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Author Topic: favorite sausage  (Read 13797 times)

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Offline Bobberineyes

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I too should think about getting an updated book, the one I have is perty old. Still have some curly's seasonings here to use up, but man that stuff can be salty it seems.  Gonna try some beef sticks with the bacon formed seasoning with NO casings this weekend, polish and some of dem swiss brats then I can start using other seasonings.

Offline Boar

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im making ring baloney this weekend, owens bbq has a great recipe.
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Offline LPS

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Ok here is the batch I made.  I did 8 lbs pork and 2 lbs of beef instead of all pork as the recipe asked for.  I also added a couple of big scoops of minced garlic and a pint of high temp cheddar cheese.  Did 2 hours on the Daniel Boone then brought inside so I could keep a closer eye on it.  Finished off in the oven.  So it is Polish Garlic Cheddar Snausages.

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Offline Rebel SS

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O man! Do those look good!!    :hubba:

Offline mike89

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looks darn good!!!  good job LPS!!!
a bad day of fishing is still better than a good day at work!!

Offline Boar

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i made a batch of ring baloney for my chapeter president turned out awsome.

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Offline Jerkbiat

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Wow. Those look like some nummy vittles there Boar and LPS! :happy1: :happy1: Good job.
Hey look your bobber is up!

Offline mike89

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that looks great Boar!!!
a bad day of fishing is still better than a good day at work!!

Offline LPS

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Beautiful Boar.

Offline Rebel SS

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Perfect! Those should be on TV!   :happy1:

Offline glenn57

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i made a batch of ring baloney for my chapeter president turned out awsome.
chapter president????????????? chapter of what ? bologna brains united!!!!!!!!!!!! :rotflmao: :rotflmao: :rotflmao:

looks good bud!!!!!!!!!!!!! :happy1:
2015 deer slayer!!!!!!!!!!

Offline HD

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I just dropped off 25 pounds of goose meat at the local smoke shop. (Since we don't do goose at our shop)

We are going to try the ring baloney with it. They add 25% pork to it, and I asked to put some pepper jack cheese in the mix.

......so we'll see....  :confused:
Mama always said, If you ain't got noth'in nice to say, don't say noth'in at all!

Offline Rebel SS

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Like to know how that turns out, think it'll be fatty or kinda greasy? Just wondering with the goose in it...

Offline HD

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Goose is really lean.
We had some summer sausage made last year, without the cheese and less pork........it was dry.

Should be better.... we'll see...
Mama always said, If you ain't got noth'in nice to say, don't say noth'in at all!

Offline Rebel SS

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Ohhh...I thought goose was really "greasy"...!!  Eaten "christmas goose", but that's it, I think...:huh:
« Last Edit: November 11/20/18, 02:02:07 PM by Rebel SS »

Offline HD

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Tame geese are greasy, but mostly from the skin.
Mama always said, If you ain't got noth'in nice to say, don't say noth'in at all!

Offline Bobberineyes

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Those look awesome boar!!  How long did you throw smoke at em?

Offline Boar

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i only do two round of smoke, i feel thats pleanty. thanks!
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Offline Bobberineyes

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Cool, you definitely do good work boar. One more question,  what percentage of pork to beef or venny you been mixing up? 

Offline Boar

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on a 25lb batch, i shoot for 15 lbs venny and 10 lbs pork.
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Offline Bobberineyes

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