Homemade Sausage Making

Made these up this fall a while back and thought I would share some pictures with ya all.

Made up a batch of Kielbasa using some left over summer sausage casing's I had. I even remembered to cut them in half to help them fit in the smoker

Here's the Pork and beef ground up using the course plate.



Added some ham chunks to the mix to make it more like the Kielbasa I buy from the butcher


All mixed up waiting to go into the stuffer using the Big Bertha stuffer tube.


14 little friends going into the fridge over night.


Hanging out in the smoker.


Getting some good colour. Taking them to 120*F IT and than the hot water bath to 152*F


Hot Water bath time. In the bath @120*F and 35 min. later pulled them from the bath @ 152*F


Very cool day out. 40*F so they are blooming outside if I can keep the neighbors cats away from them


Ingredients: (Based on a 10 lb batch.)

5 lbs of ground Pork (80/20)
5 lbs of lean ground Beef (80/20)
(optional)Add small ham chunks if you have them

1.5 cups ice water
4 Tbs of Kosher Salt
1 Tbs of White Sugar
2 Tbs (heaping of Hi-Mountain) Cracked Pepper N Garlic Blend
3 tsp Powdered Garlic
2 tsp (heaping) Marjoram (rubbed)
2 tsp Cayenne
2 tsp Cure #1
1/4 Cup Mustard Seed course grind
1/8 Cup Anise Seed course grind
1 Tsp All Spice

Money shot

Just have to love those ham chuncks in there

Sure does look very good.

Nice lookin' stuff Devo. The texture looks great and moist too. Gotta love that mustard seed eh? The wire ties are the first for me though - never saw anyone use them on sausage. Keep up the good work Devo. Wow, I wish we had your beautiful Kaministiquia River in my back yard!

Best Wishes,
Chuckwagon

Devo, In the mid 1970s I was in Hornepayne on a bear hunt. There was a Hudson Bay store there that sold everything; food, clothes and meat market. They had, if my memeory is correct the best salami (Genoa ?) and best Kielbasa that had hunks of ? Ham? in it. The Kielbasa was in 45-50mm casings about 3 ft long in rings. When my 4 buddys and I left we took the weeks supply of Genoa and Kielbasa with us. You stated your kielbasa was like your butchers which looks like what I remember. Think your Butcher could (regulations) or would ship to USA. I am new to sausage making and in the future I am going to use your recipe. Oh another question, will the hunks of ham go thru the stuffing plate on my #12 LEM grinder as I do not have a seperate stuffer? Thanks

Widetrack, Make oe of these: [


http://i1112.photobucket.com/albums/k48 ... ew0002.jpg[/img]


I posted a thread about this somewhere.

Here is the link to the original thread: http://www.wedlinydomowe.pl/en/viewtopi ... =2833#2833

CharcuterieGuy wrote:Back on topic...

widetrackman wrote:Oh another question, will the hunks of ham go thru the stuffing plate on my #12 LEM grinder as I do not have a seperate stuffer?

If the chunks are small they should go through just fine.

Thank you so much for the correction guy.
I guess if you cut anything small enough it will fit through a plate which is good if you don't want large chunks.

Got a question. How's that stuff freeze, as I can't imagine being able to eat all that.

It is cooked sausage and it will freeze perfectly.