Sausage makin day

[Dwain Pannell]

It's been a while since I made some sausage. So...I fixed that this AM. I did Kielbasa, Jagerwurst (I got Charcuterie and had to try this recipe), Bratwurst, and some breakfast sausage.

Started with a cpl boneless butts.

Trimmed a couple "Money Muscle" Roasts from them. I may cure one of them into some Buckboard Bacon but not sure yet.

Ran it all thru the largest die I have for the KA.

Breakfast sausage

Jagerwurst requires half course ground half fine ground so I ran half thru the smallest die I have for the KA and mixed the two grinds.

Bratwurst

...missed photos of the Kielbasa some how. Oh well CRS I guess.

 

[Dwain Pannell]

My new toy

and there ya go

Smoking the Jagerwurst and Kielbasa

 

[Mark Barton]

Looks great. I've been wanting to try making my own sausage, and your post makes it look well worth it!

 

[Rich G]

Damn....that looks so good! My poor stuffer is being ignored in the garage.

Rich

 

[Dwain Pannell]

Thanks Mark. I recommend it. It tastes great plus you get the satisfaction of doing it yourself without Red Dye No 29, benzopolypropylilediactetate no 53, and other BS I have no idea what it is being added.

BTW... I decided what to do with the two roasts. One I am going to cure using the spice mixture in Shooter Rick's Recipe. And the other I vacuum packed and froze to roast someday down the road.

 

[Craig Alumbaugh]

It all looks awesome Dwain

 

[Dustin Dorsey]

Looks outstanding. I'm thinking of making some sausage this weekend.

 

[Rich Dahl]

Boy you've got that process down, those all look great. After I get my bacon process where I'm comfortable I'll be trying some sausage.

 

[JRAiona]

Dwain, you make some amazing sausage. I'm planning a weeknd sausage project in a couple of weeks and I hope they turn out as good as yours.

 

[Dwain Pannell]

Thanks for the comments folks. If you're thinking about this I think you should go for it. Here's the finish products. ...and tonight's supper: Kielbasa, Jagerwurst, and Grill Roasted new Potatoes.

 

[Cliff Bartlett]

Great looking sausages Dwain. You had a busy day. Like your new stuffer too. Did you smoke all your Bratwurst or freeze it to be smoked when eaten? Very nice job.

 

[Dwain Pannell]

Great looking sausages Dwain. You had a busy day. Like your new stuffer too. Did you smoke all your Bratwurst or freeze it to be smoked when eaten? Very nice job.

Thanks. I contemplated smoking them but decided to vac pack and freeze them for another day.

 

[Robert-R]

Fantastic! I need to learn sausage making.

 

[Nick_U]

The finished product looks great!

 

[Barb D]

WOW!!!!!!!! That is fantastic, awesome job Dwaine. Like Rich said after the bacon this will be on our list to do.

 

[TonyUK]

That is just Bang-On Dwain. Nuff said.

 

[John Sp]

Nice job Dwain - I have to get off my butt and grind up one of the butts clogging up our deep freeze. You got great color on that kielbasa. Hard to beat sausage and 'taters for dinner - especailly when you made the sausage yourself. How do you like your new stuffer?

Regards,

John

 

[Dwain Pannell]

Nice job Dwain - I have to get off my butt and grind up one of the butts clogging up our deep freeze. You got great color on that kielbasa. Hard to beat sausage and 'taters for dinner - especailly when you made the sausage yourself. How do you like your new stuffer?

Regards,

John

I really like it. A big step up from the KA stuffer. Now I just need to motorized it.

 

[russ olin]

Very nice Dwain, hope to make summer sausage out of the last of the elk meat soon. Hope that mine comes out as good as yours did.
Thanks for sharing.

 

[Ray.S]

Looks great Dwane, can you post the ingredients or a link for the casing sausage. I have really been wanting to try this.