- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
First time making deer sausage
Posted on 1/27/15 at 8:41 pm
Posted on 1/27/15 at 8:41 pm
Thanks bayoudude for the recipe.
I have a meat grinder you hand crank. Talk about a workout grinding up 25 pounds. It came out good!
I have a meat grinder you hand crank. Talk about a workout grinding up 25 pounds. It came out good!
5
Posted on 1/27/15 at 8:43 pm to lsuson
Looks good but damn.... I sure don't miss my hand crank grinder when I flip the switch on my 1 HP grinder!
Sausage making is a kick, the beer required to make it is even better!
Sausage making is a kick, the beer required to make it is even better!
Posted on 1/27/15 at 8:50 pm to Da Hammer
Yep I'm getting one for next season. Hammer, you ever make any sausage with duckmeat? Buddy wants to make some boudin and I'm thinking of adding some duck to it.
Posted on 1/27/15 at 8:55 pm to lsuson
Nice job!
What kind of casings did you use?
What kind of casings did you use?
Posted on 1/27/15 at 9:08 pm to haricot rouge
I got the 3/8" collagen casings from academy. Held up well.
Posted on 1/27/15 at 9:14 pm to lsuson
man, that looks like it came out excellent...cook up a little bit so that we can smell it!... 
is it breakfast sausage or regular?...what seasonings went into it besides the regular salt and pepper(s)....
is it breakfast sausage or regular?...what seasonings went into it besides the regular salt and pepper(s)....
Posted on 1/27/15 at 9:16 pm to Spankum
It's regular. I went to rouses and got the guy in the meat department to get me some legg green onion seasoning. It's for 25 lbs. I also added a half cup of cayenne pepper to it as well. I took some tonight and slow cooked it in red wine and tomato sauce and served it over pasta. Talk about good!!!
This post was edited on 1/27/15 at 9:19 pm
Posted on 1/27/15 at 9:17 pm to lsuson
quote:
Hammer, you ever make any sausage with duckmeat?
Yup, made some peperoni sticks out of some honkers last week still eating on them. Duck sausage it pretty good no different to make than deer just a bit of a different recipe. If you want we can make some in the coming months I have everything needed at the house.
Posted on 1/27/15 at 9:20 pm to Da Hammer
Sounds good!
Posted on 1/27/15 at 9:21 pm to lsuson
quote:
I took some tonight and slow cooked it in red wine and tomato sauce and served it over pasta.
awww damn, that sounds great!...
Posted on 1/28/15 at 12:45 am to lsuson
quote:
I got the 3/8" collagen casings from academy. Held up well.
Never used that before. How does that compare to real hog casings? Could you grill it or cook on stove top? After cooking, are the casings soft and edible?
Posted on 1/28/15 at 6:30 am to haricot rouge
They don't need to be wet before using them. You can cook them just like your other casings. When grilled they are very thin so easy to cut and chew. I think it's the same casings they do andouille with.
Posted on 1/28/15 at 6:37 am to lsuson
looks good. I enjoy processing my own deer meat and making sausagePosted on 1/28/15 at 8:04 am to jorconalx
I make about 100# every couple of months of pork sausage to sell for extra money and no way i would do that with a hand crank grinder. I enjoy making sausage tho. Made 80lbs deer sausage last week.
ETA: Is there any huge diff between the collagen casings you used and the actual real pork casings? Always used real casing just curious
ETA: Is there any huge diff between the collagen casings you used and the actual real pork casings? Always used real casing just curious
This post was edited on 1/28/15 at 8:07 am
Posted on 1/28/15 at 8:11 am to lsuson
Glad it came out well for you. I know we haven't had any complaints with that recipe. I have also added minced garlic and used their cajun seasoning for something different. Hard to beat the green onion though.
ETA: and that was a shite ton of work with a hand grinder 
ETA: and that was a shite ton of work with a hand grinder
This post was edited on 1/28/15 at 8:12 am
Posted on 1/28/15 at 10:26 pm to bayoudude
Don't think there's a huge difference between the pork and collagen casings. The moisture in the filling is just enough to stretch the collagen. Try it out
And yeah it was a shite ton of work.
And yeah it was a shite ton of work.
This post was edited on 1/28/15 at 10:27 pm
Posted on 1/29/15 at 5:21 am to lsuson
Take the handle off that hand crank and hook up a drill to it...... dont ask me how I know that works.
Posted on 1/29/15 at 7:57 am to CHEDBALLZ
Damn Ched. Your like a redneck/coonass Macgyver!
Posted on 1/29/15 at 8:16 am to lsuson
Did you do any smoked sausage?
Posted on 1/29/15 at 8:22 am to pdubya76
No, but I was thinking of smoking a few links in pecan wood.
Page 1 of 2
Popular
Back to top
Follow TigerDroppings for LSU Football News