03-17-2004, 06:35 PM
This recipe will make 20 lbs. of excellent breakfast sausage.
10 lbs boneless venison (well trimmed)
3-4 T. sage
8-10 lbs pork (I use port butt roast)
1 T. garlic powder
½ lb beef suet or lean bacon ends
2 T. dry mustard
4 T. coarse pepper
1 tsp. nutmeg
5-6 T. salt
1 tsp. cloves
3-4 cloves garlic, minced
1T. allspice
Cut venison and pork in strips that fit your grinder. Combine all the seasonings (except garlic) in a bowl and blend. Sprinkle the seasonings and garlic over the meat. A large, plastic tub works well for this. Toss the meat until it is all well coated with seasonings. Grind once and mix thoroughly. Fry one small patty to check the seasonings. Adjust seasonings, if necessary.
Grind the meat a second time. Again mix it well. Add about 1 cup water during the mixing. Cover with plastic and let stand overnight in a cool place before packaging. Package the same as you would hamburger.
Note: Reduce the amount of spices if you prefer a milder sausage.
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10 lbs boneless venison (well trimmed)
3-4 T. sage
8-10 lbs pork (I use port butt roast)
1 T. garlic powder
½ lb beef suet or lean bacon ends
2 T. dry mustard
4 T. coarse pepper
1 tsp. nutmeg
5-6 T. salt
1 tsp. cloves
3-4 cloves garlic, minced
1T. allspice
Cut venison and pork in strips that fit your grinder. Combine all the seasonings (except garlic) in a bowl and blend. Sprinkle the seasonings and garlic over the meat. A large, plastic tub works well for this. Toss the meat until it is all well coated with seasonings. Grind once and mix thoroughly. Fry one small patty to check the seasonings. Adjust seasonings, if necessary.
Grind the meat a second time. Again mix it well. Add about 1 cup water during the mixing. Cover with plastic and let stand overnight in a cool place before packaging. Package the same as you would hamburger.
Note: Reduce the amount of spices if you prefer a milder sausage.
[signature]