Homemade Sausage Making

Thought I still had 18-22MM sheep casings but seems all I had left in sheep was the 24-26MM. Well they will just have to do. Bigger dia. so less stuffing time

Fried some up and I liked it so it was stuffing time.


About four pounds


Three 30" rings & two 20" rings


7:30 this morning got Miss Piggy going for a heavy smoke.


5 hours later internal temp is between 110-115° and taking on some nice color



Update to come

This is called the northern Ontario ice water bath


Hanging for a couple of days in the basement, just to dry out some more. I'm really liking the looks of these.

Well, not exactly " regulation" kabanosy, but they sure do look good! And there is just something extra about them when you use sheep casings. I'll bet those will be gone before the weekend!

After 8 days hanging in my basement these larger kabanosy are where I want them. They firmed up nice and not to dry. The casings snap when you break a piece off. Nice sound

Nice job Devo! You are tempting me to order sheep casings again.

might not be "by the book" size but they look very tasty

can i ask for clarification of your process.
you said they going in for heavy smoke but then you say 5h later? did you smoke them for 5 hours or was that smoke for 2h and then baking for 3 to bring them to temperature and to dry them out a bit

Croc wrote:might not be "by the book" size but they look very tasty

can i ask for clarification of your process.
you said they going in for heavy smoke but then you say 5h later? did you smoke them for 5 hours or was that smoke for 2h and then baking for 3 to bring them to temperature and to dry them out a bit

No these had 4 hours of heavy smoke. After hanging and drying out you would never know it

Devo, I may have missed it, but did you mention what wood you used for smoking? Also, these look so good I'm thinking of giving them a try. Care to share a recipe or where I could find it?

I always use hickory for everything even when doing salmon. The recipe came from Stanley Marianski & Adam Marianski's book "The Art Of Making Fermented Sausages'. I think its on the site someplace.