I'm always on the look-out for something novel- out of the ordinary when it comes to sausages. This is one of the reasons I did the "Thai-chicken" and other 'oddities.' Using pork is a safe route as its readily adaptable. Add Garlic, salt & black pepper & you've the foundation for a great-tasting sa...

Well, I got all the chubs sliced on my little waring model. Next will be to sort this load into handy vac-seal packets for 'distribution.' Not all is to be vac-sealed. Some will go into the fridge in a ziploc for immediate use. I'm going to give some to co-workers, neighbors & any wayward vegan who ...

Wow, Huckelberry, what a load of fowl sausage! :wink: I'm exhausted just looking at the last photo with all the sausage done so beautifully! I get initmidated having ONLY 10 pounds of chicken thighs to process, so the thought of processing 60 whole birds is...well.....incredible :shock: Great work! ...

Kevin, as always, a fine fine job with excellent results. I really admire your meticulous approach to each and every undertaking. But I hope you don't mind if I make a couple of of observations about the Krakowska. If you had posted your recipe on the Polish site of WD, you would be questioned whet...

atcNick wrote:Kevin, is pork loin what they told you to use? Not lean hind quarter (ham)?

Nick, all I was told was to use lean, fresh pork for that part of the recipe. I'm sure a lean ham would do just fine. These loins were on sale for a great price.

Kevin

I'll say! That is certainly first class work. Kevin, could we get you to make a statement or two about the importance of keeping the temperature down during the various stages of production. Your comments? Thanks pal. Best Wishes, Chuckwagon Thanks, CW. When I make sausages, there's two things I'm ...

I`m making two different Polish sausages- one is a basic `kielbasa` I`ve made many times before with slight variations. The second is a new one for me. Many of you are familiar with it (and some have made it). It`s called, "Kiełbasa Krakowska Wędzona" (Smoked Krakow Sausage) , a larger diameter meat...

I use a variety of cutting boards, so mainly it depends on what & how much i'm making. My 'go-to' main cutting board is made of HDPE (hi-density poly) . Food-safe, easy to clean, bleach-able, knife-cuts get sanded out. I had one cut to fit my peninsula counter top (approx 28x46" & 1/2" thick). Perfe...

I often wonder what people do with so much sausage as they make here. Ross, when I first started making sausages, I soon discovered that whatever amount I made (started with 3-5 pound batches) quickly disappeared. My three sons plow through whatever I've make so quickly that I've stopped vac-sealin...

I have a Cabelas #12 3/4 hp, made in China for the Italian Trespade (sp?) company. I like it a lot. Can't imagine the need for anything bigger for my needs (10 - 15 lb. batches). It weighs 40 lbs., so is not that easy to lug around. I've the same unit. Purchased 'refurbished' & saved considerable $...

Ross, you are the prototypical American. I think Uncle Buck is on to something. Ross is indeed kind, has a sense of humor, willing to share not only his efforts with others generously, but also his experience and opinions as well. Makes me proud to be called an American too. Nice call, Buck. :grin:...

Whoa...tough crowd! :shock: Looks good, Don-and yes, points given for home-made noodles ("Spätzle"?) Although I do concur that nothin' beats the homemade varieties of the foods used here, (love my HM sauerkraut!!), I can also appreciate the cobbling together of a variety of ingredients for convenien...

I use both a vertical stuffer as well as a water-stuffer. The vertical is a 5lb-er, and its pretty easy to use by myself. It is obviously more convenient to have another person to 'crank' but it can be done solo, albeit a bit slower. 5-pound vertical Grizzly: http://img.photobucket.com/albums/v288/G...

best buddies Image Too cute! Christmas in our household has taken on a new dimension since we've added a Great Dane pup last year. Our Christmas tree now resides 32" up off the floor behind a sofa barricade. This helps ensure both the tree and ornaments remain intact and removes temptation from thi...

If you can post the gluten free recipe I would very much appreciate it and pass it along to my wife who is also on a gluten free diet. Chris, I'll check the exact recipe. We have about a dozen or so different flours in the pantry (potato, brown rice, white rice, corn, garbanzo, tapioca flour, sorgh...