Venison breakfast sausage

[73saint]

I made a 25 lb batch of Walton’s hot pork sausage. Did 50/50 venison/pork belly. Jazzed it up a bit with some cayenne, red pepper, fresh sage and thyme & dry sage and thyme as well. Probably my best batch yet.

Been using the LEM 25lb stuffer and my #32 Cabelas grinder. Really nice equipment to work with.

I really like using pork belly with venison. Great flavor and it still ends up being a nice and lean product.

Ended up with 17 packs of sausage over a lb per pack.



Made some home made buttermilk biscuits, fried eggs and sausage for breakfast. Talk about good!

 

[thirdeye]

For wild game sausage I use 60/40 mix with pork if making sausage with a slight game flavor, and 50/50 if someone wants a good all around flavor. And you should try smoking some of you sausage fatty style. It reheats very well when used for breakfast (pan or microwave), and is also good as a snack or meat for a slider.

What is your take on the saltiness of Walton's Hot Pork sausage mix? Some mixes can be too salty for my taste. I bought some Walton's chorizo sausage seasoning and I'm testing 5# batches with slight tweaks. Having rarely used pre packaged seasonings the chorizo is good, although it's sort of an Americanized chorizo, similar to the Johnsonville brand chorizo.

 

[Ishi]

Looks very good! I’ve gotta make some! Like

 

[73saint]

For wild game sausage I use 60/40 mix with pork if making sausage with a slight game flavor, and 50/50 if someone wants a good all around flavor. And you should try smoking some of you sausage fatty style. It reheats very well when used for breakfast (pan or microwave), and is also good as a snack or meat for a slider.

What is your take on the saltiness of Walton's Hot Pork sausage mix? Some mixes can be too salty for my taste. I bought some Walton's chorizo sausage seasoning and I'm testing 5# batches with slight tweaks. Having rarely used pre packaged seasonings the chorizo is good, although it's sort of an Americanized chorizo, similar to the Johnsonville brand chorizo.

That looks great thirdeye! Thanks for the idea, I will certainly try smoking it. I didn’t find it too salty, but I think I mentioned adding other ingredients. None were salt based, so maybe that helped with the salt levels. I could have used more heat, but my significant other is very happy with the red pepper level. Just right.

 

[motocrash]

Lookin' good man.It is lean, surprisingly lean.

I made a 25 lb batch of Walton’s hot pork sausage.

Jazzed it up a bit with some cayenne, red pepper, fresh sage and thyme & dry sage and thyme as well.

I could have used more heat, but my significant other is very happy with the red pepper level. Just right.

Man, you got dat NOLA tongue!
You didn't say how much added pepper but. . .

 

[thirdeye]

That looks great thirdeye! Thanks for the idea, I will certainly try smoking it. I didn’t find it too salty, but I think I mentioned adding other ingredients. None were salt based, so maybe that helped with the salt levels. I could have used more heat, but my significant other is very happy with the red pepper level. Just right.

Pretty low smoker temp, maybe 225°, sometimes I'll put a fatty on after my main food comes off. They take 2.5 to 3 hours to smoke to 165°, then wrap and rest. The rub is up to you. Sliders are very popular and I serve them with a sauce and some spicy mustard.

 

[HalfSmoked]

Nice meal Saint I would of had that egg right on top of that sausage. Love a juicy egg on top of my meat.

Warren

 

[73saint]

Nice meal Saint I would of had that egg right on top of that sausage. Love a juicy egg on top of my meat.

Warren

Thanks Warren, I did just that right after the pic!

 

[chopsaw]

Nice work saint , looks great . I use TSM hot pork sausage , Can't imagine adding to it .
I like to stuff some in hog casings and throw them on the grill , but most goes bulk like you did .
Again , really nice work and a great meal .

 

[jcam222]

ThT sausage looks great as does the plated meal! I love a TON of sage in my breakfast sausage. I’ll bet I’d love what you made.

 

[tropics]

Looks great I haven't had venison in years.
Richie

 

[HalfSmoked]

73saint Thanks for the like it is appreciated.

Warren

 

[SmokinAl]

Fantastic looking sausage!
I guess you won't need to make any breakfast sausage for a while!
Perfect breakfast too!
Al

 

[73saint]

Nice work saint , looks great . I use TSM hot pork sausage , Can't imagine adding to it .
I like to stuff some in hog casings and throw them on the grill , but most goes bulk like you did .
Again , really nice work and a great meal .

ThT sausage looks great as does the plated meal! I love a TON of sage in my breakfast sausage. I’ll bet I’d love what you made.

Looks great I haven't had venison in years.
Richie

Fantastic looking sausage!
I guess you won't need to make any breakfast sausage for a while!
Perfect breakfast too!
Al

Thanks everyone!