| T O P I C R E V I E W |
| traildancer |
Posted - May 14 2010 : 09:58:33 AM
One of the BakeOvers in the Farm issue has potatoes and elk sausage. I have quite a bit of ground elk and deer. How do you make sausage? Is it just the spices that you add or is there other stuff? I'd like to use up the meat and hamburger dishes get really boring.
The trail is the thing.... Louis L'Amour |
| 5 L A T E S T R E P L I E S (Newest First) |
| traildancer |
Posted - May 15 2010 : 09:37:43 AM
Thank you for your replies. It sounds like I could get already ground pork fat if I ask for it? And then just add it to my own meat, I guess. What spices do you add? I remember my mom making sausage years ago from ground moose and she added a lot of sage.
The trail is the thing.... Louis L'Amour |
| natesgirl |
Posted - May 14 2010 : 10:21:33 PM
We add beef suet to our ground meats. You have to freeze it and grind it pretty fine first though. My DH forgot to add the suet last time, so we basically deep fried it in oil. That works pretty good as well. We even made little sausage meatballs and dropped them in the deep fryer then topped them with spaghetti sauce. YUMMY!!
Farmgirl Sister #1438
God - Gardening - Family - Is anything else important? |
| gramadinah |
Posted - May 14 2010 : 7:53:08 PM
Thats waht I did and it was great.
Diana
Farmgirl Sister #273 |
| msdoolittle |
Posted - May 14 2010 : 5:56:11 PM
Around here, to make deer sausage people add ground hog meat/fat to it. Elk and deer are very lean meats so to make a good sausage, either link or patty, you'll have to add some kind of fat to it. I make turkey breakfast sausage patties, and what i did was use pre-made pork sausage (only because the store was out of straight pork fat trimmings) and it turned out great. In my mind, I just thought about how store bought sausage's consistency is and it's pretty fatty! This gave me an idea of how I wanted my end product to be. If you will go to my blog, my last post was on making the sausage.
I am not sure exactly how to proceed in your case, but if you own a meat grinder, I'd thaw out your ground meat, season to taste, mix in some pork fat/sausage, and grind it with a fine grind plate. If you want patties, just form them, put waxed paper in between the stacks, and put it all in a freezer bag/paper. I don't know if that's the best protocol, but that way it would get all nice and mixed up really well.
:0)
FarmGirl #1390
www.mylittlecountry.wordpress.com |
| 1badmamawolf |
Posted - May 14 2010 : 4:17:51 PM
you will need to add pork fat, cause elk meat is too dry otherwise, then just add your sausage spices, its really yummy.
"Treat the earth well, it was not given to you by your parents, it was loaned to you by your children" |
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