My dad gave us a deer this year, so we cut it up a couple months ago, and then made sausage this past Sunday.   A few people asked for the recipe, so thought I would post it here with a couple pictures.

Here's the recipe I got from my sister:

36 pounds of meat (venison/beef or venison/pork is usually what we use)

3/4 c salt

1/3 c course pepper

1 c minced garlic

1 1/2 T cayenne

3/4 c sage

1 1/2 T allspice (I didn't put this in mine)

1 1/2 T onion powder

1/3 c Thyme

If you wanted to just make a pound batch with hamburger meat for pan sausage, this is the recipe for one pound:

2 T grated onion

2 cloves garlic

1 1/2 T sage

1 t salt

1/2 t pepper

1/2 t thyme

1/8 t cayenne

1/2 t allspice

you could also add 1 med apple grated for an apple sausage

Thankfully, we have a heavy duty grinder and sausage stuffer that everyone uses when we are making sausage.   I didn't think to take pictures during the actual sausage making process...maybe next year.  Here's a pic of our smokehouse:

with a close up of the sign on the door:

and the sausage hanging to smoke:

 I vacuum packed my pan sausage without the casings, left my cooking sausage in to smoke for a day and then froze it, and I'm still smoking my hard sausage, but its taking awhile because it has to be cold smoked, and it really warmed up this week.

For anyone who ever wants try something different with cabbage, this recipe is the most like the one served at Northwoods Inn in southern California. Every time I make this to bring to a potluck, everyone raves.  My mother in law was asking for this recipe, so I thought I would share:

Red Cabbage Salad

2 tbs fresh lemon juice
3 tbs granulated sugar
1 tbs crushed beef boullion powder (I've also used vegie buullion to avoid msg)
salt and pepper to taste
1/2 cup wine vinegar
1/2 cup cider vinegar
1 cup oil (I always use olive oil)
2 tsps pureed garlic
1/4 cup grated sweet red bell pepper
1 small onion, finely diced
1/2 head red cabbage, shredded

In a bowl mix together lemon juice, sugar, bouillon, salt, vinegar, pepper, and oil. Stir in pureed garlic, red pepper, and diced onion. Pour mixture over the shredded cabbage and stir well. Let stand in the refrigerator overnight to blend flavors.

You can serve right away, but its much yummier and prettier the next day.

Ever since my boys visited Texas last summer, they have been spicing up everything with Louisiana Cajun Seasoning.   It says "tastes great on everything," but they insist it should say "tastes great on everything except desserts."

My sister-in-law, Amber gave them a Tony Cachere's Cajun Country Cookbook this past summer.   They have been itching to try one of the recipes, but many of the ingredients it calls for, we just don't have, such as:

Tony's Broiled Louisiana Frogs - calls for 12 whole frogs, cleaned and dressed

Turtle Stew - calls for 3 pounds turtle meat

Brice Palmer's Fried Alligator - calls for 3 pounds boneless alligator meat (cut into one-inch cubes)

Broiled Brandied Snipe - calls for 4 snipe, dressed and drawn (and my cousins always thought going snipe hunting wasn't for real!  )

Louisiana Cajun Squirrel Stew - calls for 4 squirrels, cut in pieces, including the heads!

Cleve's Smothered Armadillo - calls for 3 pounds Armadillo meat (now we could have had that alot when we lived in TX!)

Tony Nutria Sauce Piquante - calls for 4 pounds nutria, dressed and cut into pieces (if you don't know what a nutria is - just think big giant water rat!)

Baked Coon and Sweet Potatoes - calls for  1 whole raccoon, skinned and dressed (mmm... now wouldn't that be tasty for Thanksgiving!)

and my all time favorite - Baked Juicy Swamp Rabbit - calls for 3 pounds dressed rabbit, cut into pieces.   Now mind you - not any rabbit will do - must be a Juicy Swamp Rabbit! :)

There is one recipe we are anxious to try  on page 175 - Baked Alaska! mmmmm  (and hopefully the boys won't put their cajun seasoning on that!

I tried to cheat here in posting my chicken tortilla soup recipe by finding my recipe online somewhere and copying it, however, "my recipe" doesn't seem to be out there (maybe because mine is not the easy version... but it is the super tasty version).

I don't know for sure that this is exact, to be honest, I don't use a recipe, I just make it.   But this is what I do for the very best authentic chicken tortilla soup:

Take one whole chicken, put in slow cooker, cover with water (or at least 3/4 of chicken covered, about 4 cups in my slow cooker) and add some salt.  Cook overnight (or how you would normally cook your whole chicken in slow cooker or pressure cooker).  Let the chicken cool a bit, and debone.   Take half of the meat and stick it in the freezer to be used for chicken salad or something like that later on.

Take the other half of chicken meat (about 2-3 cups), add it back to the chicken broth (there should be probably 4-5 cups or so of chicken stock).

Now in another big pot (or continue to use your slow cooker), saute:

1/2 chopped onion

2 tsp. fresh minced garlic in some oil or butter until tender. 

Add and cook over medium heat, covered:

chicken and stock

2 cans (14oz ea) of chopped tomatoes 

1/4 bunch of cilantro cut up

1-2 tsp. cumino

1/2 - 1 tsp. chili powder

1 Tbsp salt

1/2 tsp pepper 

optional ingredients:

1-2 zuccini squash, sliced

1-2 c. corn (I prefer the frozen)

When it smells like heaven and the zuccini are tender, serve in bowls and top with:

tortilla chips.   I usually slice up my corn tortillas and fry them myself in olive oil or lard (yes, I did say the "L" word) for the authentic experience.

shredded cheddar cheese

slices of avacado

sour cream

sprig of fresh cilantro

We just had this tonight, and Nathan very much enjoyed that bowl of authentic tortilla soup.   Mmmm...

I should add that you can also simplify this recipe using about 4 boneless chicken breasts or boneless quarters, and just put all ingredients in slow cooker (including the 4 c of water) and cook all day (or even in a pressure cooker at the last minute and cook for 20-25 minutes for a very quick dinner).

While Nathan slaved away on my computer last Saturday, the boys and I made cookies all day.    We made our Favorite Chocolate chip cookies, the supposed Neiman Marcus Cookie recipe (although that is an urban legend).  but the cookie sure is good:

Best Chocolate Chip Cookie

1 cup butter
1 cup sugar

1 cup brown sugar
2 eggs

1/2 tsp. salt

2 cups flour
1 tsp. baking soda

1 tsp. baking powder

2 1/2 cups blended oatmeal**
12 oz. chocolate chips
4  oz. Hershey Bar (grated) (I usually don't bother with this, but maybe I should?) 
1 1/2 cups chopped nuts (your choice)
1 tsp. vanilla

Cream the butter and both sugars. Add eggs and vanilla; mix together with flour, oatmeal, salt, baking powder, and soda. Add chocolate chips, Hershey Bar and nuts. Roll into balls and place two inches apart on a cookie sheet. Bake for 9-12 minutes at 350 degrees. Makes  about 4-5 dozen cookies.

** measure oatmeal and blend in a blender to a fine powder.

Then we made your basic Sugar Cookies:

1 c sugar

1 c butter

1 egg

1/2 t vanilla

1 1/2  t baking powder

1/2 t salt

2 1/2 c flour

cream 1st 2 ingredients, add rest.  Chill few hourse, roll out, cut out, bake, eat.

350 for 10-12 minutes

Then we made some cookies that we used to make around Passover when we were growing up.  They make great Christmas cookies, and so yummy:

Swiss Butterhorns

Dough:
2 cups flour

1/4 teaspoon salt

2/3 cup cold butter
1 egg yolk, lightly beaten
3/4 cup sour cream
FILLING:
1/2 cup chopped pecans
1/2 cup sugar
1 teaspoon ground cinnamon
GLAZE (optional):
1 cup confectioners' sugar
2 tablespoons warm water

1/4 teaspoon vanilla extract

In a large bowl, combine flour and salt. Cut in margarine and butter until crumbly. Stir in egg yolk and sour cream; shape into a ball. Chill several hours or overnight. Divide dough into thirds. On a well-floured surface, roll each portion into a 12-in. circle. Combine filling ingredients. Sprinkle a third of the filling over each circle. Cut each circle into 12 wedges. Roll each wedge, starting at the wide end. Place on greased baking sheets with points down. Bake at 350° for 15-18 minutes or until lightly browned. Make glaze if desired. Combine all ingredients and spread on warm rolls. Yield: 3 doz

Making cookies is such fun.  Today we are going to make gingerbread cookies, since Luke keeps begging for these.