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Vintage465's avatar
Vintage465
Nomad
May 20, 2017

Making sausage for camping

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 bagged

And this is the Andouille sausage stuffed and linked.
I'll snap some picks of the Andouille & Linguisa after i'ts out of the smoker............
  • Vintage465's avatar
    Vintage465
    Nomad
    May 22, 2017
    bob213 wrote:
    Do you use their Farm Style seasoning for the breakfast sausage? Can you order that online?

    They have southern style and farm style. The difference is red pepper flakes in the southern style. I pretty much only use the Southern Style. I don't know if you can order it on line. I started ordering stuff from them by phone long before there was such a thing as "online". There phone # is 800-662-6212. They have quite a bit of other sausage seasoning and individual seasoning by the pound............and casings, curing salts, ham bags etc. When I want ridiculously good breakfast sausage I mix up this:

    3 pounds pork butt (pork shoulder)
    1/4 cup finely chopped fresh parsley
    1/4 cup finely chopped onion
    1 tablespoon kosher salt
    2 teaspoons ground sage
    1 teaspoons dried thyme
    1 teaspoon dried basil
    1 teaspoon red pepper flakes
    1 teaspoon coarsely ground black pepper
    1 teaspoon ground ginger
    1/2 teaspoon minced garlic
    1/4 cup water

    This I just leave bulk.....it's off the chart taste-wise
  • bob213's avatar
    bob213
    Explorer
    May 21, 2017
    Do you use their Farm Style seasoning for the breakfast sausage? Can you order that online?
  • Vintage465's avatar
    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.
  • Vintage465's avatar
    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's avatar
    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

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