Recent content by Chef DO
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If you have answers, please help by responding to the unanswered posts.
If you have answers, please help by responding to the unanswered posts.
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Venison Brats
brats Constance: Crochet needles........perfect!! WaltRb: You are right. Fat makes the sausage.........there can be no substitute. I toyed with fat-free brown gravy for years, to the extent my dogs won't even eat their Kibbles doused with it. Fat is just as integral part of the gravy as the... -
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Venison Brats
Larding the sausage Gotta get creative for this one. I have a surgical tool that works great but I've never seen anything similar at the kitchen shops. You'll need something long, stiff, and skinny that can run the brat through from end-to-end, creating a hole large enough to accommodate a... -
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Venison Brats
I goofed similarly a few years ago producing some excellent tasting sawdust stuffed into a casing. I have been making venison sausage for years and have found the best combination to be this: Venison, of course. The second ingrediant is a 50% pork (that is, pork that is 50% fat/50%... -
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Beef Tongue
Looking for recipe, German?, Czeck? for beef tongue. Grandmother did one. Boil........skin......... then marinate in vinegary-sweet juice with spices. Any ideas on the details? I'm going to do one to get rid of my wife for the weekend.............she said she'd leave me if I cooked that in...