Rich G
TVWBB Honor Circle
Been lurking around, just not posting much as I haven't really cooked anything new of late. While these aren't new, I haven't linked up any ground meat in a while! 
Recently made up a couple of small (4lb) batches of two of my favorite sausages..... Polska Wedzona (a mild polish/kielbasa) and Spanish Chorizo (primarily a paprika sausage.) Used my favorite hog casings from Syracuse Casing Company, and they snap oh so good!
Ground up some pork butt, and a few pieces of the CostCo sliced pork belly, then mixed them up good with my spices and cure #1. Stuffed into casings using my turn of the century cast iron stuffer.....
Linked up the ropes, then hung them to dry a bit on my high-end sausage stick.....
Let the links chill overnight in the fridge, then got them in my side smoke box on the pellet grill the next day. Ran them at about 150 for six hours, then finish in a poaching bath @ 170 to get them up to 154/155 internal.
Both sausages were outstanding in the flavor department! I didn't mix the chorizo enough, and you can see that in the lack of tight cohesion in the sliced pic.....a flaw, but doesn't harm the taste of it at all. Both of them can be sliced and eaten cold, but they shine on the grill! Some of the chorizo also made it's way onto a pizza.....
Only two of us in the house as my youngest has headed off to school for the Fall, so not sure when I'll get to do some more links.....
R
Recently made up a couple of small (4lb) batches of two of my favorite sausages..... Polska Wedzona (a mild polish/kielbasa) and Spanish Chorizo (primarily a paprika sausage.) Used my favorite hog casings from Syracuse Casing Company, and they snap oh so good! Ground up some pork butt, and a few pieces of the CostCo sliced pork belly, then mixed them up good with my spices and cure #1. Stuffed into casings using my turn of the century cast iron stuffer.....
Linked up the ropes, then hung them to dry a bit on my high-end sausage stick.....
Let the links chill overnight in the fridge, then got them in my side smoke box on the pellet grill the next day. Ran them at about 150 for six hours, then finish in a poaching bath @ 170 to get them up to 154/155 internal.
Both sausages were outstanding in the flavor department! I didn't mix the chorizo enough, and you can see that in the lack of tight cohesion in the sliced pic.....a flaw, but doesn't harm the taste of it at all. Both of them can be sliced and eaten cold, but they shine on the grill! Some of the chorizo also made it's way onto a pizza.....
Only two of us in the house as my youngest has headed off to school for the Fall, so not sure when I'll get to do some more links.....
R
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