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Discussion in 'Sausage' started by nepas, Mar 6, 2011.
I find 2 packs of sausage that i made.
Creole & Brats
Nepas you gotta slow down. Your killing me! The brats look great, but I like mine a little more well done please, with mustard & onions, thank-you.
Hey Nepas do you eat sausage everyday????? LOL But seriously if you do...i'm moving in!!!
Well not every day, maybe 2-3x a week
Your freezer must be a scary sight!
Probably looks like some kind of a snake farm, with all of those hundreds of tasty sausages & bolognas crawling around in there, just waiting to be devoured !!!!
Funny. Reminds me when i was a kid growing up in the S, Calif desert catching and butchering rattlers. I would skin em, salt em down wrap and put em in the freezer. My mom would freak.
looks good but i am with Al on this one need me some onion mustard and peppers..
Well, it seems even the folks from the midwest can't agree on the right way to do brats.
Is there a wrong way?
Or this just about grandma's meatloaf?
Any reason you don't vacuum pack your sausage?
99% of the time i do vac seal.
Do they last that long?
hmmmm, amazing what you find when you're rooting around. Think I'll go to the garage and check mine...doubt I'll find anything near as nice as Creole sausage or brats though
Thought you would have jumped on those Creoles Al, liking Cajun as you do...lol
Fresh sausage properly wrapped will last around 6 months.....unless that is if you eat it all.
These are the creole sausage i did that i took with me to friends in Florida and Alabama. All but 8 links were frozen then vac sealed for traveling.