Sausage Stuffing Day, a day to remember

So here is all this sausage mix in the refrigerator and I am starting to dread forcing all through the Kitchenaid meat grinder and out the sausage tube.  It’s Friday afternoon and I have a job to do.  No, a real job that pays the bills.  So I decide to stop by Cabelas on the way home. There is a sausage stuffer in Portland on Craigslist by the Sausage Maker but I don’t want to drive downtown on maybe a lark.
I should have. Now there isn’t anything wrong with the Cabelas machine.  It’s quite nice actually, but if I had gone down town I wouldn’t have bought the collagen casings and used what I already had, real hog casings. I have to say after using the collagen casings, never again. The Collagen casings where supposed to hold 50 pounds of meat, mine where gone in 20 pounds. They also tore, split and ruptured in ways I have never had hog casings do. Also the Sausage Maker was a newer design and on Sunday when we finally got everything together two of the stuffing tubes where stuck together.   I had to do the round-trip thing delaying our day. Maybe the Craigslist one would have worked out of the box (they said ‘new in box’) Back to stuffing.  The stuffer should be mounted, but to what?   Drill holes in my island or counter.  I think not.  We settled on using the potting table.  We washed it off of course with a work slab of new wood on top of it.  We also had it set up on the patio so we had our little gas fire going for heat and ambiance.
After learning from our casing mistake, we ended up with 25 pounds of 4 different sausages.  If we had cooked and not smoked some of the Bratwurst and Knockwurst we would have had even more variety. After all this whole adventure was to get some good German Sausage.  See, there is even a can of German Beer on the table. In hindsight I should have had a roll of kitchen twine on hand and tied the links. The twine could have been removed after cooking and/or smoking. Smoking was the next step for the Brat and Knock Wurst, I have three different smokers and feel the Smokey Hollow upright unit would be best for this.  The Green Mount Pellet smoker/grill had difficulty maintaining an even heat when set to it’s lowest range of 150 degrees.
I believe it is better to hang the sausage in a vertical smoker if possible.
But the sausage would have to be hung in the Smokey Hollow instead of layered on racks. That’s where the kitchen twine would have come in handy. I was very unhappy with the Smokey Hollow at first.   It is a closed system so the smoke doesn’t leave.  It just builds up and will eventually over smoke, and over smoking is bitter. I installed a damper so I could have better control. There is a difference between a heavy smoke and smoking for to long. But at the end of the day we had 25 pounds of sausage that will enjoyed for a long time unless family begs it off of us, or we force it upon them.

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bjones

I love to read and cook, and I am at the age I am not afraid to share my opinion. There is the right way, the wrong way and Bill's way. 🙂
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