Cooking With Game

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    Easy Breakfast Venison Sausages.

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    Easy Breakfast Venison Sausages.

    Post  Admin on Sun Mar 31, 2013 11:42 am

    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.


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