Did 3 batches of sausage, 6lbs of each. Used some new recipes that included the pork fat and let me tell ya, it's makes a world of difference rather than using just pork shoulder.
1st batch, Spicy Italian. I used Chipotle Pepper in place of Cayenne. Great heat and smoky taste This called for 3lbs Pork, 2 lbs Chuck, 1lb Pork Fat
2nd Batch was Hot Links.
These had a great smoky, beefy taste. They turned out very good
This called for 4lbs Chuck, 1lb Pork, 1 lb Pork fat
Here's the future sausage maker grinding sausage with 'Pepe'
Next up Brats. The plan was to make 5lbs Brat and 1lb Pineapple Brat. Well we tested the 1lb Pineapple and liked it so much we just did the whole 6lbs Pineapple Brat. Basic brat recipe and I added rum soaked crushed pineapple, brown sugar and Teryaki. Very subtle, lightly sweet sausage. Was surprised, could do some tweaking down the road
Had the smoker fired up for the reeebs (see below) so I threw the sausages on there, added some more smoke and let 'er rip for about 1hour
Here's for the snacking with the sausages, couple racks of spares
At this time I was half blitzed from all the beer's that my proper rib slicing went out the window.
Tasted good nonetheless
