Preferred Sausage?

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Pacman

Pacman

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So I was cooking brisket, ABT's, homemade garlic dill pickles, pickled onions, etc. last weekend and all of a sudden I wished I had thrown some sausages on to smoke.

To clarify, I'm not presently set up to make my own sausage, but intend to some day when I find more counter space, disposable cash, and spare time. In the mean time, I'll just ask what other people go to for sausages to put on the smoker? So many of the conventional brands are already "smoked" and I'd like something that is not cooked/smoked, with a nice casing that pops when smoked/grilled.

Any thoughts?
 
Pacman said:
So I was cooking brisket, ABT's, homemade garlic dill pickles, pickled onions, etc. last weekend and all of a sudden I wished I had thrown some sausages on to smoke.

To clarify, I'm not presently set up to make my own sausage, but intend to some day when I find more counter space, disposable cash, and spare time. In the mean time, I'll just ask what other people go to for sausages to put on the smoker? So many of the conventional brands are already "smoked" and I'd like something that is not cooked/smoked, with a nice casing that pops when smoked/grilled.

Any thoughts?
Click to expand...
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Pacman said:
So I was cooking brisket, ABT's, homemade garlic dill pickles, pickled onions, etc. last weekend and all of a sudden I wished I had thrown some sausages on to smoke.

To clarify, I'm not presently set up to make my own sausage, but intend to some day when I find more counter space, disposable cash, and spare time. In the mean time, I'll just ask what other people go to for sausages to put on the smoker? So many of the conventional brands are already "smoked" and I'd like something that is not cooked/smoked, with a nice casing that pops when smoked/grilled.

Any thoughts?
Click to expand...
I have a quality grinder, a nice stuffer, and some casings to get me started. Still (always)n have ground my own meats, still haven’t used the stuffer. Chud’s BBQ on YouTube is a great place to get inspired, even though clearly it hasn’t yet worked for me, but he makes sausage from scratch on at least half of his videos.
 
Yeah, you're not helping @Greg Jones . I guess I'm going to now troll the Internet tomorrow looking for sausage making equipment. I still welcome other more fiscally responsible options.
 
Pacman said:
Yeah, you're not helping @Greg Jones . I guess I'm going to now troll the Internet tomorrow looking for sausage making equipment. I still welcome other more fiscally responsible options.
Click to expand...
The Made! Stuff is pretty impressive. That’s the chamber vac brand that I just took delivery on this week. I grind on a commercial KitchenAid mixer and their metal grinder attachment and it does a really nice job. If I had no other need for a mixer, I’d look to the Made! Grinders for that also. The stuffer I bought, and again, haven’t used yet is the LEM 5” sausage stuffer. Looks to be of good quality-can’t recall how I learned about them. Hope to finally having enough time to get try this myself this summer.
 
I am also interested in this. I know Malcom Reed constantly extols the virtues of Country Pleasin' sausage, but I've never tried it.

I'm finding myself looking at Cajun/Creole recipes a lot lately, curious if anyone has a preferred retail brand of andouille they like.
 
Plumberguy said:
I am also interested in this. I know Malcom Reed constantly extols the virtues of Country Pleasin' sausage, but I've never tried it.

I'm finding myself looking at Cajun/Creole recipes a lot lately, curious if anyone has a preferred retail brand of andouille they like.
Click to expand...
Take a look here: https://creolecountry.com/products/andouille-smoked-sausage

This is the real deal and is probably what you’d get in a good NOLA Creole restaurant.
 
I make most of my own sausage anymore, but I will on occasion hit up my local small town grocery store. They have a great meat department and carry several varieties of their own house-made brats and bulk sausage. Not sure where you’re located but if you have a local butcher shop or grocery store that would be a great place to start
 
A local market makes their own with a variety of flavors. One they do occasionally, and new to me that I had to try: Chesapeake Bay sausage. Pork with lump blue crab and a sprinkle of Old Bay seasoning. Delicious! It was a hit with our friends.
 
I have been using an 8lb grinder and a vertical stuffer from LEM for over 10 years (They are stainless and they have stood up well.) I am not affiliated with them but here is a link. For me, they have been bullet proof.

https://www.lemproducts.com/?srsltid=AfmBOorP5VKgkhx0HFfmvCGnaJDKgX_f1S8OveH2nteKtjhu296cxpb8

About 3 years back, I also added a manual crank mixer for the sausage because my hands won't tolerate the squishing (best verb/adverb I could think of) of ice cold water, ground meat, and seasoning any more. The mixer helps alot.

I do love my sausages.

By the way, the BFG comes with a mounting rack that will accept up to 4 cross bar hangers that are great for smoking your fresh sausages. https://www.recteq.com/products/rt-2500-hanging-rod
They go across the top of the drum and with the grates removed will allow full summer sausages to hang inside the smoker. I bought 3 extra bars so I can hang 4 rows.

You gotta love RecTeq for thinking of the little extras. You can also hang fish and ribs if you want although I would never smoke them together. :-)

v/r r
 
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Years ago, I gave it a try with trying to make my own deer sausage. I had a pretty good recipe from someone that did it but never could get it just right. I since then saved my money on trying to make it and just buy it instead. Down here in South Louisiana. There are a plenty of local grocery store stores and meat markets that make really good fresh sausage. I just leave it up to the professionals now and just cook it.
 
You could just find a bbq joint and leave it to the professionals as well. I think if you’re not enjoying it, then yeah just pay someone. I get a kick out of the wow factor when I serve someone my own charcuterie and sausages. Clean up is the worst part but for me it’s worth it. It’s not the most exciting but I still consider it a hobby.
 

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