Homemade Sausage Making

Posted: **Wed Jan 30, 2013 02:59**

Yes Sir, I ended up with about 20 quarts of wonderful chicken stock and I normaly put all the hearts in with the gizzards and the livers seperate. I wouldn't think of throwing any of that wonderful stuff away. I even keep the necks.
All in all I ended up with about 60 pounds of sausage. And I still have 25 pounds of venison and a full 50-55 pounds of just plain ground chicken.
Like I said... "very busy weekend."

Posted: **Wed Jan 30, 2013 03:50**

Man that looks great. How many did you have helping you? That looks like a lot of work for one. Where in AR are you?

Posted: **Wed Jan 30, 2013 03:55**

Never would have happened without the help of my wife.
I live in north central Arkansas about two hrs from Branson Mo.

Posted: **Wed Jan 30, 2013 04:02**

What a load of work! What a load of goodness! Sure would be nice to slide over to your house for an all-you-can-eat sausage buffet!

Posted: **Wed Jan 30, 2013 08:24**

You bring the beer. I'm always glad to have an honest assessment of my work. Besides, the faster I eat it the sooner I get to make more. LOL

Posted: **Wed Jan 30, 2013 10:38**

Wow, Huckelberry, what a load of fowl sausage!

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

Great work! Enjoy the fruits of your labors!

Kevin

Posted: **Wed Jan 30, 2013 13:56**

Hey great looking stuff, a lot of work for sure, I did make some 12 lbs of sundried tomato, garlic, oregano sausages made with deer & pork meat.

Great Job,

John

Posted: **Wed Jan 30, 2013 18:23**

That is a beautiful piece of work, well done! That Hungarian-apricot sausage kind of sparks my interest. RAY

Posted: **Wed Jan 30, 2013 23:58**

Huck, I'm wondering if you could post the recipe for your Hungarian-apricot sausage, seasoning break-down and re-hydrating the dried apricots maybe. I just took a 11.3lb porkbutt out of my freezer to thaw in the fridge for a couple of days, de-boned it should be a nice 10lb tester batch. I've got some apricots from a friend that I dehydrated, shrink-wrapped, and froze last year. I'm thinking your apricot sausage would work out far better than my two pineapple failures of the past year. Thanks in advance for your help. RAY

Posted: **Thu Jan 31, 2013 06:15**

Looks great huckleberry!

Lots of great posts and pics here, too bad they're buried in one huge thread.

Posted: **Thu Jan 31, 2013 06:47**

Godspeed wrote:

Lots of great posts and pics here, too bad they're buried in one huge thread.

Where would you put them... Bob?

Posted: **Thu Jan 31, 2013 08:02**

Chuckwagon wrote:Godspeed wrote:
Lots of great posts and pics here, too bad they're buried in one huge thread.
Where would you put them... Bob?

What's up with "Godspeed wrote:"???

Not a criticism, just a suggestion.

"SAUSAGE PHOTO GALLERY (Without Original Recipes)" could be a whole new forum subject area, just like "Sausages" or "For Beginners".
Forum members could start new threads of their various sausage projects followed up with associated comments from other members.
That would be much more usable than the current set-up.

A huge thread of posts isn't easily usable.

Posted: **Thu Jan 31, 2013 08:36**

Huck,
Congratulations on such a wonderful post with recipes, photo's and instructions.
Please keep posting like this, I love it.
Luckily both of you are young, so hard work like making all those sausages will definitely
give you both an appetite to do more at a later date.
Gosh, what a couple!!!!!!!!!!!!
Keep it up Mate,
Jan

Posted: **Fri Feb 01, 2013 05:50**

No problem SAWHORSERAY. Sorry I didn't get to you sooner, but I was traveling to Louisiana to go to work. For 10 pounds of meat these are the measurements I used and the spices.
Kosher salt 5 tablespoons
Black pepper 1 and 1 half tablespoons
Hungarian paprika 5 tablespoons
Fresh garlic 8 large cloves
Ground allspice 1 and 1 half tablespoon
Dried apricot slices 2 cups of slices
I added about 1 quarter cup warm water to the apricot slices after dicing them into small pieces just a break up the sticky mass. Once it was loose I combined everything and mixed until I had a nice sticky sausage paste. My wife says she can't decide if she likes it or the tomatoe, basil, parmesan better. It has a very mild flavor but it's tastey. Since it is a fresh sausage there isn't much to it. Hope you like it.

Posted: **Fri Feb 01, 2013 18:16**

Thanks a lot for that Huck, got it saved and printed. I'll most likely give it a go this coming Monday, too much going on till the Super Bowl is over. Thanks again! RAY