Thanks for this, I enjoyed it. A simple tip for when twisting your links, and like me, you tend to forget which direction you twisted the last one, is to just twist every alternate link, always in the same direction. So pinch and roll the first one, then pinch the second, (but don't twist it), then pinch and twist the third one, in the same direction you did the first. Only twist every odd numbered link (1st, 3rd, 5th, etc.). It's quicker this way too. Anyway, great channel, keep them coming.
Thanks for the video! I'm making my grandpa's kielbasa for the first time and this answered all of my questions going into the process for the first time
My boys are amazed that you make your own sausage! I’d love to expose them to all the workings on a farm - it’s not for the faint of heart! Thank you for sharing your life with us! 🥰
I grew up on deer and Moose meat .. really good stuff .. and even through all of the obstacles in your way you did a great job stay safe and see you next time
I feel like we never ever give ANNA enough credit. I love me some Anna. This being said... I know you give her credit lol. I just love Anna in the background, so quiet. YAYYYYY ANNNNNNNNA!
Thanks for the video. You have a nice looking family. I bought a sausage stuffer last year. It is not as big as the one that you used. It will only hold 10 lbs of meat but that is definitely the way to go.
@@VenisonforDinner I’ve been using my meat grinder to stuff but after today I think I’m buying a stuffer , it will make the job easier , great job btw 👍
We're getting ready to make our first round of pork breakfast sausages and I panicked wondering wait, do I tie the end? wait, do we tie between each sausage? wait, if i just twist between each is that how I wrap and freeze it or do i somehow separate them? Then I knew I could probably just find Kate's video on this topic. Sure enough, you answered all my questions. :) Thanks, Kate!
We only vac seal fish for freezing as vac seal bags are expensive and it takes so much more time to freeze this way. Sausages easily last 2 years how we wrap them without freezer burn.
Love watching this - so much work ya'll just completed and it an amazing example that yall are setting for the kiddos seeing yall get together to do this kind of stuff! do you use rendered lard or fresh from the pig lard?
I love that you mentioned the jokes that come with loading the casings on the stuffer. Some how those jokes stay funny every year when we butcher 😂. I’ve never had much luck twisting sausages after it’s all cased. I tend to bust way more 🤦🏼♀️ I usually link as we stuff but we only have a 5lb stuffer so it’s kind of a pain. Do you find the freezer paper to keep the freezer burn off as well as vacuum sealing them?
The jokes are the best part! Id say you're stuffing too tight OR are you using collagen casings? They split a lot easier. We have sausages 2-3 years old (that I've found hidden in freezer, whoops) that are bagged then freezer wrapped and totally good.
@@VenisonforDinnerthank you for the response! I looked up another video and it said to do that also. Mine had some meat come out while cooking, but nothing too bad. I also received suggestions to let it sit (like you said) to dry out. That apparently makes the knots you cut seal better.
I have never done this. We get our pigs done at the end of April, and so would like to try something along these lines. Nothing fancy for us though. What is the most loved recipe you use?
Hmmm we love chorizo (modified from hank shaw recipes online) and breakfast (modified from a prairie homestead recipe) You can see our recipe notes in my IG profile highlights. We've been making those two recipes for years now
@@VenisonforDinner thanks for answering me so soon, but I was referring to the bags that you put your sausage in before you wrap them in brown paper for freezing. I'm speculating you were referring to bags that you carry the meat in? Maybe?
Are you using natural or collagen casings? Only time i used collegen casings they busted to much they were awful. Youre overstuffing if they are bursting...try feeding it slower or moving the casings faster as youre stuffing
I can't for the life of me figure out the logic to the twisting....you twist a link and then twist the next link in the opposite direction. How does not that un-twist the previous link? Wouldn't it make more sense to twist the same direction each time?
Such an enjoyable eady video to watch! Thank you! Question about the caseing twisting and cutting later after it dries out. How do you vut them without creating an opening?
You can ..lay it on flat surface.. I do 12" length on ring sausage and after 3rd or 4th sausage I start to make my round circle w sausage leaning against each other . (Like dominoe effect look) reason why this way is I run the sticks underneath and carry to the smokehouse and put a smoke on them. After sticks are in place then can rotate/slide em over for spacing . This also draws up casing to seal up and cut at twist per pkg and wrapping begins.. and of course smoked links aren't done in 80° Weather outside. I do the sodium nitrate cure w my seasoning.. can make dried sausage and hang it in the house wherever to dry... otherwise got to be careful if no cure in it after light smoke keep it cold until wrapped.
Now this is the old fashion sausage we ate as kids! TYSM
Thanks for this, I enjoyed it.
A simple tip for when twisting your links, and like me, you tend to forget which direction you twisted the last one, is to just twist every alternate link, always in the same direction.
So pinch and roll the first one, then pinch the second, (but don't twist it), then pinch and twist the third one, in the same direction you did the first.
Only twist every odd numbered link (1st, 3rd, 5th, etc.).
It's quicker this way too.
Anyway, great channel, keep them coming.
Oh I get it!! Took me a second, but that makes sense. That would make it a lot faster.
@@VenisonforDinner Yes, and a whole lot easier to remember 🤣
Thank you for showing the whole process... there we so many that just showed how to put the casi g on the stuffer and nothing else! Bravo great job!❤
I so glad it was helpful!
I've watched this video a few times now. Mainly as a refresher. I will do the prep work. Then my wife will help me with the rest.
Yes usually works best with another pair of hands once you get stuffing.
Thanks for the video! I'm making my grandpa's kielbasa for the first time and this answered all of my questions going into the process for the first time
Glad I could help! Thanks for joining us here.
It's wonderful that you can do this together with your sister. Also, Anna's kitchen is beautiful!
I hv that old grinder been a workhorse! Great video! THANKS
My boys are amazed that you make your own sausage! I’d love to expose them to all the workings on a farm - it’s not for the faint of heart! Thank you for sharing your life with us! 🥰
You are so kind! Thank you
Once again, I just love seeing you all work together! It’s so heartwarming and inspiring! 💗
And Mac, way to keep everyone on their toes with that labeling! 🤣 🐭
When giving the piano teacher some sausage I made sure to give him some that said "mouse bfast" just to keep things fun lol
I grew up on deer and Moose meat .. really good stuff .. and even through all of the obstacles in your way you did a great job stay safe and see you next time
thank you so much for watching!
Your family will have great memories
I hope so!
I just started doin this, am 2 hogs in now....built a smoke house and have found the smoked sausage is so much better...I cold smoke mine
Sounds great!
This was just the info I was looking for. Thank you for the good tips and hints!
Glad it was helpful!
I feel like we never ever give ANNA enough credit. I love me some Anna. This being said... I know you give her credit lol. I just love Anna in the background, so quiet. YAYYYYY ANNNNNNNNA!
She doesnt want to be front and center in the videos or I would!
@@VenisonforDinner I can see that, I love the differences in you
THANK you for this well presented instruction. 👌🏻😊
You are most welcome!
As a feller from Arizona, I can assure you there isn't much meat on a rattlesnake.... Congrats to whoever bagged the moose!
Great video, thanks for helping my wife and I make our first homemade deer sausage tonight :-)
Yay! Well done.
Thanks for the video. You have a nice looking family. I bought a sausage stuffer last year. It is not as big as the one that you used. It will only hold 10 lbs of meat but that is definitely the way to go.
I feel torn on whether I would buy one or not. For now we will just use our meat grinder
@@VenisonforDinner I’ve been using my meat grinder to stuff but after today I think I’m buying a stuffer , it will make the job easier , great job btw 👍
Mouse breakfast sausage, so delicious 😂
Hahaha, teeny weeny little sausages.....
Moose sausage sounds so good right now
According to the label on the butcher paper, they are mouse sausages😂
Awesome job, folks!
Thank you!!! Perfect info!
Excellent video... I was intimated
You can do it! Enjoy!!
Great video....i have to try now
Fun video. That's a LOT of mouse meat! (and a ton of work).
Yes, it's a lot of work but we've been making sausages for about 9 years so we have the process down pat. More importantly the end product it so good!
Nice focus on the subject. I'da been hollerin' at my babies to 'Hush up y'all!'
The hollering is done off camera, lol
Her skin is
Great video. Thanks.
Glad you liked it!
Ordinary sausage already taught me all I need to know about sausage
That it's delicious? Amen bro
We're getting ready to make our first round of pork breakfast sausages and I panicked wondering wait, do I tie the end? wait, do we tie between each sausage? wait, if i just twist between each is that how I wrap and freeze it or do i somehow separate them? Then I knew I could probably just find Kate's video on this topic. Sure enough, you answered all my questions. :) Thanks, Kate!
Fantastic videoooo. Moose meat, what’s that like? Sounds delicious
It is delicious!! Its like a dense stronger version of beef. Very lean though so you need to be careful if you are cooking a roast!
Dirty Jokes? Lol then I see 3:06 😭🤣💀
Oh yeah ....😂skin it back!
About to use my sausage stuffer for the first time to make some bratwurst. Thanks for the tips. And nice ram on the wall! Stone's sheep?
You are welcome! I believe it's a stone sheep....it's on my sisters wall.
@@VenisonforDinner that is a dream hunt for me. Any of the sheep subspecies. I've been putting in for tags for years.
Great Video! best I've seen so far. Is vacuum sealing the sausage better for long term?
We only vac seal fish for freezing as vac seal bags are expensive and it takes so much more time to freeze this way. Sausages easily last 2 years how we wrap them without freezer burn.
Sausage .. Good
Love watching this - so much work ya'll just completed and it an amazing example that yall are setting for the kiddos seeing yall get together to do this kind of stuff! do you use rendered lard or fresh from the pig lard?
Fresh fat not rendered lard
Rock androll
Hi. What brand hog casing are you using?
Can you please lmk what brand hog casing are you using? I’m looking for long ones like the one used here but I’m having a hard time. Thanks
We usually just get natural hog from our local butcher shop in town. We have bought from HALFORDS before too online.
I love that you mentioned the jokes that come with loading the casings on the stuffer. Some how those jokes stay funny every year when we butcher 😂. I’ve never had much luck twisting sausages after it’s all cased. I tend to bust way more 🤦🏼♀️ I usually link as we stuff but we only have a 5lb stuffer so it’s kind of a pain. Do you find the freezer paper to keep the freezer burn off as well as vacuum sealing them?
The jokes are the best part! Id say you're stuffing too tight OR are you using collagen casings? They split a lot easier. We have sausages 2-3 years old (that I've found hidden in freezer, whoops) that are bagged then freezer wrapped and totally good.
So how do you clean meat out of the stuffer nozzle?
Rinse really well, bottle brush, dishwasher
Ice or throw in bread
Yeah, but how do you separate the sausage to eat? How do you cut and separate them?
We just slice them apart, using a knife, where they join. I usually do this in the pan as they are cooking.
@@VenisonforDinnerthank you for the response!
I looked up another video and it said to do that also.
Mine had some meat come out while cooking, but nothing too bad.
I also received suggestions to let it sit (like you said) to dry out. That apparently makes the knots you cut seal better.
What tape works best? Is that just masking tape? Every tape I use doesn’t stick well to the paper and then comes off.
Yes its just masking tape!
Is that ready to cook fried?
yes it is.
I would love to know how much meat and fat is required for however many sausages that was. Such a good video
In my IG profile we have some recipe notes from previous sausage making!
What casings we’re your useing hog or beef
Hog. Beef are huge
Can you cut the links once done? New to this myself
Not until youre ready to cook them in my experience.
I have never done this. We get our pigs done at the end of April, and so would like to try something along these lines. Nothing fancy for us though. What is the most loved recipe you use?
Hmmm we love chorizo (modified from hank shaw recipes online) and breakfast (modified from a prairie homestead recipe) You can see our recipe notes in my IG profile highlights. We've been making those two recipes for years now
those kids. so chattery
What type of plastic bags do you use?
We buy a roll of produce bags from restaurant supply wholesale grocery store
@@VenisonforDinner thanks for answering me so soon, but I was referring to the bags that you put your sausage in before you wrap them in brown paper for freezing. I'm speculating you were referring to bags that you carry the meat in? Maybe?
I do This by myself
My trouble comes when twisting into links bc it's just when the casing bursts it just drives me nuts
Are you using natural or collagen casings? Only time i used collegen casings they busted to much they were awful. Youre overstuffing if they are bursting...try feeding it slower or moving the casings faster as youre stuffing
Still waiting on magical sausage man to make the infamous sausage casing sausage
Pork is toxic and worst is that it stores in the fat. So I would use lamb fat or beef fat.
I can't for the life of me figure out the logic to the twisting....you twist a link and then twist the next link in the opposite direction. How does not that un-twist the previous link? Wouldn't it make more sense to twist the same direction each time?
I know it sounds wrong, but trust me when I say if they are all twisted the same direction they start untwisting!!!
Such an enjoyable eady video to watch! Thank you! Question about the caseing twisting and cutting later after it dries out. How do you vut them without creating an opening?
You can ..lay it on flat surface.. I do 12" length on ring sausage and after 3rd or 4th sausage I start to make my round circle w sausage leaning against each other . (Like dominoe effect look) reason why this way is I run the sticks underneath and carry to the smokehouse and put a smoke on them. After sticks are in place then can rotate/slide em over for spacing . This also draws up casing to seal up and cut at twist per pkg and wrapping begins.. and of course smoked links aren't done in 80° Weather outside. I do the sodium nitrate cure w my seasoning.. can make dried sausage and hang it in the house wherever to dry... otherwise got to be careful if no cure in it after light smoke keep it cold until wrapped.
You shouldn't cover the end of your grinder. It won't be able to cool the motor properly. You are covering the fan area with the meat lug.
"These ones"??? Really??? It's just "These" and Those" never add the "ones".
Sucks wen u have a spoiled wife that will only eat sausage n not help owell after 25 yrs nothing in common. Sad!!!!!
Yea that does sound kinda sad
Not wearing mask or gloves makes it a place I would never eat. Long hair, nasty beard. Yuck
Can't hear you with the kids talking