It’s my youngest that is packing so I feel your unease ( it can’t exactly be pain cause we are so proud ) I don’t really drink wine but I sure love to make it, fills up my day.Watched the oldest Son pack up his stuff, said our goodbyes and watched him get in the car with my Wife for the trip to BWI. He got right through security (they give most military members and easy ride through) and his plane takes off in an hour or so. I'm bummed but very fortunate he could spend the second Christmas in a row with us. If things go well we'll see him later this Spring when my daughter graduates from high school. I promised him a brisket on the offset smoker.
Everyone always said they can't wait until they're out of the house. I thought I'd be like that, but I think I'm changing my mind...
Doorbell just rang and my niece who is about to start training on the old USS Eisenhower in a few weeks stopped by. She'll deploy next Winter. What a bonus!
Update: he landed fine, lot's of T-storms in the panhandle, but he said it was the smoothest landing he's had so far. Give that pilot a drink or two!
Experimenting with sausage recipes using an attachment to the Kitchenaid mixer my wife bought me for Christmas. As any one who has used this attachment knows, it's a challenge to make a larger batch of sausages.......
Don't kid me, you have good stuff to produce your snasages, I've seen the pictures in other posts!
I looked at that unit and may upgrade at some point. Grinding with the current attachment is okay, but stuffing was nearly impossible. I bought a LEM 1606 today and stuffed 3 lbs of Weisswurst in about 7 minutes. That chicken sausage pictured is really good, especially grilled over charcoal. First time I ever made a chicken sausage.I use a Gvode KitchenAide attachment to grind as much as 100lbs of meat without any problems but yes the Hakka sausage stuffer is worth every penny as a dedicated sausage stuffer. Those look great BTW!
Are you willing to post your recipe for the chicken sausages? They look great!!!Don't kid me, you have good stuff to produce your snasages, I've seen the pictures in other posts! (https://www.winemakingtalk.com/threads/german-sausage.58452/) The Kitchenaid can grind just fine, it's getting the ground meat back through it to stuff the casing. And I put it back in the freezer for several hours before attempting the "stuff". I almost threw out the mixer tonight and this is all I made (image below). I'm picking up a LEM 1606 at Field and Stream tomorrow, it's worth the money. The chicken sausage pictured was incredibly good. Did a test patty and the wifey and son loved it. Youngest daughter stated "tastes like sausage", she's never been a sausage type eater. She's my hot dog girl, not surprised at the reaction. This was about a three pound trial batch.
FYI, I bought the casings from Wegman's. They were from Syracuse Casing Inc. Soaked them for a few hours in water with several rinses (were originally packaged in salt) and passed some water through them several times. Work really well, no blow outs and I did push them to the limit (since my setup was less than optimal).
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Are you willing to post your recipe for the chicken sausages? They look great!!!