From Butts to Sausage

[Maria Palmer]

Picture of the butts cut into approx. 1 1/2" pieces and sprinkled with seasoning. Coarse grind 2 times.

Finished and bagged 30 pounds sausage. Tastes pretty good. I'm happy with how it turned out.

Any ideas on making a tube with a plunger to form rolls ready to slice? PVC & ?

 

Maria KY

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[spe...@knology.net]

I buy my sausage from a local butcher shop/ former packing/processing house.

 

It's fresh and whole hog and if you get there when they open,

you can see them carrying the pig to the grinder.

 

20 pounds at a time in 5 pound bulk packages @ $1.89 lb

 

I take freezer (not butcher) paper and make about a 2 pound log.

 

I roll it up and leave enough room to twist the ends.

 

Stick it in the freezer until I need it.

 

Take it out and put a stick in the microwave for 60 seconds.

 

I can then slice it as I please with a large heavy chef's knife.

 

my two cents

 

spence

 

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[Maria Palmer]

Sounds like a pretty good idea Spence.

Maria KY

[Buzz Dean]

thata a bunch of sausage!!  Nice labels too!!  when I want tubes just put a hunk of sausage on a big piece of saran wrap and roll it tight twisting the ends tight---easy peasy

[Bruce Cook]

Nice looking sausage. I always cut my pork into 1.5” strips to prep for grinding.

 

If you just want to roll the sausage try some wax or parchment paper or plastic wrap. I would use plastic wrap for long term storage.

 

Bruce

mailto:br...@bdbbq.com

 

From: smoker...@googlegroups.com [mailto:smoker...@googlegroups.com] On Behalf Of Maria Palmer
Sent: Tuesday, November 10, 2009 7:23 PM
To: SmokeR...@googlegroups.com
Subject: [BBQ] From Butts to Sausage

 

Picture of the butts cut into approx. 1 1/2" pieces and sprinkled with seasoning. Coarse grind 2 times.