sausage recipe????

Discussion in 'The Great Outdoors' started by ericjeeper, Nov 19, 2006.

  1. ericjeeper

    ericjeeper Well-Known Member

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    My son shot a nice doe this afternoon late. I have it hanging. Planning on grinding it tomorrow and making burger and sausage out of everything but the loins and the backstraps. But rural King was closed tonight. and Wally world does not have any pre packaged mixes.If anyone has a favorite spice mix I would appreciate it.Thanks in advance
     
  2. MELOC

    MELOC Master Of My Domain

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    well, this is sort of a summer sausage/ sweet bologna recipe. i really like it.


    VENISON BOLOGNA
    -30lbs. meat
    -1lb. Tender Quick
    -1lb. brown sugar
    -1tbs. dried mustard
    -1/2 bottle cayenne pepper
    -4oz. liquid smoke
    -1oz. black pepper
    -2 cups maple syrup
    -2oz. garlic powder
    -2tbs. Accent
    -10 casings

    Bake 2 hours at 200 Degrees Fahrenheit on oven rack, turning after 1 hour.
     

  3. ericjeeper

    ericjeeper Well-Known Member

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    not linked or cased. Thanks
     
  4. Paquebot

    Paquebot Well-Known Member

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    Use Meloc's recipe and leave out the Tender Quick and liquid smoke. Cayenne pepper may also be optional. Everything else should be readily available and would make a decent patty sausage.

    For a good breakfast sausage to make 10 pounds:
    5 tbsp salt
    1 tbsp white pepper
    2 tbsp rubbed sage
    1 tbsp nutmeg
    1 tbsp thyme
    1 tbsp ground hot red pepper
    1 tsp ginger

    Most of those spices are readily available and although it's mainly for pork, tastes just as great as venison. Also, since it's a doe, don't be afraid to use a lot of the clean fat. 5% to 10% fat keeps it from drying out when frying.

    Martin
     
  5. cowgirlone

    cowgirlone Well-Known Member

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    Here is my favorite summer sausage recipe.

    Summer Sausage recipe
    3 lb venison burger (I mix mine with pork fat)
    1 cup water
    1 tsp. mustard seed
    1/2 tsp. garlic powder
    1/4 tsp. onion powder
    1 tsp. onion flakes
    2 TBs. Tender Quick
    2TBs. liquid smoke
    Mix all and chill overnight. Shape into logs on a cookie sheet and bake 300 degrees for 1 1/2 hours. This makes three long logs about 1 1/2 inch in diameter, just the right size to slice and eat with a ritz cracker.

    These logs freeze well too. :)
     
  6. eldons sausage supply has a great selection of mixes for fresh pattie sausage or smoked sausages. Also Jerky mixes. Do a google search for eldon's sausage and you should get a address.
     
  7. beaglady

    beaglady Well-Known Member

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    If you have Carla Emery's book, the sausage recipes in there are good. I tested them back when she was having HT members test for the 10th edition. Just watch the amount of salt, not more than 1 tsp per pound of meat, or less to taste. Some of the recipes call for considerably more.