Venison sausage

Meeker · Member Joined: Nov 09, 2005 Posts: 28 Location: Colorado

When processing your own game, has anyone made their own sausages, Breakfast, Brauts, etc? And if so do you use your own recipes and spices, or do you purchase pre-packaged spice mixes?

I am getting ready to process this years take, (mule deer buck and cow elk) and would like to do a little more than just roasts, steaks and burger. I have found plenty of recipes and pre-packaged spice mixes, but just can't decide which is the better way to go. For the cost, Frisco brand spices seem very reasonble, but was wondering if anyone has had any experiences (good or bad) and/or any recommendations? Very Happy

Winchester · Posted: Sun Dec 04, 2005 9:13 pm Post subject: Re: Venison sausage

I buy pre made seasoning from local meat lockers. I have tried brats and sausage from friends and relatives and when I have found one I like, I ask where they get their meats done. Most lockers will sell you their seasonings, and this way I know that I like the brats I will be making.

Buy the cheapest pork you can find no matter how much fat is in it and mix 50/50 with venison to make great brats.

1895ss · Posted: Sun Dec 04, 2005 10:50 pm Post subject: Re: Venison sausage

My Son and I make our own Deer sausage using lean ground pork and mix it 50/50 with venison. For spices we use a sausage spice from the local butcher shop. Once the sausage is made we smoke it with Hickory for a great smoke flavor. It tastes great and isn't fatty.

Meeker · Member Joined: Nov 09, 2005 Posts: 28 Location: Colorado

1895ss and Winchester,
Thanks for the info, as I will be following both of your advice. Smile

Brett

longwalker · Posted: Mon Dec 05, 2005 11:26 am Post subject: Re: Venison sausage

Is a hot Italian sausage recipie too spicy? Try this one, you can adjust the heat. Makes 2 lbs.
2 tsp. salt
1/2 teaspoon crushed black peppercorns
1 or 2 tsp crushed red pepper
2 tsp paprika
1 teaspoon crushed fennel seeds
1 clove smashed and minced garlic
1-1/2 lb cubed venison
1/2 pound cubed pork fat
combine the meat and spices together in a bowl, grind with a coarse blade if you are stuffing into casings. Or use a fine blade (like for hamburger) and make into 1/4 lb. patties.
If stuffing, let sit overnight in fridge.
Next day add some water and stuff casings

longwalker

1895ss · Posted: Mon Dec 05, 2005 9:55 pm Post subject: Re: Venison sausage

Meeker, we use the best ground pork and we specify lean. I feel sausage is only as good as the meat that goes into it. If you use $hitty meat to make sausage you end up with $hitty sausage. Smile

Meeker · Member Joined: Nov 09, 2005 Posts: 28 Location: Colorado

longwalker,
We will try your recipe, and let you know how we liked it. Thanks for the recipe.
1895,
I was planning on getting some good pork roasts when they were on sale, grinding them, mixing with muley and/or possibly elk, along with the spices. My biggest problem is that I have not found any bulk spice mixes that were even fit for a dog to eat. I did find a breakfast sausage mix that tasted good as long as it was undercooked. If you fully cooked the sausage, I don't think the vultures would even come near it.
Meeker

longwalker · Posted: Thu Dec 08, 2005 3:01 pm Post subject: Re: Venison sausage

Meeker,

I feel your pain. I can't stand the store bought stuff. I don't know if it's the preservatives or just the spices they use but generally it's to salty, and too something else. My sines get all stuffed up after eating the "mix". Thats what caused me to try home made ingrediants.

If you find your sausage to dry, add just a litttle bit of water when doing the final mix.

longwalker

515034s10ring · Posted: Thu Dec 08, 2005 3:33 pm Post subject: Re: Venison sausage

I make a Kosher version because my bro-in-law doesn't eat pork. Although you do have to cook it, or atleast i do because i haven't found a way otherwise.

2lb Venison
1/2tsp ground black pepper
3 large Cloves garlic, mashed, (may be increased or decreased depending on personal taste)
1 tsp Mustard seed or ground mustard
2 tbl Tender Quick Morton's Salt
1 cup Water
1/2 tsp Liquid Smoke

Mix all together and refrigerate, covered, for 24 hours, stirring occasionally. Shape into 1 or 2 rolls (depending on size of cooking pot).

Wrap in heavy foil, tie ends. place in pot, cover with water, boil for 1 hour.
Let cool and tie with butchers twine and hang till hard.

It actually is great in sammiches Cool

but in the 10 years of trying to make it different, i haven't figured an alternative yet. Sad

shrpshtrjoe · Posted: Thu Dec 08, 2005 5:33 pm Post subject: Re: Venison sausage

Howdy I have a pre-mix kit from Cabelas thats bin in the cupboard for a year wtf

Every time i remember it's there i don't seem to have the time to make it Sad

one of these days Very Happy

Joe

freddie · Rookie Member Joined: Dec 13, 2005 Posts: 3

The best I"ve ever ate is to mix about 8lbs of venision with 3lbs of bacon and grind them together. It taste real good