I love fresh garlic in my sausage ,(wine/garlic/provolone).My wife has a clove stripping press which takes off the skin and minces the clove for a no hassle clove.

Phil, Sounds like you will be busy this winter.My plans are to construct a smoking chamber once works slows down. We will both have some fun and this forum has had a lot to do with my renewed interest in all aspects of sausage making. Thanks all for sharing your knowledge ! Dave

I can almost taste them from here,nice job !

Still looks like a war zone ,unbelievable!

Wow, nice set-up and nice sausage ,thanks for sharing !

Greybeard, Excellent looking sausage !

Brats with mustard and a cold beer. Life is good !

I'll be over for dinner ! Looks scrumptious.

Looks good ,please keep us posted on the smoked results !

BB, Those look excellent!. I have my 22mm casings in the fridge and I'm just waiting for work to slow down before I make my first batch of these babies .

Our state doesn't allow importation of skeletal parts of deer from many states with CWD problems. All meat must be deboned before bring into the state.

The sausage looks great ,I love garlic sausage !

I might have to try the flax seed oil, to clean up and old pan we just toss them in a a dying woodstove fire for the night. they come out squeaky clean for seasoning.

redzed wrote:

cogboy wrote:The sausage looks good and I would have called that chunk bottom round.

Actually it is a cross section of the whole round, it has a small portion of the bottom round, the eye of round and a big portion of top round.

Redzed, I can see the different primals AFTER reading what you said .

Where's the kangaroo sausage recipe section ?