Need Recipe for Deer Sausage..

Bubba Joel

January 29, 2007 10:57

Anyone have a good one, but not real hot/spicy but enough spice to flavor it?

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  gravley

  January 29, 2007 11:16

  I take and buy regular bulk ground pork sausage and mix it 50/50 with ground venison. Then I add sausage seasoning, 1 tablespoon per pound of meat. Mix well. I just make it into patties as I don't like to fool with the caasings.
  I see you are from Texas so check out Kroger's for the seasoning. The finished product is good for breakfest, making meat balls (I mix in some basil for that with bread crumbs), etc.

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  earlwellman

  January 29, 2007 13:52

  Here is the one I use for a breakfast sausage patty. It's from my Ma'-in-Law
  
  1 pound venison (or a mix v60/p40 with pork for the fat)
  2 tsp season salt
  1 1/2 tsp ground sage
  1 1/2 tsp poutry seasoning
  1 1/2 tsp dried parsley flakes
  1/4 to 1/2 tsp (or more[:)]) cayenne
  
  Just mix it all up and allow flavors to "marry" for a day or two in the fridge before you cook or freeze.
  
  I usually double or triple the recipe and freeze them as individual patties in a plastic container. I have made them with and without pork. It all depends how dry or moist you care to have it vs. the game taste.
  My brother in law cooked some at the campground for the Bristol race and we had people flocking to the smell[:D]

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  festus

  January 29, 2007 14:37

  Venison Summer Sausage
  
  2 lbs. ground venison
  1 1/2 teaspoon liquid smoke
  1 cup water
  1 tablespoon mustard seed
  1/2 teaspoon onion powder
  1/8 teaspoon garlic powder
  3 tablespoons mortons tender quick meat cure
  
  mix all ingredients and then mix with ground venison
  make into 1 1/2" by 6" rolls
  roll in foil with meat to shiny side
  refrigerate for 24 hours
  use fork to make holes in under side of foil to allow for drainage
  "bout 4 or 5 pokes with fork"
  place on rack over a pan to catch drippings
  bake for 1 hour 15 minutes at 325 degrees

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  jabronij3

  January 29, 2007 15:54

  deer meat and seasoning[;)]

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  allen griggs

  January 30, 2007 02:54

  Mix one part pork or beef fat, that you get at the butcher's, with three parts venison.
  Call RBH Co. in Starke, Fla, at 800-364-0042. Or go to rbh.techcomm.net
  Order an 8oz pack of Legg's Old Plantation pork sausage seasoning. Enough to season 25 lbs of sausage. Costs about 3 bucks including shipping.
  Grind the sausage twice. You will get rave reviews, I always do.

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