Hunting Washington Forum
Community => Butchering, Cooking, Recipes => Topic started by: scottcrb on March 15, 2013, 06:40:55 PM
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so my buddy and i took in all of our duck and goose form last season (58lbs) to DD meats in mount lake terrace to be turned in to sausage. Not a day later i got a call saying it was done . we had it made in to breakfast sausage ,andouille, jalapeno cheddar brawts and beer brawts, It was all packaged in small manageable packages and freezer wrapped and labeled very nicely. when we got it home we couldn't wait to try it so cooked up a few of the andouille sausage and it was AMAZING! so far the whole experience has been great. it all came out to be about $2.50 lb finished packed and ready to go with all the pork fat and seasonings added. all in all i would highly recommend them. gonna try some of the brawts this weekend springer fishing so hopefully they are half as good as the andouille.
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In my opinion that's the best thing to do with duck and goose meat :tup: Makes great sausage and pepperoni
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:yeah: It's about time some one posted them. :chuckle: I butcher my own deer,but its not worth me to setup the grinder. I dropped off 24 pounds of meat to be ground and fat add. Sh-t she said just a minute I will have it done right now. 10 minutes later it was ground and wrapped in 1 pound packs. for 7.50. So best thing ever. I cut they grind :chuckle: And I take my deer,bear,elk,and waterfowl and have them make pepperoni
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well had some of the jalapeno cheddar brawts this weekend on the boat springer fishing and they were also awesome, the fishing wasn't .
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I had DD meats butcher my cow elk in November, this was after the guy in Nile was a total *ss to me and told me it was going to be two months before they'd get around to butchering mine. DD had it done in three days. I asked for the backstraps and tenderloins to take home and butcher myself, so they cut and trimmed out right then and there for me. The rest I had put into burger, italian and breakfast sausage and summer sausage. :tup:
