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Post by lkrus on Sept 27, 2008 16:49:57 GMT -5
does any one have a tried and true recipe for a good venison breakfast sausage? back many years ago i had one that was real good but stopped processing my deer and lost the recipe it was called "buckys venison sausage" now i am back to doing my own deer again and want to make sausage
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Post by lkrus on Sept 27, 2008 17:49:10 GMT -5
i cant believe it but i found the recipe on the Internet !!! so here it is guys hope you like it as much as i do
Buckys Venison Sausage
5 pounds ground venison(all fat removed) 3 garlic cloves crushed ½ cup dry red wine 5 pounds ground fatty pork 8 Tablespoons salt 1 tablespoon black pepper ½ teaspoon powdered allspice 2 tablespoons fennel seeds ¼ teaspoon paprika ½ teaspoon meat & poultry seasoning ¼ teaspoon ground hot pepper (optional )
Soak the crushed garlic cloves in the wine for 4 hours, then toss the garlic away. Mix all ingredients together well. Use your hands to mix so it is thoroughly blended. Check seasonings by frying a patty and tasting. When seasonings are to your liking stuff mixture in casings or form into patties. If the sausage is to dry to stuff easily, add a little more red wine. Smoke, if you wish and then freeze rings, links or patties by double wrapping in saran wrap and freezer paper. Makes 10 lbs
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Post by Hoosier Hunter on Sept 27, 2008 22:57:17 GMT -5
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Post by Decatur on Sept 28, 2008 8:29:20 GMT -5
Thanks Hoosier! I'm planning, hopefully, to use that recipe this year!
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Post by steiny on Oct 20, 2008 19:19:20 GMT -5
Just my opinion, but I don't feel that venison makes very good breakfast sausage. You gotta have PORK for good breakfast sausage. Have tried a number of times, but have never been real pleased with the reults.
On the other hand, you can make some smoking good summer sausage, italian sausage, brats, etc.
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Post by Decatur on Oct 20, 2008 20:05:48 GMT -5
Steiny, you should try my recipe that Hoosier Hunter is talking about. It's very good!
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Post by copper1 on Oct 28, 2008 19:25:39 GMT -5
Witts seasonings for pork sausage is as good as it gets for Venison Breakfast sausage. It comes in a pack that seasons 25 pounds of meat. I mix 20 lbs venison with 5 pounds pork trim and then follow the directions on the package, you add nothing else. Its around $ 4.00 for the package and other than the color of the meat being darker you cant tell the difference between it and pork.
I get it from our local meat market from the butcher. I know you can buy it online also.
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Post by varmint101 on Oct 28, 2008 20:14:40 GMT -5
Decatur's is by far the best I've tried too!! Everyone loves it.
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Post by Decatur on Oct 28, 2008 21:04:08 GMT -5
Thanks! Did you make it with or without the syrup? I like it with the syrup and just a pinch of cayenne.
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