Cooking With Game

A forum for the cooking/preperation of all types of game from around the world.

    Easy Breakfast Venison Sausages.


    Posts : 968
    Join date : 2008-09-14
    Age : 57
    Location : Bridgwater, Somerset.

    Easy Breakfast Venison Sausages.

    Post  Admin on Sun Mar 31, 2013 6:42 pm

    3 lbs well trimmed venison. Make sure the deer meat is clean of any blood clots, sinew, or other connective tissue.

    1 lb boneless pork shoulder

    1 lb pork fat or fatty trimmings, well chilled

    3 tablespoons rubbed sage

    1 tablespoon crushed red pepper flakes

    2 tablespoons kosher salt

    2 tablespoons medium ground black pepper (fresh is best)

    1 cup ice water

    1.Trim all the meat, cut it and the fat into 1 inch cubes, and grind it all through the medium plate of your meat grinder.

    2.Combine the spices in a small container and mix with the 1 cup of ice water.

    3.Pour the spice and water combination into the ground meat mixture and mix thoroughly for at least 2 minutes. Use your hands for mixing to assure even distribution.

    4.Once the deer sausage is fully mixed, either stuff it into 1 lb capacity plastic meat bags or make it into patties.

    This sausage should be cooled as soon as it is done. It can be kept in the refrigerator for 2-3 days after which the sausages should be vacuum packed and frozen.

      Current date/time is Sat Mar 23, 2019 8:38 pm