Hunting Washington Forum

Community => Butchering, Cooking, Recipes => Topic started by: billythekidrock on January 06, 2013, 08:20:11 AM

Title: Italian Sausage
Post by: billythekidrock on January 06, 2013, 08:20:11 AM: The other day I was rotating my freezer stock and found a 13lb bag of elk meat set aside for canning from 2011 so yesterday I made some Italian sausage.

The day before, I picked up 2lbs of beef fat, bought an Italian Sausage kit from Cabela's (even though I have a large order from PS coming soon) and I also thawed out five 2lb packages of venison burger.

For small batches I have been using this old Waring grinder that was found at a garage sale. It works ok, but even chopped beef fat will slow it down quite a bit.

I ground up the "canning" meat in one tub and then ground the beef fat into a tub with the thawed burger. After mixing the burger and fat I then mixed in the canning meat and a pound of mexican blend shredded cheese. I prefer hi-temp cheese but did not have any on hand.

(https://hunting-washington.com/smf/proxy.php?request=http%3A%2F%2Fwww.hunt101.com%2Fdata%2F500%2Fmedium%2FwebIMG_0007.jpg&hash=94bb66aff7d10d2dd4799ce0138375edaae1f8e3)

Pre-stuff taste test.

(https://hunting-washington.com/smf/proxy.php?request=http%3A%2F%2Fwww.hunt101.com%2Fdata%2F500%2Fmedium%2FwebIMG_0009.jpg&hash=3e556708964de4fd6bd7f2c8b1f97745a401301d)

Done, but a little more fat content then I normally like.

(https://hunting-washington.com/smf/proxy.php?request=http%3A%2F%2Fwww.hunt101.com%2Fdata%2F500%2Fmedium%2FwebIMG_0011.jpg&hash=848473647a4403b6766f457279299310ec839324)

Packaged and ready for the freezer. I tried some really small vac bags that I found at Cabelas for sharing with coworkers. They were ok and I like the ziplock feature, but they are really too small for sausage. I think they would be excellent for smoked fish, jerky or pep sticks.

(https://hunting-washington.com/smf/proxy.php?request=http%3A%2F%2Fwww.hunt101.com%2Fdata%2F500%2Fmedium%2FwebIMG_0015.jpg&hash=2f395dffd7f856e4a653c654a1c7b6ab01d4833a)
Title: Re: Italian Sausage
Post by: dogtuk on January 06, 2013, 01:44:51 PM: Looks great to me nice links
Title: Re: Italian Sausage
Post by: Kc_Kracker on January 06, 2013, 06:00:29 PM: :drool:
Title: Re: Italian Sausage
Post by: Blacklab on January 07, 2013, 05:43:49 AM: Very nice
No I'm not jealous, well maybe a little :drool: ;)
Title: Re: Italian Sausage
Post by: Kioti on January 08, 2013, 11:04:07 AM: Dang that's some nice looking stuff....some duck eggs on the side with some hash browns...we be talkin good eating! :drool:
Title: Re: Italian Sausage
Post by: MatthewHunter98 on January 15, 2013, 05:29:16 PM: Looks legit :tup:
Title: Re: Italian Sausage
Post by: ribka on January 15, 2013, 10:12:02 PM: The cheese is a good touch
Title: Re: Italian Sausage
Post by: WSU on January 16, 2013, 03:38:02 PM: What kind of beef fat do you use? Just any old fat trimmed off the carcass? I'm about to butcher a steer and want to give the right directions to the butcher.