Search results for query: Turkey sausage

My wife is headed there this week to pick up a pack. I am out of breakfast sausage, bacon, and canadian bacon. May have her get two since hosting 25+ for turkey day weekend.

Missed this thread. My friend from Elmira introduced me to pickled sausage. Very tasty. He's Polish. I taught him how to grind and make fresh sausage for his Italian wife. I would compare it to pickled turkey gizzards, but that is something very rarely found, too.

I would say using veal is a pretty significant difference. I am pretty much DONE with using GB for things like that. So far using sausage is my go to but need to try ground chicken or turkey. I think ground turkey could get you pretty dang close to veal.

True but it's totally different than anyone else's in our family. I'm sure the veal meat and stock has a lot too it, it's a texture thing as well. Her's has more bite to it, and the sauce to cheese is perfection. I'm not sure if she is using ricotta or something else, I need to find out before...

Beef bacon, turkey breakfast sausage, country taters, smoked Monterrey jack, scrambled eggs. Not the prettiest but sure was tasty. Definitely won’t be the last fatty.

...to make some shotgun shells to go with the Birthday Brisket today. I stuffed the shells last night. 2 lbs 80/20 wagyu burger 1 lb turkey sausage 1/2 cup sharp cheddar 1/2 cup peper jack Dano Butter Steak seasoning And my brisket rub Wrapped with turkey bacon. I let them sit covered...

Pickled turkey gizzards were my favorite bar (beer) food in MN. Never found them in other places I lived. Don't go to bars anymore so not sure the offerings these days. Sam, your jar of hot dogs reminds me of pickled Rocky Mountain Oysters that one used to find in cattle country

4 days and 8 BBQ places, all within 60 miles of Austin, Texas. Tuesday: Kreuz Market in Lockhart. Wednesday: Louie Mueller's in Taylor and Southside Market in Elgin. Thursday: Smitty's Market and Original Black's, both in Lockhart. Friday: City Market in Lulling and Salt Lick in Driftwood...

You're good . Mix it up . I just did some ground turkey breast with a commercial mix . Adkins farmers sausage . I also have the Adkins East Texas hot link . Both good , and I've done both pork . Makes a great breakfast patty .

I love your idea of "sides"...more meat! :D

I hope that sale is at your Costco, too! We're going to make our first Canadian bacon very soon. That's why I bought cure #1 early. I never used it before. We have 2 hunks of pork tenderloin in the freezer, and are going to smoke them together, one in the regular way we do it, and the...

A few fellows asked about my turkey gravy recipe. I have adapted this one that I found in Readers Digest years ago. The quality of stock is very important. I will make a stock with turkey trimmings, onions, carrots, celery, garlic, parsley and thyme. Use all fresh vegetables and herbs...

For anyone on the fence running chicken like this, it's as good or better than you think it is. I REALLY like thighs+all the skin. Rich knows that my goal is to learn how debone leg quarters to drive the price even more. Anyhow, this stuff is great on it's own and REALLY adds to things like...

Already thinking about my next tour, maybe expanding to include different regions of Texas. Have a hankering for some mesquite smoke like West Texas and South Texas. But that would be a lot of driving. Brisket and sausage we had at every place, but tried a few speciality items when they wee...

Hey Y'all Im still here doing my thing sorta...Ha Been really busy. Got the farmers market season done with soon. Got one more holiday market on the 22nd then done until April. Been doing lots of shows, venues getting healthy bread to the folks. Bread oven has been performing real good. As...

Thank you very much, Rich. I'll check it out tonight, I need to quit procrastinating and order some up. It would be nice to have some homemade sausage doe Turkey day dressing and cold weather meals. I love this time of year. even though we don't really have four seasons out here in Kali. Where I...

Here’s a pretty wild Christmas goose and turkey stuffing and dressing fusion recipe: tartine + freekeh + indian + arabic + east asian + bacon + merguez Total yield: about 9–11 cups stuffing/dressing, split into turkey stuffing (inside) and dressing (baked separately) Ingredients Bread and...

True I could have left them whole but then they would have been single layer. There are two full burgers technically and with a fried slice of turkey breast with cheese between them 😁 Thank you for the like and comment! Thank you David. I thought it was the right amount of beef any more and I...

Hey @chopsaw , old thread I know but do you remember how much you bumped up the fennel? I love Italian that is very fennel forward. What garlic did you use?

We are loyal Stove Top folks but make MIL "stuffing" recipe for TG. We call it stuffing but do not stuff our turkey... MIL dressing/stuffing is insanely good. Better than the turkey. Sausage is the key. It's sorta wild, you can't even really tell it's in there. Not even gonna ask as she...