I need a good sausage recipe

[Jeremy]

Anyone know a good venison sausage recipe?  I'm not planning on stuffing casings, just the loose sausage for patties and add-ins for other recipies.

[Al Dente]

2 parts venison, 1 part pork to start with.  You need the pork for its' fat content being the venison is very lean, plus it is mild enough to not overpower the taste of the venison.  Add salt and pepper to taste.  Then take it from there.  I add fresh ground herbs and spices.  I do this for two reasons.  The first is to give a better texture to the sausage and the second is to release the essential oils inside of the dried herbs and spices.  Fennel seeds, garlic powder, onion powder, oregano, thyme, rosemary, juniper berries, etc...  I just add them to a spice grinder and let it go until they're powdered.  Hope this helps.

[nchunter]

Here's the recipe I used last year.  Everyone in my family loved it - even the grandkids!

Sweet Venison Sausage

15 pounds ground venison (the amount of meat you can typically expect to get from the rear haunches of a medium-sized deer)

5 pounds ground bacon (easier to grind if soft-frozen)

two 15-ounce boxes of white raisins (obtained at Wal-Mart or Biggs)

3 TBS honey

2 TBS of:
canning salt
ground black pepper
granulated garlic

3 TBS of:
nutmeg
ginger
cayenne pepper (more if you want the sausage hot - this recipe is mild)

Directions:  Mix together all spices (but NOT the honey) with the raisins.  Spices will coat raisins.  Feed spice-covered raisins into meat grinder while grinding bacon to mix/grind together.  Set aside ground bacon/raisin/spice mixture in freezer or fridge.

Grind venison into large mixing bowl or Rubbermaid container.  Dribble honey over venison, then add ground bacon mixture.  Knead venison and bacon together until well mixed.  Wear clean latex rubber gloves - not only is it more sanitary, but it will keep your hands from getting painfully cold.

[nchunter]

Oops!  I mean *1* TBS of nutmeg, ginger, and cayenne pepper, not 3 TBS!  Only ONE tablespoon of each.

[chefpaul]

Jeremy

This a neat little recipe good for breakfast or whenever-Have Fun!

Venison Sausage (breakfast Style)

6 lbs venison (Ground)
3 ½  Pork Shoulder (Butt) Great Fat to meat ratio-Ground
3 cups (dried apples diced and poached in vanilla, brandy & Water)
4 TBS Poultry Seasoning –Bells is Best
2 TBS Allspice
1 TBS Nutmeg
1 TBS Cinnamon
1 tsp cayenne pepper (optional if ya desire a little kick)

Salt & Pepper ( I use diamond crystal kosher salt –best flavor an easier to control)

Mix all together and let sit over night in refrigerator to let flavors develop
Make patties or stuff in casings

Ice up some cold ones and torch up the grill-Let the games begin

Chefpaul

[Jeremy]

Thanks!  I just got this year's first deer last night (slug gun on a crop damage permit - the land owner is getting upset at all the damage the deer are doing to her garden center and wanted 'em "taken out" fast)

I'll give one of the recipes a try this week!!

[Al Dente]

Congrats and enjoy the venison.

[Jeremy]

chefpaul,
I gave your recipe a try yesterday.  I didn't have the dried apples, so I used fresh and increased the amount used, but it turned out good!  Thanks!

[chefpaul]

Jeremy
congrats on the first deer of the season and thanks for the kind words on the recipe

All the  Best
Paul

[EE6]

BOUDIN SAUSAGE

Ingredients needed:

2 1/2 pounds pork butt, (boar, wart hog, feral pigs, javelina, or BABE ha-ha) cut into 1-      inch cubes
1 pound pork liver, rinsed in cool water (This is interesting to work with)
2 quarts water

1 cup chopped onions
1/2 cup chopped green bell peppers
1/2 cup chopped celery
The “TRINITY”

1/2 teaspoon minced garlic
4 1/4 teaspoons salt
2 1/2 teaspoons cayenne
1 1/2 teaspoons ground black pepper
1 cup finely chopped parsley
1 cup chopped green onions tops, (green part only)
6 cups cooked medium-grain rice
1 1/2-inch diameter, casings, about 4 feet in length

In a large sauce pan, combine the pork butt, pork liver, water, onions, garlic, bell peppers, celery, 1 teaspoon salt, 1/4 teaspoon cayenne, and 1/4 teaspoon black pepper. Bring the liquid up to a boil and reduce to a simmer. Simmer for 1 1/2 hours, or until the pork and liver are tender. Remove from the heat and drain, reserving 1 1/2 cups of the broth. Using a meat grinder with a 1/4-inch die, grind the pork mixture. 1/2 cup of the parsley and 1/2 cup of the green onions, together. Turn the mixture into a mixing bowl. Stir in the rice, remaining salt, cayenne, black pepper, parsley, and green onions. Add the broth, 1/2 cup at a time, and mix thoroughly. Either using a feeding tube or a funnel, stuff the sausage into the casings and make 3 to 5 inch links.

Bring 1 gallon of salted water up to a boil. Poach the sausage for about 5 minutes, or until the sausage is firm to the touch and plump. Remove from the water and allow cooling.

Yield: 4 1/2 pounds

AHHHEEEEEE
Man dat’s some good stuff!!

If you don’t have a meat grinder you can pulse the pork mixture in a food processor.
If you can’t get casings these can be hand pressed into balls, breaded and deep fried.

[Brian Krebs]

I hate breakfast sausage; but don't get between me and summer sausage    
 I have tried to find recipes and finally ordered an author that keeps getting referred to here in various responses. I am hoping all my questions will be answered...
                                     
                                               
  Great Sausage Recipes and Meat Curing [Hardcover] by Rytek Kutas

There are new issues and used books availible online..

[Talondale]

I like the small breakfast link sausages with mild spices.  Anyone know a good place to pickup that size casings and will the Breakfast sausage recipe mentioned above work well for those?

[BigRonHuntAlot]

Chuck, Try   www.lemproducts.com

[Slasher]

Originally posted by Talondale:
I like the small breakfast link sausages with mild spices.  Anyone know a good place to pickup that size casings and will the Breakfast sausage recipe mentioned above work well for those?

thesausagesource.com   has good stuff... but a lil mild for my tastes... I reduce the meat by 25% to get the flavor   I LIKE!!!

[Lone Wolf]

Real Simple   

4 lbs ground venison
2 lbs Jimmy Dean sausage (sage or regular)
Don’t bother with the links, get the 2 lb bulk tube.
Mix all the meat thoroughly

I use a bamboo sushi mat to form the sausage meat into tubes for freezing.
Place a sheet of plastic rap on the mat make sure it overlaps all sides,
place scoops of meat alone the center of the mat parallel with the bamboo strips,
bring up the sides of the mat and press out all the air
fold the plastic rap around the tube of meat and twist the ends..

Depending on how full you make the tubes, you will finish with 6 to 9 tubes of sausage. I pack them 3 to a one gallon zip lock bag for freezing. Then I just take out a tube remove the plastic rap and slice into patties as needed. No casings

Jimmy Dean is about 30% fat, the finished venison sausage is 10% fat. You can experiment with the proportions and seasoning, but try it this way first. It makes a mild juicy patty with just enough fat to brown in a Teflon pan without any additional oil.

They tend to disappear real quick surrounded by pancakes and scrambled eggs on a Sunday morning