Homemade Sausage Making

I was intrigued by NorCal's post on the krakowska sausage so I decided to give this a try with some tweeks. Once I got started I ended up making some ring bologna, Jadwurst and some beef bologna. Essentially, all of these recipes are Marianski's with some tweeks of my own and off NorCal's fine thread.

I highly recommend the Krakowska and the bologna. If anyone decides to make the jadwurst I would suggest using very very gentle cured bacon OR cutting the salt back by maybe a third.

Dang, ButterBean, those beautiful sausages you've made there have INSPIRED me to get back at it!

I've not made Olive Loaf-but your shot there reminds me that I need to take some of the many jars of California olives I've packed into the pantry & start adding them to chubs.

That Krakowska looks simply amazing!

Great job!

Kevin

Butterbean,

Love the natural casing you used for the olive loaf. Great job!!!!

Indeed J.M.! You've got some terrific sausages there. Beautiful work. Congrats sir!
Have you ever tried Big Guy's "Splam" recipe?

Best Wishes,
Chuckwagon

Thanks guys, the sausages are a big hit. The natural casing is one I pulled out of a steer myself to give it a try. Next steer I butcher I'll be spending more time in the gut pile for
sure cause this saved some serious money and you can always wash your hands.

Havn't tried the BigGuys splam yet. I've been meaning to make some cause I've never made anything BigGuy suggested that I didn't find spot on for my taste.

The other day I had an epithany on sausage making and curing. Can't really put it in words but I think the lights finally turned on and if I can keep these thoughts in mind I am sure to come up with some really good stuff in the future.

Butterbean, the Krakowska, Bologna and Jagdwurst look awesome.

I have added them to my every growing "to do" list in the order of Krakowska, Jagdwurst and Bologna.

Is there anyway to make one pound batches of these?

Is there anyway to make one pound batches of these?

Ross, why not make a more "convenient" three-pound batch, stuffed in the larger 4-7/8" red artificial bologna casing? It's easy enough to cut it in half, vac-seal, then freeze the remainder for later use. Works for me.

Best Wishes,
Chuckwagon

I'm all for making big chubs...10lbs goes quickly in our house.
Maybe I need to 'upsize' my thinking....

Slicing off some mort....

Yeah! That`s it. Shucks, years ago we just had a couple of ranch hands hold up a large casing while we ran a couple of steers inside. We`d quickly shovel in some salt and cure, then lassooo the ends to close off the big sausage. We`d then tickle the critters from outside, makin` them jump around quite a bit, mixing their own sausage!

[quote) Slicing off some mort....
Image[/quote)

Whoa, what a gal! I had to save this pic to e-mail to some buds, and my wife, bet she wouldn't be backin' down from pulling the trigger on a magnum pistola. RAY

ssorllih wrote:Is there anyway to make one pound batches of these?

I'm with CW on the freezing but .... anything is possible.

I stuffed some of the mince in into ring bologna casings and they were just over a pound apiece.

I don't see why you couldn't treat it like a terrine and use a circular tart mould with the removable bottom and line this with cellofane, stuff the mince with a little liquid smoke in the mix in this and wrap it tightly then cook it in a waterbath. You'd get the smoke and the shape and you might get the opportunity to piss off a purist which is always a good thing. Just a thought.

That is some sausage there!!!

Bean , I believe that you have a good idea there. Thanks.