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Starting to Make Sausage (45 lbs)

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Starting to Make Sausage (45 lbs)

Old 11-04-2013, 10:37 AM
Nontypical Buck
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Join Date: Feb 2003
Location: Colville WA USA
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Smile Starting to Make Sausage (45 lbs)

Just got done grinding and seasoning our next sausage batches.
Each batch is 5# pork, 5# duck and 5# goose.
Making Chorizo, Italian and German.
Will stuff them in casings pretty soon, fridge them overnight and put 'em in the smoker tomorrow.

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Old 11-04-2013, 09:56 PM
Fork Horn
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Location: Harford County Maryland
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Sounds delicious, im waiting for some venison to thaw out in the fridge so I can make some snack sticks.
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Old 11-05-2013, 05:41 AM
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That sounds great, very healthy blend. 90% lean, let us know how they turn out. Chorizo with scrambled eggs and cheese mmmmmmmm!
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Old 11-05-2013, 05:59 AM
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45lbs, if it was in my house it wont last but a few weeks.
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Old 11-05-2013, 05:13 PM
Fork Horn
Join Date: Nov 2010
Location: North Idaho
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Now I've made many hundreds of pounds of sausage. Must say, none have had goose or duck in it. Sounds like an interesting combo for sure. I'd like to know how it turns out also. If I could get enough ducks and geese, I'd try it myself.
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Old 11-06-2013, 01:41 PM
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KT, you don't that many, just you as filler rather than more tastier cuts of venison. But where I live they wouldn't taste as good as someone living inland.
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