Well, we're getting ready to head out to the wilderness for the long weekend so I thought I'd make some sausage for the crowd. I used to make tons(literally)of sausage about 7 years ago, then I took a more time consuming job and life has pulled me away from sausage making. But every now and then I get a hankerin' to get my mitts in some ground up pork and I have a hay day. For this episode I made 35 pounds of pork sausage: 10lb of Linguisa, 10lb of Andouille, 10lb of fresh polish, all stuffed in 38mm casings. Then the left over fine grind meat is mixed up into bulk breakfast sausage.This is my #22 Grinder with the lean meat that will go through the 1/2" grinder plate.This is the Fresh Polish after being stuffed but not linked yet.This is the Fresh Polish linked and baggedAnd this is the Andouille sausage stuffed and linked.I'll snap some picks of the Andouille & Linguisa after i'ts out of the smoker............

But you didnt list an address to pick up orders.

Looks good! My grandson and I turned his deer her got last year into 75lbs of hot Italian and 25lbs of breakfast, all bulk. I'm good with making sausage for another couple of months!

Here is the Andouille in the smoker. These are huge casings for supposedly being 35-38mm. These are approaching 40-42mm.This is the little smoke generator. I'ts actually a stainless steel insert for a restaurant buffet steam table with a charcoal lighter hoop slid in the bottom through a horizontal slot I cut into it. I plug it into an outlet that is controlled by a dimmer switch so I can control the speed at which the dampened sawdust smolders

Oh my! How many pounds of breakfast can I buy?

Making sausage for camping | Good Sam Community

kerrlakeRoo
Explorer
May 20, 2017
But you didnt list an address to pick up orders.
AJBert
Explorer
May 20, 2017
Looks good! My grandson and I turned his deer her got last year into 75lbs of hot Italian and 25lbs of breakfast, all bulk.

I'm good with making sausage for another couple of months!
Vintage465
Nomad
May 20, 2017

Here is the Andouille in the smoker. These are huge casings for supposedly being 35-38mm. These are approaching 40-42mm.

This is the little smoke generator. I'ts actually a stainless steel insert for a restaurant buffet steam table with a charcoal lighter hoop slid in the bottom through a horizontal slot I cut into it. I plug it into an outlet that is controlled by a dimmer switch so I can control the speed at which the dampened sawdust smolders
Lwiddis
Explorer II
May 21, 2017
Oh my! How many pounds of breakfast can I buy?
nineoaks2004
Explorer
May 21, 2017
Looks really yummy..
magnusfide
Explorer II
May 21, 2017
Great looking product! I like the idea of the dimmer switch too.
Vintage465
Nomad
May 21, 2017
Lwiddis wrote:
Oh my! How many pounds of breakfast can I buy?

The breakfast sausage is actually the only sausage I make with a pre-mixed spice package from a place called Carlson's Butcher Supply in San Francisco CA. It's real tasty. 1 tablespoon for every pound of ground pork. It's also real nice when you're all done mixing up the pork for all the "planned" sausages and you wind up with a few pounds of ground pork left over you can just mix up the rest in breakfast sausage.
Vintage465
Nomad
May 21, 2017

This the completed 10lbs of Andouille. I struggled a little with getting it completed but it turned out better then what you'd buy
This is the Andouille split just before hittin' the skillet to be served up with eggs.

Whipped up a little jerky since Top Rounds were on sale. I'm not really much of jerky maker, but I think this is pretty good for my fourth try...........All in all, a pretty successful Saturday.
Lwiddis
Explorer II
May 21, 2017
Oh man those pictures have me drooling.
bob213
Explorer
May 21, 2017
Do you use their Farm Style seasoning for the breakfast sausage? Can you order that online?