Hunting Better than. Carcano & more filling, Italian Sausage.

[chouchin66]

Here you go, adjust as proportional...

 

[P8X]

Looks tasty that Chris
I've got a sausage stuffing attachment on my meat grinder, but never used it
Might have to give it a go at some point

 

[chouchin66]

Looks tasty that Chris
I've got a sausage stuffing attachment on my meat grinder, but never used it
Might have to give it a go at some point

By all means, do...
It'd be another great way to utilize rabbit ( or whatever else), for a bit of variety. These are done using hog casings, but lamb casings work well too, for smaller diameter sausages.

 

[P8X]

By all means, do...
It'd be another great way to utilize rabbit ( or whatever else), for a bit of variety. These are done using hog casings, but lamb casings work well too, for smaller diameter sausages.

Hi Chris
Pretty sure the skins are readily available and I'd been thinking of rabbit as an addition to the pork, rather than the beef chuck
Minced well, it should work great

 

[chouchin66]

Hi Chris
Pretty sure the skins are readily available and I'd been thinking of rabbit as an addition to the pork, rather than the beef chuck
Minced well, it should work great

Coarse grind your fillings first, add your seasonings, mix well then & chill mixture, grind second time & then stuff. Ice water is good to add to the blend, to make the stuffing process easier , as is meat that's still only half thawed, to start.

 

[P8X]

Coarse grind your fillings first, add your seasonings, mix well then & chill mixture, grind second time & then stuff. Ice water is good to add to the blend, to make the stuffing process easier , as is meat that's still only half thawed, to start.

The thing that's always put me off trying sausage making is the art of getting them into links if you know what I mean
I watch the local butcher do it and his hands are going like bees wings

 

[chouchin66]

The thing that's always put me off trying sausage making is the art of getting them into links if you know what I mean
I watch the local butcher do it and his hands are going like bees wings

It's a knack one soon gets used to. Start casing skeins in a bowl of ice water ( moist/wet is good), just hold slight pressure to the skin as to let it fill ( packed properly) & at desired like length, just three quick spins starts a new link. A wetted stainless or marble board, to let outgoing links slide easily on, is a boon to the process.

 

[P8X]

It's a knack one soon gets used to. Start casing skeins in a bowl of ice water ( moist/wet is good), just hold slight pressure to the skin as to let it fill ( packed properly) & at desired like length, just three quick spins starts a new link. A wetted stainless or marble board, to let outgoing links slide easily on, is a boon to the process.

I'd end up with a 12 foot long single sausage

 

[chouchin66]

Pre deer season, a sausage making day at my pal's place will see 6 - 8 fellas & wives, all chipping in & making sometimes 300 #s of sausage, in an afternoon.

 

[chouchin66]

I'd end up with a 12 foot long single sausage

No worries, just pinch at desired sausage link length & a quick twirl, & repeat...

 

[Bizzyyy]

Looks so good

 

[Nobodys Hero]

They look bostin Chris.

 

[chouchin66]

They look bostin Chris.

Thanx , Glenn. They made a cracking sarnie too; with sauteed red & green bell pepper & onion, mayo & brown mustard, on whole meal French rolls.