This stuff is awesome

[capt1972]

Made a big batch of breakfast sausage out of this. It came out awesome. Wicked easy and tasted just like Jimmy Dean.

[3legged_lab]

Made a big batch of breakfast sausage out of this. It came out awesome. Wicked easy and tasted just like Jimmy Dean.

Exact same shit I used to make the goose sausage with, everyone in the house loved it. I mixed in some pork fat from the butcher to give it some fat content but am planning on using pork trim next time.

[BrewGUN]

Bacon ends and peices, you can usually get them in 3# packs. So good!

[(MT)Montanafowler]

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]

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.

[(MT)Montanafowler]

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.

try the cure! the goose i made was fantastic i'll have to check it out and see what all they have.

[capt1972]

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!

[jarbo03]

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!

I want to do summer sausage with goose.

[rebelp74]

Bacon ends and peices, you can usually get them in 3# packs. So good!

x2

[(MT)Montanafowler]

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?

[rebelp74]

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?

Mix it in the meat before stuffing the casing

[capt1972]

^this

[flight control]

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]

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]

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

[capt1972]

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

I think with pork 40 sounds about right cause of the cooking time to make sure its done in the middle but with game.......a little rare and not dried out is ok.

[3legged_lab]

Where are you guys getting the seasoning mix for Italian sausage? I looked all over and couldn't fine anything but recipes online.

[capt1972]

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

[3legged_lab]

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

Guess I didn't look very hard. I just checked around town.

[flight control]

Where are you guys getting the seasoning mix for Italian sausage? I looked all over and couldn't fine anything but recipes online.

I made mine from scratch. I combined a few recipes I foumd online and really like what I came up with flavor wise, I just need to work on the fat ratio.

[aunt betty]

You like duck sausage?

[Goldfish]

You like duck sausage?

So you're a gay duck?