Thursday, September 3, 2009

It's Sausage Makin' Time

Got some brisket and pork butt on sale this week, and a sack full of serrano peppers from the Perrydize garden ~ so what's a po' plowboy gonna do, but make some hot links ... brisket/serrano hot links & coils. It ain't gonna be no damn sissy sausage, ah garrontee!

This is my grinder and stuffer that I bought from Northern Tool ~ good heavy-duty equipment, and the price was right ... got'em both fer under $200, delivered.
~~~**~~~**~~~
Osbourne Brothers ~ Ruby (Are You Mad At Your Man)

6 comments:

ULIKA BBQ said...

I am going to be making my first batch tomorrow. I will let you know how it turns out.

Chez said...

well aw'rite ~ git'er done, podnah. what kinda sausage you makin?

ULIKA BBQ said...

hot links 60/40 with japs

Chez said...

that's what i'm doing also, 'cept i'm using serranos instead of japs. why? because i had a bunch of serranos on hand, dat's why. (g) i sliced and brined the serranos a couple days ago ~ thinkin' that would flush away some dat capsium & seeds. if the sausage turns out REAL HOT ... just hafta drink more beer, dat's all.

ULIKA BBQ said...

i cant find any tenderquick round these parts. you reckon it will be ok if i am makin um on fri and cookin all um on sat

Chez said...

yeah, they'll be fine ~ just stuff'em and keep'em under fridgeration until you smoke/cook'em the next day.