The Texas BBQ Forum

Hey guys, I am new here and thought I would share a couple of pics from sausage Friday. Made 10 lbs. of elk and pork polish sausage, plus 25 lbs. of elk and pork summer sausage. I am whupped today!

BTW, thanks to all for the warm welcomes. I already feel at home here. Anyways, here are a couple of pics of my latest creations.

Wow, I haven't had a good "beefy tasting chunk of Wapiti" in a long time - - - no doubt those links are "Larapin" - - -

Money shot of the sausage. This was a new recipe and it turned out pretty durn good.
Sorry, can't post for a while now, I just threw out my arm patting myself on the back.

Welcome aboard! Them some fine vittles ya made up there! Today was day 1 of deer season and I'm hoping I'll have one in my freezer this year. I've been craving some venison jerky for a while now.

Beautiful!. The texture looks awesome

That looks great. Most of the deer sausage people have made down here is to lean. What you have looks great. Btw welcome to the forum.

Great looking sausage grub, roughly do you know the fat content?

Russ

Well done. I best that is delish

Russ, I would guess the fat content is somewhere around 15 to 20%. I used 6.5 lbs. of very lean elk meat and 3.5 lbs. of pork butt.

Looks splendid! good job

Grubby wrote:Russ, I would guess the fat content is somewhere around 15 to 20%. I used 6.5 lbs. of very lean elk meat and 3.5 lbs. of pork butt.

Thanks for that info, my wife bought me a mincer/ sausage maker 18 months ago. I use it all the time but havnt made my own sausages yet. I'm going to try to make some soon.

Russ

Very nice !!