First time stuffing sausage in casing.

3,249
1,131
Joined Jul 13, 2012
I have a lot of goose breast in the freezer so when some pork sausage was on sale I ground the two together, made a seasoning and let rest overnight.  Made a test patty and it tastes great, but yesterday fell apart so I made it this morning.  I souped it up with white wine, put the casing on the tube and had at it.  




Several things I learned on this one - the grinder is not a good stuffer.  The auger doesn't make enough pressure to effectively push product through a large die and a tube.  Stuffing sausage this way is a two person operation I really had to hustle to keep product moving.  Other than that I'm happy with the results.  The inconsistent link length was a result of flow control.  You're looking at about 3.5 pounds finished.  I'll smoke some and grill some this weekend and trade some for Striper.  I'll be ordering a dedicated stuffer soon.
 
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3,249
1,131
Joined Jul 13, 2012
Thanks for the encouragement - I'm definitely hooked.  I used hog casing and have enough left to do another 9 lbs.  Next time I'll take what I need out of the container and not refresh the whole 6oz.   I could thaw some venison . . . 
 

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