Homemade Sausage Making

I was given a little over 2kg of very lean ground moose meat. Usually I don't like using meat ground by anyone else, but decided to make something anyway. Added pork butt meat, and a bit of back fat and made a total of 6kg of sausage. Used the basic ingredients for Polish kielbasa (pepper, garlic, marjoram), but spiked it with extra garlic and hot chili powder. Turned out quite good. Too bad it's not exactly beer season, because it's a perfect pairing.

Looks great Chris! I thought beer never went out of season. RAY

sawhorseray wrote:Looks great Chris! I thought beer never went out of season. RAY

Yeah, but it is just so much smoother, like iced honey on the throat, on those long warm summer days. Now I prefer a nice wine, and can't think of a pairing for this sausage.

They look sensational Redzed. What a lovely colour!
How do you achieve this? Is it the choice of meat?
It IS beer season here. I've got the last batch bubbling away< ready for the long hot summer.
What a pity we can't teleport yet!
Ursula

Now I prefer a nice wine, and can't think of a pairing for this sausage.

How about zinfandel, Red? But why not just crank up the heat and crack open a Moosehead to go with your moose sausage? They look fantastic.

Cheers,
Jeff

Ursula, the dark red colour comes from the very lean moose meat and I smoked it with a mixture of hickory and cherry. The latter usually results in that dark red colour.

Jeff you are right. I can drink a Cali Zin with anything. And the Moosehead beer is a good idea, although Canadian, that beer is more popular in the US than here.

Bratwurst for the multitude- - enough for five grandchildren, to last maybe fifteen minutes max.

...shown here under heavy guard, ready to chill and dry (assuming the weather improves a bit) before coming down the smoker chimney with care.

Duckie, what is going on? Rations? Hard times? Some new diet? Creeping vegetarianism?

That minuscule bowl of sausages for five grandchildren? And at Christmas time?

Fifteen minutes, one dozen sausages, kids 4/5/7/7/18(and on a perpetual diet). By my count, that leaves maybe a couple "for quality control."

...but I've been wrong before! (Once, I think.)
Duk

Well, time for the newbie to show his progress...

Maple Sausage just out of the stuffing process..


Linked and ready to go:


Smoking my cured pastrami:


Hopefully, lots more to come.

Cheers,
Rob.

Newbie? What? Newbie?
Rob, that looks like professional stuff to me!
Nice to have you with us, pal.

Best Wishes,
Chuckwagon

...but I've been wrong before! (Once, I think.)
Duk

Oh surrrrrre! You goofy feathered quacker. You were wrong once... but that was the time you thought you were only wrong once!
Now, straighten up... you, ... you....., you... Duk!

went to canada for a week spent some time with my family and showed me how makes his rzeszowska kielbasa which was really good check out the picks and also click on the photo to inlarge it

some of his smoked bacon, pork loin, baleron, krakowska kielbasa



and also a pic of my uncle holding the lid open to his smoker and some picks of the rzeszowska kielbasa when we were smoking it and when it was done the next day. and also the last pic is my polish roast duck i made stuffed with apples

Wow! What beginner wouldn't want an uncle like that. By the looks of the parka he must live in central or eastern Canada - we don't have frigid temps out here in the sunny west

Fantastic! Who the heck is going to eat all that?