Satuirday's take

[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.

[Jarhead]

Great job Sancho. Man, that's a bunch of sausage.
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?

[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?

[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.

[Txdragon]

Sausage heaven!! Looks great!