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Post by jstalljon on Oct 17, 2005 14:44:06 GMT -5
I found some of that Eastman outfitter sausage mix at a Walmart near my office.
Did you use the casings? Or just make sausage patties?
Did you use a stuffer if so? Wondering the best way to do this...
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Post by duff on Oct 17, 2005 22:53:16 GMT -5
I just mixed it and browned it to use in another meal like spagetti. I have stuffed meat into casing without one of those handy attachments and it wasn't too bad. I imagine a stuffer will be the way to go. A lot faster and less air space between globs.
I think I will try some different stuff as the stuff at wal mart is about double the price of some of the other ones I have seen. But I did like the mix. I have used 3 and 4 teaspoons both tasted fine. If you want to kick it up a notch add some crushed red pepper too.
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Post by jstalljon on Oct 18, 2005 7:05:45 GMT -5
Thanks Duff...I ended up buying the sampler pack...makes italian sausage, cheesy bratwurst and regular brats...I'll probably kick up the regular brats cajun style.
They had several assortments along with the jerky cure, but like you said, a little on the pricey side. I didn't think the sampler pack was too outrages. $13 for 15lbs of seasoned meat.
Was VERY impressed with this Walmarts hunting section. Very well organized and a lot of selection. Also bought a 10# hand grinder with two wheels and 3 sausage stuffers for $19....can't beat that.
Gonna give it a try this weekend. I'm hoping to have a nice meal of brats and tater salad and then go skin the big buck that will be hanging in the barn by then. ;D
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Post by duff on Oct 18, 2005 10:24:39 GMT -5
I had a butcher from Hudson Lake in Laport Co. make some brats and polish sausage for me. They were exelent. Picked up a road kill while goose hunting up there a few years ago and took the back straps, front legs, and neck meat, got 25#s of grindable meat and the 2 back straps. What a deal!!!
I made some polish sausage last year with the Himountain mix. It wasn't as good as the Hudson Lake butcher's but not bad.
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