Got my first 20 lbs of deer ground up tonight for brats and sausage.Looking to try something different this year and was wondering if anyone has a good venison breakfast sausage recipe theyd be willing to share.Ive got a lot more to grind and am looking for a little more variety this year then the couple kinds i ade last year.
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10 lbs. venison[/b]
5 lbs. Fat Pork butts[/b]
4 Tbs. Salt[/b]
11/2 Tbs. White Pepper[/b]
1 Tbs. Rubbed Sage[/b]
11/2 Tsp. Ginger[/b]
11/2 Tbs. Nutmeg[/b]
1 Tsp. Marjoram[/b]
1 quart ice water[/b]
1 tsp. Mapeleine[/b]
1 Cup milk powder[/b]
2 tsp phosphate binder[/b]
6 Tbs. maple sugar[/b]
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Grind meat through a ¼ inch plate. Mix mapeleine with ice water, add spices, and water to meat. Mix well Stuff into natural sheep casings . Link into 4" sausages. Place in 180F water for 10 minutes. Rinse and soak in cold water 5 minutes. Separate links and package for freezer.[/b]
Do not use collagen casings when pre-boiling ! They will just not work.[/b]
To eat just pan fry until golden, enjoy.[/b]
Thanks guys, those sound delicous, soon as the brats and ring sausages are done Ill start a batch some of these, may have to goto the store for more spices though
Big guy, just curious, whats the powdered milk do?
The powdered milk acts as a binder. It binds the protien, fat and water together making a nice juicy sausage when cooked. If you don't add a binder you can loose a lot of moisture from your sausages making them dry. For a good sausage you need 20-25% fat and I add 1 pt. of water to 10 lbs meat mix well until the meat starts to look fuzzy. By this I mean as you mix the meat the protien ,fat and water start to stick togethr (bind) . If you take a piece of meat mix and slap it between your hands a few time , then pull it apart it should appear fuzzyhard to explain but once you see it you will know what Imean. this shows you have a bind, which is necessary for a good sausage. This should take 5-10 minutes of mixing to achieve.
Making sausage
