Sausage

[Mac Attack]

We like to make our own sausage.
WAY better than ANY store bought.
And if you trim it, or add vennie to it like we do, it's way better for you than the junk you buy in the store.
Lots of work - believe me.
But worth every bit.
I cannot describe how much better it tastes than store bought.

Back in early May out at our place on Lake Erie Donna and I ground up about 30# of meat to make Italian sausage (50/50 pork and vennie).

Here is Donna mixing it up in the sink getting the spices blended thoroughly.





Here's some of the links -





We ran out of casings and I was going to make some patties but Donna said meatballs! -






This weekend it was time to finally do the Polish sausage -
Here is 32# in the fridge.  Again, 50/50 pork and vennie.
We did this yesterday.




This morning, after bfast, we stuffed it into casing.  No meatballs this time.

[Raquettedacker]

That sure looks good....

[Mac Attack]

That sure looks good....

We always make a small patty from the residual inside the stuffer after we finish and fry it up.

Our treat to ourselves.

We prefer sausage made with 100% pork.
But the 50/50 with the vennie isn't bad.

It's good.

We make our own sauerkraut and the fresh polish sausage goes great with it.
Now........gotta make some pierogi.

 

[fishnmachine]

Looks awesome!  We make our own Italian and breakfast but leave it in bulk or patties. Just haven't ever gotten a casing stuffer,  but keep saying we're going to.  Lol.    
I'd like to try kraut some day.

[Nomis]

I make Italian and breakfast. I usually make ten or so pounds at a time and vacuum seal it in one pound packages. I have a stuffer attachment on my grinder, but just haven't really been motivated enough to try it. Making bulk sausage is plenty of work on its own.

[rgfixit]

Looks yummy Mac! You must have a monster stuffer. Looks like professional work there

I make a little bit every once in a while. I grind with my kitchen aid and have a small horn stuffer.  Suits me. I can make up a few pounds and have it for a while. My Bride doesn't really like sausage. So I can make whatever I like. My favorite is perch breakfast sausage.


Rg

[Mac Attack]

We did 15 gallons of kraut Fall before last and it is almost gone.
Kraut is easy.
Google it or search on Youtube.
Will do less this year and do it more often.
Home made kraut, like anything, blows away store bought.
Absolutely blows it away.
You can't fathom the difference if you like kraut.
And like I said, it's very easy to do.

[Mac Attack]

We used to use the tube attachment on the grinder.
Lots more work than a dedicated stuffer.


Here's my grinder -

http://www.gandermountain.com/modperl/product/details.cgi?pdesc=Gander-Mountain-12-Professional-Electric-Meat-Grinder&i=754157


And here's my stuffer -

http://www.amazon.com/gp/product/B000SQDTRC?psc=1&redirect=true&ref_=oh_aui_detailpage_o09_s00


LEM makes the best stuffers.
All metal gears!!

[Raquettedacker]

 krauts on my list for this summer..
Heres some pictures from fall..
Hot links..


Burgs.

[Mac Attack]

Very nice Dom

that's an old work horse grinder you got.

[Raquettedacker]

I have had that grinder for 20 years..  A garage sale special for $30...     
They sell new blades for it at Gander Mt. for $2.....

[Mac Attack]

I paid $149 for my grinder 2 years back.
And this weekend I suffered a brain fart.
Put the pan, horn, auger, and screw ring into the dishwasher.
Took the shiny chrome protective coating off the cast aluminum.
The pieces now bleed that black junk.
Emailed Gander to buy the parts and Gander sent me the actual manufacturer's telephone number to call and see if they sell spare parts.
Good for Gander to do this, but I fear I know the answer.

My wife wants to kill me.