Sausages

[NeilMacleod]

Made three batches.
Elk- Paprika, Beet Root powder Black Pepper Garlic Bacon Fat
Bison Lamb- Beet Root Powder Black Pepper Garlic Duck Fat.
Pork Loin- Garlic Onion Marjoram Basil Dried Apricots Black Pepper Bacon fat

Doing BBQ today to sample them.

 

[ronaldrothb49]

and where do we place an order. I'm German, never met a sausage I didn't like. Add some cheese, a few crackers and a bottle of wine I am in heaven.

 

[wiscoaster]

... I'm German, never met a sausage I didn't like. Add some cheese, a few crackers and a bottle of wine I am in heaven.

Ditto, and I'm not even German. Can't beat sausages and cheese for a real tasty repast.

Those pics the OP posted are stimulating my salivary glands .... where is a drooling emoji when you really need one?

 

[Brokennock]

 

[Omahkapi'si]

Looks good to me.

 

[APG]

Nothing like home made sausage. Yummy.

 

[NeilMacleod]

Thank you !

 

[LonestarShootR]

Those look really great! Some nice seasonings too add distinctive flavors.

Myself, wive and daughters have made a truck load over the years
For all the people that are mentioning cheese. Here is a 100 lbs of venison being made with cheese and jalapeño.

 

[LonestarShootR]

Deleted

 

[NeilMacleod]

So the Elk and Bison were juicy and fluffy, Light flavour, nothing strong.
The Pork was a bit dryish and tight. Again nothing dominating in flavour.
BBQ charcoal.

 

[Crown_Pointer]

and where do we place an order. I'm German, never met a sausage I didn't like. Add some cheese, a few crackers and a bottle of wine I am in heaven.

There's an infinite variety of recipes to try. I include 3 favourites on an old web page of mine (near the bottom). The "Saucisses au Champagne" is tricky to press because it's so slushy but freeze it for several months and then try it and all those flavours will have blended well over that time.

http://surfin_dude.tripod.com/creative/sausage/twistlinks.html

 

[Loyalist Dave]

Made three batches.
Elk- Paprika, Beet Root powder Black Pepper Garlic Bacon Fat
Bison Lamb- Beet Root Powder Black Pepper Garlic Duck Fat.
Pork Loin- Garlic Onion Marjoram Basil Dried Apricots Black Pepper Bacon fat

Doing BBQ today to sample them.

Sausages, especially hard, dry cured, are like the perfect Living History food or Trekking Ration. Heck even the novel about Rogers' Rangers had them carrying bologna.

From The Art of Cookery 1769 by E. Taylor


SAUSAGES
TAKE three pounds of pork free from fat and skin, cut it into small pieces, and add to it two pounds of lard free from skin, beat it together in a mortar till fine. Season with nutmeg, mace, pepper and salt. Mix the seasonings well amongst it, and fill small skins well cleaned. N. B. The sausage meat may be kept in a mug, and the skins filled as you want them. Put in a little strong beer amongst the meat, with which you fill the skins, but not into the mug amongst the sausage meat.

LD