New To Sausage Making

[William O Young]

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 .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 .

[Norway Joe]

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

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[Williep]

Welcome to the forum !!

[OldUsedParts]

Howdy and Welcome to the Forum

Looking forward to your sausage episodes - - - we love pics and recipes

[GRailsback]

Welcome, from Cypress TX.

[William O Young]

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 .

[OldUsedParts]

Either location is fine, however, you'd probably get more Sausage Viewers if you started your own in this Thread
viewforum.php?f=47

[William O Young]

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]

Sir William, if that's your first attempt then I don't think you'll have much problem mastering the Art.
Good Luck

[spacetrucker]

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!!

[William O Young]

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!!

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 .

[spacetrucker]

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..

[Papa Tom]

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