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2. Deer hunting: Use venison sausage to make some of the best ...

   www.aol.com/deer-hunting-venison-sausage-best...

   Deer hunting: How to make the best venison stew you've probably ever eaten Chicken and sausage gumbo Ingredients: 2 whole chickens, about 3 1/2-4 pounds each. 2 pounds smoked sausage, sliced. 64 ...

3. Sausage making - Wikipedia

   en.wikipedia.org/wiki/Sausage_making

   The primary seasoning agents in fresh sausages are salt and sugar along with various savory herbs and spices, and often vegetables, including onion and garlic. A British fresh sausage typically contains around 10% butcher's rusk, 10% water, 2.5% seasoning, and 77.5% meat. [3]

4. Filé powder - Wikipedia

   en.wikipedia.org/wiki/Filé_powder

   Choctaw Native Americans of the American South (Florida, Mississippi, Alabama, Louisiana) were the first to use dried, ground sassafras leaves as a seasoning. [6] The French word filé is the past participle of the verb filer, meaning (among other things) "to turn into threads", "to become ropy". [7] [8]

5. Sausage - Wikipedia

   en.wikipedia.org/wiki/Sausage

   A sausage consists of meat cut into pieces or ground, mixed with other ingredients, and filled into a casing. Ingredients may include a cheap starch filler such as breadcrumbs or grains, seasoning and flavourings such as spices, and sometimes others such as apple and leek. [9] The meat may be from any animal but is often pork, beef or veal, or ...

6. Where to get your deer processed in the Northland - AOL

   www.aol.com/news/where-deer-processed-northland...

   Note that some possessors do the entire skinning and butchering work, while some only take trimmed meat for sausage. Best to call ahead, even before the season, to set up your deer processing and ...

7. List of culinary herbs and spices - Wikipedia

   en.wikipedia.org/wiki/List_of_culinary_herbs_and...

   A spice market in Istanbul. Night spice market in Casablanca. This is a list of culinary herbs and spices.Specifically these are food or drink additives of mostly botanical origin used in nutritionally insignificant quantities for flavoring or coloring.