sausage making
 

Guys, I made these sausages :)
http://forums.pelicanparts.com/uploa...1266135299.jpg
I mixed and ground up 700 grams (a couple of pounds) of wild venison, about the same amount of pork belly, two teaspoons of crushed fennel seeds, 2 teaspoons of coarsely ground pepper, a teaspoon of salt, quarter of a cup of Barkers High Country sauce (a local spicy and chilly tomatoe sauce), ten - yes ten cloves of garlic and half a cup of water. Then put it through this sausage stuffer that I bought off our version of ebay.
http://forums.pelicanparts.com/uploa...1266135848.jpg
The sausage skin get stacked up over the plastic end of the stuffer and you wind the handle, and out it comes - as easy as that. I did the ultimate sausage test by having some friends around and cooked them on the char grill bbq and the results were excellent.

If you are curious, yes it was me who shot the deer but it died for a good cause.

they look great.

Hopefully this doesn't start a "Show me your sausage" thread.....:)

Looks very good. What did you use for the casing?

Have run several thousand pounds of venison through this one.

http://forums.pelicanparts.com/uploa...1266159862.jpg

I use pig intestines for casing and old plantation for seasoning. 60/40 mix (pork being 40)

Yum!
Did you drop the deer yourself?
Those photos bring back great old-home memories.

Hi Bill,
We live on a small farm and slaughter our own cattle for meat and we make our own sausages.
Much better than the ones from the butcher and we can spice it to our liking
After we mixed the salt and spices in we cook a small sample it the micro wave for everybody to approve of the mix.
We use a slightly different gadget to stuff the casings which we buy at the butcher .
The casings are either artificial or recycled animal intestine.
Spannerman my grandson demonstrates how they were opened in the olden days but it should only be filled with brine to unfold it and than leaks out on the other side
After I learned about Jerky here I can tell you we also dry some of these sausages similar to jerky ( biltong ).

http://i208.photobucket.com/albums/b...0/S5002266.jpg

http://i208.photobucket.com/albums/b...0/S5002265.jpg

Cheers
Baron

Oh Gawd I hadn't thought of that :(

I asked my local butcher for casings. I think it's pork intestines.

Yes I did. I went for a rabbit shoot in some mountains. It was fogged in and hard to figure out where I was going. I sat down on a ridge to get my breath and the fog clered for a moment showing a deer 200 meters away. I'd never seen a wild deer before and couldn't beleive my eyes. I set up the rifle for a shot and waited a few minutes for a break in the fog and bang. After the shot a bunch of them took off. I hadn't even seen the other ones being half in the scrub. I used the .223 that Snipe and the guys recommended.

Baron, that's a nice big quantity. Looks good too. I'll try a bigger batch next time.

Congratulations! :)
Fast bullet; used it to drop large varmints back in North Dakota (early '60's).

Who do U Boyz think you are Sarah Palin?

Getting ready to make 15 lbs of "boerewors" (from South Africa literally farmers sausage) tomorrow. Mostly beef with a little pork but I think I will add some venison as well. Great on the grill!

Its a good round only as long as its not windy, not too long a shot and no brush or the like to get in the way. A .270 or 30.06 is a lot better IMHO...

I aspire to be as manly as her. I thought huntin' n' shootin' was a good start and work my way up to wrestling grizzly bears.

Neil, if you wouldn't mind posting the recipe here it would be much appreciated. I spent three months in South Africa (surfing J-Bay and driving around) so I know what a good boerewors tastes like. The ones I buy around here are rubbish.

Neil, I've never had a good boerewors, or any boerewors, but if you could be so kind to help Mr. Douglas out I believe I wouldn't mind at all.

Best.

I have to translate it, so I will post it sometime tomorrow. Who knows, maybe it becomes popular in the USA and I can just buy it at a local store like I used to in South Africa.

You must be a masochist using that grinder with the sausage stuffer attachment. Do yourself a favor and spend money on a piston driven 5 pound + sausage stuffer. It is like day and night. I messed around with that kitchen aid solution way too long before I saw the light! ;)

George

http://cdn1.grizzly.com/pics/jpeg288/h/h6252.jpg

That's great. I'll take 700 grams, and I'll even pay for it.

I almost forgot about this! Here is the recipe. It is taken from an old Afrikaans recipe book that is very common in households in South Africa (well, Afrikaans ones at least)

10 lb beef
2 lb pork
3 lb bacon (I use fresh side)
1 tbsp pepper
3 tbsp salt
2 tbsp fine ground coriander
1 tbsp ground cloves
1 ¾ tbsp fine ground allspice
1 ½ tsp nutmeg
2/3 cup white vinegar

Method:
Grind beef and pork and mix together.
Cut bacon into small cubes and add to beef/pork mixture.
Mix all dry spices well, sprinkle over meat mixture.
Thoroughly work spices into meat, add vinegar, work through and let stand for 1 hour.
Mix before stuffing into clean casings.
Grill on fire or in pan.

A few notes: I am sure you can used cured bacon as well but that will change the taste obviously. My butcher supplies me the meat (beef and pork) that he uses when making ground beef/pork. I prefer to grind this myself as I like a slightly coarser ground than what you find in store bought ground meat. I have however used pre-ground meat before (although it is easy to stuff the mix in too tightly then). I have halved the recipe before without any problems. Of course, the best way to enjoy it is grilled on a charcoal or wood fire. To me the coriander and cloves is what gives this it's distinctive taste and is probably used in most variations of this you can find in SA.

Mooi blay (excuse my attempt at Afrikaans spelling spelling Neil).

Not too bad for a Kiwi. Hope you enjoy it. Sub zero temps be damned, I am grilling some tonight!