You did a great job on that clod or shoulder. I was a butcher for over 35 years and have done many of those. That flat iron can be seperated for grilling as well. But the whole deal is just fine and dandy. Great job again Dave!!!! Reinhard

Thanks Buck Slayer, If you have any questions just ask right here. Reinhard

Buzz, here is one I got from a old Taste of Home magazine some time ago. It’s very simple and I do tweak it a bit with beef broth instead of chicken broth. I also if needed add some beef bouillon to it. I like my smoked polish with this but have put some chili dogs in it at times. Both good.

Kraut Soup

1 pound smoked polish
5 medium potato’s, peeled and cubed [ I leave the skin on]
2 or 3 carrots chopped
3 14 1/2 oz cans of beef broth
1 32oz can of kraut, rinsed and drained
1 can of tomato paste

In a large saucepan or Dutch oven, combine sausage, potatoes, onions, carrots and chicken broth, bring to a boil. Reduce heat, cover and simmer for 30 minutes or until potatoes are tender.

Add sauerkraut and tomato paste, mix well. return to a boil. Reduce heat, cover and simmer 30 minutes or longer. If a thinner soup is desired, add additional beef broth. You can add some pepper according to your taste also. I usually double the recipe. Reinhard

Thanks everyone!! That stuffing recipe I pulled out of my German brain somehow. I like using beef broth instead of chicken stock. Makes a difference. I probably make that stuffing 2 or 3 times a year. Use my own sausage of course. I’ve been using Italian sausage instead of breakfast sausage for the most part. Reinhard.

Thanks Buzz!! I forgot to put the t in outdoors. Senior moment LOL. Reinhard

It sure would Glenn!! I remember when I was a kid in Duluth, my neighbor’s dad grew that stuff, among a lot of other stuff. That was my first experience with it. He gave me a little and I started to chew on it and man my nose just about blew off. Reinhard

Thanks!! I used to get seasonings here locally but the guy closed down due to retirement. Then I found Curley’s and have been buying from them since. Great stuff. Reinhard

Man that looks real tasty Dave!!! Got to try that. Reinhard

That looks great Denny!!!! Can’t wait for the hunt. Going up Nov. 6 for 5 days. Last year bucks only and this year lottery and two of 4 of us got a tag, so things are looking up. Just being there is however the main thing. Hope your stuffer will be very busy Denny!!. Reinhard

You will be happy with it believe me. I always spray the inside of the stuffer with Pam. Helps with the stuffing and also helps with clean up. Same with the inside of the stuffing tube and the gasket on the stuffer. Hope to see some of your sausage on here when you make it. I will be making some polish this week and Chili dogs soon after. I’ll post the results. Reinhard

Thanks everyone!! Denny O, that stuffer will make your sausage making faster and more enjoyable. People will be amazed how much different it is versus stuffing from the grinder. Ya, that is my goal, to video sausage making and other stuff. There are so many moments that I wish I had my video camera with me when I’m fishing or in the deep woods of northern Minnesota. I do have a lot of film on old VCR tapes that I would like to convert also. I’ve only had my blog a little under 2 years now. I’m pretty old school and not that computer savy yet but my son-in-law will help me out. Reinhard

Ya, that simmering kraut is a great side dish for a lot of things. Topping for polish on a bun is one. I make my own German kraut. I have had this since I’ve been a kid. The recipe is on my site in the Recipe page. I make it with bacon and in Germany we had it this way with pot roasts and other meals and still today. Once people that like kraut try it they stick with it. It’s awesome. Ya, I’m looking to get some venison myself. I hunt north of Duluth in area 180. Like many areas, last year it was bucks only and this year its a lottery area. I got my lottery tag so I’ve got better odd’s this year. Reinhard

There are some great sounding brines posted already. Here is what I use for lake trout, salmon, rainbow, and here is a picture of brown trout I smoked recently. You can see this and and more on my site http://www.sausageheavenoutdoors.com .

One gallon water
1 cup brown sugar
3/4 cup pickling salt
1/8th cup black pepper
2 T diced garlic
7 bay leaves
2 T onion powder
1 tsp cure #1

Mix everything up well and leave the fish in the brine for up to 24 hours depending how thick the fillets are or if you are using whole fish. By whole fish I’m talking about 14 to 16 inch browns like I’m using here in this pictures. Or thick salmon steaks. Like others, after the brine, rinse the fillets or fish and let dry in order to form a pellicle. Then put in the smoker. Reinhard

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Great work on that UDS!!!!! good luck.

I have a Masterbuilt electric smoker with digital settings. I also have a char-griller barrel type smoker/grill with the side fire box. Each has it’s own purpose. I use the Masterbuilt mainly for smoking sausage which I make all year long and slow cook items like brisket and Canadian bacon for example. The Char Griller I use for grilling mainly but I have used it for smoking as well using the side fire box. I also have not notices any carry over from smoking fish. good luck.

Thanks BigWerm!! good luck.

I’ve been making sausage for over 35 years. Some good information so far. As far as stuffing, I would recommend a vertical stuffer. As WarEagle said, buy one according to the amount needed. I’m retired now but I usually made large batches while I was working but now I make sausage as I need it, normally batches no larger than 25 pounds or less at a time. For me a 5 pound vertical stuffer works for me. You will enjoy sausage making much better with a stuffer vs stuffing from the grinder. Any place that makes their own sausage will sell you casings. Many grocery stores sell sheep and hog casings in the meat depts. Those packs usually will do 25 pounds. Of course you can get them on line as well. Here is some I made recently. good luck.

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Nice work on that whole hog!!! I’ve done some myself. I injected the hog once in awhile during the cooking process myself. Feeds a crowd for sure. good luck.

Hi everyone!! I have noticed that some of you are going on my site looking for sausage recipes so I signed up here to be a member. Thanks to BigWerm above for mentioning the site. My site has no advertising and I don’t sell anything on there, It’s just a personal hobby of mine. I started it a little over a year ago. I moderated a couple of outdoor sites in the cooking forums and fishing in Northern Minnesota. I no longer moderate but still contribute there along with a national smoking site. I’m a retired butcher after over 35 years of the trade. Love the outdoors, hunting, fishing, and of course cooking and smoking along with sausage making. So if anyone has any questions on sausage making or smoking in general I’ll be here to answer. I’ll have to get used to the forums and it looks like this one is Members Recipes? Look forward to posting on here. good luck.