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Since the weather was not cooperating and I was on daddy duty this weekend my buddy and I made 25 pounds of sausage. We made regular with pork only, regular with deer meat added in and we also made jalapeņo bacon cheddar. Tried some out and I feel like we did good. Already exploring more flavors for the next go around. Anybody got any suggestions on flavors?
Attachment 190659
:fishI'll take 5 lbs and I'll trade some of the HOTTEST gps numbers on lake Wylie.
these spots are great ! Plenty of fish on them as I've never pulled any off of these.
THESE ARE VIRGIN BRUSH PILES
Now thats being productive........three other kinds of sausage I really like are onion, Andouille and boudin..........Well to be honest I like just about any sausage.
I thought I'd be smart and vacuum up all the Sweet Gum balls from the front yard. I did then this morning the grew back as bad as before. I think I'll wait till the end of March to do it again. Dang Sweet Gum Trees, messy all year
I like beer brats. :highfive Grady cut those gum ball trees down and put them in the river. They don't last long but at least you can catch a few until then.:fish
Yum Yum. Take those sausage with this. Attachment 190738 ouuuuuuuuuuuuuwie.
Hey Brandon,
I'll trade you a jar of Tuna and Salmon(1/2 oint of each) that I canned from fish I caught in Oregon for a Lb. of regular sausage. :cheers2
"aint nothing wrong with that salmon man"
done tried it - just finished my last patty today
now how to get some that tuna off ole Ray :scratchhead
Glad you like it, we had salmon patties and grits for dinner Friday night.Quote:
Originally Posted by uncle remus
Attachment 190751
I canned a case of chili Monday for those cold winter nights like we fixing to have this week. Something to do when you can't fish.
Tried this one a while back, used 1/2 pork and 1/2 venison
Chipotle and Cheese
5-lbs ground pork
8-tsp minced garlic, about 10 cloves
3-tbsp Fresh coarsely ground black pepper
1-cup finely minced red onion
1-cup chopped parsley
3-tbsp paprika
4-tsp salt
1-cup cold beer
1 1/2-cup diced fresh chipotle peppers (smoked but not dried)
2-tbsp liquid smoke (hickory flavour)
1-cup grated Romano cheese
Combine all ingredients, mix well & stuff into hog casing
This one is a staple and bever seem to make enough
Smoked Garlic and Cheese
15-lbs ground pork, fine grind
1 1/2-lbs of crumbled old cheddar cheese
2-tbsp salt
1 1/2-tbsp Morton's Tenderquick
4-tbsp garlic powder or 16 cloves frsh garlic
2-tbsp freshly ground black pepper
1 1/2-tbsp ground caraway
1 1/2-tbsp ground coriander
1 1/2-tbsp mace
4-cups ice water
1-cup skim milk powder
Mix together all the dry ingredients to ice water
Mix into meat, mix well
Add crumbled cheese and mix gently
Stuff into hog casings
Place in fridge overnight
Smoke using apple for about 6 hrs at 150-180 F until the internal temp reaches 142 F
Quench in ice water and let hang at room temp for an hour
Pack and freeze