Tried my hand at making pork sausage from scratch. Took 3 total days to make, and took pics along the way. A few minor mistakes along the way, but overall they turned out better than I expected. I had one of those handheld stuffers, and as soon as I needed to refill mid-casing...I decided to get a bigger one (7 lb on order lol)
Took a 3.6lb pork shoulder and cubed it up in about 1" ish
Next, I added my seasonings and curing salt, mixed and let sit overnight in fridge
The next evening I ground the meat with 10% ice by weight via my kitchen aid attachment I bought two years ago but opened the day before(not pictured).
I cased them in pig casings after a rinse and flush with a small hand stuffer
All cased up. Not too terrible. An air pocket here and there, and busted 2. I linked them along the way as opposed to all at the end. This is when I decided a larger stuff would be more appropriate. I left them uncovered overnight in the fridge.
This morning, I threw on my pellet smoker hoping I'd acchieve 150 or less in temps. That didnt work, but my pellet tube sure did the trick!
After 6 hour "cold" smoke, I threw them in an ice bath for 20 minutes and stored them in the fridge.
Busted 2 out for dinner along with the biggest franks I have seen
My GOD...these exceeded my expectations. Definitely room for improvement on the casing technique, but for my first attempt I am overwhelmingly pleased!
What's that you say? There's a sausage TD going on? What a coincidence! :razz:
I plan on shooting for Italian sausage next. Either way this was really fun and WAY tastier than store bought. Thanks for looking!
Took a 3.6lb pork shoulder and cubed it up in about 1" ish
Next, I added my seasonings and curing salt, mixed and let sit overnight in fridge
The next evening I ground the meat with 10% ice by weight via my kitchen aid attachment I bought two years ago but opened the day before(not pictured).
I cased them in pig casings after a rinse and flush with a small hand stuffer
All cased up. Not too terrible. An air pocket here and there, and busted 2. I linked them along the way as opposed to all at the end. This is when I decided a larger stuff would be more appropriate. I left them uncovered overnight in the fridge.
This morning, I threw on my pellet smoker hoping I'd acchieve 150 or less in temps. That didnt work, but my pellet tube sure did the trick!
After 6 hour "cold" smoke, I threw them in an ice bath for 20 minutes and stored them in the fridge.
Busted 2 out for dinner along with the biggest franks I have seen
My GOD...these exceeded my expectations. Definitely room for improvement on the casing technique, but for my first attempt I am overwhelmingly pleased!
What's that you say? There's a sausage TD going on? What a coincidence! :razz:
I plan on shooting for Italian sausage next. Either way this was really fun and WAY tastier than store bought. Thanks for looking!