Who's got a good Venesion Sausage Recipie
12-23-2009, 05:36 PM
#1
Nontypical Buck
Thread Starter
Join Date: Jan 2009
Location: Northern Chautauqua Co. N.Y.
Posts: 2,976
Who's got a good Venesion Sausage Recipie
O.K. now that most of our Late Season MLing Seasons are comming to and end and most if not all of us have a bunch of good eating Venison to eat, who has a good recipe for some Venesion Italion Sausage. My former Sausage maker passed away last season and he did mine for about 22 years and he took his recipie to the grave with him. I have tried a few others and Im not to impressed.
Im really not into the cheese added or the hot hot pepper, just good ol Italion, spicy is O.K. Also any breakfast sausage also.
(BP)
Im really not into the cheese added or the hot hot pepper, just good ol Italion, spicy is O.K. Also any breakfast sausage also.
(BP)
12-23-2009, 06:25 PM
#3
Dominant Buck
Join Date: Feb 2003
Location: Wisconsin
Posts: 21,193
There is a company in New York called "The Sausage Maker." They sell anything you need to make wonderful sausage and salami in your home. They also sell pre-measured kits for different kinds of sausage and salami, breakfast sausages, etc... I bought their book and make my own out of their recipes. I have had excellent results making salami and sausage.
12-23-2009, 08:13 PM
#4
Nontypical Buck
Thread Starter
Join Date: Jan 2009
Location: Northern Chautauqua Co. N.Y.
Posts: 2,976
There is a company in New York called "The Sausage Maker." They sell anything you need to make wonderful sausage and salami in your home. They also sell pre-measured kits for different kinds of sausage and salami, breakfast sausages, etc... I bought their book and make my own out of their recipes. I have had excellent results making salami and sausage.
May you and your family Have a Wonderful Christmas and a Safe and Happy New Year!
Ron (BP)
12-23-2009, 09:40 PM
#5
Dominant Buck
Join Date: Feb 2003
Location: Wisconsin
Posts: 21,193
Their venison salami (my favorite) is excellent. I made a bunch of that and it disappeared faster then a plate of brownies at a Weight Watchers Meeting. My friends and family all seemed to need a chunk for one reason or another. Plus I did my share one night with a box of Ritz crackers and a chunk...
You and your family, and all of you on this forum... I wish all of you a safe and very Merry Christmas. If you have to travel, be careful.
You and your family, and all of you on this forum... I wish all of you a safe and very Merry Christmas. If you have to travel, be careful.
12-24-2009, 06:47 PM
#6
Spike
Join Date: Mar 2008
Location:
Posts: 60
BP,
Around SW Michigan there is a spice shop called PENZEY'S Spices. Don't know if it is a national or regional chain. They have a venison "sausage seasoning" mix for Breakfast sausage that is to die for when added to 50/50 venison burger & ground pork roast.
ALSO, they have killer Chipotle which has become one of my favorite spices.
All spices are fresh.
Hope this helps.
Around SW Michigan there is a spice shop called PENZEY'S Spices. Don't know if it is a national or regional chain. They have a venison "sausage seasoning" mix for Breakfast sausage that is to die for when added to 50/50 venison burger & ground pork roast.
ALSO, they have killer Chipotle which has become one of my favorite spices.
All spices are fresh.
Hope this helps.
12-24-2009, 07:30 PM
#7
Boone & Crockett
Join Date: Apr 2007
Location: River Ridge, LA (Suburb of New Orleans)
Posts: 10,917
Hey Jascoesens, my wife orders Penzey's spices on-line all of the time. They have some great stuff. Seems like a Penzey's box arrives every two or three weeks.
We use the Chipotle a lot. Try this: Stuff a deer roast with six or eight cloves of garlic. Rub the outside liberally with olive oil or any cooking oil. Sprinkle on salt, black pepper and a good bit of the Chipotle. Rub everything in and then dust it with all purpose flower (the flower will become wetted by the oil). Put that little piece of heaven on the pit with hickory chips on the coals (coals piled on one side of the pit and roast on the other side - not directly over coals). Cook until the internal temperature reaches 125 degrees (you do have a meat thermometer, don't you?). Let it rest at least ten minutes before slicing.
After I read your post I asked my wife to order some of the venison sausage seasoning. She pulled some out of the cabinet and said "it came in last week". I never can seem to get ahead of that woman.
We use the Chipotle a lot. Try this: Stuff a deer roast with six or eight cloves of garlic. Rub the outside liberally with olive oil or any cooking oil. Sprinkle on salt, black pepper and a good bit of the Chipotle. Rub everything in and then dust it with all purpose flower (the flower will become wetted by the oil). Put that little piece of heaven on the pit with hickory chips on the coals (coals piled on one side of the pit and roast on the other side - not directly over coals). Cook until the internal temperature reaches 125 degrees (you do have a meat thermometer, don't you?). Let it rest at least ten minutes before slicing.
After I read your post I asked my wife to order some of the venison sausage seasoning. She pulled some out of the cabinet and said "it came in last week". I never can seem to get ahead of that woman.
12-25-2009, 04:19 AM
#9
Nontypical Buck
Thread Starter
Join Date: Jan 2009
Location: Northern Chautauqua Co. N.Y.
Posts: 2,976
Hey Jascoesens, my wife orders Penzey's spices on-line all of the time. They have some great stuff. Seems like a Penzey's box arrives every two or three weeks.
We use the Chipotle a lot. Try this: Stuff a deer roast with six or eight cloves of garlic. Rub the outside liberally with olive oil or any cooking oil. Sprinkle on salt, black pepper and a good bit of the Chipotle. Rub everything in and then dust it with all purpose flower (the flower will become wetted by the oil). Put that little piece of heaven on the pit with hickory chips on the coals (coals piled on one side of the pit and roast on the other side - not directly over coals). Cook until the internal temperature reaches 125 degrees (you do have a meat thermometer, don't you?). Let it rest at least ten minutes before slicing.
After I read your post I asked my wife to order some of the venison sausage seasoning. She pulled some out of the cabinet and said "it came in last week". I never can seem to get ahead of that woman.
We use the Chipotle a lot. Try this: Stuff a deer roast with six or eight cloves of garlic. Rub the outside liberally with olive oil or any cooking oil. Sprinkle on salt, black pepper and a good bit of the Chipotle. Rub everything in and then dust it with all purpose flower (the flower will become wetted by the oil). Put that little piece of heaven on the pit with hickory chips on the coals (coals piled on one side of the pit and roast on the other side - not directly over coals). Cook until the internal temperature reaches 125 degrees (you do have a meat thermometer, don't you?). Let it rest at least ten minutes before slicing.
After I read your post I asked my wife to order some of the venison sausage seasoning. She pulled some out of the cabinet and said "it came in last week". I never can seem to get ahead of that woman.
Merry Christmas and Happy New Year!
Ron (BP)