Thread: Sausage and Smoke Cooking

Originally Posted by 32t

My son decided to make some Venison and Ham Potato sausage.....

We will see how this turns out!

Were the spuds raw?

Years ago I made a fresh sausage for a gentleman for his wife who was from Sweden. It had beef, pork, potatoes and seasonings. My recipe suggested that the sausage be immediately frozen to keep the spuds from turning brown and to thaw in water in the frig to also keep the spuds white.

The guy's wife was very pleased. However I didn't find the sausage that great.

Please let us know how it comes out!

The spuds were raw and ground and mixed in the mixture. I have used frozen hashbrowns for a substitute.

They are now in the pot being brought to a boil and then cooled to a temp that you can remove them with your hands.

Then they will be cooked and or frozen for storage. The parboiling, is that the right term is to keep the potatoes from turning brown.

The ham is the biggest experiement and that is already cooked so we shouldn't have to worry about trichinosis when cooking the sausage.

I am interested the taste as he used Honey ham that we had in the freezer. ????

I wonder how this will taste. I am sure it will be edible but would we do it again?

Sort of a use what you have on hand type of cooking!

The leftover ham for supper.



The sausage waiting to boil.

Now they are making venison and bacon sausage.

Both in casings and bulk.

Ben there done these and they are great!

They have some good teamwork going and I am staying out of their way.

I am playing with pork belly now so if ya,lol have any suggestions please do. I just posted that I can add it to our menu at Charlie’s, right now I’m treating it like any other pork, salt and pepper with a pork rub heavy on smoked paprika. On the traeger at 250 till a good bark is formed and the fat has rendered down. Next I’m going for pork belly burnt ends.

First and foremost, any chance of some pictures??

Those bellies sound much better than the fried chicken I'll be having for supper tonight!!

Well pictures are never on my mind but I have a request for one this weekend so I,ll try to remember. Now I have hand pick some steaks from the butcher, prime plus, tomorrow’s menu. I’ll see about pictures for the pleasing of our carnivores here, those go on the JennAir 950 degrees for a couple minutes a side to a beautiful 120 inside temp for mine, 135 for the wife. I have steaks down my friend

As I hear about the growing menu at Charlie’s I’m kicking myself for not being able to make the trip.
Would be worth it on a number of interests and hobbies reasons. Knives, guns, forging, food,friends.
Damn.