Tip:
Highlight text to annotate it
X
I've said it a hundred times
sausage making should be regarded as an essential skill for any hunter
and even though I've been making it for years this time it's extra special
I harvested my own casing from a small intestine of the pig
cut out a section hosed out the goods
and then preserved it by packing it in salt in my freezer
we're gonna fill this gut with the animal's own meat
along with a host of tasty ingredients from one of Max's recipes
- So what do you call the sausages?
- Well, this is an Okeechobee pork sausage, so...
- You made it specific to the death's location to this pig's death.
- Yeah, so it's got a little bit of Floribean got some citrus in it's
got some jalapeño a little bit of ground cumin
- I can tell you in this area we're hunting there was a lot of orange
you're gonna zest that I'll put the first ground on here
it is gonna be a fresh sausage going into our hog casing
yup and a lot of fresh ingredients not as ton of dry ingredients
it's kind of fun to do it with real fresh stuff
you know, I don't use garlic powder and I don't use onion powder especially in a fresh sausage
you know, I don't use garlic powder and I don't use onion powder especially in a fresh sausage
here comes the ice cream
alright
now put in this lug and we'll hand mix everything
in lot of sausages you'll use a little bit of water to help it ?? to help it stick together
we're just gonna replace that with a little bit of orange juice
so we're doing onion, minced-up jalapeño garlic garlic yeah
You got lime zest orange zest orange juice
this isn't the word I use very often, but that's kind of festive blend, man.
the smell is nice smells like summertime
yeah it's good