JC and the Sausage Factory

[Admin]

The wife and I are working on expanding our product line. We both exhibit at shows and I sell my art and she sells her all natural skin care products that she formulates herself. For a while now we have been talking about working natural dips and seasonings into our sale goods as well as other cool stuff. I ground up that doe last night and we made up 51 pounds of sausage in several different varieties.







We ate a lot of sausage last night



We use sausage in place of burger in a lot of recipes. Ever have shepherds pie, stuffed cabbage or chile with italian sausage instead of burger? Try it. it's awesome ;D

[flyguy]

That does sound good ;D I'll have to try the chili ;D

[badger]

Jc, we do the same thing here. I love putting sausage in place of burger, or mixing the two.

Your stuff looks great buddy!

[bluegrasshammer]

Recipe Please? Always looking for new sausage recipes.

Thanks!

[oldminkman]

I have a simple recipe I like to use when grinding venison:

I buy the bacon pieces that come in the 3lb or more boxes (it's usually cheaper that way) I grind 50/50 bacon and venison and add black pepper to taste ( I love black pepper so I cover the mixture well after grinding and mix in by hand) I like a little kick in my sausage so i also add some cayenne pepper flakes-dried from my garden-I don't measure this I just shake it over the ground mixture like I mentioned before-it doesn't take much to heat it up especially if you use pepercorns with the cayenne.

Good eating ;D

Oldminkman-

[Admin]

I had venison ground with bacon for the first time last year and it was awesome ;D Good idea about the bacon ends though ;D Have a karma

[oldminkman]

Thanks JC

I tried pork fat and unless you put it in the freezer until it gets hard I thought it was a stringy mess in the grinder.

Oldminkman-

[Admin]

Dec 20, 2008 7:57:28 GMT -5 oldminkman said:

I tried pork fat and unless you put it in the freezer until it gets hard I thought it was a stringy mess in the grinder

Never had that happen

[Nutso]

We stopped using just plan pork fat a long time ago. At one point it was impossible to find....so we switched to pork butt (which is the shoulder apparently someone was dyslexic when they were naming parts...anyway....) Since the butt roast is a fatty cut of meat....it adds a lot of moistness to the meat not just fat (which I end up just draining away anyway).

[oldminkman]

I'm still in the stone age - using a hand grinder- this may explain the clogging-I'll have to crank a little faster..

Oldminkman-

[bigpat]

Looks good JC ;D I'm planning to kill a couple pigs tomorrow, and I have some venison set aside, be making some sausage later this week.

[redpig]

JC what kind of grinder are you using..I'm looking to buy one but dont know nothin about grinders..except I dont want a hand one.

[Admin]

I bought my grinder from LEM products. I love it ;D I forget if it's a 1 horse or what size it is but it'll spit a whole deer out in no time at all. I paid around 375.00 for it around 7 years ago. Don't bother with those little 60.00 ones, they aren't much better than the hand crankers.

[redpig]

Thanks, JC, I appreciate the info.

[hounddog25]

looks great JC ;D

[Mamma D]

just a little FYI on the pork fat ... it actually is healthier than you think ...mush less saturated that beef fat (which is the worst kind). About 50% of pork fat is the monounsaturated kind, the healthiest kind - and about 12% is polyunsaturated, the 2nd best type...of course it does contain saturated as well but not nearly as much as beef fat ...and cholesterol of course - but when you have to add a little fat, it might as well be a healthy one

...here is a great link to analyzing your own recipes if you ever want to calculate what your making - I love this tool! The recipe calculator is on the right hand side of the page

www.sparkrecipes.com/