Deer Sasuage?
02-20-2002, 04:25 PM
#9
Join Date: Feb 2003
Location: South Central Virginia
Posts: 116
RE: Deer Sasuage?
I have 2 Brat Recipes both very good:
First recipe:
2 lbs. venison
8 lbs. fresh pork shoulder
3 whole eggs
2 cups non-fat dry milk
1 tbsp ground white pepper
1 tbsp mace
1 tbsp nutmeg
1 tsp ginger
5 tbsp salt
1 cup cold water
Grind all meat through 3/8" grinder plate. Combine the meat and all the ingredients and mix thoroughly. Stuff into 32-36mm hog casings and twist into 6 inch links and/or just make into patties.
Second Recipe:
7 lbs. fresh pork shoulder
3 lbs. venison
2 cups non-fat dry milk
2 whole eggs
4 tbsp salt
1 tbsp sugar
4 tbsp fresh chopped parsley
1 1/4 tsp white pepper
1 1/4 tsp black pepper
1 tsp nutmeg
1 tsp mace
1 tsp ginger
1 cup cold water
Grind all meat through a 3/8" grinder plate. combine meat and all ingredients and mix thoroughly. Stuff into 32-36mm hog casing and twist into 6" links and/or form into patties.
Edited by - remingtonman on 02/20/2002 17:44:09
First recipe:
2 lbs. venison
8 lbs. fresh pork shoulder
3 whole eggs
2 cups non-fat dry milk
1 tbsp ground white pepper
1 tbsp mace
1 tbsp nutmeg
1 tsp ginger
5 tbsp salt
1 cup cold water
Grind all meat through 3/8" grinder plate. Combine the meat and all the ingredients and mix thoroughly. Stuff into 32-36mm hog casings and twist into 6 inch links and/or just make into patties.
Second Recipe:
7 lbs. fresh pork shoulder
3 lbs. venison
2 cups non-fat dry milk
2 whole eggs
4 tbsp salt
1 tbsp sugar
4 tbsp fresh chopped parsley
1 1/4 tsp white pepper
1 1/4 tsp black pepper
1 tsp nutmeg
1 tsp mace
1 tsp ginger
1 cup cold water
Grind all meat through a 3/8" grinder plate. combine meat and all ingredients and mix thoroughly. Stuff into 32-36mm hog casing and twist into 6" links and/or form into patties.
Edited by - remingtonman on 02/20/2002 17:44:09
02-20-2002, 04:43 PM
#10
Join Date: Feb 2003
Location: South Central Virginia
Posts: 116
RE: Deer Sasuage?
I have two Italian Sausage recipes:
Sweet Italian
7 lbs. venison
3 lbs fresh pork shoulder(or 1 1/2 lbs pork butt and 1 1/2 lbs pork fat)
4 tbsp salt
3 tbsp whole fennel seeds
2 tbsp whole anise seeds
1 tsp white pepper
1 tsp black pepper
1/4 sugar
1 cup ice cold water
Grind all meat through 3/8" grinder plate. Add all the ingredients with the meat and mix thoroughly. Stuff into 32-36mm hog casings or form into patties.
Hot Itailian Sausage
7 lbs. venison
3 lbs. pork shoulder(or 1 1/2 lbs pork butt and 1 1/2 lbs pork fat)
4 tbsp salt
2 tbsp paprika
2 tbsp crushed red chili peppers
1 tbsp cayenne pepper
3 tbsp whole fennel seeds
2 tbsp whole anise seeds
1 tsp white pepper
1 tsp black pepper
2 tbsp sugar
1 cup ice water
Prepare the same as the sweet sausage.
If you want a milder venison flavor use 3 lbs venison and 7 lbs fresh pork shoulder.
enjoy
Sweet Italian
7 lbs. venison
3 lbs fresh pork shoulder(or 1 1/2 lbs pork butt and 1 1/2 lbs pork fat)
4 tbsp salt
3 tbsp whole fennel seeds
2 tbsp whole anise seeds
1 tsp white pepper
1 tsp black pepper
1/4 sugar
1 cup ice cold water
Grind all meat through 3/8" grinder plate. Add all the ingredients with the meat and mix thoroughly. Stuff into 32-36mm hog casings or form into patties.
Hot Itailian Sausage
7 lbs. venison
3 lbs. pork shoulder(or 1 1/2 lbs pork butt and 1 1/2 lbs pork fat)
4 tbsp salt
2 tbsp paprika
2 tbsp crushed red chili peppers
1 tbsp cayenne pepper
3 tbsp whole fennel seeds
2 tbsp whole anise seeds
1 tsp white pepper
1 tsp black pepper
2 tbsp sugar
1 cup ice water
Prepare the same as the sweet sausage.
If you want a milder venison flavor use 3 lbs venison and 7 lbs fresh pork shoulder.
enjoy
