Sausage party!

Not that kind of sausage party Thumper... settle down

I hosted an end of season grind sesh yesterday with 3 of the guys I hunt with. We put all the scrap meat aside throughout the season and just did it all at once.
300 pounds (actually 290)...

4 men, 7 hours, non stop... an output of 10 pounds per hour per man ain’t bad... when I say non stop I’m not including walleye whistle breaks and the occasional beer.
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That's really cool.

Ummm, since I'm such a nice guy and all, why don't you send me about 10-lbs. of that Chorizo? ;)

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Originally Posted by Thumper

That's really cool.

Ummm, since I'm such a nice guy and all, why don't you send me about 10-lbs. of that Chorizo? ;)

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First time making chorizo... it is insanely good!
Made a version of Huevos Rancheros with it for a game day snack!
Fried up taters and onions and garlic and chorizo.
Cracked 8 eggs on top, topped with cheese and broiled for 5 minutes until the cheese was crusty and the yolks were still runny.
It was larrupin’!
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I've never had it like that, but dang that sounds good. I loves me some good chorizo and eggs! I think I might have a cast iron skillet that you need for the next batch. ;)

Did you really just say you had a seven hour “grind session” with three other dudes? What kind of hunt club are you hooked up with?


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Originally Posted by Chicken Dinner

Did you really just say you had a seven hour “grind session” with three other dudes? What kind of hunt club are you hooked up with?


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I forgot that thump isn’t the only one in the peanut gallery...


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:biggrin

It looks like you bag all of it, do you ever put any into casings?

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Originally Posted by Arty

First time making chorizo... it is insanely good!
Made a version of Huevos Rancheros with it for a game day snack!
Fried up taters and onions and garlic and chorizo.
Cracked 8 eggs on top, topped with cheese and broiled for 5 minutes until the cheese was crusty and the yolks were still runny.
It was larrupin’!
https://uploads.tapatalk-cdn.com/202...0429492b50.jpg


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Mexican hash! Man that looks tasty.

I image you worked up an appetite with all that grinding and scissoring you guys were doing.

BKB

We did the same thing Sunday, 75# of Jalapeno Pepper Jack Summer Sausage, 50# of regular Summer Sausage, 50# of Italian Sausage and 50# of Boudin. I still have 50# of Bratwurst to make some time this week.

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We made ours the weekend prior. 140# of country style, 25# venison bacon, 25# summer sausage, 10# Maple breakfast, and 10# of pepper stix. Did up another 30# of slab jerky a couple of months ago.

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Originally Posted by Arty

First time making chorizo... it is insanely good!
Made a version of Huevos Rancheros with it for a game day snack!
Fried up taters and onions and garlic and chorizo.
Cracked 8 eggs on top, topped with cheese and broiled for 5 minutes until the cheese was crusty and the yolks were still runny.
It was larrupin’!
https://uploads.tapatalk-cdn.com/202...0429492b50.jpg


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And not one, single, tiny, little, tip of the hat to me. This is very hurtful.

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Originally Posted by LJ3

And not one, single, tiny, little, tip of the hat to me. This is very hurtful.

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Who ARE you? :huh

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Originally Posted by Thumper

Who ARE you? :huh

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I was thinkin the same thing!


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He’s the designated glory grabber in this post.

BKB

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Originally Posted by Bwana

It looks like you bag all of it, do you ever put any into casings?

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Haha long story there... short answer is yes
My stuffer is a small 10 pound stuffer and I had natural casings for the Italian sausage...
get the dang thing set up, stuff half of one intestine, and and dang handle snapped right off at the base. I dunno if I dropped it or it got bumped or what... either way. We bagged it. I coulda used the grinder to stuff but that always turns out to be a lot more work than the stuffer, so we bagged it.


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