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General Discussion (Everything Else) Discuss anything that doesn't belong in any other forums here. |
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#1
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#2
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I use 40% deer 40% pork and 20% chicken thighs. Green onions , and frozen season blend i make small batches . I mix ingrediants together and what ever spices i want, make a small patty cook it . Make sure its seasoned right. Then make the sausage.
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#3
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Never heard of the chicken thighs..... sounds interesting.
But I do agree that if you making yourself to make a small batch, fry it and make sure you like bfore you stuff the casing. |
#4
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I use hacketts's in lake charles. I like it.
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#5
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kevin, the butcher at champagnes in duson does mine. i've tried a few different people and i find his is the best. i do mine with 50/50 pork and deer and let him season it. he can also smoke some and he debones them for a reasonable price.
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#6
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We are making our own sausage this year. Tired of spending 4-500 bucks on sausage and I have access to everything needed to make it. Commercial grinder, etc. Guy here at my office uses chicken instead of pork and it is incredible, just make sure you have removed the skin if you go that route!
I have a big freezer at the camp that I will place the deer quarters in until we are ready to process, then make a weekend of it. I will be doing some chicken/deer, deer/pork w/ [SIZE=3]Jalapeño, and fresh green onion.[/SIZE] |
#7
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As for as getting it done by someone - Janise's in Sunset or Eunice Superette is my favorite.
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#8
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There's a guy in Raceland that does some pretty good sausage that sells the seasoning blend. Maybe you can see if your favorite place sells the seasoning mix so you can do it yourself.
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#9
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I got some made at Billideaux's in Lake Charles last year and it was pretty good... that was the first time we've used them and I'll probably use them again.
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#10
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I like making my own. Tired of the shops screwing it up. Most of the time I do not think you get your own deer.
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