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First time stuffing sausage in casing.

post #1 of 6
Thread Starter 

I have a lot of goose breast in the freezer so when some pork sausage was on sale I ground the two together, made a seasoning and let rest overnight.  Made a test patty and it tastes great, but yesterday fell apart so I made it this morning.  I souped it up with white wine, put the casing on the tube and had at it.  

 

 

 

 

Several things I learned on this one - the grinder is not a good stuffer.  The auger doesn't make enough pressure to effectively push product through a large die and a tube.  Stuffing sausage this way is a two person operation I really had to hustle to keep product moving.  Other than that I'm happy with the results.  The inconsistent link length was a result of flow control.  You're looking at about 3.5 pounds finished.  I'll smoke some and grill some this weekend and trade some for Striper.  I'll be ordering a dedicated stuffer soon.

post #2 of 6

Oh man good job!  :)  

post #3 of 6

@Mike9:  GREAT JOB!!!!!!!!!!      What did you use for casings????

Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
(1 photos)
 
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Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
(1 photos)
 
Reply
post #4 of 6

And so the descent into madness begins.

 

Good looking stuff!

 

mjb.

Food nourishes my body.  Cooking nourishes my soul.
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Food nourishes my body.  Cooking nourishes my soul.
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post #5 of 6

......good looking stuff, man.....

Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
(1 photos)
 
Reply

Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
(1 photos)
 
Reply
post #6 of 6
Thread Starter 

Thanks for the encouragement - I'm definitely hooked.  I used hog casing and have enough left to do another 9 lbs.  Next time I'll take what I need out of the container and not refresh the whole 6oz.   I could thaw some venison . . . 

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