It was a Walton’s sausage weekend!
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Tex_77, I am using the Blue Ribbon Bratwurst Seasoning from Waltons (of course).
wvhunter1965 If you like things with a little kick to them, I would highly recommend the Hatch Green Chili brat.
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I will log that into memory for next time, Thank you!
I do like a kick but it is not a favorite with my wife since she is under the impression that black pepper is really hot! Not sure what is wrong with some people!
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I will log that into memory for next time, Thank you!
I do like a kick but it is not a favorite with my wife since she is under the impression that black pepper is really hot! Not sure what is wrong with some people!
wvhunter1965 She may not like it then, but I’m sure it won’t be the first or last thing you have done, that she won’t like.
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Not by a long shot!
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Parksider it was confirmed today that is an A-200 mixer. I’ve still got my eye on the D-300 I found.
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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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Tex_77 Now I thought I had the beast, that is THE BEAST!
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1st time bragging here but I wanted to thank Walton’s for some excellent sausage seasonings. I made close to 25 lbs. of sausage that were a hit with the family. I smoked some Walton’s Jalapeño summer sausage with Hi Temp hot pepper cheese. While the summer sausage was smoking I made some fresh Holly breakfast sausage, chorizo and Blue Ribbon brats with Hi Temp cheddar sausage.
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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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Tex_77 sausages look good and some really nice horns in the background.
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I’d venture a guess that sausage is all gone by now LOL
Give a man a fish and he eats for a day
Teach a man to fish and he drinks beer for a lifetime
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