game4lunch

I'll be making sausage out of deer for the first time. I have some recipes I think I'll like, (breakfast and linguisa!!!!!!!!) but what kind of sewit (sp?) ~fat~ should I use?

And how much?

skeetr1

I use a 80/20 ground pork i get from the butcher, then a 50/50 venision/pork. Please post any brat/polish homemade recipes.

thanks

kenman

Yes, please do. I had some moose brats this past weekend and they were to die for...

tschaef

We would buy a pork shoulder and bone it out to be ground with our venison, anywhere from 80/20 venison/pork to 50/50.
If you use real skins make sure you rince them out thoroughly, that brine they come in is salty!

game4lunch

I'm just using recipes from http://www.stuffers.com/
Downloaded the whole recipe book. They have 4 Brat recipes!

Will try one for sure.

moosehunter21

Good luck!

jerseyhunter

when making the breakfast sausage leave out the sage if you are going to freeze for an extended period of time.

kyhuntsman

Why leave out the sage? Every recipe I've ever seen has sage in it and they say it is fine to freeze it.

Now you have me verycurious about why!!

jerseyhunter

In my recipe book by the sausage maker it says it will give it a bitter taste. They don't say how long a long time is. I'm thinking over 6 months. I've made it without the sage and it came out just fine. I guess the nutmeg and ginger in the recipe is enough flavor.

IaintheBrit

I'm partial to this recipe, made with natural casings:

4 pounds venison
4 pounds fat ground pork
1 tablespoon salt
1 bulb garlic peeled & chopped
5-10 hot peppers chopped fine
2 teaspoons ground cumin
2 tablespoons cider vinegar

Throw as many peppers as you think you'll need & then toss in a couple extra for good measure.

Enjoy!