1 hour Serves 5 pounds Chef's notes I frequently get asked for a tried-and-true venison breakfast sausage recipe; the kind of recipe that works with other wild game and can be used in gravy, next to pancakes, or on an egg sandwich. This is the most versatile venison breakfast sausage that I make. Stew meat, stuff between the ribs, neck bits, the odd and ends from squaring off roasts and steaks. If you had your deer butchered at the processor, I would make venison sausage from roasts or stew meat. Coarse or Fine Grind? Coarseness in a sausage is best with "cleaner" meat, so if you do make your venison sausage from gnarly stuff, grind finer.
Man That Stuff Is Good! Homemade Venison Summer Sausage
1 tablespoon olive oil Get the Recipe: Italian Venison Sausage Sandwiches Recipe >> Shop MEAT! Grinders Venison Sausage Breakfast Burrito Recipe 1.) A meat grinder. This can be electric or a manually operated, hand-crank meat grinder. If you do not have access to a meat grinder, you can still make great tasting sausage from home. You can use a sharp knife to cut your meat into pieces as coarse or fine as you desire. 2.) 2-Large mixing bowls. One bowl for mixing your seasonings. Traditional Fresh Breakfast Sausage. Ingredients • 4 lbs. ground venison • 2 lbs. ground pork shoulder • 3 Tbsp salt • 1 Tbsp ground black pepper • 1 Tbsp dried sage • 2 tsp nutmeg • 2 tsp thyme • ½ cup cold water Directions 1. Grind meat, or have it ground. Keep in mind: Higher-quality meat results in better sausages. 1. Homemade Easy Venison Breakfast Sausage Recipe You Will Need: 3 pounds total of ground venison (2lbs) and ground pork (1lb) 1 onion, minced or diced very finely 1 Tablespoon sea salt 2 teaspoons dry, ground sage 1 teaspoon dry, ground mustard 3/4 t. black pepper 1/4 cup real maple syrup Mix all of the ingredients together in a large bowl.
Venison Breakfast Sausage Recipe A Ranch Mom
4 lbs. venison 1.5 lbs. pork fat 5 cloves garlic 1 cup fresh cranberries 1/2 tsp nutmeg 1 tsp ground ginger 40 grams kosher salt 1 tsp fresh thyme Ingredients 5 lbs. venison 1 lb. fresh pork fat 2-4 tablespoons salt Instructions Grind the meat and fat thoroughly, mix in salt and add one of the seasoning recipes. Knead one of the seasoning mixes listed below into meat. Keep mixture cold. Salami Seasoning 2 tablespoons sugar 1 tablespoon cayenne pepper 1 teaspoon ground cloves If making venison sausage patties: Cut off a piece of wax paper to cover a baking sheet. Pat the sausage mixture to approximately 1/2 inch thick and use a biscuit cutter or the top of a drinking glass to cut out even patties. Place patties on baking sheet. Flash freeze the patties by freezing them on the cookie sheet first. We like to vacuum seal some of our sausage in one pound bags. These are great for dishes like soup, breakfast bakes, and sauces. If you press the meat flat while the sealer is removing the air from the bag, it makes it much easier to store in your freezer. The rest of the sausage we shape into patties.
Venison Breakfast Sausage Recipe A Ranch Mom
Over medium heat, melt a bit of butter or bacon fat in a 12″ frying pan. Add breakfast sausage patties to skillet and fry for 2-3 minutes per side, or until internal temperature measures 160 Fahrenheit. How to use venison sausage You can use this bulk venison sausage to make sausage gravy for biscuits, or you can fry it into patties. There is a distinctive flavor to Dutch (and Afrikaner) sausages that comes from the liberal use of coriander, ginger, cloves and black pepper. Allspice is another common addition, and if you want to add some, you can mix in a ½ teaspoon.
Place on a rack lined sheet tray and place in the fridge overnight to dry and to develop flavors. Preheat smoker to 130 degrees F. Hang sausages on smoke sticks, allowing at least 2" between sausages. Place in the smoker for 30 minutes. Place ¼ pan of moistened sawdust on the heating element and increase the house temperature to 150 degrees. Place 3-4 fibrous casings in water and allow them to soak for about 30 minutes while you prepare the sausage. If you haven't already, grind your venison and pork, separately with a course plate. Then, grind them together to mix them. Combine seasonings, cure and water in a bowl. Then, mix them together with the meat.
Smoked Venison Summer Sausage Recipe Out Grilling
1 tablespoon sugar 1 teaspoon cayenne pepper 1 teaspoon ground allspice 1 teaspoon paprika 1 teaspoon sage 1 teaspoon crushed mustard seed 2 teaspoons cure (Prague powder or Instacure #1) 2 cups ice water Cut all the meat into 1-2 inch cubes, then grind it though the medium plate of your meat grinder. 1) Fat carries flavor. 2) Fat prevents the sausage from being dry and crumbly. Venison is a famously lean meat, and what fat is found on the deer carcass isn't well suited for cooking, so venison must be blended with another animal's fat for sausage making.
