Wild hog pan sausage!

txdragon · July 31, 2013, 11:59 AM

Took the trimmings from the sides I am curing for bacon, then added the other back loin to make some pan sausage. Seasoned very simply with salt, pepper, garlic, paprika, and some sage. Left the mix in the fridge to season up overnight then ground about 30 minutes ago.

The kiddos told me I had to cook some up IMMEDIATELY! Being a good dad, I honored that request

.284 · July 31, 2013, 03:27 PM

Good googily moggily that looks deeeeee lish. Check out the recipe thread. I have a breakfast sausage recipe I believe on page three.

txdragon · July 31, 2013, 03:42 PM

Awesome, thanks!

Old Stony · July 31, 2013, 04:59 PM

My favorite breakfast. Looks really good..

txdragon · July 31, 2013, 06:59 PM

All I am missing are some farm fresh eggs to go with it. If only I could coax a couple dozen from my brother.. Hmmm..

Chowder · August 1, 2013, 03:02 AM

Uncle same told me today I am moving to Texas in December. This is making me look forward to it haha.

ChrisJ715 · August 1, 2013, 09:19 AM

D A M N that looks good!

txdragon · August 1, 2013, 09:22 AM

You coming from Wainewright Chowder?

Chowder · August 1, 2013, 09:57 AM

Elmendorf

Sure Shot Mc Gee · August 1, 2013, 12:51 PM

I see you have a grinder. Now you have need of a stuffer. Lunch does follow breakfast and deserves a whole new batch of pork served. Hello, pulled pork sandwiches smothered with lightly browned in butter onions & hot peppers piled high between two slices of hard French bread cut length wise. Then there's supper and its need for something special for the barbeque? I'm sure some other TFLF member has an idea for that meal time. BTW I think you'll have need for another pig real soon Sir._

S/S

txdragon · August 1, 2013, 01:42 PM

I am currently making my own vertical stuffer, as a matter of fact!

Doyle · August 1, 2013, 02:46 PM

Quote:

Elmendorf

Damn! You're going from the deep freeze straight to the oven.

Chowder · August 2, 2013, 03:54 AM

Quote:

Damn! You're going from the deep freeze straight to the oven.

Yup and I will be leaving right at the beginning of winter. It has been a sunny warm winter up here so hopefully it cools a bit in Texas by December so the shock won't be too harsh haha.

bswiv · August 3, 2013, 02:03 PM

That's it...........NEVER looking at any of your posts unless I am so full that I can not walk!!!

Hunter Customs · August 3, 2013, 03:17 PM

I'm an old hand at making B&G (biscuits and gravy), my oldest grandson loves it and says he has never ate any as good as mine.

I use a deep cast iron skillet to make my gravy, put in a lot of sausage and a little onion, some salt and pepper and a dash of sugar.
I cook my gravy thick, the kind that sticks to your ribs, spooned over the top of some golden brown buttermilk biscuits.

Add some golden brown fried spuds (another specialty of mine) and you have breakfast fit for a King.

Reckon where a feller could find some good sausage?

txdragon,
We don't have any hogs in my part of Missouri to shoot, but I hear they have some down in South Missouri, I'm going to have to go shoot one.
The sausage you made looks great.

Best Regards
Bob Hunter
www.huntercustoms.com

BuckRub · August 3, 2013, 04:22 PM

You just rubbing it in again txdragon. I feel the same as that other poster who said he ain't gonna look at your posts no more. Lol

July 31, 2013, 11:59 AM	#1
txdragon Member Join Date: July 30, 2013 Posts: 28	Wild hog pan sausage! Took the trimmings from the sides I am curing for bacon, then added the other back loin to make some pan sausage. Seasoned very simply with salt, pepper, garlic, paprika, and some sage. Left the mix in the fridge to season up overnight then ground about 30 minutes ago. The kiddos told me I had to cook some up IMMEDIATELY! Being a good dad, I honored that request

July 31, 2013, 03:27 PM	#2
.284 Senior Member Join Date: July 8, 2009 Location: davison, michigan Posts: 665	Good googily moggily that looks deeeeee lish. Check out the recipe thread. I have a breakfast sausage recipe I believe on page three. __________________ Guns have only two enemies, rust and politicians! Deer are amazing creatures....so please don't burn the sauteed onions and I'll pass on the steak sauce, thank you.

August 3, 2013, 03:17 PM	#15
Hunter Customs Senior Member Join Date: March 26, 2005 Location: Osborn, Missouri Posts: 2,697	I'm an old hand at making B&G (biscuits and gravy), my oldest grandson loves it and says he has never ate any as good as mine. I use a deep cast iron skillet to make my gravy, put in a lot of sausage and a little onion, some salt and pepper and a dash of sugar. I cook my gravy thick, the kind that sticks to your ribs, spooned over the top of some golden brown buttermilk biscuits. Add some golden brown fried spuds (another specialty of mine) and you have breakfast fit for a King. Reckon where a feller could find some good sausage? txdragon, We don't have any hogs in my part of Missouri to shoot, but I hear they have some down in South Missouri, I'm going to have to go shoot one. The sausage you made looks great. Best Regards Bob Hunter www.huntercustoms.com Last edited by Hunter Customs; August 4, 2013 at 08:54 AM.

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July 31, 2013, 03:42 PM	#3
txdragon Member Join Date: July 30, 2013 Posts: 28	Awesome, thanks!

July 31, 2013, 04:59 PM	#4
Old Stony Senior Member Join Date: May 31, 2013 Location: East Texas Posts: 1,705	My favorite breakfast. Looks really good..

July 31, 2013, 06:59 PM	#5
txdragon Member Join Date: July 30, 2013 Posts: 28	All I am missing are some farm fresh eggs to go with it. If only I could coax a couple dozen from my brother.. Hmmm..

August 1, 2013, 03:02 AM	#6
Chowder Senior Member Join Date: July 3, 2012 Location: San Antonio, TX Posts: 449	Uncle same told me today I am moving to Texas in December. This is making me look forward to it haha.

August 1, 2013, 09:19 AM	#7
ChrisJ715 Senior Member Join Date: January 3, 2011 Location: Small town in eastern KY Posts: 155	D A M N that looks good!

August 1, 2013, 09:22 AM	#8
txdragon Member Join Date: July 30, 2013 Posts: 28	You coming from Wainewright Chowder?

August 1, 2013, 09:57 AM	#9
Chowder Senior Member Join Date: July 3, 2012 Location: San Antonio, TX Posts: 449	Elmendorf

August 1, 2013, 12:51 PM	#10
Sure Shot Mc Gee Senior Member Join Date: January 2, 2012 Location: Minnesota Posts: 3,876	I see you have a grinder. Now you have need of a stuffer. Lunch does follow breakfast and deserves a whole new batch of pork served. Hello, pulled pork sandwiches smothered with lightly browned in butter onions & hot peppers piled high between two slices of hard French bread cut length wise. Then there's supper and its need for something special for the barbeque? I'm sure some other TFLF member has an idea for that meal time. BTW I think you'll have need for another pig real soon Sir._ S/S

August 1, 2013, 01:42 PM	#11
txdragon Member Join Date: July 30, 2013 Posts: 28	I am currently making my own vertical stuffer, as a matter of fact!

August 3, 2013, 02:03 PM	#14
bswiv Senior Member Join Date: June 4, 2006 Location: NE FL....... Posts: 1,081	That's it...........NEVER looking at any of your posts unless I am so full that I can not walk!!!

August 3, 2013, 04:22 PM	#16
BuckRub Junior member Join Date: October 3, 2012 Location: Central Texas Posts: 1,046	You just rubbing it in again txdragon. I feel the same as that other poster who said he ain't gonna look at your posts no more. Lol