Need some sausage recipes!!!
- Thread starter slugger
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you asked for it!
The top one "Larry Moyer's" is my absolute favorite, and I haven't tried some of them yet, so do a little at a time and see if you like it before doing a big batch.
Venison sausage can be really dry. The secret is to go to the store and get good, smokey bacon ends, pieces. I mix about 30% bacon to 70% venison.
Larry Moyer's Venison Sausage
(Pennsylvania Dutch Style)
3 1/2 lbs. venison - defatted and ground
1 1/2 lbs smoked bacon-ground
(can be ends/pieces or fresh ground pork)
1/2 cup brown sugar
2 tsp. salt
(add more salt if fresh pork used)
1 tsp. garlic powder
1 tsp. onion powder
1/2 tsp. coriander
2 tsp. black pepper
1/4 tsp. allspice
1/4 tsp. nutmeg
1/4 tsp. cinnamon
1/4 tsp. savory
1/8 tsp. cumin
to taste - hot sauce
Mix all together well. Shape into patties to fry. May be frozen.
Spicy Venison Sausage
Guest Author - Deborah Adams
3 lbs. deer meat
1/4 cup bacon drippings
1 cup minced onion
1 cup parsley; chopped
1 teaspoon marjoram
3/4 teaspoon coriander
1 teaspoon oregano
1 teaspoon cayenne
1 teaspoon black pepper
1/4 teaspoon cumin
salt to taste
Grind venison with coarse blade. Add parsley and onion; mix well. Add remaining ingredients and blend well; regrind mixture. Divide the mixture into twelve parts. Shape each section into 2¼ inch by 5 inch sausage patties. Broil or barbecue until brown; be sure meat is well done. Serve with frybread.
Hot Venison Italian Sausage Recipe
When it's hot, it's hot, and this one is as hot as you want it to be. The amount of crushed red pepper can be adjusted to suit your taste to a "T".
* 2 pounds ground venison
* 1 pound ground pork
* 1/2 c. water
* 4 teaspoons crushed red pepper
* 1 tablespoon salt
* 1 tablespoon black pepper
* 1 tablespoon fennel seeds
* 2 teaspoons oregano
* 1 teaspoons basil
Combine all of the ingredients. This recipe is best if it is kept refrigerated for 24 hours for the flavors to blend and the spices to soften and mellow.
Mild Italian Sausage Recipe
This recipe can be mixed up and cooked immediately. The mild flavor still has plenty of Italian seasonings in it for a great taste experience.
* 2 pounds ground venison
* 1 pound ground pork
* 1/4 c. water
* 1/4 c. red wine
* 1 tablespoon salt
* 1 tablespoon white sugar
* 1 tablespoon fennel seeds
* 2 teaspoons oregano
* 1 teaspoon white pepper
* 1 teaspoon basil
* 1 teaspoon minced garlic
Deer Breakfast Sausage Recipe
This is a really nice recipe for breakfast sausage. Very simple and really tasty. It's best if you trim all the fat off of the venison before it's ground. Some venison suet has a strong flavor that just doesn't agree with some people. For this breakfast of champions recipe, you need...
* 1 pound ground deer meat
* 1 pound ground pork
* 2 teaspoons ground sage
* 1 teaspoon salt
* 1 teaspoon black pepper
* 1/4 teaspoon cayenne pepper
Put the pork and the venison into a large bowl and mix it up. Combine the spices and seasonings, then sprinkle the mixture over the meat. Work the seasonings into the meat with your hands.
Italian Venison Sausage
Number Two
This is another version of Italian Sausage using smaller amounts.
5 pounds lean venison, ground
2 pounds pork, ground
5 Tablespoons sage
3 Tablespoons paprika
2 Tablespoons salt
2 Tablespoons Monosodium glutamate (or leave out if you are serving to a crowd, some of whom might be highly allergic)
2 teaspoons black pepper
4 Tablespoons fennel seed, crushed
3 Tablespoons oregano
3 Tablespoons basil
2 teaspoons cayenne pepper
1 teaspoon garlic powder, or to taste
Add all seasonings to ground meat, and mix as you would for a meatloaf. Can be put in casings if desire. Sausage is moist and spicy. To make Hot Sausage, add red pepper sauce and dried red pepper to this recipe. One pound of recipe should serve four.
Note: This sausage is good in soup recipes calling for sausage… It is excellent in Mexican dishes, or in place of hamburger.
Spicy Venison Sausage Recipe
(http://www.gameandfishrecipes.com/venison-sausage-recipe.html)
Ingredients
5 pounds of ground venison
4 pounds pork jowls
1 pound beef
3 tablespoon salt
2 tablespoons fresh ground black pepper
3 tablespoons of fennel seed
4 tablespoons crushed red pepper
2 tablespoons sugar
1 large onion chopped fine
1 tablespoon fresh sage chopped fine
8 cloves of garlic chopped fine
2 jalepenos chopped
sausage casings (natural sheep casing is best, talk to local butcher shop for these)
Mix all of the ingredients together thoroughly in a large bowl. Allow the ingredients to sit over night in the refrigerator. Now run the mixed sausage through the grinder one more time with the stuffer attachment and stuff into casings. This venison sausage recipe can be cooked without casings in a patty but the casings will help hold in the natural juices and flavor of the meat. Sausage can also be smoked in a smoker to add extra flavor.
The top one "Larry Moyer's" is my absolute favorite, and I haven't tried some of them yet, so do a little at a time and see if you like it before doing a big batch.
Venison sausage can be really dry. The secret is to go to the store and get good, smokey bacon ends, pieces. I mix about 30% bacon to 70% venison.
Larry Moyer's Venison Sausage
(Pennsylvania Dutch Style)
3 1/2 lbs. venison - defatted and ground
1 1/2 lbs smoked bacon-ground
(can be ends/pieces or fresh ground pork)
1/2 cup brown sugar
2 tsp. salt
(add more salt if fresh pork used)
1 tsp. garlic powder
1 tsp. onion powder
1/2 tsp. coriander
2 tsp. black pepper
1/4 tsp. allspice
1/4 tsp. nutmeg
1/4 tsp. cinnamon
1/4 tsp. savory
1/8 tsp. cumin
to taste - hot sauce
Mix all together well. Shape into patties to fry. May be frozen.
Spicy Venison Sausage
Guest Author - Deborah Adams
3 lbs. deer meat
1/4 cup bacon drippings
1 cup minced onion
1 cup parsley; chopped
1 teaspoon marjoram
3/4 teaspoon coriander
1 teaspoon oregano
1 teaspoon cayenne
1 teaspoon black pepper
1/4 teaspoon cumin
salt to taste
Grind venison with coarse blade. Add parsley and onion; mix well. Add remaining ingredients and blend well; regrind mixture. Divide the mixture into twelve parts. Shape each section into 2¼ inch by 5 inch sausage patties. Broil or barbecue until brown; be sure meat is well done. Serve with frybread.
Hot Venison Italian Sausage Recipe
When it's hot, it's hot, and this one is as hot as you want it to be. The amount of crushed red pepper can be adjusted to suit your taste to a "T".
* 2 pounds ground venison
* 1 pound ground pork
* 1/2 c. water
* 4 teaspoons crushed red pepper
* 1 tablespoon salt
* 1 tablespoon black pepper
* 1 tablespoon fennel seeds
* 2 teaspoons oregano
* 1 teaspoons basil
Combine all of the ingredients. This recipe is best if it is kept refrigerated for 24 hours for the flavors to blend and the spices to soften and mellow.
Mild Italian Sausage Recipe
This recipe can be mixed up and cooked immediately. The mild flavor still has plenty of Italian seasonings in it for a great taste experience.
* 2 pounds ground venison
* 1 pound ground pork
* 1/4 c. water
* 1/4 c. red wine
* 1 tablespoon salt
* 1 tablespoon white sugar
* 1 tablespoon fennel seeds
* 2 teaspoons oregano
* 1 teaspoon white pepper
* 1 teaspoon basil
* 1 teaspoon minced garlic
Deer Breakfast Sausage Recipe
This is a really nice recipe for breakfast sausage. Very simple and really tasty. It's best if you trim all the fat off of the venison before it's ground. Some venison suet has a strong flavor that just doesn't agree with some people. For this breakfast of champions recipe, you need...
* 1 pound ground deer meat
* 1 pound ground pork
* 2 teaspoons ground sage
* 1 teaspoon salt
* 1 teaspoon black pepper
* 1/4 teaspoon cayenne pepper
Put the pork and the venison into a large bowl and mix it up. Combine the spices and seasonings, then sprinkle the mixture over the meat. Work the seasonings into the meat with your hands.
Italian Venison Sausage
Number Two
This is another version of Italian Sausage using smaller amounts.
5 pounds lean venison, ground
2 pounds pork, ground
5 Tablespoons sage
3 Tablespoons paprika
2 Tablespoons salt
2 Tablespoons Monosodium glutamate (or leave out if you are serving to a crowd, some of whom might be highly allergic)
2 teaspoons black pepper
4 Tablespoons fennel seed, crushed
3 Tablespoons oregano
3 Tablespoons basil
2 teaspoons cayenne pepper
1 teaspoon garlic powder, or to taste
Add all seasonings to ground meat, and mix as you would for a meatloaf. Can be put in casings if desire. Sausage is moist and spicy. To make Hot Sausage, add red pepper sauce and dried red pepper to this recipe. One pound of recipe should serve four.
Note: This sausage is good in soup recipes calling for sausage… It is excellent in Mexican dishes, or in place of hamburger.
Spicy Venison Sausage Recipe
(http://www.gameandfishrecipes.com/venison-sausage-recipe.html)
Ingredients
5 pounds of ground venison
4 pounds pork jowls
1 pound beef
3 tablespoon salt
2 tablespoons fresh ground black pepper
3 tablespoons of fennel seed
4 tablespoons crushed red pepper
2 tablespoons sugar
1 large onion chopped fine
1 tablespoon fresh sage chopped fine
8 cloves of garlic chopped fine
2 jalepenos chopped
sausage casings (natural sheep casing is best, talk to local butcher shop for these)
Mix all of the ingredients together thoroughly in a large bowl. Allow the ingredients to sit over night in the refrigerator. Now run the mixed sausage through the grinder one more time with the stuffer attachment and stuff into casings. This venison sausage recipe can be cooked without casings in a patty but the casings will help hold in the natural juices and flavor of the meat. Sausage can also be smoked in a smoker to add extra flavor.
Are you talking pan sausage or smoked link type sausage?
I don't know if you have gotten your grinder yet, but I highly recommend this one:
http://www.butcher-packer.com/index.php?main_page=product_info&cPath=18_75&products_id=196
I bought mine about 6 months ago (it was $550 then) and I have already ground up 6 or 8 deer for myself, family and friends. It is top knotch.
I have also made pan sausage out of 2 hogs.
All I do for the pork pan sausage is bone out the meat, mix in the seasoning (a 16 ozpackage does 50 pounds so you can figure out the amount per pound if you have less), grind it and your done.
I used the REO Old Fashioned #8.
I don't know if you have gotten your grinder yet, but I highly recommend this one:
http://www.butcher-packer.com/index.php?main_page=product_info&cPath=18_75&products_id=196
I bought mine about 6 months ago (it was $550 then) and I have already ground up 6 or 8 deer for myself, family and friends. It is top knotch.
I have also made pan sausage out of 2 hogs.
All I do for the pork pan sausage is bone out the meat, mix in the seasoning (a 16 ozpackage does 50 pounds so you can figure out the amount per pound if you have less), grind it and your done.
I used the REO Old Fashioned #8.
Last edited:
slugger
New member
Yellowhammer, to answer your questiosn, both! I love both kinds!
I got this one (3/4hp from Cabelas): http://www.cabelas.com/cabelas/en/templates/links/link.jsp?type=pod&id=0025603
I got this one (3/4hp from Cabelas): http://www.cabelas.com/cabelas/en/templates/links/link.jsp?type=pod&id=0025603