Pellet Fan
All Things Considered => General Discussion--Food Related => Topic started by: Bentley on August 27, 2024, 09:57:24 AM
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This has been sent to me by a Member that wished to remain anonymous, difficult for me to do but and I will respect that. It is Huge! I will probably never completely fill it, but it was just to great an offer to refuse! I have yet to get to the knives, so I wont be foolish enough to say I will get to the review in a few days, but it will come! Will get some better photos when I unbox it!
(https://i.imgur.com/mRvKJ1Xh.jpg)
(https://i.imgur.com/in8jiDxh.jpg)
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So cool!
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Holy smokes!
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This is the best place in my opinion to get an unbiased opinion. :cool:
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Wow that is for some serious sausage making. Sausage is on my list of things to learn how to do at some point. I love going to places and getting jalapeno cheddar or just smoked sausage with my bbq.
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Jalapeno cheddar, that sounds like a great sausage to make in this baby!
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This looks great. However, I must admit when I first glanced at the box I thought it was for to Possum Sausage. I need to get my glasses checked or take more time when I am scrolling through pictures! However, that being said, there are a lot of opportunities for possum sausage where I live!!
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Wow that is for some serious sausage making. Sausage is on my list of things to learn how to do at some point. I love going to places and getting jalapeno cheddar or just smoked sausage with my bbq.
I plan to order jalapeno sausages at every BBQ place I can get to in Dallas/Ft Worth this weekend.
I, too, want to learn how to make sausage. I have all of the contraptions for my LEM Big Bite grinder to do it. I will add that to my 2025 list of things to do.
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For anyone thinking about it. If you have the equipment, even rudimentary, (and Lew yours is certainly not) sausage making is very easy. It is just a matter of deciding what kind to make and coming up with a good recipe! A little time consuming, but you can make 15lbs of sausage in about 3-4 hours!
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I thought I would make sausage a bunch once I got my grinder and retired. Have had my grinder for quite a while and retired 3 years ago and have only made sausage once. I have 4 books on it, including two really in depth ones. Still no progress.
Considering the people that have said they want to make sausage here, it would be great to see the sausage section on this site to get more active. We can all help each other! I am going to have to start committing to learning this skill.
Can't wait to see your review Bentley.
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Nice gift to work with, someone really appreciates you and what you are doing here.
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Sausage making is not all that difficult, unless you want to get in to the dry sausages.
I would suggest pick the kind you would like to make, and then do some searching and find 4-5 recipes, go through each one and out of all of them pick and choose your ingredients and the process. Pick your casing type, natural or collagen. Now have at it.
I will say for myself it is better to have a grinder and a dedicated stuffer, stuffing with a grinder is not and easy way. In fact you don't even need a grinder.
I have 2, a large cabelas #22 I believe and a smaller kitchener #8, but when I used to make a lot. I would go to the meat guy when I ordered the meat and they would grind it how I wanted for I believe a dime a pound at that time, I would usually make 25-30 pound at a time. I figured out for $3.00 I couldn't dig out that big grinder and set it up and then clean it and put it away. I will caution though, as it took me a couple times to get it right, make it clear that you need at least XX pound and it is okay if they go over by 5 pound just not under.
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Some good suggestions, so I created a new board under the "Here's How I".... topic. It is called "Make Sausage. Anyone who wants to show how they make sausage with recipes, a step by step approach, and hopefully some photos is welcome to post there. Then if folks ask questions, you can answer. And we will have a reference area that people can always access.
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For the Alcathon on New Years Eve this year, if I am asked to cook again, I am going to suggest Fettucine Alfredo with a chicken sausage. Will need 20-30lbs, so this Big Boy will come in very handy! I am trying to research Chicken Sausage. I made a Basil & Sun Dried Tomato once, I think...I believe Rosemary might go well with chicken and even a Sage. So if you have had or know of any good Chicken Sausage recipes please pass them along!
I guess it could be as simple as substituting ground chicken for the meat, I just have never thought of a Chicken Andouille Sausage or Sweet Italian of Jalapeño Cheddar...but why not?