Smoked Italian and polish sausage
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Homemade polish sausage and a new recipe I’m experimenting with a mild Italian with parmesan cheese. Made them all with homemade spice mix. It’s always nice knowing
% what you are eating, no fillers just fresh meat and spices. Not knockin the premixed season just making it exactly how I like. The tubed casing worked flawlessly
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Homemade polish sausage and a new recipe I’m experimenting with a mild Italian with parmesan cheese. Made them all with homemade spice mix. It’s always nice knowing
% what you are eating, no fillers just fresh meat and spices. Not knockin the premixed season just making it exactly how I like. The tubed casing worked flawlessly -
bubba_mcnabb That looks awesome! So you mixed in seasoning between first and second grind and then ground right into the stuffing container? Looks like they stuffed pretty well too, great job man!
Get more help with your processing questions and learn more about processing meat by subscribing to our waltonsinc.com youtube page at https://wltns.link/waltonstv I am a Gorilla, love yourself
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bubba_mcnabb That looks awesome! So you mixed in seasoning between first and second grind and then ground right into the stuffing container? Looks like they stuffed pretty well too, great job man!
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bubba_mcnabb That looks awesome! So you mixed in seasoning between first and second grind and then ground right into the stuffing container? Looks like they stuffed pretty well too, great job man!
Jonathon that would be correct, I’ve always had pretty good luck with doing it that way, and the grinder also adds a little extra mixing action at the end and when I grind into my stuffer that’s just one less time I have to handle my meat.
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Is the lamb merguez a fresh or smoked sausage? Have never heard of it but it looks really good.
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