Busy Thursday! 3 types of sausage! (and bacon :) )

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.

bladebuilder

Meat Mopper
Original poster
So I'm on my regular day off cycle ( I work 8 and 6) and figured it was time to process some more game meat. There was quite a bit of quality trim from hunting season, and a bunch of boneless duck/goose meat (60 pounds) and some moose (over 100 pounds) so figured its time to make sausage again. My smoke house was tied up with cold smoking 3 whole bellies for bacon that I had cured last days off.

So I made 25 pounds moose Ukrianian sausage. 18/6


25 pounds Sonoma style Brats 20/5


and 25 pounds of goose/duck/pork sausage 15/10


I had a couple buddies "help" so the uniformity isn't there, but after a few test fry's, and a malted beverage or two, there was a lot of happiness, and a few "close enough"'s muttered! Haha!
 
  • Like
Reactions: crazymoon
The goose sausage is really nice for breakfast sausage or snack sticks. I've had beer sticks, and honey pepperoni sticks made from them. Really good. Nice texture, and a slightly rich flavor. Added pork keeps the moisture up. I need to get some small dia. natural casing. this collagen is ok, but a pita because it seems very brittle, and it dont like to be twisted.
 
BB, Nice work ,everything looks awesome .That is a lot of stuffing !
points.gif
 
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Latest posts

Hot Threads

Clicky