Spirit Lake Campout

Last weekend we had the opportunity to camp at our friends' cabin on Spirit Lake here in North Idaho. I can call it a "campout" because we slept outside in our tent. ;)

This is the second year that we have met here to camp, cook, fish and have fun. Also, we collect insects for our children's 4-H Entomology Project collections. It's a hoot because the girls get to chasing butterflies and dragonflies with their nets. More often than not the parents get caught up into the hunt and start running after bugs, too.

I have to admit, I probably got more caught up in the fishing more than anything. I caught a lot of little bass but finally hooked into one work frying.

The sunrise was just gorgeous! There was a mist coming off the lake. We were lucky enough to see a moose swimming along the edge of the lake. Unfortunately I had a fishing rod in my hand instead of a camera.

The girls got out in the boat and paddled after a few bugs.

The geese had to be "evicted" from the area when we arrived but I'm sure they moved right back in after we vacated the grounds.

Cheddar Brats for Cheaters

This weekend we have a camp out planned at our friend's cabin on Spirit Lake so I am making cheddar brats for all of us to cook over the campfire. When I want to make brats quick and easy I use Penzey's Bratwurst Sausage Seasoning which is a wonderful blend made in Wisconsin.

I also used a cheese product know as Hi Temp Cheddar Cheese. It's a cheese that has an extremely high melting point of around 500F. So it stays intact and does not melt when sausage is cooked or smoked. Cabelas now carries it and it is also available a LEM and Butcher Packer. Here's what I used for my seven pound batch of bratwurst:

• 4 1/2 pounds of ground venison
• 2 1/2 pounds of ground pork
• 7 TBS of Penzey's Bratwurst Seasoning

• 2 cups of Hi-Temp Cheddar Cheese
• 1 cup of cold water
• 16 ft of hog casings (soaked for 30 minutes and rinsed)

The water and the seasoning are mixed together first, then the meat is added and also mixed together. The Hi-Temp Cheddar Cheese is added and mixed after every thing else is well blended.
I used my large Kitchen Aid Pro stand mixer but I have to say that I would not recommend mixing such a large amount in this size mixer, I believe I'll keep it a six pounds or less next time around.
Into my 5 pound stuffer the prepared meat went and was cranked out into hog casings. I twisted the stuffed cases to make links. I'm still working on that skill, it's a balance of not over-loading the casings to the point that there is not room to twist them and form links.

If you have never made any sausage before and want to get your feet wet, this is a great sausage to make especially with the seasoning already measured and mixed for you. Even if you do not have a sausage stuffer you can make patties, too. Enjoy!