Sauage Making - a little bit of everything!

[Tatonka3A2]

The last couple weekends we have been processing some venison/pork, and chicken sausage. I didn't get pics of everything but thought I would show some of our goodies.


First weekend we experimented with chicken sausage. We did 3 different recipes. 6 lbs of Chicken Cordon Blue Sausage, 6 lbs Chicken Artichoke & Spinach, and lastly a 6lb batch of Buffalo Chicken Sausage.

Here I have pics of them all linked up and put on a cookie sheet and into the freezer to firm up a bit before they get hit with the foodsaver.

Buffalo Chicken




Chicken Cordon Blue - the white chunks that you can see in there is cubed up smoked swiss cheese that we had smoked a couple months ago.




This last weekend was potato sausage, brats with sauerkraut, brats with jalapeno and pineapple, and some meat sticks. The potato sausage, and both brat recipes are new for us. The meat sticks never last long enough!!!


Here is the potato sausage, the jalapeno & pineapple, and the sauerkraut brats in their tubs after being stuffed and ready to be linked up.




Potato Sausage all linked up




Meat sticks ready for the smoker - had 5 racks total for the smoker




Meat sticks (after being smoked and in the fridge overnight) are cut up and ready for the foodsaver.




Packaged and ready for the freezer....they won't last long once Marty's boys come to visti!!

 

[Salmonsmoker]

Nice mess o' meat Tatonka. What kind of potato sausage?

 

[ACW3]

Lookin' good! As soon as I get my right arm (actually shoulder) back, I am scheduling some time to make more sausage. I'd like to hear more about the potato sausage, also.

Art

 

[Deb]

Looks great tanya!

How are you doing the chicken? Thighs? Are you adding extra fat?

 

[TentHunter]

Hey those chicken sausages sound pretty dang tasty! I'm gonna have to remember them.

 

[sparky]

nice job going on there. thats a mess of sausage you have there. if you have to much.

sparky rowe
california

lol. nice job that you and marty did.

 

[Chili Head]

Wowsers! That's a mess of sausage!
I can't wait to hear the taste results on the chicken and the potato sausage.

 

[Tatonka3A2]

Thanks everyone!! We love coming up with new recipes for sausage.

Nice mess o' meat Tatonka. What kind of potato sausage?

The potato sausage was a premix that we bought - it is a Papa Grecos brand packet. Haven't tried it yet but it smells really good!!

Looks great tanya!

How are you doing the chicken? Thighs? Are you adding extra fat?

When researching the chicken sausages I seen everyone doing it a little different so I thought I would go right down the middle of the road. For the 6lb batches I used 2lbs boneless chicken breasts, 2lbs skinless thighs, and 2lb thighs with the skins on and left all the fat on.

 

[cowgirl]

Looks great Tanya!! You and Marty are amazing!

 

[SmokinSteiny]

Looks amazing!!!!!

 

[nepas]

Nice sausage.

Did you put pellet smoke to the sticks?

 

[Tatonka3A2]

Nepas I did - used hickory. I tried adding a picture of them in the smoker but the image kept going sideways every time I previewed my post.

 

[KristenBPS]

Looks amazing!!! I love jalapeno & pineapple together. I just wish the forum has a taste testing section

 

[Tatonka3A2]

Took some fiddling, but finally got the smoker/stick pic to not post sideways. Towards the bottom of the smoker you can see the pellets smoking out of an A-MAZE-N smoker.

 

[nepas]

Thats cool.

I had a walk in pellet fired smokehouse in PA with a Traeger assembly on the side. Took it off before i left and going to mount to my proofer smoker.

 

[MossyMO]

I had a walk in pellet fired smokehouse in PA with a Traeger assembly on the side. Took it off before i left and going to mount to my proofer smoker.

I like that! So is that a future curing camber to the right?

 

[nepas]

I like that! So is that a future curing camber to the right?

Already been built and in use Amigo

Dry curing pepperoni as i type. Day 2

My proofer/smoker has been operational for a couple years, just gotta find time to mount the traeger to it.

My smokehouse back in PA with the traeger on the side. I miss it :-(

 

[RickB]

Already been built and in use Amigo

Dry curing pepperoni as i type. Day 2

Love the horseshoe!


My proofer/smoker has been operational for a couple years, just gotta find time to mount the traeger to it.

My smokehouse back in PA with the traeger on the side. I miss it :-(

The horseshoe made all the difference!

 

[nepas]

Here is a slideshow of the smokehouse build. My neighbor helped with the build cuz he had all the tools. It started with using propane but the winter made the heat temps not stable, was hard to maintain 180* When i put the pellet system to the side that was resolved.

Image hosting, free photo sharing & video sharing at Photobucket

 

[ACW3]

Nice slideshow, Rick.

Art