Another awesome recipe by you folks. Love that you got some insider info from the field. Just wanted to add a note about the sausage. Hope it's not to late, snow storm knocked out power for over 48 hours. Anyway...I make all of our sausage, italian, breakfast, chorizo, cajun, etc. It is from elk, deer or whatever, but I always add pork to make it juicy, not fatty. If you have a grinder, or the patiences to chop it by hand, try buying a pork loin from a club warehouse. It seems a shame to grind a loin up, but it makes the best sausage, is very very lean, and the price per pound is cheaper than ready made by half or better. (Buy a whole loin cut 5#'s up for a batch of sausage, cut remainder into boneless pork chops, or cubes for curry, or strips for stir-fry, then freeze in meal size packages) A couple more suggestions for the best sausage: 1) crush spices before adding to meat, if making a 5# batch put ice cubes and water to make 1 cup in a blender add all spices and blend. 2) always try to make it the day before and let set in fridge overnight before cooking or freezing. Just like bread, it does wonder for the taste. Hope this helps you because you folks are always helping me. Thanks!

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