B
BBQ Engineer
Guest
The first of my posts to be deleted elsewhere and posted here...
Mrs. Engineer got me a grinder for my birthday, so I chopped up a pork butt and set out to make my first batch of truly homemade sausage.
I fired up the grinder, and I will tell you that I am major league impressed. I started with the medium plate, and ran 8 lbs of pork through as fast as I could drop it down the throat of this thing.
Here I am with the first grind.
View attachment 176
Next, I seasoned the batch and tossed it around a bit and then ran it back through the grinder with the same plate to mix it up for me. The result was some of the best sausage I have ever had. I fried some up, so I can pop it in the microwave in the morning, I froze some patties on a cookie sheet and then vacuum packed them. I also put 4 lbs in vacuum bags for bulk.
I used Thyme, sage, salt, pepper, crushed red pepper, chipotle, and parsley in roughly the following amounts:
8 lbs of pork
~ 7 tsp of salt
~2 tsp of CBP
1 1/2 tsp ground Thyme
3 tsp ground sage
2 tsp crushed red pepper
1 tsp chipotle
a palm full of parsley
One of the first things I noticed in a side by side of some store bought sausage was that this was really lean. The store bought stuff didn't have close to the flavor, and the salt of the store bought was out of control.
Mrs. Engineer (who could easily be a vegetarian) is always suspicious of sausages, but this is different. We know what went into it, and the taste was phenomenal.
Here is some of the sausage I'm cooking
View attachment 177
Here is some of the final cooked sausage
View attachment 178
My new grinder worked better than I could even imagine, and the final result was unbelievable! I am really excited about making more sausage from scratch.
Thanks for looking at my success.
Mrs. Engineer got me a grinder for my birthday, so I chopped up a pork butt and set out to make my first batch of truly homemade sausage.
I fired up the grinder, and I will tell you that I am major league impressed. I started with the medium plate, and ran 8 lbs of pork through as fast as I could drop it down the throat of this thing.
Here I am with the first grind.
View attachment 176
Next, I seasoned the batch and tossed it around a bit and then ran it back through the grinder with the same plate to mix it up for me. The result was some of the best sausage I have ever had. I fried some up, so I can pop it in the microwave in the morning, I froze some patties on a cookie sheet and then vacuum packed them. I also put 4 lbs in vacuum bags for bulk.
I used Thyme, sage, salt, pepper, crushed red pepper, chipotle, and parsley in roughly the following amounts:
8 lbs of pork
~ 7 tsp of salt
~2 tsp of CBP
1 1/2 tsp ground Thyme
3 tsp ground sage
2 tsp crushed red pepper
1 tsp chipotle
a palm full of parsley
One of the first things I noticed in a side by side of some store bought sausage was that this was really lean. The store bought stuff didn't have close to the flavor, and the salt of the store bought was out of control.
Mrs. Engineer (who could easily be a vegetarian) is always suspicious of sausages, but this is different. We know what went into it, and the taste was phenomenal.
Here is some of the sausage I'm cooking
View attachment 177
Here is some of the final cooked sausage
View attachment 178
My new grinder worked better than I could even imagine, and the final result was unbelievable! I am really excited about making more sausage from scratch.
Thanks for looking at my success.