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Posted: 9/20/2009 12:09:52 PM | LOL MOONIE!
Actually no and I was thinking the same thing. I just always hope and anticipate a really amazing little trick or secret that I have not previously thought of. I can find the smallest things to be big revelations. It is what keeps me in awe of the world and I pray I never get so used to it all that I become bored and have an attitude of..."yeah, coulda told ya that"
So, I always ask...and anticipate...it is like an unopened gift and whether or not I need the gift, it is still appreciated. I know it is child-like, but I hope I manage to keep it. I almost lost it not too long ago, which is why I cherish it so now.
May the Wonder be with you LOLOL
SS | |
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Posted: 9/21/2009 7:53:18 AM | Are we still making sausage?
I kinda got my own way of making it LOL I scour and scrub and clean my sink out really really good and use it as a mixing bowl at least it doesn't slide all over the kitchen! 
With about 10-20lbs of cut and trimmed deer meat I run this through the grinder on the medium plate. Then I use a decent brand of hot country pork sausage and add to the deer meat, mixing with both hands until I can see a bit of a fatty shine sticking to my hands. Maybe 6-8 lbs of sausage. At this point I add crushed red pepper flakes, and country sausage seasoning mix and once it's mixed in well I roll up a ball and flatten it and cook it. It should stay together, should sizzle a little bit in the skillet, and should cook up with very little fat or liquid remaining in the skillet. Once this is cooked I taste it, and adjust the meat mixture accordingly.
Roll balls of sausage and flatten into patties with your hands, and lay 4 patties in freezer paper while your helper folds and tapes the paper. Sink full of meat will make about 160 patties. I only do this once a year usually right after new year. Funny how this stuff never lasts beyond spring..
Next up, I want to learn how to make hot ITALIAN sausage with venison... | |
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Posted: 9/21/2009 4:14:28 PM | Now wait a minute Wishing....
getting down on both knees...
Will you marry me??
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Posted: 9/22/2009 12:03:53 PM | But.. but.... Boy that'll sure sit a fella down and get his attention won't it???
SS I am speechless, and I am never at a loss for words!
You would have to move here cause it's much too cold up there! | |
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Posted: 9/22/2009 1:24:17 PM | Wishing, sorry to knock you off your feet LOL
It is just, when a man is passionate about cooking, especially with things I like, I automatically like him as a person
BUT
When he also starts talking wild game, I see stars and hearts I can't help it LOL You probably haven't seen my wild game threads and endangered foods thread.
I was temporarily knocked off MY feet, but after reading your profile, I am thinking...HHmmmm, looks pretty good... LOL
I used to have on my profile that I wanted a man that would always come home bringing me gifts from the woods that he has to drag along behind him that we could dress out together, but I had to take it off because I got constant emails from men that didn't appear to bathe and whoses faces I couldn't see for the beards and long hair. Literally, I couldn't see any skin on the faces of some of them. The emails usually looked like this...
idnt gointaton muchsougoincom athertadawouds...wtsurnme..igots4bigdagsthtkepmahosames woudsrlprete gtsbnfirgoinmstnits..bnnedinawemintacleenuprondher mawemnrunof7yrsagolefmeanmaboys
It took me a while, but I figured out they were saying...
I don't go into town much so you have to come out here to the woods. What is your name? I have 4 big dogs that keep the house a mess, but the woods are pretty. I have a bonfire most nights. I have been needing a woman to clean around here. My woman ran off 7 years ago. She left me and my boys.
As for me, it was exit, stage left 
Since this is a recipe thread, I better post one.
One Dish Sausage and Veggie Meal for 4-6
Peel and cube 2 large potatoes, toss in 1 tbls olive oil, 1 tsp Cajun seasoning and 2 tsp Italian blend herbs, or one herb only like rosemary, savory, oregano...Place potatoes on a flat baking sheet, single layer, evenly apart. Roast in oven at 400 until turning golden
In a skillet caramelize 1 large onion, sliced thick as for fajitas...remove to bowl, keep warm.
Cut 1 yellow, 1 orange bell pepper and 1 large poblano pepper into squares or chunks, then stirfry in the same skillet until they begin to brown in spots...remove to bowl with onions
Place 1 cup green peas in the skillet with a few drops of water, cover, shake pan often, cooking just until warm...remove to bowl with the rest
Slice 1.5# smoke sausage on the diagonal and brown in skillet, then add a cube of achiote and 1/2 cup cold water or broth. Let sizzle until almost completely evaporated.
Add all of the veggies back in with the meat, including the done potatoes. Mix and heat, serve.
Sometimes I make this without the achiote and sometimes I use sweet potatoes. I have made it when I had an unexpected crowd and this was all I really had in the house that would feed a group. Plus it is fast, cheap and simple. I added a lot of carbs by cooking rice with carrots, corn and green onion, adding the peas and achiote to the rice instead of the dish. Another time I just made a side dish of cornbread with it.
Achiote can be bought in powder or cube form in the spice and/or boullion section. It is just ground annato seeds that give an orangish color and some flavor and usually has corriander mixed in with it. It is generally thought of as a Mexican ingredient. 1 cube in this dish does not change the color so much as give a little flavor, but in the rice it does add a nice tint of color when you only use 1 cube per 4 servings.
SS | |
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Posted: 9/22/2009 4:30:54 PM | I don't know SSalmon. Just read his profile. Seems to me he would be a steal in terms of a good man,friend, helper and all the rest. Okay. Just my 2 Canadian dimes worth.
As for sausage recipes, bring them on. No wild meat ones though please. I sooooo loveeeeeee this Forum. | |
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Posted: 9/22/2009 4:37:19 PM | That's what I am saying Diva!
I started off joking, but read the profile and thinking...I can be serious!
NO WILD GAME?????????? just send the excess this way please.
SS | |
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Posted: 9/24/2009 10:25:42 AM | | Exotic wild meat sausage sounds great.But if you live in a city and dont hunt your meat you need something else.My old Italian pal showed me his recipe and says the whole secret is to use pork necks,the best flavor comes from the meat itself.The fat content is usually just right too.My friend ran a pizza place for about 50 years and always made his own sausage. | |
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Posted: 9/24/2009 11:10:59 AM | I used to have a friend who shared venison with me, he usually brought me the first or second one he took, so I always make sausage. But, he moved away,, aahhh heck!
Now in my super market I find both venison and bison smoked link sausage.. I buy them when the budget allows,, wow,, good stuff! Not homemade, but still very good sausage.
tb | |
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Posted: 10/21/2009 11:03:59 AM | Sausage Gravy
one pound of country style sausage (I like Jimmy Dean),one medium yellow onion,one quart half and half, two tbl spoons flour,salt ,pepper and garlic powder,(season to taste).
I use a large cast iron skillet to brown the sausage,a metal potato masher works well to get the sausage to the right size.Dice and add the onion and after the sasuage is cooked.When the onion has carmelized,add the flour stirring to evenly distribute the flour,cook the flour a few minutes,add the half and half,reduce the heat and simmer until it thickens.season with black pepper ,salt and garlic powder to taste.Enjoy on biscuits of your choice.
This is a good basic recipe and is probably not recommended by the Heart a
Association!
But it does taste good. | |
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Posted: 10/21/2009 3:37:01 PM | Ratso, that is an excellent sausage gravy recipe.
Mind you, I do not eat sausage gravy even as often as once in a blue moon, but I can guarantee that if it is not made with Jimmy Dean Sage recipe sausage I won't be eating at all. I pretty much make it just exactly like you, but the salt goes in with the flour, I do not use garlic, and I will interchange the half and half with Milnot.
Milnot is a brand of evaporated milk that has the creamiest and most amazing flavor you can imagine. Pet's or Carnation it isn't.
For a good decade I have had maybe 5 or 6 good heavy home-style breakfasts like that, because well, what are they 1000 calories? I would need a long nap after. I am not as young as I used to be and the metabolism can't handle it, but I have been thinking that one for an autumn Saturday morning can't hurt. I have to see if I can still get some duck or goose eggs to go with it, but I doubt it.
TB, his name, doesn't it remind you of Kinky's cookbook stories?
Speaking of necks being the best meat and I am sure you are correct Ratso, other than backstrap/tenderloin etc... venison neck is the BEST by far, as long as you cook it right.
SS | |
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Posted: 10/22/2009 11:47:26 AM | Thanks for your expertise S.S.
I do like the Jimmy Dean sage also,and sometimes I put sage from my garden in the gravy,diced up red and green bell peppers too.I like the gravy on a homemade chickenfried steak.My hunter pals brought me some elk tenderloin I think I'll try it! I made a wellington with venison a few times,I'm sure we all would like to have your spin on such a thing.Mabey start a new thread for wild meat recipes. | |
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Posted: 10/22/2009 11:56:11 AM | Oh yumm, elk tenderloin,, if it was me cooking it, I'd want the cream gravy, but without the sausage in it.
Actually, I think there is already a wild game thread ~ started, I believe, by our friend SS herself. I bet she'll come along and post a link for it, I looked for it, but didn't find it for you.
tb | |
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Posted: 10/23/2009 1:00:39 PM | Here is my "tried and true" sausage recipe with a bit of a "secret ingredient" that I will share with ALL.
Make sure the rack of your oven is lowered and Preheat the oven to 350*.
I take a large aluminum pan and spray the bottom with some non-stick spray.(Makes for easier clean up.) I place it on a cookie sheet because by the time I combine all of the ingredients, the aluminum pan gets rather heavy and, I learned the HARD WAY when I dropped an entire one all over the floor and myself when putting into the hot oven. 
Okay, peel and slice into rings 2-3 large sweet or any type of onion preferred. Wash, scrub and cube (I leave on the skin to keep the potato from getting mushy) 3 large potatoes, any type preferred. Usually calls for Red Bliss, but I use whatever I have in the house at the time of cooking. 2-3 washed and sliced into rings (seeds and top removed) of Cubanelle peppers. You may use any type of peppers if you prefer your dish spicier. I like mine to be mild. Fresh garlic cloves peeled and left whole. I find it easier to buy the ones already peeled and left whole in the refrigerated produce section of your store. I sprinkle on Herb d' Provence, Montreal Steak Seasoning, Dill Weed and Paprika. (of course, you can use whatever seasonings you prefer.) Mix together. I then take about 1/2 to 3/4 of that "secret ingredient" of mine. ORANGE JUICE and pour all over. I mix everything together. Then I take Sweet Italian Sausage (but if you prefer spicier, again, your choice, by all means do so.) I usually use about 2 packages of links and slice each one carefully (leave the casing on) into thirds or fourths. I place all of the cut up sausage on top of the veggies. I sprinkle on a little more Montreal Steak Seasoning, Dill Weed and Paprika and then drizzle some EVOO (extra virgin olive oil) on top. I then cover with aluminum foil and place on the lower rack of that preheated 350* oven. I set the timer for an hour. I can usually smell the sausage dish cooking and will go check and stir usually after about 30 minutes. I like to uncover the dish to get the sausage browned more and then turn the sausage over to get the other side browned. I also love my onions and veggies to be carmelized; especially the garlic. Use your own judgement as to how brown you like your sausage.
I usually like to serve this in a bowl with some fresh crusty bread from the bakery (I don't make my own bread... ) and use it to mop up some of the delicious juices that have cooked in the bottom of the dish. This dish also freezes very well and can be nuked or reheated in the oven in a casserole dish in individual portions.
Hope you all will try and Enjoy!!!!
I recommend a nice dark ale or rich full-bodied red wine of your choice with this dish!
TGIF...~~Beth~~ | |
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Posted: 10/27/2009 9:30:33 PM | Hey Bethy!,
Nice to see you in here 
I could have sworn I responded to this thread. I even remember what I said. One night I was haivng intermittent problems with my connection, so I probably didn't notice that it never actually posted.
I said Great recipe! A different cooking method than one of mine, but the same ingredients, except your secret one! I love the use of citrus juice in many things and it is almost always a winner. I will be trying this your way.  Thanks Chicky!
Please come post some more. You are missed.
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