Venison plate sausage
Feb 21, 2009 17:24:55 GMT -5
Post by Harley on Feb 21, 2009 17:24:55 GMT -5
HARRY’S VENISON PLATE SAUSAGE
To make 20# of sausage:
10 # boneless venison
3-4 T sage
8-10 # pork
1 T garlic powder
½# beef suet or lean bacon ends (See Note #1, below)
2 T dry mustard
4 T coarse black pepper
1 Tsp nutmeg
5-6 T salt
1 Tsp cloves
3-4 cloves garlic, minced (1/2 tsp = 1 clove)
1 T allspice
6 T crushed red pepper
Cut venison and pork to fit the grinder. Combine all the seasonings (except the garlic) in a bowl and blend. Sprinkle the seasonings and garlic over the meat. Toss the meat until it is well coated. Grind and mix thoroughly. Fry a patty to check for taste. Adjust seasoning, if necessary.
Note #1: By using a fatty cut of pork (Plate or Picnic) I eliminated the suet or bacon ends.
Note #2: This recipe can be easily adjusted, depending on the total weight of the venison and pork; just try for a close-to-50/50 ratio of venison to pork.
Note #3: You can package as quarter-pound sausage patties and/or one-pound packages for other things such as chile.
Harley
P.S.: I probably should have noted that I've been making this sausage for the past five years. I've used anywhere from one to three entire deer and packaged up to 220 four-packs of sausage. My wife and I look forward to them with our waffles every Sunday. This is one recipe I give a money-back guarantee.
To make 20# of sausage:
10 # boneless venison
3-4 T sage
8-10 # pork
1 T garlic powder
½# beef suet or lean bacon ends (See Note #1, below)
2 T dry mustard
4 T coarse black pepper
1 Tsp nutmeg
5-6 T salt
1 Tsp cloves
3-4 cloves garlic, minced (1/2 tsp = 1 clove)
1 T allspice
6 T crushed red pepper
Cut venison and pork to fit the grinder. Combine all the seasonings (except the garlic) in a bowl and blend. Sprinkle the seasonings and garlic over the meat. Toss the meat until it is well coated. Grind and mix thoroughly. Fry a patty to check for taste. Adjust seasoning, if necessary.
Note #1: By using a fatty cut of pork (Plate or Picnic) I eliminated the suet or bacon ends.
Note #2: This recipe can be easily adjusted, depending on the total weight of the venison and pork; just try for a close-to-50/50 ratio of venison to pork.
Note #3: You can package as quarter-pound sausage patties and/or one-pound packages for other things such as chile.
Harley
P.S.: I probably should have noted that I've been making this sausage for the past five years. I've used anywhere from one to three entire deer and packaged up to 220 four-packs of sausage. My wife and I look forward to them with our waffles every Sunday. This is one recipe I give a money-back guarantee.