3.2lbs goose, 1.8lbs pork, working out to 30% fat (goose+pig). Garlic, salt, pepper, red wine, natural casing.3yr ⋅ sillys0d ⋅ r/sausagetalk
Morcilla I made from one of our pigs. Saw the other blood sausage on here and thought I’d share our attempt...hand stuffing is tough!4yr ⋅ chuckreach ⋅ r/sausagetalk
Polish style pork sausage, piped and getting ready to sit overnight before being smoked over cherry wood tomorrow morning1yr ⋅ ButcherWill ⋅ r/sausagetalk
Made 52 lbs of sausage today, 5 types and an amazing experience teaching a friend.2yr ⋅ slapstik007 ⋅ r/sausagetalk
Anyone know what these rock like things are doing in my pork casings? Finding them every so often. Should I be concerned?4yr ⋅ merp_merp1 ⋅ r/sausagetalk
The final product of my chorizo after 10 hours in the smokehouse. Ready for store shelves2yr ⋅ DivineAnimosity ⋅ r/sausagetalk
Homemade bratwursts, best way to spend our time during this third lockdown in Israel.3yr ⋅ Nicolismadja ⋅ r/sausagetalk
My first attempt at making sausage. Any tips, I had difficulty when filling the casings.2yr ⋅ lobo_locos ⋅ r/sausagetalk
Second attempt at an Argentine chorizo. Flavor was good but sausage had too much liquid.4yr ⋅ BeardedinIdaho ⋅ r/sausagetalk
New grinder for Christmas gave birth to 15 lbs of sausage today. 10 lbs pork, 5 lbs Chicken.4yr ⋅ slapstik007 ⋅ r/sausagetalk
We processed three lambs last weekend, and we’re spending a lot of time learning about sausage making. We just made ten pounds of rosemary and red wine sausages. Also, we borrowed a sausage stuffer, and now I need my own. Game. Changing.3yr ⋅ J_T_09 ⋅ r/sausagetalk
Hot Italian Sausage! It goes in the smoker tomorrow morning. I’m still a beginner, and I’m pretty proud of this one.3yr ⋅ Troutmandoo ⋅ r/sausagetalk
Anyone use these old cast iron stuffers? Picked up one for $50 and wondering how well they actually work! And if I should bother restoring it.3yr ⋅ Tantheman14 ⋅ r/sausagetalk
Had to dig out the smoker to smoke 60lbs venison summer sausage1yr ⋅ lunchbox_clownboxer ⋅ r/sausagetalk
2nd time making summer sausage. The 1lb casings seem much easier to work with than the 3lb I used the first time1yr ⋅ WiscoSlaz ⋅ r/sausagetalk
Is the difference between 30-32mm casings and 34-36mm casings very noticeable? Does it use up a LOT more meat? I've tried 30-32 with good results (image) and want to try the larger size l, but I'm a little scared to commit without some advice.1yr ⋅ SnagglToothCrzyBrain ⋅ r/sausagetalk
New to the sausage making world and just made some chorizo, any tips you wish you knew when you first started?3yr ⋅ bruce_themoose4 ⋅ r/sausagetalk
Second batch of Italian using another recipe. Used different casings, so there's no uniformity.4yr ⋅ slimeofthecross ⋅ r/sausagetalk
How long is a log of uncured salami last? I’ve had this in my works fridge for a year now. Should I chuck it or eat it?4yr ⋅ AlabasterSeaworld ⋅ r/sausagetalk
Are these Jimmies Dean sausage really as unhealthy as my GF keeps complaining about? I love them in a breakfast burrito but I dont want to suffer poor health outcomes. How bad is it really?1yr ⋅ Apacsolas ⋅ r/sausagetalk
Hello, I am a first time sausage maker and I've made a mistake.1yr ⋅ SnagglToothCrzyBrain ⋅ r/sausagetalk
First time making sausage, stuffing it later today! I've never had Portuguese Chourico before so I'm blindly attempting to recreate my husband's childhood with an amalgam of multiple recipes since the post office lost the ones he'd ordered from his hometown.3yr ⋅ drekicreations ⋅ r/sausagetalk
First timer here! Made a batch of beer brats! Turned out delicious, but I learned alot on the importance of casing.4yr ⋅ pinkeythehoboken22 ⋅ r/sausagetalk
First attempt at homemade sausage, pepperoni, salami, and sopresta. This was a ton of work pushing through a kitchen aid sausage stuffer (it did fine grinding). Any suggestions for upgraded equipment?3yr ⋅ Coffee_Chief ⋅ r/sausagetalk
This is my grinder. There are many others like it but this one is mine. Serious question: any other sausage makers have tips for keeping your plates and blades free from rust? I’ve tried many different methods but end up with tiny little hard to reach rust spots in the die.4yr ⋅ TheRealMrCrowley ⋅ r/sausagetalk
Trying to figure out what kind of sausages are served at east coast diners for breakfast! Please help identify. Maybe a little sweet, crispy outside, THICK. Any ideas?4yr ⋅ infernosushi95 ⋅ r/sausagetalk
Mild Italian pork sausages. Are these spots normal? I let them sit in the fridge for a day and these spots showed up4yr ⋅ TriedSoManyNames ⋅ r/sausagetalk
To think I spent hundreds on stuffer when I could have done this!5yr ⋅ Commodore_Vanderbilt ⋅ r/sausagetalk
First time! 20+ days in (chorizo). How long should I go? How do they look?4yr ⋅ hilltwhite ⋅ r/sausagetalk
Randomly found this tasteless goo in the middle of my sausage. Help?2yr ⋅ Skipdadoodle ⋅ r/sausagetalk
How do I go about this? Should i pull the casing off the plastic tube and onto the black cone or should i feed it through the tube?4yr ⋅ -Tinsky- ⋅ r/sausagetalk
I made some smoked chorizo today from a pork shoulder I found in the freezer. Light years better than anything I’ve ever gotten from a store!4yr ⋅ PenultimateTimmy ⋅ r/sausagetalk
Mold question: these were wrapped in plastic wrap after curing and stored at room temp; is this mold safe to eat if I scrub in vinegar solution?4yr ⋅ friedchickensandwish ⋅ r/sausagetalk
Last two times my sausages have done this when I par-cook them. What the hell am I doing wrong?2yr ⋅ Iamthepirateking ⋅ r/sausagetalk
Just need someone to hang em for me and I could double my production2yr ⋅ DivineAnimosity ⋅ r/sausagetalk
I made my own Boerewors over the weekend. The first sausage I've ever (successfully) made.5yr ⋅ DumbGrammarJoke ⋅ r/sausagetalk
Have y'all tried to re-create Charlie Hassleback's Pittsburg style Hotlinks?8mo ⋅ Terrible_Fact4404 ⋅ r/sausagetalk
is there a specific oil that should be applied to plates to avoid rusting?5mo ⋅ raqdot ⋅ r/sausagetalk
Does anyone think they could help me identify what type of sausage meat this ? I got it at a concession stand and would like to buy some myself1yr ⋅ Junjun1204 ⋅ r/sausagetalk
Smoked ‘Polish’ using Zup’s Polish spice mix. My wife gets me to make them from time to time. Zup’s is in her home town (we’re in Hong Kong)5yr ⋅ mingstaHK ⋅ r/sausagetalk
Guess the UPS guy came while I was out walking the dogs. I found a new Dick in my dining room!2yr ⋅ a_hunger_artist ⋅ r/sausagetalk
If you like McDonald's breakfast sausage, it's pretty close to AC Legg's #10. I wouldn't say the mix is a reproduction though, since they have been making this blend since 1923!5yr ⋅ ChiefSlamabamorinico ⋅ r/sausagetalk
First try at chicken sausage. Made about twenty pounds for the 4th of July.6yr ⋅ Itooagree ⋅ r/sausagetalk
My first whack at linking sausage (english style breakfast sausage)5yr ⋅ mightybuffalo ⋅ r/sausagetalk
First time making sausages! Sweet Italians. I think they turned out pretty well!!5yr ⋅ MY_NAME_IS_QWERTY ⋅ r/sausagetalk
Made a Thanksgiving sausage. They came out better than i thought. Ground turkey, dried cranberries, hashbrowns, stuffing and gravy.5yr ⋅ Rgriff000 ⋅ r/sausagetalk
Made my first batch! Cold smoked a couple hours for extra flavour too. Soooo much better than store bought5yr ⋅ mattyboi4216 ⋅ r/sausagetalk
Made last night. 5 lbs. each of Bratwurst w/ Double Smoked Bacon and Armenian Soujouk (Garlic!, paprika, cumin, fenugreek, etc.).6yr ⋅ CaptWineTeeth ⋅ r/sausagetalk
Just found this sub so I thought I might share some of the calabrese style snags. my brother and I made these about two months ago. (L) 20kg spicy fennel (R) 30kg plain6yr ⋅ Corncuurb ⋅ r/sausagetalk
First time ever making Sausages, went for a simple Italian sausage and it turned out brilliant!6yr ⋅ Samwise_the_tech ⋅ r/sausagetalk
Tapered vs straight sausage horns. Just to clarify, the top are the new SS horns that i just received from Amazon. (Good) The bottom are the plastic tapered horns that came with my grinder/stuffer. (Bad)4yr ⋅ andHowNZ ⋅ r/sausagetalk
Pizza sausage. mozzarella, Pepperoni, bacon ,mushroom, green olive ,hot pepper and onion on a bun with pizza sauce5yr ⋅ peptide2 ⋅ r/sausagetalk
25 pounds of enchilada sausages getting ready to be vacuumed sealed and brought to the party.5yr ⋅ drippingdrops ⋅ r/sausagetalk
Smoked sausage from scratch, recipe from my husband's recently departed Slovakian uncle6yr ⋅ Clobbersaurus7 ⋅ r/sausagetalk
Pheasant, shiitake, and sun dried tomato. A riff from Hank Shaw’s recipe. About to go on smoker5yr ⋅ mmcgrath01 ⋅ r/sausagetalk
Garlic & Cracked Pepper venison summer sausage. Half with cheese and half without.5yr ⋅ bambino4444200 ⋅ r/sausagetalk
My first sausage! Pheasant, cranberry, and dried apricot with clove, cinnamon, and ginger.6yr ⋅ seamus333 ⋅ r/sausagetalk
First timer here! Jalapeno cheddar brats! I think I found my new hobby.5yr ⋅ pickleperry92 ⋅ r/sausagetalk
First time making real sausages. Still working on technique, and keeping the packing consistent. Also broke the casing when making links. That's why the one longer sausage.5yr ⋅ turkey_neck69 ⋅ r/sausagetalk
Friend of mine brought me some dried Chiles so I made chorizo and pepper flavoured breakfast sausage.5yr ⋅ boomer4411 ⋅ r/sausagetalk
