Venison Sausage Recipies

[yukonjasper]

Well with deer down and ready for the Sausage Grinder, I though I'd ask if anyone has any recipies for spice mixes for making sausages.

Do you have your own mix or do you buy the pre-packaged stuff and add to it?

We are planning on doing brats, Polish (one of the guys has a small commerical smoker) and maybe some sticks.

I have a call into my cousin to see how many pounds we have - 11 small to medium deer with some roasts and steaks taken out but mostly trimmed and chunked for sausage and burger.

We'll have to line up a source for Pork Butt and we are targeting the week of Christmas.

thanks in advance.

[Heffay]

Make your own mix. Use *high* quality fresh spices, from Penzeys. It makes a significant difference, at least for general snausage making.

If you need starter cultures, or basically ANYTHING meat-production related:

http://www.butcher-packer.com

If you want a lot of good recipes for various meat and meat by-products:

http://lpoli.50webs.com/index_files/

Get a scale. Do *everything* by weight. Grams if possible, because ounces aren't granular enough.

Oh, for pork shoulders: Mike's Butcher Shop on Robert St in West St Paul sells them in 2-packs. Most butchers ask how many pounds you want, but you don't want them cutting them apart. Just say 2 whole shoulders and they should be able to whip you out a shrink-wrapped set as needed. You might want to call in advance to make sure they are available, but if you get them like this you're looking at only paying about $2/lb. Price can fluctuate a bit, depending on how tasty people realize pig can be at any given time.

[45Badger]

Costco and Sams Club usually have pork shoulders.

[Heffay]

Costco and Sams Club usually have pork shoulders.

Yeah, if you want AIDSabasa.

You get what you pay for. Use top quality ingredients for stuff you make at home. It's still cheaper than the cheap stuff bought at a "discount" hellhole.

[Holland&Holland]

Ok this is my favorite, however as I "tweak it" every year and never remember from year to year what I exactly changed it has a slight difference every year. That said it is always great no matter what. I kind of consider it like a wine. "That 2002 ring sausage was a particularly good year I say!" You get the picture. Anyway if you follow this one I promise you will not be disapointed and if you are I will eat it for you

It is loosely based on a traditional recipe from a casing manufacuturer but with my own twists and some of my Gramps influances. It can be increased proportionaly of course.

8 lbs course ground venison
2 lbs fine ground pork fat
2 tsp corriander (ground)
2 tbsps sage
2 tbsps salt
2 tbsps sugar
3 tsp allspice
3 tbsps mustard seed (heeping) (I like mustard seeds)
16 large cloves garlic (if smaller cloves double up) pressed (remember the clove is just the one petal peice not the whole bunchie thing, learned that one time)
4 Tbsps black pepper (ground)
2 tsps marjoram
2 Tbsps fennel seeds (whole)
1/2 bottle of liquid smoke
2 cups cold filtered/bottled water

Mix together all ingrediants. Stuff into hog casings into rings of what ever size you perfer.

I like to cook in a covered frying pan with a 1/2 inch of water in the bottom, then cut into peices and fry with geen and read peppers and onions and a little oil or bacon grease and serve over white rice. Also great just boiled. Classic vensison sausage in my opinion. It is a bit dryer than some and a meatier (less fatty) suasage. Good vensison flavor and hearty. I love it. You can also smoke it if you perfer before cooking but I would up the pork content in that case.

Let me know if you try it and what you think.

[yukonjasper]

Wow,
My mouth is watering just reading it. thank you very much. My plan is to lobby the group to do several different recipies so we have some variety.

Thanks you guys.

I'll have to let you know. We will have a partial member meeting on this over the weekend, so I'll start lobbying. I was told that we will have a total of about 200LBS of meat to process. Some will be left as burger the rest will be sausaged - or sausagerated or sausamafied.................

Thanks agian.

[Heffay]

Just an update on Mike's. They resell Farmland. AKA Big Ag. If you really want quality stuff, find a local producer and buy direct.