Misc Meat Recipes

[felpec]

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!

[epiphanista]

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



~Thalia

[felpec]

Come on over. The house smells scrumptious!

[cottonpicker]

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

[daninpd]

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.

[felpec]

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.

[daninpd]

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.

[daninpd]

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

[epiphanista]

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

Thanks!
~Thalia

[AKButch]

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

[Worth1]

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.

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

Worth

[bryanccfshr]

http://www.mymediaplaylist.com/viewv...___Bugs_Bunny/

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.)

[felpec]

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.

[johnsonjrbm]

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

[Granny]

Originally Posted by felpec

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.

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.