capt1972 wrote:
Made a big batch of breakfast sausage out of this. It came out awesome. Wicked easy and tasted just like Jimmy Dean.
Bootlipkiller wrote: all the mallards I killed today had boners do to my epic calling.
huntall6 wrote:MT is right.
(MT)Montanafowler wrote:i used the Hi Country Cure for my smoked goose breasts last year, it too was excellent!
this stuff is only for breakfast sausage right?
capt1972 wrote:(MT)Montanafowler wrote:i used the Hi Country Cure for my smoked goose breasts last year, it too was excellent!
this stuff is only for breakfast sausage right?
they have other flavors but this is the only one I've tried.....so far.
huntall6 wrote:MT is right.
capt1972 wrote:I forgot, I made venny summer sausage too. nom nom nom! 1 was plain and 1 was with a Gloucester Cheddar and jalapenos mixed in!
BrewGUN wrote:Bacon ends and peices, you can usually get them in 3# packs. So good!
capt1972 wrote:I forgot, I made venny summer sausage too. nom nom nom! 1 was plain and 1 was with a Gloucester Cheddar and jalapenos mixed in!
huntall6 wrote:MT is right.
(MT)Montanafowler wrote:capt1972 wrote:I forgot, I made venny summer sausage too. nom nom nom! 1 was plain and 1 was with a Gloucester Cheddar and jalapenos mixed in!
dumb question i'm sure but how do you add the cheese and pepper?
flight control wrote:I started making sausage last year before hunting season as a way to clean out my freezer. The first batch was great, the spices were right on but they were a bit dry, so this year I added more fat and they are way too greasy. What kind of ratio do you guys use?
capt1972 wrote:flight control wrote:I started making sausage last year before hunting season as a way to clean out my freezer. The first batch was great, the spices were right on but they were a bit dry, so this year I added more fat and they are way too greasy. What kind of ratio do you guys use?
depends on the sausage
around 18-20% for summer sausage or bologna
25-30% for breakfast or italian
flight control wrote:capt1972 wrote:flight control wrote:I started making sausage last year before hunting season as a way to clean out my freezer. The first batch was great, the spices were right on but they were a bit dry, so this year I added more fat and they are way too greasy. What kind of ratio do you guys use?
depends on the sausage
around 18-20% for summer sausage or bologna
25-30% for breakfast or italian
I made hot Italian both times, for the second batch, I had read somewhere to go 40%. That to me is a rediculous amount of fat. I can't eat it and I'm too embarassed to try and give the stuff away. I think 25-30% sounds about right. Thanks capt
Bootlipkiller wrote: all the mallards I killed today had boners do to my epic calling.
3legged_lab wrote:Where are you guys getting the seasoning mix for Italian sausage? I looked all over and couldn't fine anything but recipes online.
capt1972 wrote:3legged_lab wrote:Where are you guys getting the seasoning mix for Italian sausage? I looked all over and couldn't fine anything but recipes online.
http://shop.hicountry.com/dinner-style-sausage-kits-p21.aspx
Bootlipkiller wrote: all the mallards I killed today had boners do to my epic calling.
3legged_lab wrote:Where are you guys getting the seasoning mix for Italian sausage? I looked all over and couldn't fine anything but recipes online.
aunt betty wrote:You like duck sausage?
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