It's coming!!!!!!! I just assembled an AR LOWER! MAN'S got to have his priorities!
-
-
Jeff,
The best way to use up your sausage is to honestly substitute in for any other meat. If you have raw sausage peel it out of the casing and use it as a substitute for hamburger in your spaghetti.
If you wish to go another route, grill or boil your sausage in the casing first, let cool and then dice or slice it up into chicken and rice casserole, lasagna, beans, gumbo, or make a killer barbecue or italian sausage sandwich! You say there is no difference! BAH! There is a difference! A huge difference! (Have I been misspelling difference?---Nope just checked dictionary.com) When you cook it first all of the ooey goodness that is fat remains in the casing in the meat, when you cook it raw like hamburger it exudes it's greatness all over your pan!
For the italian sandwich use the cooked sausage cut in slices and saute in a pan, onions, garlic, bell peppers, mushrooms, 1/2 pound sliced sausage sausage, and 1 cup of spaghetti sauce! Serve on a hot roll with some melted mozzarella. If you want a barbecue sandwich switch the spaghetti sauce for your favorite barbecue sauce.
Take some raw sausage, strip it from the casing, saute in a pan with onions and fresh jalapenos, let cool then mix in 1 tub of cream cheese, put a dab on a croissant, roll it up, and pop them in the oven for some awesome little breakfast goodies!
Of course there's always serving your cooked sausage with pancakes on a hot griddle, or in eggs, or heck go nuts and put half raw and half diced cooked and make a sausage chili! I have yet to mention, gumbo, etouffe, and jambalaya!
How about sliced on a pizza, or pickled in a can, or dry it out under your dehydrator fan! There is no end to sausage usage Jeff I am!
Dont keep your sausage in the freezer Jeff! There are hundreds of people who cant wait to put it in their mouths! Go nuts. The possibilities are endless man... endless!
I think somewhere in there I started to lose it. Okay folks... Nothing to see here. Nothing to see! Back to your regularly scheduled broadcast!Comment
-
Thanks Travis! Outstanding! I appreciate your time.Comment
-
No problem Jeff. Sorry it took so long!Comment
-
Tough Backstrap
OK, MC, let me tee up an easy one for ya.
My backstrap seems to come out tough more often than not when I deep fry it. Basically, I'm taking half inch slices, doing an egg wash, cover with a flour and spice combo and then dropping into the oil. The temp I'm maintaining is about 350 and I pull them out when they float.
They seem to come out chewy at best and this is from a doe. What do I need to do to get them tender?Comment
-
Not MC but I've fried my share of venison over the last 30 years...
You might try slicing a little thinner and I think freezing it before cooking helps too...you would think that cooking it fresh would make it more tender but I have seen it work exactly the opposite...Comment
-
BTW, i don't use egg when I fry venison...I will put the slices in buttermilk and tonys for an hour or so before frying and then take them out and dip in the seasoned flour...Comment
-
CC pretty much lined it out. If you want to make them a little tender put them in buttermilk for a little while, the enzymes will break down the meat. Or you could also put a little meat tenderizer on them.
Hope that helps, sorry it took so long for me to respond.Comment
-
Any luck on a brine recipe? I am interested in brining some things, like a pork loin, a chicken, or a turkey.Comment
-
If I thaw burger meat, how long can it last in the fridge? Can I use it, say 4 days later, if it has been refrigerated?Comment
-
x2 on slice it thinner, also freeze it, and its easiest to slice when it is still thawing out and not quite frozen stiff still or thawed completely.Originally posted by cosmiccowboy View Post
my favorite venny dish is fried backstrap with tators and gravyComment
-
How's it smell?If I thaw burger meat, how long can it last in the fridge? Can I use it, say 4 days later, if it has been refrigerated?
If it smells like meat, cook away, if it smells like something gross, throw it away.
Here's the brine recipe thread.
Comment
-
Travis,
I had some maple flavored breakfast sausage made from venison this past season. I can taste the maple but beyond that, it's pretty bland. What spices would you recommend to season it up a bit? It's frozen in 1 pound packages so my preference would be to season it as I'm ready to use it. My first thoughts were to mix it with Jimmy Dean hot sauge 1:1 but I'd prefer to just add some seasonings.Comment
-
Ed,
Add a little dry sage and some a hint of garlic. If you want a little heat add some cayenne and some black pepper. That should bump up the spice and the sage will marry well with the maple sweet notes!Comment
-
Trav...
We have tons of tomatoes and my mother and I am pretty over making hot sauce. We want to make some marinara/spaghetti sauce and can it.
Have a good basic recipe I could steal?Comment
Comment