Buffalo and Dall Sheep Sausage-making: Photo Essay
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Fixing to make 20 lb. buffalo and Dall sheep sausages. Two varieties.
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Adding pig fat (my brother) and grinding spices (my kid.)
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Spice blend for hot Italian sausages.
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Mixing herbs, spices, meat. Grinding comes next.
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The grind.
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5lbs wild game bratwurst, cased. Twisting links is next.
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Links.
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My bro's girlfriend, working the stuffer handle on some spicy Italian wild game.
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Adding cream and egg to a fresh bratwurst blend of Dall sheep and wild buffalo.
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Packing wild game sausage links into vacuum sealed bags.
4 Responses to “Buffalo and Dall Sheep Sausage-making: Photo Essay”
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This was such a blast and so tasty! Thanks, Steve!
I’m pretty new to making my own sausage but I love it. I was wondering if you mix the cream and egg to the sausage for taste or is there another reason?
where is the recipe?
Thanks
The recipe is from Michael Ruhlman’s book Charcuterie, which Steve talks about here: http://themeateater.com/2012/bratwurst-recipe/. Enjoy!
-The MeatEater Team