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.