Misc Meat Recipes
 

Anybody else make their own? The top layer in the smoker is venison chorizo and the bottom layer is Hungarian style kolbasz (or kielbasa).

We're always looking for new recipes if anybody has any to share! ;)

I've never made my own, but YUM! I have no recipes to share, but I'll be right over for dinner.

;)

~Thalia

Come on over. The house smells scrumptious!

Never made anything fancy, only simple, down-home country sausage the way I learned from my dear grandma (from Appalachia in KY). Ground pork, sage, black pepper, cayenne pepper & garlic. That's it. Done according to personal taste...NO recipe.

LarryD

A store here had pork shoulders on sale for 69 cents a pound. Got one and carved off one small roast for Cuban roast pork and Cubano sandwiches and made 20 pounds of sausage now in the freezer. One batch of sage and black pepper, one of pork and apple and one of Chaurice (that's the Cajun version of chorizo). Will be happy to share recipes if anyone wants one.

Please share your recipes. Here the grocery store calls it fresh ham, and if it's still on sale tomorrow, I may buy another 20+ pounds and try something different.

OK here's Chaurice- Spicy Cajun Sausage
2-1/2 lbs lean pork
1/2 lb pork fat
1 T salt
2 t black pepper
1 t sugar
1 T minced garlic
1/2 t dried sage
1 t dried thyme
1/2 t ground bay leaves (use a mortar & pestle or spice grinder to pulverize)
1/2 t ground cumin
1 cup finely chopped onion
5 T paprika
1 t cayenne pepper
1/2 cup chopped parsley

Process the meat and fat in a food processor to a coarse ground stage and mix with all other ingredients. Stuff into casings. You can use Chaurice fresh in gumbo, stews or jambalaya. It's great removed from the casing and cooked with scrambles eggs. Chaurice can be smoked and used in place of andouille.

And here's Sage and Pepper Pork Sausage and Pork and Apple Sausage

2-1/2 lbs lean pork
1/2 lb pork fat
1 T salt
2-1/2 t black pepper
2 t dried sage
1/2 t dried thyme
1 t ground ginger
1/2 t nutmeg
2 t brown sugar
1/2 t cayenne pepper (or more to taste)
1/2 cup finely chopped onion

To this point you have the ingredients for Sage and Pepper Sausage.

For Pork and Apple sausage use the above ingredients but cut the black pepper to 1-1/2 teaspoons and add:

1/2 t ground cinnamon
1-1/4 cup dried apples soaked in warm water 5 minutes and drained and chopped
1/4 cup apple juice

Wow, Dan, that looks delicious! I have friends who hunt elk every year - they'll love a new recipe or two.

Thanks!
~Thalia

Your sausage sure looks good! I'm a big fan of Kielbasa. My grandparents on my Dad's side made it years ago in Pennsylvania.

It's a little to cool here in my end of the world right now to be smoking any sausage outside. I did try to make some in the oven one time but it's just not the same as real smoked sausage. Guess i will just have to wait a few months.
I'm "officialy" jealous of your accomplishments . . . Butch

Misc Meat Recipes
 

I don't know if we have a place for wild game but I will eat anything.

Here is a good link for us varmint eaters.:love:

[url]http://www.ces.ncsu.edu/martin/wildrecipes/list.html[/url]

Worth

[URL]http://www.mymediaplaylist.com/viewvideo/204/Family_Guy___Bugs_Bunny/[/URL]

In case you didn't catch it. Dutch oven cooking of Squirrel and Rabbit was a childhood pastime with my granddad and I. I regrett letting the local rapors enjoy the rabbits I had they would have been nice finished off in a pen on alfalfa and slow cooked. (My wife does protest too much though.)

I've cooked and eaten most of the critters on the list (and they're great eating, too)...but I do have to draw the line at possum, groundhog and coon meat. Just can't get my taste buds fired up for those.

I love black beans, but now that I've seen the "tick stew" recipe, I may have to rethink that item in my pantry. Never realized that's EXACTLY what black beans look like. Ewwwwww. :no::no::no::no::no::no::no:

And don't forget that armadillo is just 'possum on the half shell...

[quote=felpec;88807]I've cooked and eaten most of the critters on the list (and they're great eating, too)...but I do have to draw the line at possum, groundhog and coon meat. Just can't get my taste buds fired up for those.

[/quote]

Haven't eaten possum or groundhog, but used to have a neighbor that really loved to go coon hunting, the proceeds of which always ended up on the dinner table. Not bad - the way his wife cooked it resulted in a pretty tasty roast much like a nice roast of beef, just smaller.

Coon=good BBQ
Groundhog= great baked with taters,onions,carrots and squash
possom= not good eats too greasy
rattlesnake= good white meat
froglegs= my favorite battered and fried
squirrel+dumplings yum yum
fried rabbit with cow sauve butter, cat head bisquits, fried taters and gravy..........

Gizzardfarm, what is a cat head bisquit?

I have had rattlesnake (yum!) and porcupine (eh) and love froglegs. Too dry here in southern California for many frogs, though.

~Thalia

Gizzardfarm, I would like to know what Cat Head Biscuits are too. My cats are over here getting very nervous. :o

I :love: rabbit. I had it French style w/ Mustard and butter and wine. It was DELISH. I also :love: froglegs. I can eat it cooked deep fried or made w/ black bean sauce, Chinese Style. YUM! I had snake soup before and it was Good. Never had the pleasure of eating the rest. Family members eat squirrels but I was not there for the feast.

Nancy

Cathead bisquit in my country boys dictionary is defined as and I quote " A Big ole Buttermilk Bisquit about the size of a Big cats head. Best eaten with cow sauve butter (freshly churned) and apple butter." I guess thats just a local expression here.

Gizzardfarm, WHEW! Thanks for clarifying that. My cats are resting easy now. I Love southern food and I have never heard of that before. I figured it was a biscuit of some sort. Sounds Delish.

Nancy

grizzardfarm.... Cathead biscuits were called that in OK when I grew up. Had an uncle who always asked me to "throw him one-a those catheads". Did you ever have Redeye gravy with ham & biscuits?
LarryD

[FONT=Times New Roman]I guess I’ll have to set you folks straight on the Cat head biscuit.[/FONT]
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[FONT=Times New Roman]A cat head biscuit is formed when you squeeze the dough on to the pan and it actually takes on the shape of a cat head.;) [/FONT]
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[FONT=Times New Roman]Fried squirrel, gravy and biscuits with mustard greens and rutabagas are really close to heaven.:love: [/FONT]
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[FONT=Times New Roman]Worth[/FONT]
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We call those drop bisquits..either way they are goo00000d

cottonpicker, I haven't heard anyone talk about redeye gravy since I left Oklahoma 40 years ago. We called ham redeye gravy and sausage blackeye gravy and usually made it with a cup of coffee. You guys need to try javalina, talk about varmints, if you can get past the smell while cleaning them the meat isn't half bad with enough chili pepper and garlic. Another fun one is coot meat, the first time my brother and I tried one of those we both about got sick. It taste like a fish cleaning station smells. 8)

Thinkin' the Ballad of Jed Clampett should be playin' in the background, on this thread. :twisted:

Granny stirrin' up a pot 'o crawdads by the cement pond.:love:

Jethro :wait:.

Mrs. Drysdale :?:ing.

And yes, I've had my taste of critters, over the years.;)

Tormato

Tormato, I was thinking Dueling Banjos!! :)

Beaver Tail?
Stuffed Pigeon?

EEEeeeeeeewwwwwwwwwwwww!!!! hack!

I'll try just about anything but Pigeon?!?

Greg

[URL]http://www.youtube.com/watch?v=zZp2JcmUU6o[/URL]




;)
Worth

Homemade Bockwurst Sausage--picture
 

This is a great sausage with consistency of wieners. Good grilled or boiled then browned in butter or olive oil. The stuffer costs about $80 and makes sausage making easy.

Only thing I ever made was country pork sausage like my grandma taught me. Ground pork, sage, garlic, red pepper flakes for a zip!. Mighty good with fried eggs & biscuits on a cold winter morn. How do you eat the bockwurst?? Sauerkraut?? Beautiful sausages!! Looks & sounds deeelishus!!! Must be a "northern thing"???
LarryD

Whether it's grilled and stuck between a brotchen cut in half with mustard or ate with potato salad thats some mighty fine eaten. Lookin good Earl. Ami from the land of bratwurst,bochwurst,rindswurst and you name it wurst!:)