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Make goose sausage (50:50 with pork). You won’t be sad 
Make goose sausage (50:50 with pork). You won’t be sad![]()
We have a lot of Boudin at our place but its from Ronnies in LA, I always thought that would be great with specks....post up some recipes. I may have to get the stuffer out this weekend. ( but i'm out of wildfowl, except for a few cranes that I am saving for a wild game food once C19 passes). I've still got some deer and elk, though.
I typically only make Boudin, Andouille, or Hot Guts, but was thinking about Mexican Chorizo , or something spicy.
Here you go:post up some recipes. I may have to get the stuffer out this weekend. ( but i'm out of wildfowl, except for a few cranes that I am saving for a wild game food once C19 passes). I've still got some deer and elk, though.
I typically only make Boudin, Andouille, or Hot Guts, but was thinking about Mexican Chorizo , or something spicy.
Okay LD. I made it with elk, and I modified the recipe ( Because I was missing a few ingredients, and because I can never leave well enough alone). I was out of Paprika ( Usually I have at least 2 or 3 kinds). I used red chili paste, and added a half an onion, and some ground cloves. I just went straight ( Extra Lean Elk, no pork). Turned out pretty good.Here you go:
https://www.foodnetwork.com/recipes/guy-fieri/homemade-chorizo-recipe2-1972731
Really good
This is awesome by the way!It's no secret. I usually just eyeball it, or use the lid off of the spice jars to measure:
1 part Granulated Garlic
1 part Onion Powder
1(+) part Cayenne
1 part Ground Black Pepper
1(-) Part White Pepper
1 part Dried Oregano leaves
1 part Dried Thyme leaves
1 part Salt
3 Parts Paprika ( i use a combination of sweet, smoked, hot, but use whichever you have on-hand).
Increase the salt by 1/2 part for fish seasoning.
Glad it worked out for you!This is awesome by the way!