Sausage Weekend

[Jim Almquist]

Just got done mixing up 30lbs of Old Fashions wieners and 15lbs of ring Bologna. Tomorrow it will be stuffing and smoking all day. Freezer should be full for a while  or at least I hope. My Grandson who is 16 months old loves the Old Fashion wieners  and Polish.

[delcecchi]

attsa lotta sausage.....

You and the kid will have to hit it pretty hard...

 

[Mike89]

need help eating that, Ill help!

[Jim Almquist]

Some will be gifted and some for get to gathers with friends and family. One of my favorites when out on the hardwater.

[delcecchi]

OK, but attsa still a lot of sausage...

[PurpleFloyd]

I hear ya. Just stuck a batch of venison summer sausage in the smoker and that will go till late tonight. Then I have a pork tenderloin that is all rubbed and sitting in the fridge waiting it's turn in the smoker for tomorrow. 

[bobberineyes]

Sounds awesome Jim, you still running the smoker box piped to the smoker? That's one heck of a set up if I remember right! 

[Jim Almquist]

Yes still like that setup for adding smoke. I decided to try some trays instead of hanging. Last weekends Polish would untwist which I did not care for and a few broke the skins while trying to hang.

 

Side note the Polish patty's from the left over that could not be pushed thru were great on the grill. Might have to leave some in bulk form on purpose next time.

[Jim Almquist]

The Ring Bologna turn out great !!

Another great spice from Curly's !

The Old Fashion franks were great in patty form without smoke and plan to give the finished product a try this weekend. Need to give his new Cajun spice a try soon.