<![CDATA[Our first foray into sausage-making: SUCCESS!]]>Our first foray into sausage-making, what I call the “Elk Sausage Project”, has been a GREAT success! 😋 And it wasn’t hard to do! Hubby Dan sterilized everything, cut up an elk foreleg (removing all the silver skin & sinew), and then double-ground the elk meat, mixed with pork (60% elk, 40% pork for the fat content- elk has No fat). Then we made 3 different kinds of Breakfast Sausage (which makes GREAT burgers, too!): Walton’s Meatgistics “Holly PSS GC5060”, for classic, sage-seasoned breakfast sausage, our friend Daniel Oliver’s recipe for spicy Calabrese Sausage with Fennel, Hot Pepper, & Paprika, and one lb. using Maple-Chipotle Rub from Pepper Palace & some Bourbon Barrell Aged Maple Syrup. Dan then used the grinder to stuff it into 10 Walton’s 1-lb. sausage bags for the freezer. We cooked some of each in a cast iron pan, and ALL THREE ARE DELICIOUS- juicy, flavorful… and they make store-bought sausage patties seem absolutely tasteless! Next time we will probably make some using the Israeli “Meurav” spice mix we created & a Cinnamon-Chile spice blend we have… Other ideas are Garam Masala & Ras El Hanout & Jerk spice blends!
u.jpg stuff1.jpg saus.jpg patties.jpg l.jpg

]]>https://waltonsdev.nodebb.com/topic/3239/our-first-foray-into-sausage-making-successRSS for NodeFri, 11 Sep 2026 01:24:35 GMTMon, 11 Jan 2021 13:17:08 GMT60<![CDATA[Reply to Our first foray into sausage-making: SUCCESS! on Tue, 16 Mar 2021 04:22:45 GMT]]>elisse it’s a satisfying feeling! Store bought is no comparison to homemade!

]]>https://waltonsdev.nodebb.com/post/33040https://waltonsdev.nodebb.com/post/33040Tue, 16 Mar 2021 04:22:45 GMT<![CDATA[Reply to Our first foray into sausage-making: SUCCESS! on Sat, 13 Mar 2021 19:45:11 GMT]]>Looks so good! I will be around shortly to collect some Elk from you!😁

]]>https://waltonsdev.nodebb.com/post/32873https://waltonsdev.nodebb.com/post/32873Sat, 13 Mar 2021 19:45:11 GMT<![CDATA[Reply to Our first foray into sausage-making: SUCCESS! on Mon, 18 Jan 2021 03:47:14 GMT]]>elisse Well done! I’m particularly interested in some of those other seasoning blends!

]]>https://waltonsdev.nodebb.com/post/28749https://waltonsdev.nodebb.com/post/28749Mon, 18 Jan 2021 03:47:14 GMT<![CDATA[Reply to Our first foray into sausage-making: SUCCESS! on Mon, 18 Jan 2021 02:53:26 GMT]]>elisse congrats on the first run and best wishes for your future endeavors.

]]>https://waltonsdev.nodebb.com/post/28746https://waltonsdev.nodebb.com/post/28746Mon, 18 Jan 2021 02:53:26 GMT<![CDATA[Reply to Our first foray into sausage-making: SUCCESS! on Tue, 12 Jan 2021 14:48:34 GMT]]>elisse that will be a project in itself.

]]>https://waltonsdev.nodebb.com/post/28358https://waltonsdev.nodebb.com/post/28358Tue, 12 Jan 2021 14:48:34 GMT<![CDATA[Reply to Our first foray into sausage-making: SUCCESS! on Tue, 12 Jan 2021 12:59:48 GMT]]>YooperDog Doing one leg at a time! LOL

]]>https://waltonsdev.nodebb.com/post/28344https://waltonsdev.nodebb.com/post/28344Tue, 12 Jan 2021 12:59:48 GMT<![CDATA[Reply to Our first foray into sausage-making: SUCCESS! on Tue, 12 Jan 2021 01:24:16 GMT]]>you might want to try the southern sausage seasoning it has a blend of sage and pepper that is like the old fashioned sausage

]]>https://waltonsdev.nodebb.com/post/28334https://waltonsdev.nodebb.com/post/28334Tue, 12 Jan 2021 01:24:16 GMT<![CDATA[Reply to Our first foray into sausage-making: SUCCESS! on Mon, 11 Jan 2021 14:29:44 GMT]]>elisse looks good. I imagine you have some work ahead of you with the elk.

]]>https://waltonsdev.nodebb.com/post/28289https://waltonsdev.nodebb.com/post/28289Mon, 11 Jan 2021 14:29:44 GMT