a few venison sausage recipes

Discussion in 'The BOC Diner' started by 223reload, Nov 8, 2009.

  1. 223reload

    223reload New Member

    Messages:
    10,798
    State:
    Oklahoma
    Thought I'd share some basic recipes for those who might want them.


    Traditional southern-Style Venison Breakfast sausage

    17 lbs venison
    2 T red pepper[optional]
    8 lbs boneless porkchops
    1 T ground nutmeg
    3/4 C salt
    1 T ground ginger
    6 T black pepper
    1 T mace
    5 T rubbed sage
    29-32 mm hog casings


    Cut venison and pork into cubes and grind through a coarse grinding disc.
    Mixin the remaining ingrediants and grind with fine grinding disc.Form sausage or stuff into casings. Store in fridge for up to three daysor pkg and freeze.

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    Basic mild flavored venison sausage


    17 lbs cubed venison
    2 T coarse ground black pepper
    8 lbs pork cubed
    5 T rubbed sage
    3/4 C salt
    28mm or smaller hog casings
    1/4 C fine ground black pepper


    grind venison and pork with a coarse disc. Mix togather all ingrediants and grind through a fine disc. Form into patties or stuff into casings. this can be stored up to three days in fridge or frozen

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    Garlic and Spiced Venison Sausage


    1 small white onion,chopped
    1 T ground sage
    2 lbs venison,cubed
    1/2 t ground tyme
    3/4 lb pork fat,cubed
    1/4 t ground nutmeg
    4 large cloves of garlic,minced
    1/4 t ground ginger
    2 t salt
    1/8 t ground allspice
    1 t black pepper
    38-42mm hog casings[optional]


    Mix all ingrediants and grind once through coarse disc. Mix well and grind through a fine disc. Stuff into casings or form into patties. The sausage can also be formed into a log and wrapped in plastic wrap for bulk use. Store in fridge for up to three days or freeze.
     
    Last edited by a moderator: Nov 9, 2009
  2. Mi11er

    Mi11er New Member

    Messages:
    5,117
    State:
    Independence, M
    Thanks, I am going to print these and try them
     

  3. CountryHart

    CountryHart New Member

    Messages:
    10,914
    State:
    missouri
    Thanks Richard, i been wantin to try my hand at sausage. Ground up some deer the other day with smoked bacon. Turned out much better than beef fat i use to use.