Venison: Here is an ideal blend that compliments a lot more than just venison. This is going to be a favorite for making your wild hog sausage! Wild Game: A great blend of the traditional spices and sage, but with a “hint” of sweetness. Venison, Wild Game, Classic, and Zesty Western flavors.Ĭlassic: Lots of sage with a bold and hearty traditional flavor that is reminiscent of the great-tasting sausage patties we all know and love. Smokehouse “spice masters,” have come up with four different flavors that are sure to please just about anyone’s pallet.
Here again, you can add the extra fat by simply adding suet or fat to make your own 70/30 blend. If you are using your freezer-leftovers (old big game roasts, steaks, jerky trim, and stew meat) and are going to grind your own, set your grinder up with either the medium or coarse blade. Often times, wild game/pork is processed from your game-processor on the “lean side,” and you want the extra fat to retain moisture and add sizzle-flavor. Pork fat or beef suet is available at virtually all grocery stores. Ideally you want a mix of around 70 percent meat and 30 percent fat. If you are using wild game or wild pork, make sure that your sausage grind has enough natural fat. While starting with ground meats is the easiest, turning a lot of those tougher wild game cuts or stew meat into a flavorful grind is a great way to clear out the “freezer last-season-left-over’s,” and make it into a bunch of sausage patties that can be processed, cooked and then frozen for later use as “meat-on-the-side,” or some great eating breakfast sandwiches on everything from a croissant or English muffin to your favorite biscuits! Pork sausage bought at the grocery store either has too much or too little fat, so you are going to end up with a “grease patty” or a dry piece of fried cardboard! It just comes down to what you like and what you have in your freezer.Ĭommercial breakfast sausage is made for the “masses,” and is usually lacking in great taste. One of the best treats that are simple and easy to make is homemade sausage patties! And while ground pork is likely to be the top choice for most folks, you can make great sausage patties with everything from venison and elk to domestic beef. Once your alarm bbbrrrr-ings you back to life, hop up, pull the poufy goodness out of the oven and prepare to wow everyone! Even if it’s just your cat.īake this beautiful Dutch baby for an easy weekend breakfast, or a brunch with friends and family.One of the best ways to wake up in the morning is to the smell of fresh coffee, and something sizzling on the grill or in the frying pan. Then, let it cook itself while you do other Sunday-ish things, like… go back to bed.
Pour into a piping hot buttered skillet (or casserole dish), and pop the whole thing in the oven. It’s easy! Just add all of your ingredients to one bowl – flour, sugar, vanilla, eggs, milk – and give it a good whip. You really can’t go wrong, since the Dutch baby is a delish canvas for almost any sweet or savory topping. It’s pure magic!įeeling a little more decadent? Top with sliced bananas and a swirl of Nutella, or slow-sizzled caramelized apples with a dollop of whipped cream.
Just imagine your crew huddled around the oven, like mine was, watching this creature-like cake burst to life in the oven, rising and puffing around the pan, and then falling gently once you grab the skillet out of the oven. Tired of making batches of pancakes for a hungry crowd? One Dutch baby easily feeds 6, with hardly any cleanup. With a heap of berries and a hot coffee, I can’t think of anything better for a Sunday morning. When my mom introduced me to this pancake for the first time, I didn’t realize it would be love at first bite! Soft and fluffy, with the extra-eggy pouf of a souffle, a Dutch baby is your new one-skillet pal for the perfect easy breakfast. So easy and fun to cook for weekend brunches and lazy Sundays at home. Whip up this 6-ingredient, one bowl pan of poufy magic! Top with fresh berries and whipped cream, or any of your favorite fruit toppings.
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