Show of hands.

Mo-Dave · 04-12-2009, 02:19 PM

I would like to see a show of hands to see how many of you are making your own sausage I have been elsewhere and seen some familiar names. Some of you only do it a little and some apparently a lot. Don't be shy and be sure to include any relevant photos/info, if you care to.

I personally am still in the process of getting the equipment set up, made a base for my #32 motorized manual grinder yesterday but still need some tweaking before its ready to roll.

Now I am in the process of thinking about my first time sausage making experience which will most likely be Italian sausage, photos will be available soon I hope.
Dave

Trucky1008 · 04-12-2009, 02:22 PM

I do make my own sausage, not on a regular basis but every few months or so. Most recently made Polish sausage. It's a rewarding hobby!

BobBrisket · 04-12-2009, 02:57 PM

(hand raised) My son loves to help me too!!

http://www.bbq-brethren.com/forum/sh...ight=tubesteak

elvis67 · 04-12-2009, 03:07 PM

uUually couple times a year. Catch some butts on sale thru the year and freeze them. Made andouille, and breakfast sausage. Make summer sausage around christmas along with smoked cheese to give as gifts.

Phesant · 04-12-2009, 03:21 PM

I make it a couple times a year, mostly venison sausage, venison baloney, venison breakfast sausage, venison hot sticks.... get the theme

Single Fin Smoker · 04-12-2009, 03:31 PM

I got a cheap sausage/pasta maker that works great! However, I do not own a grinder, so I have to buy the ground sausage at the grocery store.
Pork gut casings work the best.

cowgirl · 04-12-2009, 04:32 PM

Me too.

smooookin · 04-12-2009, 04:57 PM

I make breakfast sausage usually 20 or so pounds at a time. I have made B links and brauts as well. Frankly I am not a big fan of trying to stuff those little casings for breakfast sausage, the brauts werent too bad. Wish I had some of those on the road with me now. Making your own is a lot of fun and there are plenty of recipes out there, tfind one you like and tweak it from there. The brauts I made were beer brauts with about 5 pounds being turned in to Jack Daniels brauts. Now those were good!!

Brian in Maine · 04-12-2009, 06:11 PM

I make sausage about once a year.

Bentley · 04-12-2009, 06:12 PM

Yes, I do enjoy making my own sausage...

my family does not embrace it as much as me!

So many different recipes, so little time...

BarberQue · 04-12-2009, 06:19 PM

I don't make it all the time, but I do make some every 2 or 3 months. Italian, breakfast, hot links and polish,I would like to more often just don't have the time.

jocosa · 04-12-2009, 06:19 PM

Occasionally... :)

JamesB · 04-12-2009, 10:07 PM

I make sausage several times a year. So far have only experimented with fresh sausages, italian, brats etc... Looking to getting into the cured varities.

Rookie'48 · 04-12-2009, 10:33 PM

Count me in

. What else would you use the trimmings from spares for? I make my own about every 2 or 3 months. Breakfast, country, Italian so far, still have to try a bunch of others.

BigGar · 04-12-2009, 10:38 PM

I Do, homemade country sausage makes the best fatty's on earth, made some decent brats for my 1st attempt, got the kitchenaide grinder and stuffer attachments, don't like the stuffer, so gotta get a new one before trying brats again

04-12-2009, 02:19 PM	#1
Mo-Dave Quintessential Chatty Farker Join Date: 09-18-06 Location: Hurricane Deck Missouri	Show of hands. I would like to see a show of hands to see how many of you are making your own sausage I have been elsewhere and seen some familiar names. Some of you only do it a little and some apparently a lot. Don't be shy and be sure to include any relevant photos/info, if you care to. I personally am still in the process of getting the equipment set up, made a base for my #32 motorized manual grinder yesterday but still need some tweaking before its ready to roll. Now I am in the process of thinking about my first time sausage making experience which will most likely be Italian sausage, photos will be available soon I hope. Dave __________________ Let us have a drink and by God lets us not think about the things we ain't never going to know about.

04-12-2009, 02:22 PM	#2
Trucky1008 is One Chatty Farker Join Date: 05-26-08 Location: Omaha, NE	I do make my own sausage, not on a regular basis but every few months or so. Most recently made Polish sausage. It's a rewarding hobby! __________________ Don Pork Patrol BBQ Jambo Backyard Gateway Drum Fast Eddy FEC100 X2 BGE- Large x2 Certified MOINK Ball Maker, 2008 KCBS Member and CBJ 8.5 X 28' ATC Trailer

04-12-2009, 03:07 PM	#4
elvis67 Full Fledged Farker Join Date: 07-22-05 Location: kansas	uUually couple times a year. Catch some butts on sale thru the year and freeze them. Made andouille, and breakfast sausage. Make summer sausage around christmas along with smoked cheese to give as gifts. __________________ Be good or be good at it!!

04-12-2009, 03:21 PM	#5
Phesant Babbling Farker Join Date: 08-24-08 Location: Appleton, Wi	I make it a couple times a year, mostly venison sausage, venison baloney, venison breakfast sausage, venison hot sticks.... get the theme __________________ Ken WSM Char-Griller Super Pro w/SFB Grill Sargent Turkey / Fish Fryer Weber Ranch Kettle "Lucky Girl" (A Stamp, 1979), [COLOR=darkorange][B]ORANGE THERMAPEN[/B][/COLOR] [COLOR=black]Proud member of the Zero's :thumb:[/COLOR]

04-12-2009, 03:31 PM	#6
Single Fin Smoker is One Chatty Farker Join Date: 10-11-06 Location: Huntington Beach California	I got a cheap sausage/pasta maker that works great! However, I do not own a grinder, so I have to buy the ground sausage at the grocery store. Pork gut casings work the best. __________________ Sidartha translated: Every wish fullfilled Keiki Kai UDS(Norco II) WSM Webber Kettle True stainless kegerator w/cheap 1/2 barrel 10'6 EC single fin 10' Minchington 2-1 set up

04-12-2009, 02:57 PM	#3
BobBrisket Moderator Join Date: 12-11-07 Location: El Paso, TX Name/Nickname : Bob	(hand raised) My son loves to help me too!! http://www.bbq-brethren.com/forum/sh...ight=tubesteak __________________ PBC-Courtesy of Poobah, 22.5 Weber Kettles-A, K, DR Stamped, 18.5 Weber Bar-B-Kettle Black and Red, Weber 18.5 Smokey Joe Platinum, Weber Genesis Silver, Lil' Chief Smoker, Discada Set Up,OKJ Highland Offset. BobBrisket Jr.-MUDS, WSJ Silver My BEST Compliment....."You're a good cooker, Dad!"--My Son :) Miss You, Marty and Bull! RIP

04-12-2009, 04:32 PM	#7
cowgirl somebody shut me the fark up. Join Date: 07-18-07 Location: Oklahoma Name/Nickname : jeanie	Me too. __________________ jeanie Lifetime member of the Society for the Preservation of Authentic Royal Magical Rare Kaskaskian Peppers (Thanks Ash :)) RIP Ash, you are missed http://cowgirlscountry.blogspot.com/

04-12-2009, 04:57 PM	#8
smooookin is One Chatty Farker Join Date: 03-04-07 Location: KC Mo.	I make breakfast sausage usually 20 or so pounds at a time. I have made B links and brauts as well. Frankly I am not a big fan of trying to stuff those little casings for breakfast sausage, the brauts werent too bad. Wish I had some of those on the road with me now. Making your own is a lot of fun and there are plenty of recipes out there, tfind one you like and tweak it from there. The brauts I made were beer brauts with about 5 pounds being turned in to Jack Daniels brauts. Now those were good!! __________________ "Foil is a BBQ mans duct tape" my wife.

04-12-2009, 06:11 PM	#9
Brian in Maine is Blowin Smoke! Join Date: 08-05-07 Location: Portland Me	I make sausage about once a year. __________________ Brian 2 WSMs 2 OTG One red one black 22 1/2" black Bar-B-Kettle with rotisserie ring Brinkman dual zone charcoal grill Webber Silver Genises B 3 burner camp stove

04-12-2009, 06:12 PM	#10
Bentley Babbling Farker Join Date: 03-14-07 Location: Culpeper, Virginia	Yes, I do enjoy making my own sausage... my family does not embrace it as much as me! So many different recipes, so little time... __________________ Certified Master Judge #5382 What is best in life? "To crush your BBQ opponents, to see them driven before you, and to hear the lamentations of their women."

04-12-2009, 06:19 PM	#11
BarberQue Full Fledged Farker Join Date: 11-15-08 Location: Dearborn heights, Michigan	I don't make it all the time, but I do make some every 2 or 3 months. Italian, breakfast, hot links and polish,I would like to more often just don't have the time. __________________ [FONT=Arial]Tyler[/FONT] [FONT=Arial]Dearborn Heights,Michigan[/FONT] [FONT=Arial Black]Relaxing...Not Worrying..Having a Homebrew!![/FONT] [FONT=Arial Black]Oh!! And Smokin Something Too!![/FONT] [FONT=Arial]Bradley 6 rack digital auto feed smoker [/FONT] [FONT=Arial]Members Mark Professional SS Gasser[/FONT] Weber One Touch Silver The UDS twins

04-12-2009, 06:19 PM	#12
jocosa Full Fledged Farker Join Date: 01-01-09 Location: Douglasville, GA	Occasionally... :) __________________ - UDS v1.0, Vision Grill S-Series, Camp Chef Expedition 3x/Artisan Pizza Oven 90

04-12-2009, 10:07 PM	#13
JamesB is one Smokin' Farker Join Date: 08-15-05 Location: Irving, Tx	I make sausage several times a year. So far have only experimented with fresh sausages, italian, brats etc... Looking to getting into the cured varities.

04-12-2009, 10:33 PM	#14
Rookie'48 Quintessential Chatty Farker Join Date: 11-12-06 Location: Des Moines, Iowa	Count me in . What else would you use the trimmings from spares for? I make my own about every 2 or 3 months. Breakfast, country, Italian so far, still have to try a bunch of others. __________________ Dave Compton KCBS MasterCBJ # 22569 Member of the 100+ Contest Club Judge Number 6 competition BBQ team Possibly the only judge ever to get an award from a bunch of cooks UDS 075 UCB WSM and a bunch of other stuff.

04-12-2009, 10:38 PM	#15
BigGar Knows what a fatty is. Join Date: 07-30-08 Location: Chehalis WA	I Do, homemade country sausage makes the best fatty's on earth, made some decent brats for my 1st attempt, got the kitchenaide grinder and stuffer attachments, don't like the stuffer, so gotta get a new one before trying brats again __________________ Country Smoker cs570, Weber Silver B, Weber 22.5 Kettle, Brinkman Smoke'n'pit

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