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Post by parson on Jan 9, 2007 7:53:41 GMT -5
Hey all, I'm looking for a good venison breakfast sausage recipe that can be mixed in small quantities, like 1 or 2 lbs. at a time.
Also, has anyone tried high temp cheese in their summer sausage? If so, how did it turn out, and where do you purchase it? Thanks parson
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Post by hornharvester on Jan 9, 2007 10:38:18 GMT -5
Parson, do a google search and you will find several recipes for sausage. ive done high temp cheese and it comes out really good. i got mine from www.butcher-packer.com in michigan. i used 10-15% cheese in mine. i made summer sausage with both cheddar and pepper jack. the cheddar was better to me. here is another site that has good recipes for sausage. www.alliedkenco.com h.h.
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Post by parson on Jan 9, 2007 14:48:51 GMT -5
Thanks HH, I'm gonna have to try some of that cheese. parson
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Post by Decatur on Jan 10, 2007 8:07:02 GMT -5
We buy our cheese from the local meat packer, who also makes their own summer sausage.
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Post by Decatur on Jan 10, 2007 8:15:11 GMT -5
Here's my recipe:
Decatur's Venison Breakfast Sausage
INGREDIENTS 2 pound ground venison 1 pound bacon, minced (or 1 lb pork sausage) 2 teaspoon ground sage 1/4 cup real maple syrup(optional) 1/2 teaspoon pepper 1 1/2 teaspoon onion salt (Can also add 1/8 teaspoon cayenne if you like it a little hot)
DIRECTIONS Combine the venison, bacon, sage, syrup, pepper, and onion salt in a large bowl; mix well. Shape into 24 patties using about 1/4 cup of mixture per patty. Patties can either be pan-fried or frozen for later use.
Note If you would like to start with a venison roast and grind it yourself, just cut the venison and bacon into chunks, then toss together with the seasonings before grinding and forming into patties.
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Post by parson on Jan 10, 2007 9:28:20 GMT -5
Thanks Decatur,
I'll likely mix some up this weekend. May see if I can find that cheese locally (Indy) and make a little summer sausage also. parson
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Post by Hoosier Hunter on Oct 6, 2007 10:07:00 GMT -5
Here's my recipe: Decatur's Venison Breakfast SausageINGREDIENTS 2 pound ground venison 1 pound bacon, minced (or 1 lb pork sausage) 2 teaspoon ground sage 1/4 cup real maple syrup(optional) 1/2 teaspoon pepper 1 1/2 teaspoon onion salt (Can also add 1/8 teaspoon cayenne if you like it a little hot) DIRECTIONS Combine the venison, bacon, sage, syrup, pepper, and onion salt in a large bowl; mix well. Shape into 24 patties using about 1/4 cup of mixture per patty. Patties can either be pan-fried or frozen for later use. Note If you would like to start with a venison roast and grind it yourself, just cut the venison and bacon into chunks, then toss together with the seasonings before grinding and forming into patties.Everyone needs to try this. It's very easy to make. I used the bacon in mine. This is so good it'll make you slap your grandma. I ground my vension chunks and bacon together and ran it thru twice. Then added everything else and mixed. I did omit the cayenne but now wish I had something in there to kick it up a little. Decatur, if this your recipe it's a winner
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Post by Decatur on Oct 7, 2007 5:06:45 GMT -5
I'm glad you liked it! It's kind of a conglomeration of several recipes I found online. So yeah, I guess it is mine. ;d
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Post by swat1018 on Oct 11, 2007 23:35:18 GMT -5
I get my hi-temp cheese from Knightsgtown locker, ps they make the best venison sausage, jerky, and sticks
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Post by Hoosier Hunter on Oct 12, 2007 8:15:52 GMT -5
Does anyone in the INDY area sell HI-TEMP cheese?
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