www.sausagemaking.org

So now that most of hunting seasons are over for the year, I decided I wanted to make a creative sausage to have around the campfire. I had a half of a wild turkey breast and some deer but I needed some fat. I buy a couple of nice fat yearling lambs from a lady that raises them right. They come out nice and fatty with the most mellow taste and texture of any lamb I have ever had. I just so happen to have some ground lamb from these lambs that is far too fatty to eat by its self, but fatty lamb mixed with super lean deer work out like magic. So away we go!

So I start by cutting my wild turkey breast into nice sized pieces to add to the forcemeat mixture whole to add some nice texture



I finely chopped a whole bunch of shallots


I minced up heads worth of garlic


Combined my ground deer and ground lamb


I added some fresh thyme, salt, coriander, and cracked black pepper and mixed it all together until well combined. I intentionally did not get crazy with the seasoning. I really wanted to taste the meat here. Next time I will add some red pepper flakes and whole mustard seeds, maybe some chopped parsley or cilantro for color.


Once it was all well combined I spread the forcemeat out on a baking sheet and put in the freezer for a few minutes to get it to firm up and keep the fat from breaking.


I then stuffed the forcemeat into some nice large casings.



Then it is onto the grill to prep for a nice smoking


After a nice steamy smoke bath at about 225 degrees until an internal temp of 160 is reached you end up with something like this.



I cut all the links up and vacuum packed them into boil in bag pouches and proceeded out into "the bush" (yes, I know cabin camping isnt quite the same as the bush but it is my thread damn it).

Once dinner time rolls around it is time to break out the snausage!


put them in a pot of water, then apply fire to underside of said pot. Don't watch it, cause if you do it will not boil.


let them boil for a minute or so


Then cut open bag and server the big hot steamy sausage!


yum!


Fling the other sausage to your camp mate and observe the disappearance of sausage



Then bask in the glory of having your camp mate plum stuffed full of sausage

Hi Cutless - the sausage look nice and tasty. Tell me, does the lamb fat flavour dominate over the turkey/venison meat. The reason I'm asking is that I was given some lamb fat at the weekend by the butcher, mixed in with the pork fat that I normally use. In the end I just cut it up and fed it to the birds.

Yotmon.

Lamb fat is one of the best fats! It works exceptionally well with deer as the flavors are similar.

Moroccan mergez is made of lean lamb, lamb fat, and lots of cumin.

yotmon wrote:Hi Cutless - the sausage look nice and tasty. Tell me, does the lamb fat flavour dominate over the turkey/venison meat. The reason I'm asking is that I was given some lamb fat at the weekend by the butcher, mixed in with the pork fat that I normally use. In the end I just cut it up and fed it to the birds.

Yotmon.