Homemade Sausage Making

Heres some of my BBQ pictures in the past year or so. I like meat a lot


























That should do it for now

You do nice work!

Yeah, and check out those frenched chops! MMMmmm, I like your spatchcocked chicken too. Nice work.

Best Wishes,
Chuckwagon

Keymaster do you completely de-bone the chicken? I was considering that approach with the chicken brined and cured and stuffed with a spicy sausage mix.

ssorllih wrote:Keymaster do you completely de-bone the chicken? I was considering that approach with the chicken brined and cured and stuffed with a spicy sausage mix.

ssorllih, It is 99.9% deboned, I learned how to do it by watching this great video on You tube, very informative but a little lengthy.
http://www.youtube.com/watch?v=kAekQ5fzfGM

Keymaster,

Man, you DO like your meat ! Very nice, wide range of foods there, I guess you are sorrounded by a very happy family.

Gus

Keymaster,
You should be banned from loading such great photo's on the forum.
It certainly is not helpful trying to lower my cholesterol.
It's 8:53 am here and after watching these photo's I am bloody starving already.
Best Regards,
Jan.
Brisbane.

After looking at this deboned chicken I am going to stuff it with the csabai sausage mixture and even inject the breasts with a similar liquid spice mixture as the csabai.
Any better suggestions from members, please let me know.
Regards,
Jan.
Brisbane.

Keymaster you do a fantastic job on the grill!

Would you mind if I'd ask you to add another reply with some descriptions and ingredients for sharing?
(You won't be able to edit your first posting because one has to do that within 1 hour of posting)

I see, amongst other, Shrimp kebab, Lobster tails, frenched chops and a good looking stuffed Loin.

Just asking because I'm always looking for new ideas.

crustyo44 wrote:Keymaster,
You should be banned from loading such great photo's on the forum.
It certainly is not helpful trying to lower my cholesterol.
It's 8:53 am here and after watching these photo's I am bloody starving already.
Best Regards,
Jan.
Brisbane.

Have some bacon and eggs.

Bubba wrote:Would you mind if I'd ask you to add another reply with some descriptions and ingredients for sharing?
(You won't be able to edit your first posting because one has to do that within 1 hour of posting)

Bubba I spent about an hour doing this for you and when I went to preview it I must had been On the same page to long and the forum logged me out and after i logged back in all my work had disapeared. I will try and answer your questions again later

Keymaster, I hate it when that happens. You think you have done everything right crossed all the ""T's" and dotted all the "I's" and then it disappears into cyber space.

Keymaster wrote:Bubba I spent about an hour doing this for you and when I went to preview it I must had been On the same page to long and the forum logged me out and after i logged back in all my work had disapeared.

ssorllih wrote:You think you have done everything right crossed all the ""T's" and dotted all the "I's" and then it disappears into cyber space.

Gentlemen,
May I offer a very easy solution to a dilemma I have encountered before as well? If you have a long post to prepare or type up, pre-type it in MS-word (or the software you use to type letters), Windows notepad also works. Then just copy and paste it in to the reply box.
I like using MS-word because then it corrects my crappy spelling at the same time.
If I come across as having reasonable spelling please don't be fooled, I actually run a negative IQ and fail eye tests regularly.

Another way around the problem of being logged off is to simply click the "preview" button on a regular basis so the website recognizes activity.

And Keymaster, thank you very much in advance for your effort, take your time and whenever you are ready I will read and appreciate.

Bubba , the story behind the stuffed sausages is that I entered a Iron Chef contest and got 2nd place on an online foum. The ingrediant required were Olives, Mac & cheese and chuck roast. I was happy just leaving it to your imagination but you asked for it so here you go
The ingrediants



Chuck roast cut up and ready to grind



Spices and Olives and Mac n cheese, I actually used Rytek Kudas Italian sausage recipe on Page 180



Gettin ready to mix



Mixed and ready to stuff



All stuffed and ready to Q



I got te Noodles and clam sauce ready to go





Then I cooked the McChuckeO Italian Sausage





The Entree is McChuckEo Italian Sausage

WOW! I don't think that I would ever have thought to put those ingredients together in one sausage recipe. But I can see how well it would work.
Gosh I am glad you joined this forum