had the hankerin for some deer suasage the other night..... no spice mix, can't find the stuffer tube..... no skins...... so what did i do.
pulled a 3lbs loin roast out and fed her to the grinder.
then i finely chopped 1/4 onion and 6 big garlic cloves
added 1/2 teaspoon black pepper
2 tablespoons oregeno
2 teaspoons chilli powder
1 tablespoon soy
1 egg
1 cup finely smashed, foccacia bread ceasar/parmesan cruotons... smashed into fine crumb
mixed her all up real well and formed into 6 balls.
formed out onto edge of a strip of tin foil, approx a foot long, then tightly and evenly rolled up in the foil, ends crimped closed. repeat for all 6
then into the oven for a slow cook at about 275, 300 till the thermometer inserted read done
allow to cool a bit and unwrap ...... OMFG .
never done this before, didn't read it in a recipe..... just was bored and wanted something that resembled freshly made and cooked deer sausage. won't be the last time either.
pulled a 3lbs loin roast out and fed her to the grinder.
then i finely chopped 1/4 onion and 6 big garlic cloves
added 1/2 teaspoon black pepper
2 tablespoons oregeno
2 teaspoons chilli powder
1 tablespoon soy
1 egg
1 cup finely smashed, foccacia bread ceasar/parmesan cruotons... smashed into fine crumb
mixed her all up real well and formed into 6 balls.
formed out onto edge of a strip of tin foil, approx a foot long, then tightly and evenly rolled up in the foil, ends crimped closed. repeat for all 6
then into the oven for a slow cook at about 275, 300 till the thermometer inserted read done
allow to cool a bit and unwrap ...... OMFG .
never done this before, didn't read it in a recipe..... just was bored and wanted something that resembled freshly made and cooked deer sausage. won't be the last time either.
