My recipe for smoked venison bratwurst, made like the red bratwurst from State Street Brats in Madison, Wisconsin. Even if you don’t like the Badgers, you’ll like these links.
Charcuterie and Cured Meats
A huge selection of recipes for all forms of charcuterie, ranging from salami to fresh sausages, hams, bacon and other smoked meats and fish, to terrines, pates and even things like scrapple.
Smoked trout dip is a classic appetizer in and around the Great Lakes. Here’s how to make it at home. I use lake trout, but any trout works, as will other oily fish like mackerel or mullet.
A classic German sausage made from white meats and flavored with lemon, parsley and spices.
This is how I smoke venison loin so it comes out like the best roast beef. Great for sandwiches!
Here’s how to make duck bacon at home. Duck bacon is cured duck breast that is then smoked and sliced. You can eat it cooked or uncooked.
How to make cotechino at home, from pork and other meats. Cotechino is an Italian, cooked sausage commonly served with lentils.
This was the first sausage I ever learned to make, in Wisconsin. It’s a traditional “white brat” made with veal, pork, or turkey.
How to make rillettes from scratch at home. Rillettes are a sort of rough pate that is great with pork, wild game and fatty fish.