Venison Breakfast sausage
- Thread starter mrh
- Start date
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mesquitecountry
Newbie
- Mar 7, 2008
- 9
- 10
look in above file, google it for more recipies you know what to do with, get rytek kutas book on great sausagemaking and meat curing. put those tools together and you wont be needing to ask for another recipie for sausage again!!! good luck with sausage. that time is coming quick!!!
Thanks guys, the time is here not coming quick for me! My 15 y/o shot a buck a week ago Sunday. So he is going to become either sausage, salami or jerky maybe some of each. My brother has the Rytek Kutas book, i thought maybe someone had a recipe that they thought was the best they had tried.
Mark
Mark
big game cook
Smoking Fanatic
http://texasselectseasonings.com/
third product from the top. makes 50lbs for $8.95, ton of folks here have ate it. not one said anything less and awesome. getting ready to order me some for this season. if ya try it tell billy that jeremy sent ya. might even send ya a sample of his other rubs. there all great.
that sausage mix is a 20 year old family perfected recipe.
http://texasselectseasonings.com/Pro...altyBlends.htm
third product from the top. makes 50lbs for $8.95, ton of folks here have ate it. not one said anything less and awesome. getting ready to order me some for this season. if ya try it tell billy that jeremy sent ya. might even send ya a sample of his other rubs. there all great.
that sausage mix is a 20 year old family perfected recipe.
http://texasselectseasonings.com/Pro...altyBlends.htm
I make a simple venison breakfast sausage....
I used a mixture of..
2 1/2lb of ground meat
2 1/2 tsps of salt
1 tsp fresh ground black pepper
1/4 tsp of red pepper
a dash or two of red pepper flakes
and about 2 tsps of minced fresh wild sage or some dried sage.
You can fry up a small bit to taste and adjust the seasonings to your liking.
I should also say, I grind my venison with pork fat.
I used a mixture of..
2 1/2lb of ground meat
2 1/2 tsps of salt
1 tsp fresh ground black pepper
1/4 tsp of red pepper
a dash or two of red pepper flakes
and about 2 tsps of minced fresh wild sage or some dried sage.
You can fry up a small bit to taste and adjust the seasonings to your liking.
I should also say, I grind my venison with pork fat.
big game cook
Smoking Fanatic
capt. mark
Newbie
Cowgirl has a good recipe there, it is nearly identical to what I do except that I use bacon ends & pieces instead of just porkfat when I'm grinding. It adds just that little extra touch of flavor.
Mark
Mark
jerseyhunter
Smoking Fanatic
Breakfast Sausage
10 lbs of ground venison including pork fat. (usually 8 lbs meat 2 lbs fat) more or less to taste. I like more fat
5 tbls salt
1 tsp ground white pepper
1 tbls sage
1 tsp ground ginger
1 tbls ground nutmeg
2 tbls powdered dextrose
`
2 Cups Ice water
mix and stuff into 28-30 mm hog casings, 24-26 lamb casings or into roll and freeze into patties.
If freezing for any length of time it’s best to leave out the sage as it will turn bitter. I don't like sage to begin with.
10 lbs of ground venison including pork fat. (usually 8 lbs meat 2 lbs fat) more or less to taste. I like more fat
5 tbls salt
1 tsp ground white pepper
1 tbls sage
1 tsp ground ginger
1 tbls ground nutmeg
2 tbls powdered dextrose
`
2 Cups Ice water
mix and stuff into 28-30 mm hog casings, 24-26 lamb casings or into roll and freeze into patties.
If freezing for any length of time it’s best to leave out the sage as it will turn bitter. I don't like sage to begin with.
I like and use bacon ends and pieces as well. Its often easier to find than pork trim and I agree it seems to add a little flavor.
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