Minnesota Outdoorsman
General Category => The BBQ Shack, Wildlife recipes and Cooking => Topic started by: Boar on November 11/05/18, 07:43:28 PM
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whats ur favorite sausage. mine is a good ring balogna or kilbosa. and WI style fresh braut.
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Pepper Jack summer sausage
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Reinhardts pepper brats.....
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wonder what happen to ol reiny
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glenn's done some checkin on him, Boar. He pm'ed me recently about seein 'em over on LSF. Don't think he's online very much these days, maybe 57 can fill ya in a little more. Kinda miss him too
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there are not to many I dont like!!! but ring bologna and wieners are right up there..
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glenn's done some checkin on him, Boar. He pm'ed me recently about seein 'em over on LSF. Don't think he's online very much these days, maybe 57 can fill ya in a little more. Kinda miss him too
pretty much. he posted over there last week he was on 3-4 sites plus his own and decided to dail it back? but there?? :scratch: :scratch: :doah: :censored:
whatever floats his boat i guess!!!!!!
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Wild Rice venison sausage from Dehmer's in St Michael. At least that is the current favorite. lol
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I'm not fussy when it comes to brats and sausages, but some of rh's is tough to beat, old fashioned Frank's, swedish potatoe sausage and I really digged the ABT brats. Tis the season to make more.
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Wild Rice venison sausage & Salami from a little town butcher which will remain nameless as I still want to get me Deer in there every year! My son's spike is there right now. :dancinred:
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Smoked German Seasoning and Fresh Bacon Ranch Brats.
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lap cheong
andouille
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lapdog glenndeuille ??
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lapdog glenndeuille ??
Lap cheng is a Chinese sausage. Looks sort of like a slim Jim
Andouille is a cajun Louisiana spicy sausage.
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sounds really good!
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I thought it was his NL. Chinese sausage? :scratch:
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I thought it was his NL. Chinese sausage? :scratch:
Yep, chinese sausage. Very tasty.
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whatever road kill surprise i'll be getting from boar!!!!!!! :dancinred: :dancinred: :laughroll: :laughroll: :laughroll: :laughroll: :laughroll:
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yup... yu will be surprised!!!!!! mmmmmooooooaahahahahaha!!!
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I like trying sausages from different places. Like em all. We are about out of our last 2 batches that were real good. Curleys Ring Bologna and their Old Fashioned Wieners that I put in hog casings. Both are great. I need to make some more so I will check out RH site before I do. Miss RH. I think he is pretty serious so maybe we are a little goofy for him. And that is ok too. Hope all is well with our butcher friend. Man can he make the sausage.
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I like trying sausages from different places. Like em all. We are about out of our last 2 batches that were real good. Curleys Ring Bologna and their Old Fashioned Wieners that I put in hog casings. Both are great. I need to make some more so I will check out RH site before I do. Miss RH. I think he is pretty serious so maybe we are a little goofy for him. And that is ok too. Hope all is well with our butcher friend. Man can he make the sausage.
:happy1: yup a good man!!
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Im thinking of maybe Polish Sausage. I really like it but don't think I have ever made it.
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just as easy as brats!!!
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Im thinking of maybe Polish Sausage. I really like it but don't think I have ever made it.
Like they say, If you make it, I will come. :rotflmao:
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:happy1: :laugh: ;)
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picked up country style rope sausage yesterday from a friends locker plant.. he does a good job on his brat and such!! just got to figure how and what I going to make with it..
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That's 1 of my favorites too, mike. It's gettin so ya havta go to a locker plant to find it, we've have 2 or 3 down home that we frequent.
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I'm lucky here we have at least 8 locker plants with in 30 miles of us.. pick and chose what I like from each!!!
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I'm conflicted. Thielen Meats in Pierz/Little Falls makes an elk sausage that we REALLY like.
The problem is they most certainly get their elk from a game farm, and I'm not in favor of game farms. And that isn't their fault.
But man-o-man, I do like me some elk sausages.
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Thielen meats ROCKS!!!!!! Love that place! Been a few years since I been up there, though...
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Thielen meats ROCKS!!!!!! Love that place! Been a few years since I been up there, though...
Its all about their bacon!
(http://thielenmeatslf.com/wp-content/uploads/2015/07/03.jpg)
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come on up Rebs, it's only 35 miles from me!!! I didn't even count them earlier when I said we so many with in 30 miles!!
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Thielen meats ROCKS!!!!!! Love that place! Been a few years since I been up there, though...
Its all about their bacon!
(http://thielenmeatslf.com/wp-content/uploads/2015/07/03.jpg)
I WAS gonna post that, but figgered someone would say I was off topic..
THAT was my favorite! Their thick-sliced smoked bacon. We'd grab 3-4 lbs of it when headed back home from Brainerd. Heard Steve McQueen was in there one day when he was headed to BIR for a rally.
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they were selling it in New York for awhile, the only problem was they can't sell across state lines.. they are state inspected only!! maybe things have changed now just not sure!!
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That is some beautiful bacon. The nearest locker to us is 65 miles away. They have good meat here at the store but I like good old fashioned smoky smelling lockers. I go to Stittsworths in Bemidji often when we are there. That's 100 miles away.
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You guys might enjoy this book. Pick it up at the library or pm me an email address.
Her family runs the meat market...
The New Midwestern Table: 200 Heartland Recipes Hardcover – September 24, 2013
by Amy Thielen (Author)
Minnesota native Amy Thielen, host of Heartland Table on Food Network, presents 200 recipes that herald a revival in heartland cuisine in this James Beard Award-winning cookbook.
Amy Thielen grew up in rural northern Minnesota, waiting in lines for potluck buffets amid loops of smoked sausages from her uncle’s meat market and in the company of women who could put up jelly without a recipe. She spent years cooking in some of New York City’s best restaurants, but it took moving home in 2008 for her to rediscover the wealth and diversity of the Midwestern table, and to witness its reinvention.
The New Midwestern Table reveals all that she’s come to love—and learn—about the foods of her native Midwest, through updated classic recipes and numerous encounters with spirited home cooks and some of the region’s most passionate food producers. With 150 color photographs capturing these fresh-from-the-land dishes and the striking beauty of the terrain, this cookbook will cause any home cook to fall in love with the captivating flavors of the American heartland.
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this is the bezt book out there
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I bet Laura Schara makes good wurst! :hubba: :wowza:
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https://www.meatsandsausages.com/ (english version of polish web site)
And the companion book
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this is the bezt book out there
I have the same book. Right on Boarski! :happy1: My favorites sausage is cheboygen summer sausage from that book then I add chopped jalepenos and high temp cheddar to it. Also like polish sausage and we get our season mix for that from Thielen's. Hard to beat their recipe.
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me 3 on that book I have had for many years!!! just don't much any more... but a darn good book!!
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I bet Laura Schara makes good wurst! :hubba: :wowza:
:tut: Heading :offtopic: :offtopic: :offtopic:
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I bet Laura Schara makes good wurst! :hubba: :wowza:
:tut: Heading :offtopic: :offtopic: :offtopic:
:tut: :tut: :tut: wurst is slang for sausage!!!!!!!!!!!! :happy1:
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there's that seks thing again!! :rotflmao: :rotflmao:
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:happy1: I taught dis was G E R M A N :scratch: ;) :rotflmao: :rotflmao:
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this is the bezt book out there
I think I will order it today.
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:happy1: I taught is was G E R M A N :scratch: ;) :rotflmao: :rotflmao:
he's confused again, or I should say "all's normal in Glenn's world"!!!!! :rotflmao: :rotflmao: :happy1: :crazy:
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:happy1: I taught is was G E R M A N :scratch: ;) :rotflmao: :rotflmao:
:bonk: :bonk: dont you gotta go pack????? :scratch: :bonk: :rotflmao: :rotflmao: :rotflmao:
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:happy1: I taught is was G E R M A N :scratch: ;) :rotflmao: :rotflmao:
he's confused again, or I should say "all's normal in Glenn's world"!!!!! :rotflmao: :rotflmao: :happy1: :crazy:
:bonk: :bonk: dont you gotta drive somewhere!!!!!!! :bonk: :rotflmao: :rotflmao:
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So what does Laura Shara have to do with sausage making Glenn. Or is it what she does to your..... Oh nothing.
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So what does Laura Shara have to do with sausage making Glenn. Or is it what she does to your..... Oh nothing.
i've seen her do some cooking shows on the tube with wild game!!!!!!!!!!!
no way would i go :offtopic: or lead you guys astray!!!!!!!!!! :happy1:
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SO you do think of her often then??? :sleazy: :sleazy: :smoking: :confused:
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:popcorn:
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SO you do think of her often then??? :sleazy: :sleazy: :smoking: :confused:
maybe!!!!!!!!!!!!!!!!!!!!!!!! :happy1: :rotflmao: :rotflmao: :smoking: :smoking: :smoking:
mostly when i think of sausage!!!!!!!!!!!! :smoking: :smoking:
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All aboard the sausage train! WHOO WHOO! :rotflmao: :rotflmao:
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dat seks thing again!!!! :rotflmao: :rotflmao: :happy1:
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Good thing we pointed it out! :happy1: :rotflmao:
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:rotflmao: :rotflmao: :rotflmao:
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You guys might enjoy this book. Pick it up at the library or pm me an email address.
Her family runs the meat market...
The New Midwestern Table: 200 Heartland Recipes Hardcover – September 24, 2013
by Amy Thielen (Author)
Minnesota native Amy Thielen, host of Heartland Table on Food Network, presents 200 recipes that herald a revival in heartland cuisine in this James Beard Award-winning cookbook.
Amy Thielen grew up in rural northern Minnesota, waiting in lines for potluck buffets amid loops of smoked sausages from her uncle’s meat market and in the company of women who could put up jelly without a recipe. She spent years cooking in some of New York City’s best restaurants, but it took moving home in 2008 for her to rediscover the wealth and diversity of the Midwestern table, and to witness its reinvention.
And I just read an article she wrote for Savour magazine, which is relevant to deer season. It includes some pretty good looking recipes.
https://www.saveur.com/hunter-thanksgiving-midwest-amy-thielen (https://www.saveur.com/hunter-thanksgiving-midwest-amy-thielen)
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Ok thanks for the book idea. The Great Sausage book is on the way. I remember a friend of mine had that years ago. I want to make sausage using my own spices to eliminate all of the crap that doesn't need to be there. I will add my own cure. Should have it Friday and I also got one of those things RH uses to get the air bubbles out. A "snausage prick". :sleazy:
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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.
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im making ring baloney this weekend, owens bbq has a great recipe.
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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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O man! Do those look good!! :hubba:
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looks darn good!!! good job LPS!!!
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i made a batch of ring baloney for my chapeter president turned out awsome.
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Wow. Those look like some nummy vittles there Boar and LPS! :happy1: :happy1: Good job.
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that looks great Boar!!!
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Beautiful Boar.
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Perfect! Those should be on TV! :happy1:
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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:
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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:
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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...
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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...
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Ohhh...I thought goose was really "greasy"...!! Eaten "christmas goose", but that's it, I think...:huh:
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Tame geese are greasy, but mostly from the skin.
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Those look awesome boar!! How long did you throw smoke at em?
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i only do two round of smoke, i feel thats pleanty. thanks!
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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?
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on a 25lb batch, i shoot for 15 lbs venny and 10 lbs pork.
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. :happy1: