steve0146 Posted March 5, 2019 Report Share Posted March 5, 2019 Having a freezer clear out and made these for friends who wanted to try game. Sausages for the bbq. Canada goose, pinkfoot, mallard, a lone widgeon and pork. All in one yummy sausage. Made three coils worth. Quote Link to comment Share on other sites More sharing options...
Smokersmith Posted March 5, 2019 Report Share Posted March 5, 2019 Handsome !! Quote Link to comment Share on other sites More sharing options...
Dave at kelton Posted March 5, 2019 Report Share Posted March 5, 2019 Looks bloody fantastic. Never had a go at sausage making. My goose breasts nearly all go for smoking. Quote Link to comment Share on other sites More sharing options...
Gerry78 Posted March 5, 2019 Report Share Posted March 5, 2019 Good job mate 👍 my cooking expertises is usually a duck stir fry or with rice 🙄 Quote Link to comment Share on other sites More sharing options...
harrycatcat1 Posted March 5, 2019 Report Share Posted March 5, 2019 They do look very nice👍👍 Quote Link to comment Share on other sites More sharing options...
islandgun Posted March 5, 2019 Report Share Posted March 5, 2019 Impressive, I would like to try some of that Quote Link to comment Share on other sites More sharing options...
Tay Man Posted March 5, 2019 Report Share Posted March 5, 2019 Made my mouth water for sure. Excellent. Quote Link to comment Share on other sites More sharing options...
steve0146 Posted March 5, 2019 Author Report Share Posted March 5, 2019 Its simple enough to do .. i only have a grinder from lidl.. comes with the bits you need to make sausages. We had some sweet chilli canada ones last week my partner made. She did a good job to be fair lol. Quote Link to comment Share on other sites More sharing options...
motty Posted March 5, 2019 Report Share Posted March 5, 2019 Nice. Yours do look like quite a high pork content. It is a great way to use your birds. I have around 10 kilos of goose/duck/pheasant/pigeon ready to get some made. Quote Link to comment Share on other sites More sharing options...
steve0146 Posted March 5, 2019 Author Report Share Posted March 5, 2019 (edited) 19 minutes ago, motty said: Nice. Yours do look like quite a high pork content. It is a great way to use your birds. I have around 10 kilos of goose/duck/pheasant/pigeon ready to get some made. Its about 50 per cent game. There is rusk in there also. 👍 Edited March 5, 2019 by steve0146 Quote Link to comment Share on other sites More sharing options...
motty Posted March 5, 2019 Report Share Posted March 5, 2019 6 minutes ago, steve0146 said: Its about 50 per cent game. There is rusk in there also. 👍 Bet yours will taste fantastic! Quote Link to comment Share on other sites More sharing options...
squirrelhall Posted March 6, 2019 Report Share Posted March 6, 2019 How do you mince the meat. I have an old manual mincer ,but the holes get bunged up with the thin membrane that,s between the skin and breast Quote Link to comment Share on other sites More sharing options...
Big Mat Posted March 6, 2019 Report Share Posted March 6, 2019 I take it to a local butcher that I do alot of business with, he makes them to his secret recipe and I pay him by the kilo for it. They're very tasty! Quote Link to comment Share on other sites More sharing options...
steve0146 Posted March 6, 2019 Author Report Share Posted March 6, 2019 1 hour ago, squirrelhall said: How do you mince the meat. I have an old manual mincer ,but the holes get bunged up with the thin membrane that,s between the skin and breast Either try removing the membrane by cutting it off or use smaller cubes of meat but nearly frozen. Super cold meat does make a difference. I try to remove silver membrane as much as possible before grinding. Quote Link to comment Share on other sites More sharing options...
Clodhopper Posted March 6, 2019 Report Share Posted March 6, 2019 Looks very tasty. I made some with some pheasants, teal, pigeon and lamb. Very nice they were too. My sausage making skills would described as rank amateur at best but it was fun to do and as you say a great way to use up any left over meat. Quote Link to comment Share on other sites More sharing options...
squirrelhall Posted March 7, 2019 Report Share Posted March 7, 2019 20 hours ago, steve0146 said: Either try removing the membrane by cutting it off or use smaller cubes of meat but nearly frozen. Super cold meat does make a difference. I try to remove silver membrane as much as possible before grinding. Thanks steve Quote Link to comment Share on other sites More sharing options...
Zapp Posted March 7, 2019 Report Share Posted March 7, 2019 They look excellent. I had game, especially pheasant, coming out of my ears this year so I'm considering revisiting sausagemaking. Quote Link to comment Share on other sites More sharing options...
marsh man Posted March 7, 2019 Report Share Posted March 7, 2019 As already said , they do look good and I am sure they are very tasty . I used to sell some pigeons every week to a butcher in town that made Pigeon and Pork sausage's , these went down and I took him a dozen a week until he retired and the shop was sold on . Quote Link to comment Share on other sites More sharing options...
greylag Posted March 9, 2019 Report Share Posted March 9, 2019 Canada breasts plus various spices and pork make superb sausages and quite a few other things, lasagna, chili's and sausage rolls.Waste nothing. Quote Link to comment Share on other sites More sharing options...
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