tag:blogger.com,1999:blog-37913725.post7628682580056658323..comments2023-03-29T07:22:43.667-06:00Comments on sometimes far afield: and then the bitsmdmnmhttp://www.blogger.com/profile/00191436711956580423noreply@blogger.comBlogger4125tag:blogger.com,1999:blog-37913725.post-58740196860440509272010-03-10T07:50:20.929-07:002010-03-10T07:50:20.929-07:00Whoo Hoo - we spent the weekend making 4 different...Whoo Hoo - we spent the weekend making 4 different kinds of either venison or elk sausage. Put a dab of liver in each of them. <br /><br />Turned out FABULOUS! <br />Sorry - I get a little excited about food... I'm gonna put pictures up next weekend. Some of it is funny as all get out.<br />Thanks for sharing.Lisa S.http://birdfarmsouth.comnoreply@blogger.comtag:blogger.com,1999:blog-37913725.post-17743695321906345972010-02-26T15:36:49.234-07:002010-02-26T15:36:49.234-07:00Brett,
Thanks! We had a bit of pate exploration h...Brett,<br /><br />Thanks! We had a bit of pate exploration here recently and I need to blog about it. Wild duck hearts and gizzards make amazingly mild pate.<br /><br />Hank,<br />Thanks again! Orange and warm spices sounds good. Both "Charcuterie" and "River Cottage" warn against over cooking sausage or cooking it too fast or hard. I've apparently been doing it wrong my whole life.mdmnmhttps://www.blogger.com/profile/00191436711956580423noreply@blogger.comtag:blogger.com,1999:blog-37913725.post-45197037586991671842010-02-26T09:45:50.033-07:002010-02-26T09:45:50.033-07:00Well done! This is how I use deer liver, too. I ha...Well done! This is how I use deer liver, too. I have a recipe on my site for a similar sausage from Umbria in Italy called mazzafegati; it's spiced with orange and warm spices. When you grill these bad boys, do it gently -- for some reason I've found liver sausages break easy...Hunter Angler Gardener Cookhttps://www.blogger.com/profile/01996285578001308125noreply@blogger.comtag:blogger.com,1999:blog-37913725.post-86904829611561620272010-02-22T07:33:11.384-07:002010-02-22T07:33:11.384-07:00That was a fun read, mdmnm. In the midst of my ow...That was a fun read, mdmnm. In the midst of my own recent liver adventures, I recalled that liver is a frequent ingredient in terrines and patés, which are really just sausage cooked in a pan. When I find myself with liver to dispense with in the future, I'll remember your sausage recipe.<br /><br />Best~ BrettTrout Caviarhttps://www.blogger.com/profile/11236671377889601457noreply@blogger.com