A group of us gathered in February for the Annual (Fifteenth, I think) Brushy Sausage making event near Ellinger. Matt, GJ, Steve, John, Todd, Peanut, Jennifer and I cut, seasoned, ground, stuffed, tied, smoked and dried around 500 pounds of sausage in multiple batches. Of course, I shot footage of most of the process and put it together for an episode of the "Skinning Rack Series" for the TBH Video Journal!
[ame="http://www.youtube.com/watch?v=s_7jkRRAgho"]How to Make Venison (and Duck) Sausage - The Secret Recipe! TBHVJ #32 - YouTube[/ame]
Let me know what you think. Please leave feedback in the comments section, and don't forget to subscribe to the channel!
[ame="http://www.youtube.com/watch?v=s_7jkRRAgho"]How to Make Venison (and Duck) Sausage - The Secret Recipe! TBHVJ #32 - YouTube[/ame]
Let me know what you think. Please leave feedback in the comments section, and don't forget to subscribe to the channel!
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