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Berger Reloading ManualValentine's Special

Sausage Season

Sausage Season

Price: $28.00

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Sausage Season
Step-by-step making your wild meat wildly amazing

170 pages, over 100 recipes

Coil-bound (to make it lie flat while you're working), plus high quality paper so the photos are sharp.

23 color photos, 23 black & white photos

$28 (free media rate shipping in the US, as always.)

I got an email from a reader last winter. He'd been making sausage for years—bulk sausage—but never cased, because it would taste great in patties but when he'd case it the texture would go grainy and not at all like sausage.

Fortunately, I was already working on Sausage Season, and had already discovered the secret to creamy, luscious--cased--sausage and, in finding the secret to cased sausage, also improved my bulk sausage. That got creamier too. But that letter made me realize I probably wasn't the only one who'd been frustrated.

I am tired of the same old same old--drenched in liquid smoke or salted and peppered to death, or made in a 4:1 lean to fat ratio, that commercial processors want us to believe is 'all we can do with wild meat.' Bull pucky. Wild game meat is capable of a lot more than that. And the tricks to turning that elk, turkey, deer, antelope, goose or duck in your freezer into juicy cased sausage-- that doesn't just rival commercial sausage but is better-- are simple. You just have to know.

There are tricks. But they are simple tricks. And to keep them simple Sausage Season has lots of photos with detailed step-by-step instructions.

People have been making good sausage for centuries, and they're no smarter or prettier than the rest of us.

I tried my cased wild sausage out on friends and neighbors, not telling them what they were eating, and not only did no one guess, but they all took seconds and thirds. (We served goose sausage to a goose hunter friend, and he wouldn't believe us when we told him—after he'd had thirds.)

But I wanted to be absolutely sure. So I took 10 pounds of cased sausages, all made from wild meats from our freezer, everything from Goose Wurst to Piggy Brats, to Tarragon Turkey and (venison) Fresh Italian Sausage to a gathering of friends and soon-to-be-friends in the mountains of Idaho. While the pros were putting out a smorgasbord of chips, dips, and wine, I fired up my little tailgater charcoal grill (it's actually shaped like a football), and started cooking sausages, one flavor at a time. In no time, I had a crowd, all waiting patiently for each new batch of sausages to come off the grill—all ten pounds of them. (So many people, we had to cut the sausages into bites, so everyone could get a taste.)

As I finished up, the buyer for Whole Foods in Boise said, "Our customers would line up for these sausages. Would you be interested in supplying us?" Several of the tasters nodded enthusiastically at that idea.

But that's not my goal. My goal is to end the frustration. I'd also like to get rid of that dry venison salami--drenched in liquid smoke or salted and peppered to death, that processors want us to believe is all we can make with wild meat.' Bull pucky.





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