Post by hightechredneck on Dec 14, 2018 14:42:28 GMT -5
10 lb venison 10 lb 50/50 pork trimmings 1/2 cup dry milk 1/3 cup salt 3 eggs 1/4 cup sugar 2 tbsp onion powder 2 tbsp garlic powder 2 tbsp white pepper 1 tbsp ground mace 1 tbsp ground ginger 1/2 cup Fiesta brand Fajita seasoning 1/8 cup Tony Charcheres more spice 4 tbsp liquid smoke 1 quart water or beer grind and mix all ingredients together then stuff into casing of your choice This is mt Brats recipe
Tis recipe for breakfast sausage patties has worked well for me: for 8 lb meat- 1/2 venison 1/2 pork with fair amount of fat, either port shoulder or pork chops 2 tbsp. salt 2 tbsp. pepper 1tsp red pepper flakes 1/2 tsp ginger 1/2 tsp mace 1/4 tsp nutmeg 1 tsp garlic minced 3 tbsp. fennel seeds 1/2 tsp cayenne pepper 1/2 tsp allspice grind and mix all the ingredients, or grind pork & venison thru a coarse grinder, mix in spices and grind again thru a fine grinder.
For most sausages I prefer about 65/35 lean/fat ratio. For breakfast sausage, I have not found a recipe that beats the Jimmy Dean clone recipe. It has good flavor without being overly complex with too many perfumes:
8 ounces of venison 8 ounces ground pork shoulder or bacon ends * 3/4 tsp salt * 1/2 tsp dried parsley * 1/4 tsp ground sage * 1/4 tsp ground black pepper * 1/4 tsp dried thyme * 1/4 tsp crushed red pepper * 1/4 tsp ground coriander * 1/2 tsp MSG (such as Accent Flavor Enhancer) optional
As with most sausages I do a large batch and let the flavors marry for a couple days. Then I portion in vacuum bags and freeze. Use as desired.