale beer.
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