Rindswurst Sausage | German Beef Frankfurter | Gourmet Woodsman

[@robertlong4118]

Looks good Greg

[@redoorn]

sounds like a delicious sausage
thanks for sharing brother

[@gourmetwoodsman]

My pleasure brother🤙

[@krisbushill]

Nice, thanks.

[@jimbop4499]

If that was emulsified, would it be that juicy?

[@gourmetwoodsman]

I think so. It would definitely have a different texture though, more like a hot dog and less like a sausage

[@withoutprejudice8301]

Pinch and skip a link and you can keep turning in the same direction.

[@gourmetwoodsman]

Yup, that's what I say in the video🤙

[@roughneckrhino]

I've got a vertical stuffer similar to yours. What do you do with all of the meat left in the bottom? Just fry it up in a patty?

[@jimbop4499]

I saw this the other day.....
ruclips.net/video/jEIGPBO3gN4/видео.html

[@gourmetwoodsman]

I shove as much as I can through the horn into casings or I cook it up as uncased sausage. If it has cure I leave it in the fridge overnight before cooking.

[@gourmetwoodsman]

Brilliant idea! Thanks for sharing

[@user-zh2mb9xl6o]

Looks like you didn't get a good bind.

[@gourmetwoodsman]

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