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Thread: GDG Sausage Recipes

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    Senior Member Susie Royer's Avatar
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    Default GDG Sausage Recipes

    We have three out of state guys coming in for elk season next week (they won't be taking the meat home) and three family members who have tags. I also have 100# of moose meat in the freezer I need to do something with. Does anyone have any good sausage recipes they could share?

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    Senior Member FOM's Avatar
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    Excuse me? I have a great idea for the Moose meat! I know it is expensive but I have to say I really do like the sauage rolls that Andy's meats make.....yummy, yummy....also if you need to "store" some elk meat I know where you can

    We head out next week for elk......wish us luck!
    "You can't eat a pig whole, but you can eat a whole pig." - Joe S.

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    Senior Member Ken Newcomb's Avatar
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    If it didn't cost so much to ship you could ship it to me. My shop makes the BEST wild game sausage bar none.

    Only slightly biased regards
    Some people dream of success, while others wake up and work hard for it.

    "Five in the hole is better then 250 circling overhead." - Jase Robertson

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    Senior Member Susie Royer's Avatar
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    Quote Originally Posted by Ken Newcomb View Post
    If it didn't cost so much to ship you could ship it to me. My shop makes the BEST wild game sausage bar none.
    Only slightly biased regards
    Weird...noticed I wasn't getting my e-mail reply notifications and this morning I get like fifty in my box LOL

    Thanks for offer Ken but, I think I would be divorce court if I shipped it to you LOL I bought me a LEM 1.5 hp grinder last year...sure beats the grinder attachment on my Kitchenaide LOL Made brats, chorzio and breakfast sauage...even smoked some of it.

    Gosh, we been taking our meat to Andy's since 1982 Lainee but, if I have the time I like to process it myself. The guy's at Andy's have been giving me hints and I get the pork grind and casings from them...I'll hook you up with some Susie Sausage when you get back. GOOD LUCK!

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    Senior Member D1's Avatar
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    Quote Originally Posted by Susie Royer View Post
    Weird...noticed I wasn't getting my e-mail reply notifications and this morning I get like fifty in my box LOL

    Thanks for offer Ken but, I think I would be divorce court if I shipped it to you LOL I bought me a LEM 1.5 hp grinder last year...sure beats the grinder attachment on my Kitchenaide LOL Made brats, chorzio and breakfast sauage...even smoked some of it.

    Gosh, we been taking our meat to Andy's since 1982 Lainee but, if I have the time I like to process it myself. The guy's at Andy's have been giving me hints and I get the pork grind and casings from them...I'll hook you up with some Susie Sausage when you get back. GOOD LUCK!
    its a good thing my wife is over there cooking breakfast as I read and type this

    this thread is sure making a fat white guy hungry.......lol
    may the Lord bless
    Bruce

    dogs are only as good as thier trainers,and trainers are only as good thier dogs

    Romans 14:11

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    Senior Member FOM's Avatar
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    Quote Originally Posted by Susie Royer View Post
    I'll hook you up with some Susie Sausage when you get back. GOOD LUCK!
    Darn it would of been better to have some to take to camp, but that's okay I'll call you when we get back.....

    FOM
    "You can't eat a pig whole, but you can eat a whole pig." - Joe S.

    Proudly Owned By:
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    Lightning Fast Quack Attacker*** - Bullet
    Gotta Heart Of A Warrior - Ranger (12/26/07 - 8/10/2010)
    SML's Gettin' Sexy With It*** - Tango
    FOM's Raising a Ruckus in the Rockies - Riot

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    Senior Member TroyFeeken's Avatar
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    Interesting to come across this thread today. Last night I processed some left over venison scraps from butchering last years deer and made about 20lbs combined 1/2 and 1/2 deer and pork into brats. Flavors were beer/cheese, italian, and regular bratwurst. I've got another 10lbs going through the grinder tonight with about 1/3 being pork to be used for spicy and jalapeno/cheddar snack sticks.

    The smoker is going to be busy over the next couple days.

    I've been a fan of the Mountain Hi products with the flavoring and cure in a box with the casings as well. Great stuff and agreed, the Kitchenaid mixer/grinder went away a year ago when I first started doing this stuff. Nothing worse than only being able to grind a pound a minute with that wimpy thing. Even frozen meat going through would bring it to its knees.

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