Venison Breakfast Brats
 

This is a new recipe and one that will make all of your buddies jaws drop.

Here we go simple and to the point....

10# venison
13# ground pork (non-pumped, ask your butcher)
1 bag Swedish Potato Sausage seasoning from FriscoSpices
32oz frozen Hash browns
8 dozen eggs cooked scrambled
2# hi temp cheddar cheese
1 package hog casings for 30# meat

First we will mix the venison and pork together with the seasoning package and let sit over night. Scramble eggs and place them in the frig overnight as well.

In the morning we will add 24 oz of water to the meat mixture and mix until the water just dissapears but is still soupy. Now we will add the frozen hash brons and the eggs and cheese and mix until blended evenly.

Place meat in your sausage stuffer and stuff into casings, I dont make links I just cut them to a length 4 inches shorter than my white electric roaster oven. Place the screen in the roaster over and add water to just below the screen or rack. put 2 rows of sausages on the rack and steam at 225 degrees until internal temp of sausages reache 155. Remove from rack and place on counter with a box fan to cool to room temp. Sausages are fully cooked so when you reheat to eat it takes just a few minute in a skillet with a little water.

They are so good all of our customers that go through our sausage classes just love them as samples and most make them for their families. I take them to the duck blind every weekend a great easy meal. If you ever have any questions give me a call 800 762 6689 ask for mike or Ben.

This recipe has hit our local duck blinds and we are selling it 10 fold over last year.

This is on the list to make next week. Fresh Elk in the freezer wants to hide in some casings LOL