Category: Cooking

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Hunting has been a long standing tradition in mine and my husband’s families. Deer hunting specifically brings a lot of meat into our house and screams for recipes to be used in. One of my favorites to date has been my husband and father in law’s deer sausage recipe.

This time in particular it was an 8 hour process, but their labor of love produced 75 pounds of sausage. They made Cajun bratwurst, beer bratwurst and polish sausage this go round. Below I’ll give you the recipes and walk you through the process they used!

Deer Sausage Recipe:

• 18 lbs deer meat (neck and shoulder meat)
• 7 lbs of pork trimmings
• PS Seasoning and Spices packet
• 8 ounce jar of diced pickled jalapenos
• PS Seasonings Natural Hog Casings
• String to tie off the sausage
• 2 IPA beers of your choice

Instructions:

1. Start by grinding your deer meat. If you do not own a meat grinder you can take it to a meat processor. You can also purchase one from a store like Cabella’s or Academy. When we initially harvest a deer we run the meat through a meat grinder twice.
2. When we begin to make the sausage we run the pork trimmings through the grinder.
3. Then mix the ground deer meat, seasoning, jalapeños, beer and the pork trimmings by hand until well combined. Then run through the meat grinder two more times to ensure it is mixed thoroughly.
4. Once the ingredients are combined you will start feeding the meat into a sausage stuffer. This part really takes two people, one to feed the sausage and one to tie off the links.
5. Once the sausage is tied off you can throw the Cajun brats and polish sausage onto a smoker to bring the internal temperature up to 155 degrees. The beer brats do not need to be pre cooked since they have a salt cure packet in addition to the seasoning packet from PS Seasonings.
6. Vacuum seal into packet sizes of your choosing. We recommend 3-4 sausages per pack.
7. Freeze until ready to use. When ready, cook to an internal temperature of 165 degrees.

I hope you enjoyed this recipe! Please comment or email with any questions. Happy hunting this season!

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In Oklahoma, October usually marks the end of the garden season. Tomatoes seem to hang on and grow in fits and spurts. Never yielding enough for canning. Peppers seem to flourish during this time of year.

We have found it’s fun to make fresh salsa with whatever the garden yields for the week.

Garden Fresh Salsa Recipe:

• 10 tomatoes any variety diced
• 1 small onion (red, white or yellow) diced
• 1/4 cup fresh cilantro chopped
• 3 hot peppers chopped
• 3 sweet peppers chopped
• 2 cloves minced garlic
• 1 Tbs salt
• 1 can tomato paste
• 1/2 tsp chili powder
• 1 Tbs sugar
• Juice of 1 lime

Instructions:

Put tomatoes in a food processor and pulse. Add the remaining ingredients and blend to consistency of your liking. Taste the salsa and add more sugar, salt or lime juice to make it the way you like. Put salsa in a bowl and seal with a lid. Put in the refrigerator so the flavors can meld. Enjoy with all of your favorite dishes. Lasts about one week in the refrigerator.

What do you like to make with the final veggies in your garden?