Venison Sausage

[oneidacountyhunter]

Does anyone have a good recipe for breakfast sausage? I have a good one for jerky but don't think it will work in sausage. I'm not gonna do the casings this time, just patties and vacuum seal. Thanks

[bubba]

I go online and buy the seasoning packets. I have a friend grind mine with the seasoning and some bacon to let it cook better. I go to the grocery store and buy bulk breakfast sausage and mix about 1/4 store sausage with my venison. I tried vacuum sealing patties and it did not work as well as sealing in bulk and making patties when I unthaw it.

[ants]

I havent made it in a couple years but I use to just use Wegmans sausage seasoning and mix in a little groung pork. It was good.

[Dinsdale]

For 10lbs;

4 TB salt

1 Tb ground peper

2 Tb sage

1 tsp ginger

1 Tb nutmeg

1 Tb thyme

optional is 1 Tb hot pepper

2 cups ice water.

I mix everything in the water and then add to the meat.

You need to add pork fat to the lean deer meat, some fatty shoulder works good.

Edited August 26, 2012 by Dinsdale

[Paula]

I go online and buy the seasoning packets. I have a friend grind mine with the seasoning and some bacon to let it cook better. I go to the grocery store and buy bulk breakfast sausage and mix about 1/4 store sausage with my venison. I tried vacuum sealing patties and it did not work as well as sealing in bulk and making patties when I unthaw it.

why do you buy the seasoning then add store bought bulk, thats not what i will be eating right?

[waterweasle]

why do you buy the seasoning then add store bought bulk, thats not what i will be eating right?

yeah you;re eating that, but its mixed with your leaner venison to get some of the pork fat into the venison, probably something like 80% venison( plus seasoning) and 20% bulk pork sausage mix

[WNYBuckHunter]

I use the LEM breakfast sausage mix along with a 50/50 blend of venison and pork shoulder. Its great tasting and not dry.

[HUNT6246]

Here is a good one for breakfast sausage patties. I prefer a bit more of the fennel seed though. You can vary any of the ingredients and fry up a small amount until you come up with what you like.

Full Batch One-third batch

18 pounds ground venison 6 pounds ground venison

9 pounds ground pork 3 pounds ground pork

8 tablespoons salt 2 TBsp +2 tsp. salt

1 quart water (32 oz) 1 1/3 cup water

4 tablespoons fennel seed 4 tsp fennel seed

4 tablespoons sugar 4 tsp sugar

½ pound grated cheese (8 oz) 2-2/3 oz. (1/6 pound) grated cheese

6 tablespoons red pepper* 2 TBsp red pepper*

4 tablespoons garlic (minced/ jar) 1 TBsp + 1 tsp garlic (minced/ jar)

3 tablespoons coriander 1 TBsp coriander

8 tablespoons parsley 2 TBsp +2 tsp parsley.

Mix all spices and cheese together – add into 1 quart of water – pour into venison/ pork mixture. Mix Well.

• 6 tablespoons red pepper – you might want to reduce amount. 6 tablespoons made the venison a little to ‘hot’ for us!!
  

[oneidacountyhunter]

Thanks guys, looking foward to making some

[Early]

I use the seasonings from EASTMAN OUTDOORS (online or from Gander Mt.), breakfast or Italian seasoning. I use 100% ground venison...works well for me. My brother thinks it is a little dry, so he adds one tablespoon of olive oil per pound of ground venison...works well!

Favorite uses: Fry up a pound of ground venison breakfast sausage...refrigerate/freeze as "crumbles" for use when you are craving sausage gravy and biscuits...Delicious!

Fry up a pound of ground venison Italian sausage with onions and peppers to add to your homemade spaghetti sauce....can't be beat! When cooked, this Italian sausage with onions and peppers also makes a great pizza topping.

[Early]

Something else you should try....soooo easy & soooo delicious: Grandma LaMure's SPICE 'n SLICE summer sausage seasoning. Mixed with two pounds of ground venison, this seasoning makes a great summer sausage...no casing needed. Make your first batch exactly as the pkg. directs....Thereafter, use your imagination.

Find this at www.spicenslice.com

[Uncle Nicky]

For 10#:

6# venison

2# pork back fat

2# fresh pork butt or shoulder

Grind through fine plate of grinder. Add 3 oz of salt, 1/4 cup cold water, 3T of sugar, and 4T of fresh sage. Mix well, vacuum pack or plave in freezer bags, removing as much air as possible. I know it sounds like a lot of pork, but any less and it comes out too dry & crumbly when you cook it (IMO).

[oneidacountyhunter]

I use the LEM breakfast sausage mix along with a 50/50 blend of venison and pork shoulder. Its great tasting and not dry.

I just got done making my sausage. I went to Gander Mountain this morning and bought the seasoning. 5lbs of venison 5lbs of pork butt coarse ground seperate then fine ground together. I put them into 1lb bags and vacuum sealed. I made two taste testers and WOW, Jimmy Dean got nothing on these!!!!! Thanks

[Dinsdale]

It'll get better after it sits and the spices blend more.....

Just be careful if testing fresh and adding heat like crushed red pepper flakes.

I made a batch when I first started and kept adding more than called for cause the sample didn't seem all that hot. After freezing/thawing then cooking.....WOW, that was some spicey sausage.

My favorite is a fresh brat recipe with venison, pork, and veal.....I usually raise a dairy calf and pig most years just to grind.

[Pygmy]

For my taste, you need to add some pork to keep your sausage moist..

I use pork shoulder ( pork butt) in about a 3/1 venison/pork ratio.

Some commercial blends I have tried have been quite good, but I really prefer a very simple venison/pork/sage/salt/black pepper blend for a breakfast sausage...Just go easy on the salt and the sage..

[Uncle Nicky]

For 10#:

6# venison

2# pork back fat

2# fresh pork butt or shoulder

Grind through fine plate of grinder. Add 3 oz of salt, 1/4 cup cold water, 3T of sugar, and 4T of fresh sage, 3T cracked black pepper. Mix well, vacuum pack or plave in freezer bags, removing as much air as possible. I know it sounds like a lot of pork, but any less and it comes out too dry & crumbly when you cook it (IMO).

Oops...forgot the pepper. Fixed it.