I will assume you mean "refined & distinguished"
When 4 Engineers,
1 Firefighter,
1 Gov. Contractor, &
1 Welding supply business
Owner get together to make sausage you can only imagine how that works.
Ted Nugent sends his regards....
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| Sausage 2012 http://www.cookaholics.org/viewtopic.php?f=29&t=2047 |
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| Author: | Da Bull Man [ Fri Feb 24, 2012 10:33 am ] |
| Post subject: | Sausage 2012 |
Sausage making weekend 2012 was again a good one, 1000 lbs. of sausage in the freezer. |
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| Author: | Da Bull Man [ Fri Feb 24, 2012 11:03 am ] |
| Post subject: | Re: Sausage 2012 |
More photos |
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| Author: | Da Bull Man [ Fri Feb 24, 2012 11:09 am ] |
| Post subject: | Re: Sausage 2012 |
And more |
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| Author: | JesBelle [ Fri Feb 24, 2012 11:21 am ] |
| Post subject: | Re: Sausage 2012 |
It's funny how a bunch of Texans of a certain age look just like a bunch of Michiganians of a certain age. No wonder so many of us move down there. We feel right at home. The sausage looks awesome. I was feeling pretty proud of the 4+ pounds I put up last week, but "Wow!" |
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| Author: | Da Bull Man [ Fri Feb 24, 2012 11:37 am ] |
| Post subject: | Re: Sausage 2012 |
I will assume you mean "refined & distinguished" When 4 Engineers, 1 Firefighter, 1 Gov. Contractor, & 1 Welding supply business Owner get together to make sausage you can only imagine how that works. Ted Nugent sends his regards.... |
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| Author: | ivy [ Fri Feb 24, 2012 12:38 pm ] |
| Post subject: | Re: Sausage 2012 |
Thank you for posting these photos. How impressive! Wow. Do you sell any of the sausages or divide them up among you? A recipe calling for 1 lb of sausage really puts 1000lbs in perspective. No wonder you do not have time for beans! Ivy |
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| Author: | Da Bull Man [ Fri Feb 24, 2012 1:09 pm ] |
| Post subject: | Re: Sausage 2012 |
The sausage is 50% venison, 50% domestic pork. Texas law will not allow game animals in any form to be sold, we divide it up, I give a very large portion away to friends. Really glad you enjoyed the pictures, clearly not taken by a very good photographer. I thought they showed a culture not enjoyed by too many folks...welcome to my world!  I like it here... PS, I'm the guy cranking on the stuffer... |
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| Author: | fitzie [ Fri Feb 24, 2012 1:40 pm ] |
| Post subject: | Re: Sausage 2012 |
Absolutely amazing. fitzie |
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| Author: | JesBelle [ Fri Feb 24, 2012 2:27 pm ] |
| Post subject: | Re: Sausage 2012 |
Da Bull Man wrote: I will assume you mean "refined & distinguished" When 4 Engineers, 1 Firefighter, 1 Gov. Contractor, & 1 Welding supply business Owner get together to make sausage you can only imagine how that works. Ted Nugent sends his regards.... If by "refined and distinguished" you mean "cammo and seed caps" -- then sure! I'm pretty sure the Nuge fits right in. 
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| Author: | BeckyH [ Fri Feb 24, 2012 4:49 pm ] |
| Post subject: | Re: Sausage 2012 |
I've made loads of sausages, but never a ton at one time. Very impressive. How long did it all take? Did you have any special equipment? |
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