New To Sausage Making

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William O Young
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New To Sausage Making

Postby William O Young » Fri Nov 29, 2019 8:40 pm

Joined this site half an hour ago .This is my first post and because I have only made one batch of bratwurst so far , that qualifies me as a beginner even though I am a young faller of 83 8) .I am sure sausage making is going to become another one of my hobbies.Looking forward to checking out the various boards here and then will get involved in some of the threads . I am in the province of British Columbia Canada .
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Joernolav
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Re: New To Sausage Making

Postby Joernolav » Sat Nov 30, 2019 1:13 am

Welcome from Norway. I love bratwursts and look forward to your posts. We love pictures.

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Williep
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Re: New To Sausage Making

Postby Williep » Sat Nov 30, 2019 7:59 am

Welcome to the forum !! :salut: :texas:
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OldUsedParts
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Re: New To Sausage Making

Postby OldUsedParts » Sat Nov 30, 2019 8:12 am

Howdy and Welcome to the Forum :tup: :salut: :texas:

Looking forward to your sausage episodes - - - we love pics and recipes :tup: :cheers: :chef:
"Good BBQ Comes From Experience, and Experience, Well, That Comes From Bad BBQ "
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Re: New To Sausage Making

Postby GRailsback » Sat Nov 30, 2019 9:43 am

Welcome, from Cypress TX.
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William O Young
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Re: New To Sausage Making

Postby William O Young » Sat Nov 30, 2019 10:28 am

Thanks to all for the warm welcome. I have a few pictures of my very first attempt at making sausages about ten days ago. I would like to try out the picture posting process here. Should I post them in this thread and if not , which category would be best to post them .
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OldUsedParts
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Re: New To Sausage Making

Postby OldUsedParts » Sat Nov 30, 2019 10:47 am

Either location is fine, however, you'd probably get more Sausage Viewers if you started your own in this Thread :tup: :salut:
viewforum.php?f=47
"Good BBQ Comes From Experience, and Experience, Well, That Comes From Bad BBQ "
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William O Young
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Re: New To Sausage Making

Postby William O Young » Sat Nov 30, 2019 11:18 am

OK , I will try posting pictures here .This is my very first attempt at making sausage . I got the grinder attachment for my Kitchen Aid mixer .It works perfectly for grinding but leaves a lot to be desired for stuffing. I have ordered a stand alone stuffer from amazon which should arrive about mid week .

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OldUsedParts
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Re: New To Sausage Making

Postby OldUsedParts » Sat Nov 30, 2019 11:23 am

Sir William, if that's your first attempt then I don't think you'll have much problem mastering the Art. :wav:
Good Luck :salut:
"Good BBQ Comes From Experience, and Experience, Well, That Comes From Bad BBQ "
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Re: New To Sausage Making

Postby spacetrucker » Sat Nov 30, 2019 5:55 pm

Greetings and welcome to our little forum... looking forward to your pictures and posts...
I like sausage too, just seem to long on want and short on time.. your natural casings and lean meat look good!! :cheers:
Don't count every day, Make every day Count
Good Cue to ya..
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William O Young
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Re: New To Sausage Making

Postby William O Young » Sat Nov 30, 2019 6:48 pm

spacetrucker wrote:Greetings and welcome to our little forum... looking forward to your pictures and posts...
I like sausage too, just seem to long on want and short on time.. your natural casings and lean meat look good!! :cheers:

You have a keen eye about saying it looks lean.Yes, I do believe it should have had a higher fat content because it is a little drier than most sausage . In spite of that it is quite delicious. I know I will be picking up lots of tips here and elsewhere as I progress .
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Re: New To Sausage Making

Postby spacetrucker » Sun Dec 01, 2019 12:03 pm

my main reason for enjoying making my own is I can control what is in it and what is not in it. Sausage has for ever been the scraps, the trimmings and some times things none of us would want to eat. Rest assured when I get away from the weekly annoyance AKA job; a lot of things will change until then I watch and wish.. :cheers:
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Re: New To Sausage Making

Postby Papa Tom » Sun Dec 01, 2019 10:10 pm

Your brats look great to me.
There is some good information in the sausage and cured meats forum to peruse.
tarde venientibus ossa....

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