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Satuirday's take

Posted: Fri Mar 15, 2013 10:18 pm
by sancho
50 pounds of breakfast sausage in the bag, as they say and 15 pounds of my version of kabanosy cased and readied for the smoker tomorrow.

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Re: Satuirday's take

Posted: Sat Mar 16, 2013 1:11 am
by Jarhead
Great job Sancho. Man, that's a bunch of sausage. :shock:
I bought 4 butts today on sale for $1.49/lb that are gonna meet the grinder this weekend.
I know at least half will be breakfast sausage. The other half will be Italian. Both bulk 1# packs and maybe some patties out of the breakfast.
What size casings did you use on your Kabanosy?

Re: Satuirday's take

Posted: Sat Mar 16, 2013 12:49 pm
by sancho
Hey, Guns. Thanks! It was a lot of sausage. For the links I used 17mm collagen that were smoke colored. Typically, I swear against anything other than natural casings but for these I find the difference is negligible, if at all. After they're smoked they air dry for about 3 or 4 days and the collagen have the same snap after that and they're half the price for that size sheep casing. I use a pretty easy recipe that I've tweaked until I think I have it pretty much spot on. It's kabanosy, but it's in Texas and so I added some crushed red pepper just for a little zing. Do you make sweet or hot italian?

Re: Satuirday's take

Posted: Sat Mar 16, 2013 1:17 pm
by Jarhead
Thanks for the reply Sancho.
I usually make a medium Italian.
I'll probably sell half of it off and they won't buy it if it's too hot.

Re: Satuirday's take

Posted: Sun Mar 17, 2013 9:46 am
by Txdragon
Sausage heaven!! Looks great!