Did a fair amt of deer hunting with the hubs #2 and family.
When the season closed we would all gather at MIL's home to make sausage (1/2 & 1/2) venison and pork butt.
Seasoned simply with salt, pepper, garlic powder and a few splashes of whatever beer was being enjoyed ( most often Lone Star) this all started at crack of dawn and was finished by noon *burp*.
There was a "secret ingredient" that "Ma" would sprinkle from a small glass canning jar.
Looked and smelled like (dried and crushed) sage and parsley and maybe some thyme ( and bay?), def saw some sort of red peppers in the mix.
I would always ask for a few lbs of the mix to freezer wrap for breakfast sausage.
The rest was made into links (hand tied, what a bitch) and smoked out back (mesquite and oak blend).
Well on to Hubs #3 and really miss that sausage.
Not on speaking terms with his wifey #2 (looks like a rodeo clown..no offense to you bull fighters out there) but considering offering his "Ma" a barter opp with some fresh fish.
I enjoy the fight of a biggish red, but not so much the meat so will save some for the stringer if she agrees.
Wish me luck.
*Sorry Mac...no Jimmy Dean recipe for you (cheburger cheburger cheburger pepsi)
Keep at it, but remember that processed food has some binders and probably some sort of chemical to retard bacterial growth.
Keep an open mind while "playing".
You just might stumble across a killer flavor profile all your own.
Edited by flipflopgirl - 8/12/12 at 11:52am