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Thread: Venison Sausage

  1. #1
    Join Date
    May 2003
    Location
    Lowcountry
    Posts
    23

    Default

    Ok here goes.....

    7 pounds of lean venison
    3 pounds pork fat
    1/3 cup salt
    1/2 cup brown sugar
    1-1/2 Talbespoons sage
    2 teaspoons pepper
    2 teaspoons red pepper

    Cut venison and fat into 1-2 inch cubes. Mix all
    ingedients and stir in meats. Run meat through sausage grinder. Make into patties and fry as needed. Freeze what is left. If you add maple syrp to meat mixture you can have maple sausage.

  2. #2
    Join Date
    Jan 2002
    Location
    Peak, SC
    Posts
    709

    Default

    That's pretty close to what we do. The 70/30 ratio of meat to fat is right on. Sometime we throw in a couple of boston butts whenever they are on sell. We leave out the sugar. We always use salt, pepper, red pepper flakes, sage, and corriander. Sometimes we throw in any combination of the following: fresh basil, fresh thyme, fresh rosemary, onion, jalapenos. I've always wanted to try to make cheddar wurst. Just mix in some shredded cheese right before grinding.
    I'm just proud to be here.

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