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  1. #501
    One Mile Mentor tigrr's Avatar
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    14" & 13" self explanatory. Just butter and S&P.
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    The challenge of retirement is how to spend time without spending money.
    There is no place in an anti's head where reason can enter. from a Napoleon saying with a tweak.
    Look around is there someone you can introduce to shooting because that’s the only way we will buck the anti gun trend sweeping Canada! "tigrr 2006"

  2. The Following 3 Users Like This Post By tigrr

    2012Cvoguy (01-02-2022), awndray (01-02-2022), Swampdonkey (01-03-2022)

  3. #502
    Member awndray's Avatar
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    That's how newspaper should be recycled.

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  5. #503
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    20211231_123232.jpg
    Mutton sausage that untwisted in the pan.
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    Ham and blue cheese leftovers.
    "My principles are only those that, before the French revolution, every well-born person considered sane and normal".

  6. #504
    One Mile Mentor tigrr's Avatar
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    My kind of sausage and egg getstuffin. Fresh home made bread.
    That is the new sausage roll, sausage recipe. Full.
    I bought some puff pastry to try sausage rolls again.
    IMG_4449.jpg
    IMG_4450.jpg
    The challenge of retirement is how to spend time without spending money.
    There is no place in an anti's head where reason can enter. from a Napoleon saying with a tweak.
    Look around is there someone you can introduce to shooting because that’s the only way we will buck the anti gun trend sweeping Canada! "tigrr 2006"

  7. The Following 2 Users Like This Post By tigrr

    Rory McCanuck (01-13-2022), Uncle Leo (01-12-2022)

  8. #505
    One Mile Mentor tigrr's Avatar
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    The sausage meat above was 1/2lb of pork and 1.5lbs of deer.
    The challenge of retirement is how to spend time without spending money.
    There is no place in an anti's head where reason can enter. from a Napoleon saying with a tweak.
    Look around is there someone you can introduce to shooting because that’s the only way we will buck the anti gun trend sweeping Canada! "tigrr 2006"

  9. #506
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    [QUOTE=tigrr;918477]My kind of sausage and egg getstuffin. Fresh home made bread.
    That is the new sausage roll, sausage recipe. Full.
    I bought some puff pastry to try sausage rolls again.

    What is the sausage recipe? I am looking for a good deer/pork breakfast sausage.

  10. #507
    One Mile Mentor tigrr's Avatar
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    Ingredients
    For the pastry (See Note):
    • 2 cups/250 grams all-purpose flour, more for dusting
    • ½ teaspoon salt
    • 4 tablespoons/50 grams pork lard
    • 4 ounces/113 grams cold unsalted butter (1 stick), cut in 1/4-inch cubes
    • ½ cup /118 milliliters ice water
    For the sausage filling:
    • 2 pounds/900 grams pork shoulder, not too lean, ground coarse
    • 2 teaspoons kosher salt
    • ½ teaspoon black pepper
    • Pinch of cayenne
    • ½ teaspoon ground coriander
    • ¼ teaspoon nutmeg
    • ¼ teaspoon mace
    • 2 teaspoons chopped thyme
    • 2 tablespoons chopped sage
    • 2 tablespoons chopped parsley
    • 1 egg, beaten, for egg wash
    Ingredient Substitution Guide
    • Nutritional Information
    Preparation
    1. Make the pastry: Put flour and salt in a mixing bowl. Work in lard with fingertips until completely absorbed. Add butter cubes and ice water and mix with a wooden spoon to form a sticky dough. Dust dough with flour and pat into a rough square about 1 inch thick. Wrap and refrigerate for at least 1 hour, or overnight.
    2. Make the sausage filling: Put pork in a mixing bowl. Add salt, pepper, cayenne, coriander, nutmeg, mace, thyme, sage and parsley. Working quickly with wet hands, incorporate seasoning evenly. Divide mixture into 4 equal pieces (1/2 pound each) and roll each piece into a 9-inch sausage length. Cover and refrigerate.
    3. Heat oven to 375 degrees. Roll pastry into a rectangle 9 inches by 24 inches. Cut rectangle in half lengthwise and crosswise to form four rectangles 4 1/2 inches by 12 inches. Lay 1 sausage in the center of each rectangle and moisten 1 of the long edges with a bit of water. Wrap dough around sausage and press edges together to make a log. With the seam side down, cut each log into 6 pieces.
    4. Line two baking sheets with parchment paper. Arrange 12 pieces on each sheet and brush each piece well with egg wash. Bake for 20 to 25 minutes, until pastry is crisp and golden and sausage is cooked. Cool for 5 minutes before serving, or serve at room temperature.

    I just like the sausage parts.
    The challenge of retirement is how to spend time without spending money.
    There is no place in an anti's head where reason can enter. from a Napoleon saying with a tweak.
    Look around is there someone you can introduce to shooting because that’s the only way we will buck the anti gun trend sweeping Canada! "tigrr 2006"

  11. #508
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    Thanks Tiggr for the sausage recipe. This is one that I am definitely going to try. The nutmeg and the mace takes it along a bratwurst theme but the addition of the sage definitely makes it a breakfast sausage.

    I agree with the "not too lean" comment on the pork shoulder. Fat is flavor so I rarely trim any shoulder fat away. Usually winds up as a 70/30 grind.

  12. #509
    Senior Member Dmay's Avatar
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    Couple ideas I'm just throwing out. I really enjoy a homemade breakfast sausage as well. My recipe differs a bit from Hughs', but not a great deal.
    One addition though : onion. Sounds silly maybe, but for each 10 lbs of meat, I dice up couple small or one large onion. Really, it's worth it. Puts a finishing flavor in the sausage which keeps your mouth wanting more all morning.

    As well, one thing I have found to work great with any sausage recipe, is to mix up all my spices, (and onion in this case), and add to the meat before grinding. Let it sit in refrigerator for a couple hours, even overnight. Then grind. incorporates all the flavors much better seems to me.
    50BMG - Too big for Justins joules.

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    tigrr (01-14-2022)

  14. #510
    Senior Member 2012Cvoguy's Avatar
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    A blasé dinner tonight but time was crunched of course. Surf & Turf tomorrow……

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