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Breakfast sausage recipes?


Gencountyzeek
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First I start out with 25 lbs of venison 5 lbs of pork butt or pork fat then I use Leggs pork breakfast sausage seasoning. Grind all the meat and pork butt 1 time put the seasoning on and mix with hands then into the grinder again. Then make a few patties to assure it was seasoned right . Then vacuum seal and into the freezer. Another good brand is mrs wages. 

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i mix 6 lbs ground venison with 4 lbs of ground pork.  Add in seasoning from an amish store for sage breakfast sausage or maple sausage and 1/2 a beer.  Mix by hand and set over night and freeze into patties with freezer wrap in between and seal!  (put in freezer for 2 hours on a tray before sealing to retain shape)- its my favorite

Also make Jalepeno brats every year.  - use onion and pepper sausage seasoning, dice up jalepenos and add in some green tabasco. then put in casings. 

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I've used this one on deer,hogs and bear 

1 pound trimmed game meat

6 ounces lean bacon ends or slab bacon

3/4 teaspoon salt

1 teaspoon dried crushed sage leaves

1/2 teaspoon ground ginger

1/4 teaspoon pepper

cut deer and bacon into 3/4-inch cubes. place in mixing bowl add seasoning mix well and grind shape patties 

can be frozen uncooked.

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  • 3 weeks later...

I use this combo of seasoning:

http://www.geniuskitchen.com/recipe/venison-breakfast-sausage-337976

However I drop the amount of pork to 2 lbs and just use the fat-not ground pork

 

I form the ground mixture into 2oz patties and freeze- pull out what I what and fry-usually break up the party and crack some eggs over the top

 

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I'm assuming you want venison in the mix?

4lbs venison

4lbs pork shoulder

2lbs fatback or fatty pork trim

1/2 cup cold water

4oz salt

3T sugar

black pepper, cayenne, and sage to taste.

That is it. Grind the meat, add the seasonings & water. Either stuff into casings, or leave loose.

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Use the sausage source seasonings & do not use pork  I use beef fat instead

I start out 3 parts venison 1 part beef fat

I follow their measurements and are pretty spot on for our taste

http://www.sausagesource.com/spices-seasoning-blends-kits/sausage-seasonings-kits/breakfast-sage-sausage-spice-blends

Edited by gfdeputy2
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Use the sausage source seasonings & do not use pork  I use beef fat instead
I start out 3 parts venison 1 part beef fat
I follow their measurements and are pretty spot on for our taste
http://www.sausagesource.com/spices-seasoning-blends-kits/sausage-seasonings-kits/breakfast-sage-sausage-spice-blends
I understand it may be personal preference, but was there something in particular that made your decision to go to beef fat instead of pork fat for your sausage.
Was there a difference in the meat consistency, or the patties not staying together enough?

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