It was a Walton’s sausage weekend!
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Jonathon Austin Joe Hell Well yesterday was my first day making sausage and I have to say it was a blast! I partnered up with a buddy who’s inlaws had most all of the equipment we needed and we knocked out 100 pounds of sausage. We made 4 batches of 25 pounds, using H-110-C Hot Pork Seasoning , Hatch Green Chili Brat Seasoning, Beer Brat Seasoning, and German Sausage Seasoning. All the brats were stuffed in 32MM fresh collagen casings.I also used the Hexarmor NXT Glove, and it worked flawlessly and allowed me to scare my friend by performing the Johnathon test on it and trying to my finger off. Needless to say the glove worked flawlessly. I also used my Meatgistics Leather Apron which worked flawlessly, and even led to the old timers who stopped by to give us there words if wisdom inquiring into if I was a butcher! All of the brat flavors were delicious, and the Hatch has a nice heat to it. The only thing I haven’t tried yet is the breakfast sausage, but I think biscuits and gravy are in my near future. Last but certainly most important I was representing for Team-Blue with my
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What a beautiful set up, I would love to know how many lbs of burger that grinder has processed and you don’t have to worry about breaking that mixer. What brand German seasoning did you use, beautiful looking product.
akdave said in It was a Walton’s sausage weekend!:
What a beautiful set up, I would love to know how many lbs of burger that grinder has processed and you don’t have to worry about breaking that mixer. What brand German seasoning did you use, beautiful looking product.
Click on German seasoning in my post and it will take you to it!
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Jonathon Austin Joe Hell Well yesterday was my first day making sausage and I have to say it was a blast! I partnered up with a buddy who’s inlaws had most all of the equipment we needed and we knocked out 100 pounds of sausage. We made 4 batches of 25 pounds, using H-110-C Hot Pork Seasoning , Hatch Green Chili Brat Seasoning, Beer Brat Seasoning, and German Sausage Seasoning. All the brats were stuffed in 32MM fresh collagen casings.I also used the Hexarmor NXT Glove, and it worked flawlessly and allowed me to scare my friend by performing the Johnathon test on it and trying to my finger off. Needless to say the glove worked flawlessly. I also used my Meatgistics Leather Apron which worked flawlessly, and even led to the old timers who stopped by to give us there words if wisdom inquiring into if I was a butcher! All of the brat flavors were delicious, and the Hatch has a nice heat to it. The only thing I haven’t tried yet is the breakfast sausage, but I think biscuits and gravy are in my near future. Last but certainly most important I was representing for Team-Blue with my
.
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Jonathon Austin Joe Hell Well yesterday was my first day making sausage and I have to say it was a blast! I partnered up with a buddy who’s inlaws had most all of the equipment we needed and we knocked out 100 pounds of sausage. We made 4 batches of 25 pounds, using H-110-C Hot Pork Seasoning , Hatch Green Chili Brat Seasoning, Beer Brat Seasoning, and German Sausage Seasoning. All the brats were stuffed in 32MM fresh collagen casings.I also used the Hexarmor NXT Glove, and it worked flawlessly and allowed me to scare my friend by performing the Johnathon test on it and trying to my finger off. Needless to say the glove worked flawlessly. I also used my Meatgistics Leather Apron which worked flawlessly, and even led to the old timers who stopped by to give us there words if wisdom inquiring into if I was a butcher! All of the brat flavors were delicious, and the Hatch has a nice heat to it. The only thing I haven’t tried yet is the breakfast sausage, but I think biscuits and gravy are in my near future. Last but certainly most important I was representing for Team-Blue with my
.
Tex_77
Blue hat and all… a huge thumbs up on this.
Congrats! Great looking sausage, equipment and getting your feet wet. To you and your crew…Well done! Enjoy every minute. -
Tex_77
Blue hat and all… a huge thumbs up on this.
Congrats! Great looking sausage, equipment and getting your feet wet. To you and your crew…Well done! Enjoy every minute.PapaSop Thanks! Funny story about the mixer, my friends father in law got a call from his wife telling him it was for sale at church auction and she told him over the phone it was $800, but what he heard was $100, so he told her to buy it. When she got home she told him it was $800 not a hundred, so he said he had a good laugh and wrote it off as a donation to the church, it was much funnier to hear it told in person.
Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks
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PapaSop Thanks! Funny story about the mixer, my friends father in law got a call from his wife telling him it was for sale at church auction and she told him over the phone it was $800, but what he heard was $100, so he told her to buy it. When she got home she told him it was $800 not a hundred, so he said he had a good laugh and wrote it off as a donation to the church, it was much funnier to hear it told in person.
Tex_77
Lol. Yep, can almost hear the story being told.
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Jonathon Austin Joe Hell Well yesterday was my first day making sausage and I have to say it was a blast! I partnered up with a buddy who’s inlaws had most all of the equipment we needed and we knocked out 100 pounds of sausage. We made 4 batches of 25 pounds, using H-110-C Hot Pork Seasoning , Hatch Green Chili Brat Seasoning, Beer Brat Seasoning, and German Sausage Seasoning. All the brats were stuffed in 32MM fresh collagen casings.I also used the Hexarmor NXT Glove, and it worked flawlessly and allowed me to scare my friend by performing the Johnathon test on it and trying to my finger off. Needless to say the glove worked flawlessly. I also used my Meatgistics Leather Apron which worked flawlessly, and even led to the old timers who stopped by to give us there words if wisdom inquiring into if I was a butcher! All of the brat flavors were delicious, and the Hatch has a nice heat to it. The only thing I haven’t tried yet is the breakfast sausage, but I think biscuits and gravy are in my near future. Last but certainly most important I was representing for Team-Blue with my
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akdave It was all pork butts, nothing else added.
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Tex_77 That’s a great story, mine usually goes something more like I tell my wife it was $100 but I actually spent $800!
Parksider I just don’t tell mine what things cost usually!
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Parksider All I know about the mixer is it’s a Hobart and it handled 25 pounds and didn’t mix a beat. Keep the speed on 1 or you will have projectile meat!
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Parksider It was 110, and I’d say 5 gallon bucket would be a good comparison.
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Parksider According to my friend it beats the hell out of mixing it by hand!
Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks
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Tex_77 said in It was a Walton’s sausage weekend!:
Parksider According to my friend it beats the hell out of mixing it by hand!
My nephew say’s the same thing!
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Joe Hell I would highly recommend the H-110 seasoning the breakfast sausage we made with it is great! Becareful when you are mixing it, if you get it in your nose, you will have a sneezing fit!
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