Senhor Quackito?

All that prep work for the Goose meat turned into a very good looking sausage! I bet it tastes as good!

Hi Snagman, that looks very delicious! I could even have that for breakfast.
Will save the recipe to try in the near future!

Any of the fermentables (not just the cream) in that mix could potentially lead to trouble if the sausage was hung overnight at warm temperatures. I agree, and any of my sausages are always hung in the refrigerator. If the cream were mixed into the sausage just before it was prep-cooked, it would b...

ssorllih wrote:Whom ever wrote the piece for wikipedia didn't know what they were talking about.

I was thinking the same thing about the author maybe being incorrect

crustyo44 wrote:I am still a bit worried about the cream going off though.

Hi Jan, that is an interesting point about the heavy cream and outside of my experience.
I would also be interested to find out, and am sending CW a message if he can help us on your concern.

I read on Wikipedia tonight that male ducks never quack!

Nice recipe El Ducko, and believe me, from here onwards every time I walk through the paint section at HomeDepot, it will forever remind me of you!

Redzed, that sausage looks very good! Never mind if you used the wrong casing size, it's what's inside that matters

Now on the other hand when they have out lived their useful life I would consider it a waste to not harvest the meat and hide. But don't treat them like beef cows. I read a while back that originally Salami was made from Horse meat in Europe because of hard times and high meat prices. Do you think ...

Take a sausage like Rytek's Polish and you wind up with a product like yours, which I think looks pretty delightful by the way. Thank you! :) The promised recipe is below, it is a combination of CW's and Kevin's (NorCal Kid) recipes in the MRI index. Over the years we learn that making sausage is t...

The Beechwood is definitely my problem with the lack of smoke color. When I tasted the sausage after letting it rest in the refrigerator for 2 days, it did have the good "smokey" taste. It's a simple case of appearance and I will change to using Hickory for the next batch. In the past I have smoked ...

I would appreciate some advice on my past weekend's project (this was part 2; part 1 was smoking Pork Loin Ham which came out good) These photos are posted in reverse order of a 2 lbs sample batch Viennas being made, they have a very good flavor, moisture and texture, my problem is the smoke did not...

it's a growing potential supply of sausage, ham and bacon!

Hmm, I'm starting to lean towards El Quacko having been exposed to Asbestos maybe. Time to call the EPA? Or we could prop him up against a wall, spread the flippers and read him his Wedlinydomowe rights:- * You have the right to make your own sausage. * Anything you add or may want to add to an exis...

Hmmm... Assuming he fell forward, but not straight forward, contacted marbles at an unknown angle approximately 1 cm off the floor,..... carry the two... divide by the letter "R" to compensate for the draft, uh, daft, uh... allow the Australian version of the spell checker to change draft to draugh...