Monday was once again a sausage day this week, but seeing that I was spending so much time trying to stare at my eggs enough to make them hatch early - I didn't get the recipe posted. So this sausage-making time I had a chum of mine, tot in tow, come laden with venison ready to make sausages. We got the baby comfortable, and got our hands right into the meat. Then the baby was fussing so, we'd pause, clean up, get the baby happy and begin again. Here is what I don't recommend trying: making sausages with a baby(s) around UNLESS you have a playpen (or babysitter) where the baby can be completely happy with all their needs supplied! Now, here is what I would recommend trying: the following recipe for honey garlic sausages!
12lb. venison, ground
8lb. fatty pork, ground
1 kg creamy honey
1 1/2 tbsp. salt
2 tsp. pepper
4 tbsp. garlic powder
So the method is standard. Mix everything thoroughly and stuff into casings. Of course, make sure you have something really big to put your meat into, I used my largest stockpot. Be sure to fry a patty to make sure theres enough of what you like in it. ie. add more garlic, salt, whatever. We were super satisfied with our mix on the test patty because it was self-glazing. The creamy honey seems to melt, seep out and make the meat saucy, of course that was just the test patty. I don't think that would happen with the casing on. This recipe would be great, downsized for a batch of meatballs. And my last tip, is make sure you have whatever you will package your sausages in, ready. Seeing that this was such a large quantity, we didn't have enough large Ziploc bags. We ended up using Styrofoam plates, and seran wrapping them. This worked but I think the freshness wont last as long as the freezer bags.
Give it a try, Im sure youll like it! FYI the yield was 76 sausages!!!
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