Wild hog pan sausage!

Postby **Txdragon** » Wed Jul 31, 2013 11:53 am

Took the trimmings from the sides I am curing for bacon, then added the other back loin to make some pan sausage!

The kiddos told me I had to cook some up IMMEDIATELY! Being a good dad, I honored that request :lol:

This is my best pan batch yet! I kept it very simple: Garlic, pepper, salt, paprika, and some sage.

Swamp Donkeyz BBQ · Postby **Swamp Donkeyz BBQ** » Wed Jul 31, 2013 12:38 pm

I can almost smell the goodness! Love homemade pan sausage!

Postby **Txdragon** » Wed Jul 31, 2013 3:15 pm

I want to find some ground veal to mix in to make some of this into some killer bratwurst. I think it's a bit too high on fat content to stuff in a casing. My guesstimate would be 70/30 lean:fat. It renders out VERY well, but would be chaotic in a casing.

Postby **tex_toby** » Fri Aug 02, 2013 10:20 am

70/30 sounds good to me