<![CDATA[Venison and Pork Sausage Run]]>Last weekend me and the fellas made some sausage with basil, feta, fennel, and roasted garlic. Along with some sticks, one batch mild and one hot with ghost peppers from my garden and cheddar cheese…WOW they were HOT!!!
Jonathan and yes we smoked the sticks and simmered them to finish!

C4E9F09A-28C2-4B16-9583-2C8D889747F1.JPG IMG-0184.JPG IMG-0186.JPG

]]>https://waltonsdev.nodebb.com/topic/1153/venison-and-pork-sausage-runRSS for NodeThu, 10 Sep 2026 23:44:33 GMTFri, 08 Mar 2019 13:01:47 GMT60<![CDATA[Reply to Venison and Pork Sausage Run on Fri, 08 Mar 2019 15:40:44 GMT]]>Parksider man that looks great! I love the fresh ingredients!

]]>https://waltonsdev.nodebb.com/post/4225https://waltonsdev.nodebb.com/post/4225Fri, 08 Mar 2019 15:40:44 GMT<![CDATA[Reply to Venison and Pork Sausage Run on Fri, 08 Mar 2019 14:28:17 GMT]]>Parksider Gorgeous!

]]>https://waltonsdev.nodebb.com/post/4224https://waltonsdev.nodebb.com/post/4224Fri, 08 Mar 2019 14:28:17 GMT<![CDATA[Reply to Venison and Pork Sausage Run on Fri, 08 Mar 2019 13:39:42 GMT]]>Parksider That’s a great pic of the basil in there with the red meat. Green and Red are opposites so they always pop really well! What was your fat content, did you use pork fat or a 50/50 venison to pork split.

]]>https://waltonsdev.nodebb.com/post/4223https://waltonsdev.nodebb.com/post/4223Fri, 08 Mar 2019 13:39:42 GMT