king salmon
Newbie
I almost always make a Fattie for family events and my relatives love them. This year around Christmas I went with the "Fruit Nut Fattie Wellington." It's homemade deer sausage (80%deer, 20% pork shoulder with my own seasoning) filled with dried cranberries, cashews, walnuts and pepper jack cheese. The fruit and nuts seemed like a holiday theme.
The sausage is prepared with the 1 gallon zip lock bag method. I put the nuts in a bag and ran a rolling pin over them to crush them up. The nuts and dried cranberries along with grated pepper jack cheese are spread out and then it's all rolled up. (in the past I have use a variety of dried fruits and i would recommend this but I was out of town and just couldn't come up with them in a crowded, unfamiliar store).
I had to borrow a propane smoker and deal with windy, bitter cold but it came out pretty well. Smoked to 160 and let it rest a bit while the oven was warming up.
I wrapped it in a can of store-bought pizza crust and baked until golden brown. Let it rest again and then sliced. Everybody gobbled it up.
Thanks for looking.
In the smoker with peppers and Moinks.
Waiting to slice.
Ready to eat!
The sausage is prepared with the 1 gallon zip lock bag method. I put the nuts in a bag and ran a rolling pin over them to crush them up. The nuts and dried cranberries along with grated pepper jack cheese are spread out and then it's all rolled up. (in the past I have use a variety of dried fruits and i would recommend this but I was out of town and just couldn't come up with them in a crowded, unfamiliar store).
I had to borrow a propane smoker and deal with windy, bitter cold but it came out pretty well. Smoked to 160 and let it rest a bit while the oven was warming up.
I wrapped it in a can of store-bought pizza crust and baked until golden brown. Let it rest again and then sliced. Everybody gobbled it up.
Thanks for looking.
In the smoker with peppers and Moinks.
Waiting to slice.
Ready to eat!
