Venison Sausage?

Going to give making some sausage a try, anybody got recipes, seasonings to share. Preciate any help.:Popcorn
Life is a lot simpler when you plow around the stump.

Replies

  • ruskinredneckruskinredneck Posts: 1,121 Officer
    I've used this one before...
    Basic Venison Sausage
    Recipe


    3 1/2 lbs very well trimmed game meat

    1 1/2 lbs fatty pork shoulder or trimmings

    1/2 cup brandy

    1/2 cup ice water

    2 1/2 tablespoons kosher salt

    2 tablespoons fine ground black pepper

    2 tablespoons sugar

    1 teaspoon ground mace (or 1/2 teaspoon nutmeg)

    1/2 teaspoon ground cloves

    1/2 teaspoon ground ginger

    Cube both the game meat and the pork, then grind it through the medium plate on your sausage grinder.
    Combine the brandy, water, and all the spices.
    Pour the spice/water/brandy combination over the ground meat and mix it in very well using your hands.
    Stuff the sausage immediately into the casings of your choice (I like to use 35mm natural hog casings) or leave it bulk to be made into patties.


    There are many ways you can vary this basic recipe. For example:
    Add 2 tablespoons of dried red pepper flakes for a hot game sausage
    Add 1 tablespoon of liquid smoke for a smoky fresh sausage, or...
    Add 1 teaspoon of cure (prague powder #1 or Instacure #1) and smoke the stuffed links in the sausage smoker.
  • ruskinredneckruskinredneck Posts: 1,121 Officer
    From the same site. www.lets-make-sausage.com

    This one is their most requested...

    Recipe


    3 1/2 lbs very well trimmed game meat

    1 1/2 lbs fatty pork shoulder or trimmings

    1/2 cup brandy

    1/2 cup ice water

    2 1/2 tablespoons kosher salt

    2 tablespoons fine ground black pepper

    2 tablespoons sugar

    1 teaspoon ground mace (or 1/2 teaspoon nutmeg)

    1/2 teaspoon ground cloves

    1/2 teaspoon ground ginger

    Cube both the game meat and the pork, then grind it through the medium plate on your sausage grinder.
    Combine the brandy, water, and all the spices.
    Pour the spice/water/brandy combination over the ground meat and mix it in very well using your hands.
    Stuff the sausage immediately into the casings of your choice (I like to use 35mm natural hog casings) or leave it bulk to be made into patties.


    There are many ways you can vary this basic recipe. For example:
    Add 2 tablespoons of dried red pepper flakes for a hot game sausage
    Add 1 tablespoon of liquid smoke for a smoky fresh sausage, or...
    Add 1 teaspoon of cure (prague powder #1 or Instacure #1) and smoke the stuffed links in the sausage smoker.
  • FlashFlash Posts: 11,120 AG
    We just use the sausage in some of our egg quiches and also Chili.
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    Never seem more learned than the people you are with. Wear your learning like a pocket watch and keep it hidden. Do not pull it out to count the hours, but give the time when you are asked. --- Lord Chesterfield
  • pinseekerpinseeker Posts: 61 Greenhorn
    Sent you an IM ya slacker
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