Thankgiving and Sausage Making

Happy and Blessed Thanksgiving to Mom and Jerry, Dad and Sharon, Rob, Ken and Mhari,Mom and Craig,Dad and the rest of our extended family. To all are friends. Peace and Love to you.

Moose has become a new house favorite. We have eaten more moose than I thought we would eat the first year here. Moose is a very easy game meat to work with. We have done Moose Meatloaf (Super yummy) to Chicken fried moose steaks to Green Chili with Moose. So making sausage was pretty logical. Made two batches stuffed in Casing and all. One was my Chorizo Recipe.

8 Ancho Chiles soaked in water
1 Medium Onion
12 Cloves of garlic
1 Tablespoon Curing Salt
1 Tablespoon Groung Black Pepper
1 Pound Ground pork
1 Pound Bacon
7 Pounds of Moose

Grind Vegatables all together. Grind Bacon and Brunoise(1/8 Dice) the Moose. Stuff in Hog Casing. No Casing? Grind all the meat and just Bag up and Freeze. No Moose? Use Venison, Lamb, Beef or Pork. ALL YUMMY.

The other was a REALLY HOT Andoullie Sausage
Same Recipe Except:

2 Cups of Red Pepper Flakes for Ancho Chilies
1 Cup Paprika for Color

Need to find a Supply of Beef Middle Casing so I can do some traditional stuff.
Check out this Traditional Smokehouse in Louisana. http://www.cajunsausage.com/ProductDescriptions.htm

Anyhoo. We are off to our friend Roses to eat and relax.

May God Bless You
Love
Jason