Cooking With Game

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

    Old Time Venison Breakfast Sausages.


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

    Old Time Venison Breakfast Sausages.

    Post  Admin on Sun Mar 31, 2013 6:45 pm

    4 lbs vension

    1 lb pork fatback, very well chilled

    2 teaspoons ground mace

    2 teaspoons rubbed sage

    1 tablespoon plus 1 teaspoon kosher salt

    3 cloves chopped fresh garlic (or 2 teaspoons granulated)

    1 cup ice water

    1.Trim the venison of all bloody areas and tough connective tissue, cut it into 1 inch cubes, and grind it through the medium plate of your meat grinder along with the very cold pork fatback..
    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 venison and fat and mix thoroughly for at least 2 minutes. Use your hands for mixing to assure even distribution.
    4.Once the sausage is fully mixed, either stuff it into casings ( I like large lamb casings best) or make it into patties or bulk packages.

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