SAUSAGE PHOTO GALLERY (Without Original Recipes)
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Yes Sir, I ended up with about 20 quarts of wonderful chicken stock and I normaly put all the hearts in with the gizzards and the livers seperate. I wouldn't think of throwing any of that wonderful stuff away. I even keep the necks.
All in all I ended up with about 60 pounds of sausage. And I still have 25 pounds of venison and a full 50-55 pounds of just plain ground chicken.
Like I said... "very busy weekend."
All in all I ended up with about 60 pounds of sausage. And I still have 25 pounds of venison and a full 50-55 pounds of just plain ground chicken.
Like I said... "very busy weekend."
Don't take life to seriously.
You're not getting out of it alive!
You're not getting out of it alive!
Man that looks great. How many did you have helping you? That looks like a lot of work for one. Where in AR are you?
-Nick
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Custom R&O Smoker
Cedar Smokehouse
Weber Performer
Weber 22.5" One Touch Gold Kettle
Weber 18" WSM
Weber Smokey Joe
Lang 84 Deluxe w/chargriller SOLD
Cinder Block Smokehouse RETIRED
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- NorCal Kid
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Wow, Huckelberry, what a load of fowl sausage!
I'm exhausted just looking at the last photo with all the sausage done so beautifully!
I get initmidated having ONLY 10 pounds of chicken thighs to process, so the thought of processing 60 whole birds is...well.....incredible
Great work! Enjoy the fruits of your labors!
Kevin
I'm exhausted just looking at the last photo with all the sausage done so beautifully!
I get initmidated having ONLY 10 pounds of chicken thighs to process, so the thought of processing 60 whole birds is...well.....incredible
Great work! Enjoy the fruits of your labors!
Kevin
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- sawhorseray
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Huck, I'm wondering if you could post the recipe for your Hungarian-apricot sausage, seasoning break-down and re-hydrating the dried apricots maybe. I just took a 11.3lb porkbutt out of my freezer to thaw in the fridge for a couple of days, de-boned it should be a nice 10lb tester batch. I've got some apricots from a friend that I dehydrated, shrink-wrapped, and froze last year. I'm thinking your apricot sausage would work out far better than my two pineapple failures of the past year. Thanks in advance for your help. RAY
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What's up with "Godspeed wrote:"???Chuckwagon wrote:Godspeed wrote:Where would you put them... Bob?Lots of great posts and pics here, too bad they're buried in one huge thread.
Not a criticism, just a suggestion.
"SAUSAGE PHOTO GALLERY (Without Original Recipes)" could be a whole new forum subject area, just like "Sausages" or "For Beginners".
Forum members could start new threads of their various sausage projects followed up with associated comments from other members.
That would be much more usable than the current set-up.
A huge thread of posts isn't easily usable.
Godspeed!
Bob
Bob
Huck,
Congratulations on such a wonderful post with recipes, photo's and instructions.
Please keep posting like this, I love it.
Luckily both of you are young, so hard work like making all those sausages will definitely
give you both an appetite to do more at a later date.
Gosh, what a couple!!!!!!!!!!!!
Keep it up Mate,
Jan
Congratulations on such a wonderful post with recipes, photo's and instructions.
Please keep posting like this, I love it.
Luckily both of you are young, so hard work like making all those sausages will definitely
give you both an appetite to do more at a later date.
Gosh, what a couple!!!!!!!!!!!!
Keep it up Mate,
Jan
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No problem SAWHORSERAY. Sorry I didn't get to you sooner, but I was traveling to Louisiana to go to work. For 10 pounds of meat these are the measurements I used and the spices.
Kosher salt 5 tablespoons
Black pepper 1 and 1 half tablespoons
Hungarian paprika 5 tablespoons
Fresh garlic 8 large cloves
Ground allspice 1 and 1 half tablespoon
Dried apricot slices 2 cups of slices
I added about 1 quarter cup warm water to the apricot slices after dicing them into small pieces just a break up the sticky mass. Once it was loose I combined everything and mixed until I had a nice sticky sausage paste. My wife says she can't decide if she likes it or the tomatoe, basil, parmesan better. It has a very mild flavor but it's tastey. Since it is a fresh sausage there isn't much to it. Hope you like it.
Kosher salt 5 tablespoons
Black pepper 1 and 1 half tablespoons
Hungarian paprika 5 tablespoons
Fresh garlic 8 large cloves
Ground allspice 1 and 1 half tablespoon
Dried apricot slices 2 cups of slices
I added about 1 quarter cup warm water to the apricot slices after dicing them into small pieces just a break up the sticky mass. Once it was loose I combined everything and mixed until I had a nice sticky sausage paste. My wife says she can't decide if she likes it or the tomatoe, basil, parmesan better. It has a very mild flavor but it's tastey. Since it is a fresh sausage there isn't much to it. Hope you like it.
Don't take life to seriously.
You're not getting out of it alive!
You're not getting out of it alive!
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