Monday, January 5, 2009

From The Coonass Charcuterie

Mais ... just finished making this sausage ~ venison/pork hot links. I opted to leave out the jalapenos & kicked up the seasoning with some smoked ancho powder and bird-eye chiles (along with some other seasonings) ~ also made a couple venison/pork fatties and ended up with about a half pound leftover after cleaning out the stuffer, so I made a couple bambi burgers dat I'm gonna haul off and grill for supper. Git'er done!

1 comment:

Anonymous said...

Absolutely fantastic.