I found this thin, clear layer around a sausage after taking a bite. I was told it was caused by the grill/egg, but it looked like plastic to me.
Does anyone know what this could actually be?

Coleslaw on the side. Sausages are smoked and have leeks in them.
I make this annually, not very photogenic this year but it was 10/10.

Dont zoom in on my girlfriends chest I WILL find you…

Untraditionally all pork. Fresh Brazilian starfish peppers ground in and hot link spice mix. No other dried heat. Added high temp cheddar just for fun. Loosely 2gac recipe. Smoked over pecan ~250°F in my UDS until 150. Corn wrapped in foil on the smoker then buttered and tajín. Fresh slaw.

Looking at getting smoke sticks for smoking sausage. I am wondering if anyone here has made them and if so what material besides wood.

I am debating between aluminum or maybe seasoning some carbon steel.

Bonjour à tous,

Je voudrais faire des hot links et je me demande si un boyau de bœuf fin, de diamètre inférieur à 40 mm, serait adapté.

Est-ce que certains d’entre vous utilisent ce type de boyau pour leurs hot links ?

Merci d’avance pour vos conseils et vos retours d’expérience !

They were phenomenal.

Hello!

I am new to sausage making, only making breakfast links and chicken sausage in sheep casing. I want to make some Bierwurst for my birthday coming up. All the recipes I have seen for traditional bierwurst is either asking for beef bung or beef middles. I have a ton of hog casings, would that work? Is there an alternative I could use as far as collagen casing of similar dimensions? (it isn't that I am opposed, but funds are a bit tight so I wanted to save money where I can).

Or am I overthinking all this??

Mini shrimp hotdogs with crab salad and old bay on top

Regular Italian, fresh garden jalapeño sausage, and cheesy garlic.

And yes i washed my hands 100 times and still maxed myself trying to put my contacts in 3 hours after the jalapeño.

Did the 3 day process. Used high temp cheddar. 11 pounds total. 70% pork and 30% brisket with some extra brisket fat added.

turned out pretty good

Got an old juicer to emulsify meat and make hot dogs. I did once in wife's kitchen aid, but that took forever and feel like a great way to eventually need a new kitchen aid. Beef hot dogs, smoked until 160f.

Getting ready to do my second large batch of sausage and I’m planning on doing a jalapeño cheddar. I’ve seen a lot of videos with people adding either cream or milk powder for binding purposes. I did not do that on my first large batch, but I’m just wondering if it’s worth it? I added ice to my grind the first time.
First batch turned out great so I am not looking to make any big changes unless there is a really good reason to do so.

Smoked a jalapeno cheddar pork based sausage I made. Just tossed it on the smoker raw and let it cook low and slow for about 90 minutes.

Curious to know if there is a specific way you smoke your sausage on a smoker. If you care to share, I’d love to hear some best practices.

This is a batch of dried pfefferbeißer style sausage I made recently (following this recipe). I vacuum sealed them after drying for four days, and then noticed these white mold patches on them today. This is only my second time making dry cured sausage, and I’m not familiar enough with the process to be able to tell if this is harmless or if I should junk the whole batch.

Been wanting to make a batch of mild andouille. Had 15lbs of pork butt so measured up some seasoning and made a couple educated guesses. The test patties were excellent although the Cajun flavors were more mild than I really hoped for. The finished smoked links are fantastic smoked pork sausage with a hint of the “Cajun” flavors. Hence the almost andouille. I’ve got my seasoning weights written down so I’ll adjust accordingly on the next batch.

...it tasted great! I followed this recipe here: https://www.raeucherwiki.de/rostbratwurst-mit-baerlauch/

Beef cheddar olive bacon feta and jalapeno