Venison Breakfast Sausage Seasoning

[vadeer]

Last year we made venison breakfast sausagewith McCormicks Meatloaf and Sausage seasoning. I just went to their website and can not find it. Any recommendationsof anothersausage seasoning mix for breakfast sausage?Thx

[jerseyhunter]

Breakfast Sausage

10 lbs of ground venison including pork fat. (usually 8 lbs meat 2 lbs fat) more or less to taste. I like more fat
5 tbls salt
1 tsp ground white pepper
1 tbls sage
1 tsp ground ginger
1 tbls ground nutmeg
2 tbls powdered dextrose
`
2 Cups Ice water

mix and stuff into 28-30 mm hog casings, 24-26 lamb casings or into roll and freeze into patties.
If freezing for any length of time it"™s best to leave out the sage as it will turn bitter.`

[Big Guy01]

Breakfast Sausage
12 lbs. venison
3 lbs pork fat
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. amino phosphate[/b]
6 Tbs. maple sugar[/b]
[/b]
Grind meat through a ¼ inch plate. Add ice water and spices. 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]
[/b]
[/b]
Mapelien can be found in the spice isle of most grocery stores under the extract shelf.[/b]

[Chuck7]

Mine are simple and come out pretty good ...

6 pounds ground venison
2 pounds of cheap fatty pork sausage..
Knead together and flatten out...about 18" X 18 " square..
While flattened out I sprinkle sageand hot pepper flakes pretty good on both sides..every square inch..

Knead again..
Then, I run through my grinder one more time..I then pat them in 1/4 pound patties..separating them between 4" square sheets of wax paper..

Very good and very lean..You will still need to add oil to fry..