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Post by steiny on Aug 30, 2005 18:25:52 GMT -5
Does anyone have a good recipe for making venison breakfast sausage ?
I've got Italian sausage mastered, and thought I might try breakfast sausage this year. Hope to kill 3-4 animals for the freezer.
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Post by DEERTRACKS on Sept 19, 2005 12:30:07 GMT -5
You can use your Italian sausage recipe, just add a little more pork fat to the mix & substitute cajun spices in place of the Italian spices.
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Post by duff on Sept 20, 2005 10:25:07 GMT -5
Steiny, what is your italian sausage rec? I have made some from Hi mountain mixes, not bad but a bit too salty. Plus I didn't put any pork in so a little dry too. A butcher from Hudson Lake makes some good brats and polish sausage.
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Post by steiny on Sept 25, 2005 17:55:22 GMT -5
duff -
I just use an italian sausage recipe I found on the internet. We buy all the individual spices at the grocery -vs- a pre-mixed product. The recipe is out in the barn, so I can't give you exact quantities, but basically, its something like the following:
Buy enough pork shoulder to mix about 1/3 pork, 2/3 deer, then chunk the deer and pork up small enough to go through your grinder and mix it all together in a big tub.
Spices consist of:
Fennel seed
Garlic
Red pepper
Coarse salt
Ginger
Mix the proper quantities of such with the meat in the tub, along with a couple cups of Merlot red wine, and a couple cups of crushed ice.
Go ahead and drink the rest of the wine and give the meat and spices a little time to "work".
Then run the whole works through your grinder. Stuff it in casings if you like, or simply package it in bulk.
Good stuff !
We did a bunch of it last fall, and everybody likes it.
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Post by duff on Sept 25, 2005 19:53:55 GMT -5
Thanks, sounds good.
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Post by parrothead on Sept 26, 2005 14:41:41 GMT -5
I get my stuff from LEM products. I am going to try Beef sticks this year, along with sausages
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