I’m not much of a woodworker, but the wife loves Bigfoot, so decided to make her one and surprise her with it. Set it up right inside garage door-first thing she saw late last night when door went up-was a hit!

So I have trouble when using cellulose hot dog casing keeping the hot dog twisted when going in smoker. Came up with an easy solution-little more time, but comes out with the traditional hot dog look. Just a quick wrap with bread twist ties

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I’ve been making these for a few weeks now, and if not number 1 seller, a close 2nd.

28 lbs ground pork
1 package Holly pork sausage seasoning
2.5 lbs hi temp cheddar
2 lbs cooked bacon chopped fine
2 bags of frozen potatoes O’Brien-you’ll have to cook these before mixing.

Add cheese and potatoes at the end of mixing-potatoes tend to break up if added too early.

Stuff, cool, enjoy! Goes well on a bun with some country gravy

Prob already been done, but I’ve been adding 505 roasted green chili in addition to the seasoning and it’s a big hit! I do only 1 cup per 10lbs, but really kicks it up! Also been adding it to breakfast links using the extra sage seasoning. Give it a shot!

Had a package of the jalapeño popper sausage seasoning I’ve been wanting to try out. Made 12 1/2 lb batch today that I really like!

Added:

2 lb cooked, chopped bacon
2 cups 505 roasted green chili
2 blocks cream cheese
2 cups hi temp blue cheese

Mixed, stuffed, cooked, and now a nap! Ha. The 505 gives it a little kick-worked we’ll I thought.

Had some left over ham to use up-came up w this recipe.

5 lb ground pork
1lb diced ham

2 TB holly sausage seasoning
5 eggs

1/4 cup carrot fiber
.75 lb cheddar

I mixed the eggs and seasoning together for my slurry. Mixed w pork and then added the carrot fiber and mixed again. Finally mix in the cheese.

Stuff, eat, enjoy! Everyone liked them

Not scrambled eggs, 1 dozen raw eggs. I add them to the seasoning before mixing instead of using water

Thank you all for the replies! I’ll let you know how they turn out!

Thanks! I did a coarse grind, then ran it through 3 additional times on a 3mm plate

Not at all! I actually added 3 lbs so that the sausage flavor didn’t overwhelm the brat

A little embarrassed to even be asking this question, but here goes. Has anyone made any snack sticks with the fake meat? Someone asked me about it and thinking prob could, but???

Would like to hear thoughts from you all

Had some left over ham to use up-came up w this recipe.

5 lb ground pork
1lb diced ham

2 TB holly sausage seasoning
5 eggs

1/4 cup carrot fiber
.75 lb cheddar

I mixed the eggs and seasoning together for my slurry. Mixed w pork and then added the carrot fiber and mixed again. Finally mix in the cheese.

Stuff, eat, enjoy! Everyone liked them

No picture, but I made 25lbs 1504xs sausage using 50% wild turkey breast, to 50% pork butt. Fantastic! I especially enjoy feeding it to my mother in law who “hates” any wild game, and swears she can tell if a dish has game in it. I know, I’m wrong, but it’s fun!

This is exactly what I do. I use temp probe in sticks to start-when sticks are done I put probe in summer sausage and set temp to 175. Have had no problems whatsoever. I also am not using ECA, and only half of the called for sure gel

If you’ve got the time to let ‘em sit overnight, I say no. I don’t ever use unless I need to smoke right away

I’d consider it a tasty style sausage!!

Sounds tasty!!

And how do we enter the drawing?

Philly cheese and Chicago brats my 1&2 seller

Jalapeño summer sausage w hi temp cheddar by far number 1

Wondering if I could make this and skip the ECA/ELA? I don’t care for the tang and don’t have any issue letting the meat cure overnight. Any thoughts on this?