Homemade Sausage Making

I've been having trouble consistently finding pork liver in the Dallas, Texas area to use in my boudain, and Troski recommended I try Braunschweiger in place of it.

Well, yesterday I did 10 pounds of boudain and it tastes GREAT!

I didn't grind the Braunschweiger with the meat, i cut it into pieces and then mixed it in when I was mixing in the seasonings and veggies. Worked really well!

I brought some to work today and everyone is raving about the "new" flavor I did this time!

Excellent suggestion, and I thank you!

Charlie

Anytime. Glad you liked it.
Trosky

Our buddy Troskey is retiring today! If anyone deserves to be happily retired, in good health, busy making sausauge, and playing with Kaylyn (his grandaughter with a chocolate face)... then IT'S TROSKEY! Congratulations pal. I know I'm speaking for a lot of folks who wish you only the best of everything. Now, what is your first order of business now that you've officially retired ?

Best Wishes,
Chuckwagon

Congrats on retirement! Well deserved I'm sure.

Now, what do I think his first order of business should be? Well getting everyone's address so he can mail out sample packs of course!

Looking forward to some of your creations, and sharing of knowledge, but if you are anything like my father in retirement, you'll be a very busy person!

Charlie

Thanks, CW&CB. I got a few things that I want to finish out in the shop, After I'm done It should be fishing time by then. After that I don't have a clue.
Take care; Trosky