r/sausagetalk

I got a sausage maker for my birthday and the first thing I made was some chicken and rosemary sausages. I think they turned out well i might just need to leave the casins to soak a bit longer.

Made 15 pounds of sausage this week. I came up with the idea after watching a woman on tv make a sauce for spaghetti.

Has anyone made white pudding? Very nice balanced breakfast sausage with toasted rehydrated oats. Highly recommend!

5 lbs of kielbasa straight off the smoker. Smoked with apple and hickory wood.

I've made beef sticks a couple of times but have not been impressed with the results. Thought I'd try some deer and totally redeemed my self.

15lbs deer meat, 10 lbs pork belly, Willie's snack stick seasoning l, 2.5 lbs of pepper-jack and 5 cups of water. This made for the perfect amount of fat IMO.

I have a large gravity fed smoker and previously had issue with the meat tasting like smoldered charcoal. This time I laid foil down on the racks and cooked the sticks at 165. I rolled them every 45 minutes until they were done.

After they finished they received an ice bath, dried and left on the counter for 3 hours, cut and then left in the fridge overnight before sealing.

All the flavors are spot on. Can't wait until I can order a Smokin It smoker and start doing this more often.

My pepperoni has finally reached its ultimate destination. It was really good. Now I need to get some beef middles so I can make proper pizza size pepperoni. The hog casings were a touch on the small side. But now I know I can do it.

Big bubbles i understand that it's my stuffing that's leaving air bubbles in but there are so many small craters on the surface of this moon...

Maybe it's GPT recipe? I used Chicken Breast and for binders i used Breadcrumbs, Cornflour, Egg White and small quantity of icy water.

Flavour wise they were good so no complaints there but how to stop them from looking ugly.

Prep method:

- Grind meat

- Grind again through a finer blade

- throw in all dry ingredients & start mixing by hand

- keep adding Oil & egg white as i mix

- put it all in a mixer (i have a smaller one so had to do in 4-5 batches hence the initial mixing by hand)

- once it got sticky poured the mixture in sausage stuffer (MasterFeng vertical stuffer)

- I'm using plastic casing which is hard unlike natural sheep casing so i was expecting a smooth outer texture instead of I'm getting this.

What am i doing wrong if anyone can guide that'd be really helpful as I've tried couple of batches.

After about 3 weeks I think I’m calling my pepperoni done. It lost 36% of it’s green weight and tastes pretty good. Little heat in the back and a nice tang. I made it using 32mm hog casings so I’m not sure if it’s really big enough for a pizza, unless I’m going those cup pepps that seem to be popular now.

I was a little surprised with the grease on the outside. Not greasy by any stretch, just wasn’t expecting it. So as it’s my first time, please let me know what your thoughts are. This is my second successful attempt at fermentation and dry curing (first being a summer sausage I pulled out last weekend) so I think I’m hooked.

Two weeks ago I took my first steps in the world of fermenting and dry curing sausage. I made pepperoni, which still has about a week to go and I made summer sausage. I had made summer sausage before, but in the past I used encapsulated citric acid in lieu of fermentation. So this is a whole new experience for me.

I have to say I am extremely happy with the results. I pulled out a smaller chub about a week into drying and it was good, but after two weeks of drying, it is so much better! If this pepperoni turns out, I may be hooked.

Btw this is a beef and pork sausage.

Debrecziner are the traditional sausage in my family. It's a Hungarian sausage heavy on paprika with caraway and mustard seed, garlic, and marjoram. Most of the time we grill them up and serve them sliced on plates with mustards(plus ketchup and barbecue sauce for the kids) and we hang around catching up with all the relatives before the main meal. They also go into dishes like sauerkraut soup and lescó. Usually they're just done in links but this time I thought I might play around with some other sizes just for fun. I doubt ll do the big coils again, but the longer links and C links are really nice. That big ol chub is the stuff left over when I ran out of casings