Weekend Sausage Party!!!

[landarc]

Nice looking sausages, good work.

In terms of the dryness, you need more fat. In my experience, rib flap meat alone is not fatty enough to compare to commercial sausages.

 

[ShadowDriver]

That looks like one awesome sausage fest.

Thanks for sharing recipes, tasting notes, and the like with the rest of us.

 

[Sean "Puffy" Coals]

Nice looking sausages, good work.

In terms of the dryness, you need more fat. In my experience, rib flap meat alone is not fatty enough to compare to commercial sausages.

Yea, i thought about that, but i'm using rib tip meat and other trim too. What's the norm like 60% lean, 40% fat? My mix was probably 75%/25%. Just not sure where to get extra fat to add to it.

Also thought it might have been because i was trying it straight out of the smoker, which was only at 155*. Maybe would be juicier if I threw some on the grill to reheat and render some of the fat?

Regardless, still happy with the results. Plus at least i'm doing something with all that trim.

 

[dport7]

Sausage looks great, barrel kooks well seasoned, going to taste awesome!