venison sausage/bratwurst recipes?
- Thread starter zahnzieh
- Start date
Kentucky Deer Hunter
New member
I think he was asking the firing line community if they had any good recipes. Sometimes the best ones come from people who read on here and are not published on the web. Give him a break
. I would love to see if anyone has a good recipe as well.Any takers?
Was that really necessary? (wasting TFL bandwidth
) ---> Illinois has some of the biggest deer...I am not setup to mix large quantity of ground meat into sausage... But my only suggestion is to find a private guy or processor who has the time to mix their own recipe. My local processor buys a commercial blend in a 50 pound barrel and it is the same for pork, venison or anything they sausage.
The first ingredient is salt and it does also have MSG... Give the meat the love it deserves!
Brent
The first ingredient is salt and it does also have MSG... Give the meat the love it deserves!
Brent
Get your sheep gut casings and clean them out real well. Trim all the fat off the venison and cube it up (about 1" or whatever your grinder can handle). I also like to mix a little pork with it, I use Boston butt. It gives it a little fat to bind the meat together and make it more moist after cooking. For seasoning, you can try all sorts of stuff. One way I like is with crab boil (Zattarain's, etc.). Sometimes I will just use some cayenne, some salt, and some minced garlic. There's all sorts of different seasoning recipes you could use. If you decide to experiment, work in small batches as you test out seasonings, and as a little meat comes out of the grinder, take it and throw it in a frying pan and try it before mixing more. If it's to your liking, then mix it all up that way and start casing it.
Jason
Jason
simonkenton
New member
I have been making sausage for 30 years.
My venison sausage is better than any sausage you can buy in the store.
It is very hard to make up your own sausage seasoning. So I buy it from the RBH company in Starke Florida 1-800-964-4975.
You want Legg's Old Plantation Pork Sausage Seasoning.
The 8 ounce bag seasons 25 pounds of sausage.
One bag is $1.75. It will keep for a year. I go ahead and get three bags at once, they will keep for 3 or 4 years in the freezer.
You have to mix in beef fat or pork fat to make good sausage. Do not use any venison fat, venison fat does not taste good.
Mix one part fat to three parts venison.
I have a grocery store that saves fat for me, and gives it to me for free. You can go ahead and get the fat early, and freeze it. It is ok to freeze the fat, then defrost to make sausage, then freeze the sausage.
You need to grind sausage twice to get the right consistency.
As for the weight, if you don't have a scale, which I don't, I just estimate.
I have a big blue plastic two quart measuring cup.
I pack that with the cut up meat and fat.
It holds 4 pounds of water, I figure it holds 4 pounds of meat.
I fill that thing 3 times, I figure I have 12 pounds of meat.
I dump the whole bag of seasoning out onto a big plate.
I cut it into two equal piles with a big knife. I just dump one of the piles into the 12 pounds of meat and fat.
Mix this in well for the first grind.
Fry up a patty and see how you like it. You might want it hotter, just add a few tablespoons of cayenne pepper. Mix the pepper in thoroughly. Then, do the second grind.
I have made many hundreds of pounds of venison sausage. Yes it is a mess, and it is a lot of trouble, but it is worth it to make such delicious sausage.
My venison sausage is better than any sausage you can buy in the store.
It is very hard to make up your own sausage seasoning. So I buy it from the RBH company in Starke Florida 1-800-964-4975.
You want Legg's Old Plantation Pork Sausage Seasoning.
The 8 ounce bag seasons 25 pounds of sausage.
One bag is $1.75. It will keep for a year. I go ahead and get three bags at once, they will keep for 3 or 4 years in the freezer.
You have to mix in beef fat or pork fat to make good sausage. Do not use any venison fat, venison fat does not taste good.
Mix one part fat to three parts venison.
I have a grocery store that saves fat for me, and gives it to me for free. You can go ahead and get the fat early, and freeze it. It is ok to freeze the fat, then defrost to make sausage, then freeze the sausage.
You need to grind sausage twice to get the right consistency.
As for the weight, if you don't have a scale, which I don't, I just estimate.
I have a big blue plastic two quart measuring cup.
I pack that with the cut up meat and fat.
It holds 4 pounds of water, I figure it holds 4 pounds of meat.
I fill that thing 3 times, I figure I have 12 pounds of meat.
I dump the whole bag of seasoning out onto a big plate.
I cut it into two equal piles with a big knife. I just dump one of the piles into the 12 pounds of meat and fat.
Mix this in well for the first grind.
Fry up a patty and see how you like it. You might want it hotter, just add a few tablespoons of cayenne pepper. Mix the pepper in thoroughly. Then, do the second grind.
I have made many hundreds of pounds of venison sausage. Yes it is a mess, and it is a lot of trouble, but it is worth it to make such delicious sausage.
Last edited:
kingudaroad
New member
Here's the way I make mine. For 5 lbs
3.5 lbs venison
1.5 lbs pork fat
2.5 tb salt
1 tb black pepper
1 tb onion powder
1 tb garlic powder
1 tsp cayenne
1 cup soy protein concentrate
1 tsp cure #1
1 cup chilled water
(optional) 1/4 to 1/2 cup finely chopped fresh jalapeno. leave out seeds unless you want it smokin hot. Leave a few seeds for normal hot.
Chill meat very cold almost to freezing and grind through small die. Mix all ingredients. Stuff into well rinsed hog casings about 2 1/2 ft long and tie ends together to make a loop. Hang to dry until dry to the touch. Smoke at 180 to 200 degrees until an internal temp of 160 degrees. Plunge into ice water immediately until internal temp is below 100 degrees. Refrigerate overnight
3.5 lbs venison
1.5 lbs pork fat
2.5 tb salt
1 tb black pepper
1 tb onion powder
1 tb garlic powder
1 tsp cayenne
1 cup soy protein concentrate
1 tsp cure #1
1 cup chilled water
(optional) 1/4 to 1/2 cup finely chopped fresh jalapeno. leave out seeds unless you want it smokin hot. Leave a few seeds for normal hot.
Chill meat very cold almost to freezing and grind through small die. Mix all ingredients. Stuff into well rinsed hog casings about 2 1/2 ft long and tie ends together to make a loop. Hang to dry until dry to the touch. Smoke at 180 to 200 degrees until an internal temp of 160 degrees. Plunge into ice water immediately until internal temp is below 100 degrees. Refrigerate overnight