Making Fresh Sausage

Hosted by Jim McGuire
Group active since Mon, Aug 18, 2014

I love to make fresh sausage. I just finished 27 pounds of fresh pork sausage today. I'm going to make 20 pounds of bratwurst tomorrow. I'm always playing with different things, and family and friends seem to really like it. ( I never have any leftovers). Most likely around November I'll make some fresh Kielbasa, and every January I make about 50 pounds of summer sausage.

Jim McGuire
Dec 31, 2016

Sorry everyone here on Just pinch it

Had another year of medical issues this year with my feet. Hard to do things when you can't walk. All because of a medicine I found out I was allergic too. Wow. Anyhow, my feet are better now and I just finished making 40 lbs. fresh bacon and jowls. Turned out perfect. And what made 2016 the best is I am now a proud grandpa to a grand daughter MaKayla.
I just cut up some pork here on New Years Eve to make some fresh pork sausage. My wife and kids won't buy sausage at the stores, they say it taste awful ( I agree). So tomorrow, I will grind my sausage and stuff it. Take care everyone,,,,and Happy New Year.

Jim McGuire
Nov 7, 2015

Sorry everyone.

I have deserted everyone it seems like.. Not true, had many medical issues going on at the same time. Much better now.
I still make sausage......Fresh pork sausage, Polish sausage, Bratwurst, (Deer summer sausage I'm still playing with it),,,,not right yet.
I just made 40 pounds of fresh pork sausage this morning...11-07-2015
I also made fresh homemade bacon 2 weeks ago and it turned out perfect.
I started curing my first Canadian bacon this morning. won't come out of the cure mix until 11-21-2015.
I'll smoke it the same as the bacon using hickory, oak, wild cherry, apple and plum, and a couple twigs of Sassafras. I have a professional smoker and smoke cool at 150 degrees for 4 hours.(meat on one side, smoldering fire on the other)
When the internal temperature of the bacon is 150 degrees, I take it in, wrap it in plastic wrap, and then tin foil. Put it in the freezer. Bacon is easier to slice cold, but you all knew that.
Making sausage and bacon is a real hobby of mine, and I do love doing it.

Eddie Jordan
Sep 8, 2014


Good afternoon Jim, I am posting my German Summer Sausage. I think you will like this recipe GERMAN SUMMER SAUSAGE

Millie Johnson
Aug 19, 2014

Howdy !

What a great idea for a group ! I hope to get a meat grinder very soon and will be looking for recipes.

Bob Cooney
Aug 19, 2014

Good morning Jim... May I join ???

Thank You for hosting this Group.

I have been wanting to learn how to make sausage for a long time.

I look forward to being taught from the " Professional!

Fireman Bob Cooney ! :)