My sauages for the past 4 weekends

[DeejayDebi]

Normally this time of year i have my computer room closed off and full of fermenting sausages - this year so far we have had to many warm days so i stole my mini cave for a few salamis - sopressatas. thy should be ready very soon. They were made just before Christmas in over sized casings.



One of the front ones will pay my insurance deductable to my chiroprator for the next 4 months. I love to barter!

25 pounds of pepperoni slim jims


20 pounds of chicken veggie sausage


25 pounds of soprasatta hot sticks


20 pounds Knackwurst Sausages


20 pounds Brisket Pepperoni


20 pounds Wades Canjun Pork Sausage


20 pounds Chicken Apricot Sausage


20 pounds Spanish Chorizo Sausage


Large chubs of Chicken Veggie and chicken apricot Sausage (I smoke these then slice like hamburgers, dredge and fry)


they are great on my homemade onion buns


30 pounds Trail Bolgana and Pickle and Pimento loaf Sausages in the smoker


25 pounds Slim Jims  for the boys at work


40 pounds Chicken Veggie Sausages ground and mixed ready to stuff tomorrow

[Cloversmilker]

Drool.....   

[smolt1]

Double Drool!!

[Tobiasrer]

Looks amazing! would you be willing to share any of you recipes?

[DeejayDebi]

I am willing to share all of my recipes and a lot more on my forum and website!

Just click the little link in my signature line.

[Boofer]

Omigosh, Debi! You've been a busy girl. Wow!

Very impressive. 

-Boofer-

[steffb503]

sopressatas

My absolute favorite.

[dthelmers]

DeeJayDebi, you are a true inspiration! My daughter and I have set aside a day a month to make sausage. Her father-in-law found a Universal sausage stuffer at a yard sale, and we found that stuffing 30 lbs. is easy work with it. Thanks for the wonderful ebook of recipes! And thanks for sharing all your experience in cheese and charcuterie!

[DeejayDebi]

DeeJayDebi, you are a true inspiration! My daughter and I have set aside a day a month to make sausage. Her father-in-law found a Universal sausage stuffer at a yard sale, and we found that stuffing 30 lbs. is easy work with it. Thanks for the wonderful ebook of recipes! And thanks for sharing all your experience in cheese and charcuterie!

Thanks for the Kudos! Your story is why I spend so much time writing ebooks. A few times a year I will get an email similar to you post saying someone has started a new family tradition because of my eBooks. That makes all the countless hours of work worth while! So few families do things together today and these are the things we leave as our legacy to generations to come. God be with you!

[Avignon]

@DeeJayDebbi - awesome! They all look incredible, what is your website name - I didnt see it before, no doubt it is below your name somewhere, so apologies if I have just missed it. And great work, looks incredible.

[anutcanfly]

I just peeked at your website, awesome! You are a DIY of the highest order! 

[anutcanfly]

Hi DeejayDebi,

I've been thinking of roasting my own coffee, as Starbucks has become more expensive and the quality took a nose dive.  I was hoping that I might be able to do better myself.  Is is difficult to get good beans or are companies like Starbuck's just getting cheap.  It's been really frustrating to find decent coffee that doesn't cost an arm and a leg.

[Helen]

Someone has been busy! They look pretty awesome. Did you eat all of those already?

Do you cook those pepperoni slim jims or are they dry cured?

I think a smoker is on my to buy list. I have a cold smoker for salmon but it is just not the same thing.

[ellenspn]

It's a slippery slope...ask me how I know   

[DeejayDebi]

Helen yes those are dry cured but they are fresh in the picture ... I think I already have Ellen addicted to sausage and she just started!