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Some sausages
I haven't posted in a long while so I thought I would go ahead and pop something up. Trying out some new sausage recipes as I need to make 60 lbs of venison sausage for the hunting crew.
I tried the knackwurst recipe from Ruhlman and Polcyn as a starting point. These are with beef as a test run. I think I have a touch too much pork fat in them, maybe another 20% beef would be better.
I tried the knackwurst recipe from Ruhlman and Polcyn as a starting point. These are with beef as a test run. I think I have a touch too much pork fat in them, maybe another 20% beef would be better.
Mt Elgin Ontario - just a Large.
Comments
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Pre-cooked was supposed to be on top.Mt Elgin Ontario - just a Large.
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Nice. I'll be trying my hand at sausage this week.
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Brother they look great from where I'm sitting. I honestly prefer my sausage a little on the fatty side. There is nothing that I hate more than dry sausage. Well except for maybe a empty plate
Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
What was your lean to fat ratios in this batch?
Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
Sausage does look juicy.
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I wish I had the skills to make sausage as you guys have. It is in my top 5 of favorites.Large BGE, MiniMAX BGE, 2 Mini BGE's, R&V Fryer, 36" Blackstone Griddle, Camp Chef Dual Burner 40K BTU StoveBGE ChimineaProsper, TX
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Looks on point to me... JuicyCharlotte, NC - Large BGE 2014, Maverick ET 733, Thermopen, Nest, Platesetter, Woo2 and Extender w/Grid, Kick Ash Basket, Pizza Stone, SS Smokeware Cap, Blackstone 36"
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Looks good to me. If you don't want it, I'd be glad to take it off your hands.
SE PA
XL, Lg, Mini max and OKJ offset
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