Wednesday, October 15, 2014

Sausage varieties, labor of love.

L to R Chicken, English Bangers, Deer and Pork
A few weeks ago while cleaning out the basement I came across a small cardboard box. In this box I saw what was a set of new knives for my small hand grinding machine. Oh happy day, the knives I have been using have become quite dull. So with my new found tools I had the notion to make some sausage. On Saturday morning I went shopping and bought some pork butts, and some chicken thighs, along with hog casings. I had already taken out some deer meat from the freezer and had it defrosting.

When I got home the love started. Boning out the pork butts, and separating the sausage cuts from the grilling cuts. Boning out the chicken thighs and removing the skin along with the visible fat. The deer was also cleaned of the silver connecting tissue and cut up. My plan was to make three varieties of sausage, English Bangers, which are a pork sausage with fresh onion. Chicken sausage with Italian seasonings, and deer and pork sausage also with Italian seasonings.

A few hours later and the sausage was made. I like to let the finished product set in the fridge uncovered over night to allow it to dry some. Sunday night we enjoyed the Bangers with mashed potatoes. On the stove cooked and ready for future meals was the chicken and the deer sausage. It was slow cooked in a tomato sauce.

Bangers with mashed potatoes. These sausages are also great breakfast fare with fried spuds.


Chicken sausage, along with deer sausage that has been cooked in tomato sauce and served over angel hair pasta.


This is one of my favorites. Sausage on Italian bread. A big pot of sausage and sauce was made and some of it was put into containers and set in the freezer for one of those cold days that are surely ahead of us.



16 comments:

  1. Man that has me drooling this morning.

    ReplyDelete
    Replies
    1. Chasing Blue Lines,
      Thanks.
      Jacob forgive me.

      Delete
  2. That looks awesome! How did you stuff the meat into the casings?

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    Replies
    1. RI brook trout,
      Thanks.
      I have a stuffing attachment for my little grinder.

      Delete
  3. Man oh man does that look good or what. It really should be against the rules to post such mouth watering pictures when I've still got several hours left before I can take a lunch break...and my lunch isn't going to taste nearly as good as that anyway!!

    ReplyDelete
    Replies
    1. HighPlainsFlyFisher,
      Thanks.
      Some your culinary delights have had the same effect on me.

      Delete
  4. Nice Alan, looks fantastic. I'm hungry now

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    Replies
    1. LQN,
      Thanks.
      Oh what a wonderful feeling.

      Delete
  5. Looks tasty Alan, just as well I'm having sausages from our local butcher for dinner tonight!

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    Replies
    1. brian,
      Thanks.
      I'd love to see you do a post on some of these sausages.

      Delete
  6. I'm thinking, with all the good stuff you cook, you should have your own TV show.

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    Replies
    1. Mark Kautz,
      Thanks.
      Now there's a suggestion I thought would come from Howard.

      Delete
  7. Alan, you sure put my boring but delicious green chili picture to shame. Some famous chef once said it's all about the presentation. You want to co-host that cooking show?

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    Replies
    1. Howard,
      Thanks.
      The chef was Justin Wilson I believe. He said you first taste with your eyes.

      Delete
  8. Brk Trt, Can you say New Years Day!!!!

    ReplyDelete
  9. TROUT1,
    Thanks.
    Yes I can Pete. I'll put it on the menu.

    ReplyDelete