Just another Day on the Farm

In loving memory of our daughter Maeve, if you had stayed with us, you would be 14 years old today.. A Maiden now you would be, Gone but never forgotten.

We had you with us for a five days, I loved before you were born, I loved you when you with us and I love you now..

I have talked about and shown photos of us making small and medium size sausages but sometimes it not worth the work in doing the small ones, when its just DH and myself.

Sometimes you want the nicely sliceable rounds, you want the super spicy meat, and you want to be able to use it like a sandwich meat or on pizza like pepperoni (without the aging time) or fried sausage rounds for breakfast etc.

Then consider making your sausage in the big bags, these bags hold two to three pounds of meat and make you one big sausage round.

I made one pound of lamb, one pound of beef, 3 tbsp. of spiced dried crumbs, 3 tbsp. of brown sugar (as this is pretty much for hubbies use), 2 tsp of montreal steak spice, 1 tsp of seasoning salt, mix it all together really well, stuff into your pre-soaked bag, now you could put it into the smoker to smoke and cook if you wanted, or in my case, I put it into the fish cooking pan on a nice slow low heat of 300, with water under the raised part and let it simmer away..

Yes, I could have (should have) packed it better, it should not have air pockets but I was not being fussy, it was going to be eaten at home over the next couple days 🙂

Once its cooled, it will be peeled and sliced into rounds for a number of uses in the house, if I had ran it though the grinder on fine, it would be a much finer texture but its just as good as it is at a medium grind 🙂

I roasted off a whole rabbit, picked the meat, and used the bone broth for stew, I love having pulled meat for different uses.  This is a lovely Rabbit meat salad this homemade English style pickles (the ones made with brown sugar and a lovely dark rich vinager), so  on flax rye bread, it was so good, filling and tasty.

I know that folks buying rabbit meat would want to make a fancy dish out of it, but for those of us that raise our own, we can afford to use it in more common dishes.

I find the fullness of the flavour of rabbit to be very nice, for the new person, the rabbit is closer to what they think of as “store taste chicken” then free range birds are..

How do you like your leftover rabbit to be used?  It does not always need to go into soups or stews, sometimes it really nice to allow its flavours to shine.