Print

Please login or register.
1 Hour 1 Day 1 Week 1 Month Forever
Login with username, password and session length

[Queball]

 [ Invalid Attachment ]

 [ Invalid Attachment ]

 [ Invalid Attachment ]

 [ Invalid Attachment ]

 [ Invalid Attachment ]

 [ Invalid Attachment ]

[Queball]

 [ Invalid Attachment ]

 [ Invalid Attachment ]
Polish Sausage with Pierogies and beets

 [ Invalid Attachment ]
Sweet Italian Sausage with Stuffed Manicotti

[Free Mr. Tony]

Was this somewhere else before? I swear I commented on this. Nevertheless, that all looks great.

[triplebq]

That is some good looking sausage

[Soldier17]

I am definitely going to have to make those, they look delicious!

[Bar-B-Lew]

I hope Queball is OK...I have not seen him on here in what seems like months.

[Kristin Meredith]

I see him checking in almost every day.  I think he has elected not to post for his own reasons.

[kruz805]

One thing you want to start doing is weighing your spices and meat for better consistency.  This way a change in a salt or pepper grind does not throw off the recipe.  I weigh my stuff in grams.  5g of salt is 5g of salt whether sea, kosher or flaked.  I learned this through this website below.  It is a great source of info on recipes and sausage making.  His books have some more detail but, most of it is on the site.

meatsandsausages.com

[Bentley]

I am pretty sure Q-ball has it down pretty good.

[kruz805]

I am pretty sure Q-ball has it down pretty good.

Was not saying he did not make great sausage.  His recipe for Kielbasa, that I have made all my live, looks very accurate.  I have been brewing beer since '92 and still find improvements that can be made to the procedure for a better outcome.  Just making a small observation on how to make a consistent product.