We make italian sweet, summer sausage, and bunny sausage
I thought i posted the recipes in the recipe section.
If its not there ill post it again here.
This year weve added donair sausage and a fermented cranberry breakfast sausage. I picked up the donair spice at gateway and then just added as per directions.
We picked up a sausage stuffer at princess auto to make things go faster and its a great time saver too.
We did some deer sausage this year...my nieces hubby got a Cabelas brand grinder / sausage maker....MAN...that thing can sure grind the meat up ! He had a Farmers Sausage blend we added to cold water and dissolved prior to mixing it. 9 lbs of lean deer meat...3.5 lbs of ground pork...combined...first time ever for me making sausages...him too.
These were fairly large sausages...the kind your BBQ.
Wasn't a very hard process...other than learning how much to put in the casings and how quick to move them along. Bit of a learning curve for sure. We experimented with the broken ones...flattened em out like Slickie does with his rabbit patties....fried em up to try...they were awesome done like that !!
We had taste tested 5 or 6...just to be sure...know what I mean
My middle grandson was here and he liked em soooo much, that's what he chose for his supper..."only a pack of 5 grandad"..that'll do me...but he wanted me to "uncase" and flatten them for him..ahhhhh, the kiddies...Gawwd luv em !!
I only flatten them when i run outta casings.
I buy the fresh salted casing from Pete's in bedford. It sure beats them plastic ones, god only knows how much plastic we eat anyway.
Besides that why ruin a good wild game sausage with a plastic casing
Im running the hounds today in cb and hope to be making bunny sausage tonight
I always find casings at my Canadian tire actually! Only place around that ever had them. I will have to go look at Pete’s! And then for summer sausage sized ones I order 1”x12” fibrous cases from amazon. LEM brand I believe they are. Makes for perfect size slices for crackers.
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