deer sausage receipe ?
- Thread starter gabriel999
- Start date
Hi Gabriel
Basically what I have learned making my own sausage from game meat is to have 1 part fat ( I use pork) and 2 parts game . Not only that.. you must add moisture to the mix , wine or water, whiskey ect. AND keep it all cold.
Spices are simple , garlic, coarse salt, pepper, fennel seed, ground anise .
Always take a small bit of the mixture and fry it up to taste it !!!!!! Add more salt or whichever spice you prefer.
I'll post a few recipes
Also found hog casings very easy to work with.
PM me if you have any questions, concerns
Basically what I have learned making my own sausage from game meat is to have 1 part fat ( I use pork) and 2 parts game . Not only that.. you must add moisture to the mix , wine or water, whiskey ect. AND keep it all cold.
Spices are simple , garlic, coarse salt, pepper, fennel seed, ground anise .
Always take a small bit of the mixture and fry it up to taste it !!!!!! Add more salt or whichever spice you prefer.
I'll post a few recipes
Also found hog casings very easy to work with. PM me if you have any questions, concerns
BC Bigbore
CGN frequent flyer
- Location
- BC's Peace Country
I skipped the pork fat on the Farmer sausage I made and it also turned out a bit dry. I'm going to be making a batch of pepperoni sticks and this time I'll be mixing in some ground pork...KF
Here's a bit of it...mmm,mmm, good!
Here's a bit of it...mmm,mmm, good!
Lean pork at 40-50%, I find that adding just fat makes a gut busting sausage. For kicks try using a smoked cook at home ham in place of fresh pork. Get a copy of "Great sausage recipes and meat curing" by Rytek Kutas. $30.00 well spent.
A few extra tips. If you are using real gut casings make sure they are cleaned properly and they are not old. Ask your butcher for the fresh ones. I try to stay away from the use of pork fat as it does go rancide over time even if frozen. It does not take to long for this to happen.
I also just made up my own sausages last night. It was the first time for me, so we'll see how it goes. Had about 10 pounds worth of venison. I got real casings from the butcher. They suggest adding 30% ground pork, which I did. They do venison sausages there, so they had spice packs all made up for different types of sausages. The spice bags were for 10 lb loads, so 1 was perfect for me. Can't wait to try them. Oh, I used the spice packs called Cloves & spices, and they smelled good going through the grinder. MMMMM.
Jay
Jay
Garlic Sausage
10 lbs. Pork butts
5 lbs. game meat (venison, moose, bear)
4 Tbs. salt
2 Tbs. Black pepper
1- 1/2 Tbs. Ground caraway
1- 1/2 Tbs. Ground coriander
1- 1/2 Tbs. Garlic powder
1- 1/2 Tbs. Mace
1- 1/2 quarts ice water
2 Cups Soya Protein concentrate
Grind all meat through a coarse plate. Add ice water then spices mix. Refrigerate overnight.
Stuff into natural hog casings. Freeze keeps for 1 year.
Italian Sausage
10 lbs. Pork butts
5 lbs. Game meat
4 Tbs. Salt
11/2 Tbs. Sugar
11/2 Tbs. Ground Coriander
11/2 Tsp. Fennel Seed
3 Tsp. Black Pepper
11/2 Tsp. Ground Caraway
11/2 Quarts ice water
6 Tbs. Crushed Chile Pepper (optional) 3Tbs. for mild
3Tbs. Paprika
½ Tsp. Granulated Garlic
2 Cups Soya Protein concentrate
Grind meat through a coarse plate. Add ice water and spices, mix well. Refrigerate overnight to blend in the spices. Stuff in natural hog casings. Freeze keeps 1 year.
10 lbs. Pork butts
5 lbs. game meat (venison, moose, bear)
4 Tbs. salt
2 Tbs. Black pepper
1- 1/2 Tbs. Ground caraway
1- 1/2 Tbs. Ground coriander
1- 1/2 Tbs. Garlic powder
1- 1/2 Tbs. Mace
1- 1/2 quarts ice water
2 Cups Soya Protein concentrate
Grind all meat through a coarse plate. Add ice water then spices mix. Refrigerate overnight.
Stuff into natural hog casings. Freeze keeps for 1 year.
Italian Sausage
10 lbs. Pork butts
5 lbs. Game meat
4 Tbs. Salt
11/2 Tbs. Sugar
11/2 Tbs. Ground Coriander
11/2 Tsp. Fennel Seed
3 Tsp. Black Pepper
11/2 Tsp. Ground Caraway
11/2 Quarts ice water
6 Tbs. Crushed Chile Pepper (optional) 3Tbs. for mild
3Tbs. Paprika
½ Tsp. Granulated Garlic
2 Cups Soya Protein concentrate
Grind meat through a coarse plate. Add ice water and spices, mix well. Refrigerate overnight to blend in the spices. Stuff in natural hog casings. Freeze keeps 1 year.
sausage
I use canadian butcher supply for my spices and try and use a50/50 mix of lean pork.there phone number is 1-519-451-6646.They have all the casings and supplies you need to make farmers ,summer ,jerky,salami,and the grinders and packers too. I have done most of there sausage packs and recomend all.cost is about $7.00 for 10to 25 lbs of meat.
I use canadian butcher supply for my spices and try and use a50/50 mix of lean pork.there phone number is 1-519-451-6646.They have all the casings and supplies you need to make farmers ,summer ,jerky,salami,and the grinders and packers too. I have done most of there sausage packs and recomend all.cost is about $7.00 for 10to 25 lbs of meat.
pupzit said:If you want about 150 sausage recipes try here. Some are good. I've tried a few of them. This is 138 pages of sausage recipes
http://www.wwf5.com/stuffers.com/content/recipes/sausrecp.pdf
We just made up some Hunters Sausage from the link. Had to triple the amount of spice before it met our tastes. These are great guides, but some modifications are needed. Just remember to fry a bit up before caseing.
Anglin
Here is my favourite (so far) venison breakfast sausage recipe , that I make in small batches:
3 Lbs. ground venison
1 1/2 Lbs. ground pork(fatty)
1 tspn. salt
1 tspn. corriander
1 tspn. mustard (dry)
1 tspn. garlic powder
1/4 tspn. cayenne
1/2 tspn. sage(ground)
1/3 cup Powdered Milk
1 cup water(cold)
sprinkle of dill weed
Fry up a patty to taste .
If putting into sausage casings will need more water.
I usually freeze my chopped up sausage/burger meat in 6 lb. plastic bags . Take out of freezer, thaw, run through a grinder , double the above recipe and good to go . Better than making huge quantities like we used to do in the past .(we used to buy a whole pig to mix with our venison )
Making a fresh batch tomorrow...mebbe I will post some pics .
Before putting into sausage casings , the other day, I did fry up a small pattie and found that the mixture needed a bit more sage. I guess some spices lose their potency over not too long a time.
3 Lbs. ground venison
1 1/2 Lbs. ground pork(fatty)
1 tspn. salt
1 tspn. corriander
1 tspn. mustard (dry)
1 tspn. garlic powder
1/4 tspn. cayenne
1/2 tspn. sage(ground)
1/3 cup Powdered Milk
1 cup water(cold)
sprinkle of dill weed
Fry up a patty to taste .
If putting into sausage casings will need more water.
I usually freeze my chopped up sausage/burger meat in 6 lb. plastic bags . Take out of freezer, thaw, run through a grinder , double the above recipe and good to go . Better than making huge quantities like we used to do in the past .(we used to buy a whole pig to mix with our venison )
Making a fresh batch tomorrow...mebbe I will post some pics .
Before putting into sausage casings , the other day, I did fry up a small pattie and found that the mixture needed a bit more sage. I guess some spices lose their potency over not too long a time.
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I would estimate that over 90% of all retail sausage either fresh, smoked, or frozen uses either pork and/or pork fat as an ingredient. I've made sausage at a retail level and some of it has a very high content of fat. Why would this be so, if pork fat goes rancid and in such a short time??cycbb486 said:
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Adding water for moisture is very common to alot of sausage, but instead of using water, use crushed ice as it firms up the mixture and it runs throught the stuffer alot better. Warm sausage meat is too squishy and doesn't stuff all that well.mommabear said:
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SAUSAGE RECIPES
Deer-Feral Hog Link Sausage
5 pounds of well trimmed venison
5 pounds of lean hog meat
5 pounds of hog fat or bacon ends
4 1/2 ounces of Adkins Sausage Seasoning (16 oz. to 50 lbs. meat pkg)
3 teaspoons of Prague #1 Powder*
6 teaspoons of liquid smoke
1 quart of ice water
2 tablespoons of hickory salt
4 tablespoons of red pepper flakes**
6 ounces of soy protein concentrate*
Grind meat and fat separately then mix by hand in a large bowl. Add spices in ice water and pour over mixture. Mix by hand and stuff into 1 to 1 1/2 inch diameter casings. Cook fresh, freeze or smoke for 6 hours at 165 degrees F. Makes 15 pounds of links.
Feral Hog Link Sausage
10 pounds of lean hog meat
5 pounds of hog fat or bacon ends
4 1/2 ounces of Adkins Sausage Seasoning (16 ounces to 50 lbs. meat package)
3 teaspoons of Prague #1 Powder*
6 teaspoons of liquid smoke
1 quart of ice water
2 tablespoons of hickory salt
4 tablespoons of red pepper flakes**
6 ounces of soy protein concentrate*
Grind and mix meat and fat. Add spices in ice water and pour over mixture. Mix by hand and stuff into 1 to 1 1/2 inch diameter casings. Cook fresh, freeze or smoke. Makes 15 pounds of links.
**Medium hot! Vary red pepper according to taste.
*These ingredients, if not locally available, can be ordered from:
The Sausage Maker
26 Military Rd.
Buffalo, NY 14207
1-713-876-5521
Big Game Sausage*
Sausage making and curing are not an exact science. There are many preferences for different flavors and textures. Recipes can be adapted to please individual tastes.
FRESH BREAKFAST SAUSAGE
25 pounds lean deer, antelope or elk meat
25 pounds very fresh regular pork trimmings (50 percent lean, 50 percent fat)
1 pound salt
1 1/2 to 2 ounces ground sage
1 1/2 to 2 teaspoon red pepper (if desired)
1 teaspoon sugar
For Small Quantities
2 pounds wild game meat
2 pounds regular pork trimmings
2 teaspoons salt
4 teaspoons ground sage
2 teaspoons ground black pepper
1/4 - 1/2 teaspoon red pepper (if desired)
1 teaspoon sugar
Thoroughly mix trimmings and grind through a plate with 1/2-inch holes. Spread coarsely ground meat on table top, sprinkle seasoning on top and thoroughly mix. Regrind through a plate with 1/8-inch holes. If 1/2-inch plate is not available, sprinkle seasoning on top of trimmings, thoroughly mix and grind once through a plate with 1/8-inch holes.
If sausage is to be stuffed, do this immediately for best results. Stuff into natural hog casings, plastic bags or muslin bags (any cloth bag made from strong cloth that has been washed several times can be used). Natural hog casings can be obtained from meat markets, local meat processing plants or stores. Soak them in warm, salty water for about 1 hour or until they are pliable.
If bulk sausage is to be served soon after making, 3/4 cup of water may be added to about 4 pounds of sausage. Knead with hands until sausage becomes sticky. Pack tightly in small molds, pans or cans and chill overnight before slicing.
CURED AND SMOKED SAUSAGE (COUNTRY STYLE)
37 1/2 pounds of deer, antelope or elk
1/2 pound of very fresh pork fat trimmings (fatback)
2 OUNCES BLACK PEPPER
1/2 ounce ground cloves (or 1/2 ounce 12 ground nutmeg, if desired)
1/4 ounce garlic powder (if desired)
1 pound salt
1 ounce saltpeter (potassium nitrate -- obtainable at drug store)
Prepare and grind meat and add seasoning as for fresh sausage. Stuff into natural hog casings or muslin casings. Hang or place on racks to cure and dry for 24 to 48 hours at a temperature of 38 F. to 40 F. The recipe used for fresh breakfast sausage can be used to make cured and smoked sausauge.
Smoking: Smoke the sausage 1 to 2 hours or until light brown color is obtained.
Deer-Feral Hog Link Sausage
5 pounds of well trimmed venison
5 pounds of lean hog meat
5 pounds of hog fat or bacon ends
4 1/2 ounces of Adkins Sausage Seasoning (16 oz. to 50 lbs. meat pkg)
3 teaspoons of Prague #1 Powder*
6 teaspoons of liquid smoke
1 quart of ice water
2 tablespoons of hickory salt
4 tablespoons of red pepper flakes**
6 ounces of soy protein concentrate*
Grind meat and fat separately then mix by hand in a large bowl. Add spices in ice water and pour over mixture. Mix by hand and stuff into 1 to 1 1/2 inch diameter casings. Cook fresh, freeze or smoke for 6 hours at 165 degrees F. Makes 15 pounds of links.
Feral Hog Link Sausage
10 pounds of lean hog meat
5 pounds of hog fat or bacon ends
4 1/2 ounces of Adkins Sausage Seasoning (16 ounces to 50 lbs. meat package)
3 teaspoons of Prague #1 Powder*
6 teaspoons of liquid smoke
1 quart of ice water
2 tablespoons of hickory salt
4 tablespoons of red pepper flakes**
6 ounces of soy protein concentrate*
Grind and mix meat and fat. Add spices in ice water and pour over mixture. Mix by hand and stuff into 1 to 1 1/2 inch diameter casings. Cook fresh, freeze or smoke. Makes 15 pounds of links.
**Medium hot! Vary red pepper according to taste.
*These ingredients, if not locally available, can be ordered from:
The Sausage Maker
26 Military Rd.
Buffalo, NY 14207
1-713-876-5521
Big Game Sausage*
Sausage making and curing are not an exact science. There are many preferences for different flavors and textures. Recipes can be adapted to please individual tastes.
FRESH BREAKFAST SAUSAGE
25 pounds lean deer, antelope or elk meat
25 pounds very fresh regular pork trimmings (50 percent lean, 50 percent fat)
1 pound salt
1 1/2 to 2 ounces ground sage
1 1/2 to 2 teaspoon red pepper (if desired)
1 teaspoon sugar
For Small Quantities
2 pounds wild game meat
2 pounds regular pork trimmings
2 teaspoons salt
4 teaspoons ground sage
2 teaspoons ground black pepper
1/4 - 1/2 teaspoon red pepper (if desired)
1 teaspoon sugar
Thoroughly mix trimmings and grind through a plate with 1/2-inch holes. Spread coarsely ground meat on table top, sprinkle seasoning on top and thoroughly mix. Regrind through a plate with 1/8-inch holes. If 1/2-inch plate is not available, sprinkle seasoning on top of trimmings, thoroughly mix and grind once through a plate with 1/8-inch holes.
If sausage is to be stuffed, do this immediately for best results. Stuff into natural hog casings, plastic bags or muslin bags (any cloth bag made from strong cloth that has been washed several times can be used). Natural hog casings can be obtained from meat markets, local meat processing plants or stores. Soak them in warm, salty water for about 1 hour or until they are pliable.
If bulk sausage is to be served soon after making, 3/4 cup of water may be added to about 4 pounds of sausage. Knead with hands until sausage becomes sticky. Pack tightly in small molds, pans or cans and chill overnight before slicing.
CURED AND SMOKED SAUSAGE (COUNTRY STYLE)
37 1/2 pounds of deer, antelope or elk
1/2 pound of very fresh pork fat trimmings (fatback)
2 OUNCES BLACK PEPPER
1/2 ounce ground cloves (or 1/2 ounce 12 ground nutmeg, if desired)
1/4 ounce garlic powder (if desired)
1 pound salt
1 ounce saltpeter (potassium nitrate -- obtainable at drug store)
Prepare and grind meat and add seasoning as for fresh sausage. Stuff into natural hog casings or muslin casings. Hang or place on racks to cure and dry for 24 to 48 hours at a temperature of 38 F. to 40 F. The recipe used for fresh breakfast sausage can be used to make cured and smoked sausauge.
Smoking: Smoke the sausage 1 to 2 hours or until light brown color is obtained.
I've made very good sausage using beef fat...or regular ground beef,(the cheaper kind) which has a lot of fat mixed in .HeadDamage said:
The upside of making smaller batches is that the sausage doesn't last long enough to lose it's flavour , or for the fat to turn "rancid"( although I cannot recall when that ever happened to me )
The downside is having to clean/boil/sterilize everything many more times .
There are diferent casings out there other than pig casings...or you could just make patties .
We used to make upwards of 600 pounds of breakfast sausage(different varieties) at one time(we used a drywall mixing paddlle on a heavy dury electric portable drill for mixing the 5 gallon batches of sausage mix). Lots of work and was hard to keep everybody (6 or 7 guys) scrupulous about cleanliness .
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