I jumped into the fray and made some sausage.

[zelix]

I've bought a few items and got started.

I've made
5# sweet itailian
5# Brats
5# irish
5# Anduille
10# Jimmy Dean clone

I'm starting to get the hang of this.

[crustyo44]

Zelix,
As a beginner you've done very well. Those sausages look great although some are a bit under stuffed. But then who cares! All this will get better with experience. We all started this way, I certainly did and I am still learning.
Congratulations on a job well done.
Jan.

[zelix]

Zelix,
As a beginner you've done very well. Those sausages look great although some are a bit under stuffed. But then who cares! All this will get better with experience. We all started this way, I certainly did and I am still learning.
Congratulations on a job well done.
Jan.

Thanks. The first couple of pictures were when I had a crappy shoehorn type stuffer. I felt good to get it to stuff that much. LOL

I have a 5lb Kitchener vertical stuffer now. You'll see in the last picture I got the casing stuffed a little more.

[NCPaul]

You are well and truly hooked now, welcome to the forum. A pin can help with air pockets. Have you considered bacon making as your next step? Be forewarned, you'll never be able to buy bacon again (and will dislike it in most restaurants as well).

[zelix]

You are well and truly hooked now, welcome to the forum. A pin can help with air pockets. Have you considered bacon making as your next step? Be forewarned, you'll never be able to buy bacon again (and will dislike it in most restaurants as well).

I've thought about canadian bacon. I'm working on getting my sausage skills kicked up a bit more for now.

[Snags]

next step will be Australian Bacon

[JerBear]

Great looking sausages!