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Showing results for tags 'making javelina sausage'.
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Spending much of today making javelina sausage. I am mixing it with pork shoulder roast to extend the meat and add a little fat. I add roughly 1 pound of pork to 3 lbs of javelina. And I was messing around with a new recipe today. I had some jamaican jerk seasoning that smelled like it would be really good with javelina sausage, so I mixed up about 4 TB of that plus salt and some brown sugar and some wine. Ground it all up and cooked up a test patty. Very tastey! I am also making some sweet italian fennel sausage from a recipe Bill Deshaw gave me. We use it in spaghetti sauce and it's quite yummy. Anyway, here are some pics of the process. the javelina meat looks perfect: grinding it up (yeah, I know, I need a bigger kitchen!) frying up a test patty
