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Topper wrote:

wafflecombine wrote: But my Lean, DRY bbq'd garlic deer sausage disagree's with you.

Lean and dry are synonymous when it comes to sausage. Sausage needs 25% fat minimum and preferably 35%.

My stomach agrees with you, but my heart and my doctor disagree strongly. Deer meet is incredibly healthy. Pork fat (although verrrry tasty) is on the other end of the spectrum.

Then what do you or your butcher use to keep the sausage together?

What we've done in the past is mix in a touch of either pork or beef into the mix - depending on what you want to make.

Most often though for the dry, garlic farmer sausage though its a bit of pork. I'm honestly not sure was the ratio is.

Still nice and lean though.

Absolutely brilliant with eggs in the morning for breakfast... but only now and again. Gotta keep the ticker in good condition.

Every time I see this thread I wish Fred hadn't chosen such a teasingly non-alliterative title.

Would "Booth Bags Baited Bear" have been so hard?

Liam Neeson beats down wolves with a knife and broken liquor bottles strapped to his fists.

Or someone that watched the trailer before renting the movie would assume that's the case. But if you assumed that, like I did, you, like me, would be really, really, really disappointed when they cut to black as soon as the epic battle was to begin!

Fuck, sometimes I hate movies!

Topper wrote:Then what do you or your butcher use to keep the sausage together?

Cleaned intestines?

More addictive than crack.

(assuming)

The crack is further to the right.

Yes I am fat in this picture, I was in Baja for the 2 weeks prior living on Corona and Tacos de Pescado.

300LB Bear, 18" skull.

Hoyt Carbon Element, Easton Epic with G5 Montec carbon steel broad head.



Double lung pass through at about 24 yards. The bear ran about 10 feet to some dense underbrush and expired. He is at the only meat cutter I know that processes bear. They make excellent sausage.

Like it or not hunting bears over bait is how's it's done. There is no rush like it and no one should knock it until they've tried it. The only thing that sucks is bears sometimes cry when they are dying. It sounds like a baby

Per wrote:

Topper wrote:Then what do you or your butcher use to keep the sausage together?

Cleaned intestines?

Then how do you cook it? Boiled?

Sausage? Boil, Broil, Bake, BBQ. Maybe fry if you want.

Serve with perogies and onion.

Bask in glory of appreciative dinner guests.

wafflecombine wrote:Sausage? Boil, Broil, Bake, BBQ. Maybe fry if you want.

Serve with perogies and onion.

Bask in glory of appreciative dinner guests.

Frying fatless sausage is nigh impossible.

Perhaps "Booth Bowhunts Bait Biting Bruin"...

Carlyee wrote:

wafflecombine wrote:Sausage? Boil, Broil, Bake, BBQ. Maybe fry if you want.

Serve with perogies and onion.

Bask in glory of appreciative dinner guests.

Frying fatless sausage is nigh impossible.

You never met my ex-wife. She could fry anything... including my patience.

Two methods I use.

1 - In a fry pan, simmer, never boil, turn in the water a couple of times and get them 90% cooked through. Remove from the pan, drain the water, put the pan back on the heat and lower the temp. Let the water evaporate from the pan, add a skiff of oil, poke holes in the casing with the point of a knife and add the sausages back in the pan, give the pan a good shake so they don't stick and brown them.

2 - In a 375F oven, prick holes in the casings with the tip of a knife and put the sausages on a rack on a sheet pan and cook until done. Works great for bacon as well.

Hey, talk to your meat cutter and see if he'll slab you off some meat to make your own bear bacon or ask if he'll do it for you.

Nice bear, and that's less than 1/2 the size of Booths, though I have to admit to being skeptical about a 700lb black bear. Sound like a bit of a camp fire tail.

While intestine is good for sausage casing, my preferred casing is caul fat. Made crab sausage as an appy once for friends, served it with a pomegranate relish I made up.