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  #16  
Old 02-22-2010, 08:45 PM
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Nice! - I think we will leave the sausage making to you! I do love em' hence my gamer tag in Call of Duty: SpicySausage.
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  #17  
Old 02-22-2010, 08:54 PM
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Quote:
Originally Posted by JCC View Post
We had a meat center where we processed deer, pork and beef. Junior high and high school. I got to separate the "casings" from a bucket packed in salt. That includes untangling it, running water through it and having it ready to be used for the sausage. We deboned the meat, ground it, filled and smoked the sausage. Good stuff. Deer season was the best because we got to make and sample boudin.
I've always wanted to make venison sausage, seems like a challenge because it's so lean.
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  #18  
Old 02-22-2010, 08:55 PM
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Originally Posted by TheWanderer View Post
I think it's funny that a chef from San Fransisco has a sausage stuffer.
Suprised that took so long...
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  #19  
Old 02-22-2010, 09:04 PM
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Suprised that took so long...
I kid, I kid.

That's cool though. I saw blood sausage made on one of the travel channel food shows. I can't remember which one. It looked deliciously evil.
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  #20  
Old 02-23-2010, 01:15 AM
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Originally Posted by thebestever View Post
i wish i made my own sausage... i absolutely love them. blood sausage is amazing too. i always buy them at a local italian market, and mix up the sausages that i use in my italian sauce.
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  #21  
Old 02-23-2010, 02:14 AM
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Originally Posted by bpetzold View Post
I've always wanted to make venison sausage, seems like a challenge because it's so lean.
I'm pretty sure you have to mix it with pork. I really don't remember. LOL
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  #22  
Old 02-23-2010, 02:29 AM
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I would love to make my own someday. Store bought usually tastes OK but I just can't stand when I bite into a hard chunk of I rather not know.
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  #23  
Old 02-23-2010, 02:40 AM
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Originally Posted by JCC View Post
I'm pretty sure you have to mix it with pork. I really don't remember. LOL
I'm sure a little pork will help things. I had a really good venison sausage that a chef friend of mine made and he said that it was 100% deer and it was lightly smoked. It was a little more like a salami though, a little dry and chewy but the flavors were really good. A little gamey and some bite to it.
If anyone lives near SF I have a chorizo on the menu now that we make..
stop by I would love to meet some MUers

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