Delicious smoked franks. Did a little experimenting, some coarse ground some fine ground, some finished in water bath. All turned out really good!

Jonathon Thank you, it was a beautiful weekend to make some sausages they turned out great! Thank you Walton’s making it possible to make great tasting products.

Great flavor with just the right amount of heat!

Did a small batch of Habanero and Mango brats using 5 pounds of ground thighs and legs with a little breast meat, sure gel for binder and about a half cup of water. Stuffed in natural hog casing. Turned out great, nice heat and flavor. Will definitely be doing more of these.

Jonathon I used 80/20 Beef/Pork with 80/20 lean/fat. The strings have really two purposes, one is to hang them from hooks in the smoker and the second is just appearance.

PapaSop the coarse one were with a 6mm grinding plate the fine was with a 3mm plate. I liked the coarse but thought the fine was a little bit better.

This was my process, I deboned and ground up chicken thigh quarters (legs and thighs) with a med plate and add in a couple plump chicken breasts to get 5 lbs of ground chicken. I went with 9.5 oz of the Habanero and Mango Excalibur seasoning and 1.2 oz of sure gel with about a 1/2 cup of water. Mixed thoroughly then ran it through the stuffer into 30-32 mm natural hog casing. Turned out great. They have some zip to them but was a great alternative to pork brats.

This was my process, I deboned and ground up chicken thigh quarters (legs and thighs) with a med plate and add in a couple plump chicken breasts to get 5 lbs of ground chicken. I went with 9.5 oz of the Habanero and Mango Excalibur seasoning and 1.2 oz of sure gel with about a 1/2 cup of water. Mixed thoroughly then ran it through the stuffer into 30-32 mm natural hog casing. Turned out great. They have some zip to them but was a great alternative to pork brats.

Did a small batch of Habanero and Mango brats using 5 pounds of ground thighs and legs with a little breast meat, sure gel for binder and about a half cup of water. Stuffed in natural hog casing. Turned out great, nice heat and flavor. Will definitely be doing more of these.

Jonathon Thank you, it was a beautiful weekend to make some sausages they turned out great! Thank you Walton’s making it possible to make great tasting products.

I’ve used ECA in my regular summer sausage and like the tang but I just wondered if it be too much with venison.

First time making venison sausage. My son gave me 5lbs of venison roasts. I’ve used the H summer sausage seasoning in making beef/pork summer sausage and really like it. But I was wondering if the ECA would create a weird tang with the venison? ECA or Smoked Meat Stabilizer for venison summer sausage?

msalmon I used all beef on these, a 80/20 blend with the Walton’s Frank and bologna seasoning. They have a very nice flavor. I wouldn’t hesitate to put pork in them next time.

KansasDad I used the removable cellulose casing, they came off really easy.

PapaSop the coarse one were with a 6mm grinding plate the fine was with a 3mm plate. I liked the coarse but thought the fine was a little bit better.

Delicious smoked franks. Did a little experimenting, some coarse ground some fine ground, some finished in water bath. All turned out really good!