Hunting Washington Forum
Community => Butchering, Cooking, Recipes => Topic started by: quacker whacker on October 15, 2009, 04:53:59 PM
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just got done makin 24 lbs of duck sausage. :IBCOOL: was gonna stuff all of it into casing and make smoked brats, but i sampled some and its delicious as plain old sausage too :drool: . i'm gonna stuff some of it into brat casings and smoke it, and freeze the rest.
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damn that looks good. whats your recipe?
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i used 14 lbs of duck (had a few goose breasts in there and a few quail breasts), 8 lbs of chicken breast and 2 lbs of 80/20 pork back fat. i just used a hi mnt jerky bratwurst sausage kit and added some cajun seasoning and chili powder to spice it up a little. turned out pretty good for my first go round makin sausage.
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nice job Q-W looks great :brew: chuck
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look likes there is going to be some good eats around there
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look likes there is going to be some good eats around there
dinner tomorrow :)
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:drool: :drool: :drool: thats all i can say
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Sounds good
Going to have toi try it.
Thanks
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:EAT:
NICE
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thanks for the compliments. put the brats in the smoker for 1 hour, then 2 hours of smoke, and finished 'em in the oven for 2ish hours. turned out good.
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thanks for the compliments. put the brats in the smoker for 1 hour, then 2 hours of smoke, and finished 'em in the oven for 2ish hours. turned out good.
does that make it 3 hours of smoking? i dont get it?
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they were in the smoker for a total of 3 hours, i only ran 2 pans of chips so i only had smoke going for 2 of the 3 hours.
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oh ok that makes sense
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Nice job QW. I am hoping to make some duckaroni and goosaroni this year myself. I have to first shoot the birds :chuckle: