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Author Topic: venison breakfast sausage  (Read 2315 times)

Offline Elkrunner

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venison breakfast sausage
« on: September 21, 2011, 02:48:23 PM »
I am going to dive in and try to make my own breakfast sausage this year.  Can anyone send me a good recipe?  I am not even sure what percentage of fat to use.  I know on my burger I am going to shoot between 10-15 percent.  Is making the sausage the same plus the spices?  Oh yeah, you all would be proud..I process my own deer this and I am very excited! :IBCOOL:

Offline Buckmark

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Re: venison breakfast sausage
« Reply #1 on: September 21, 2011, 02:59:36 PM »
Links or "Jimmy dean style?"
To hunt and butcher an animal is to recognize that meat is not some abstract form of protein that springs into existence tightly wrapped in cellophane and styrofoam.

Offline WAcoyotehunter

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Re: venison breakfast sausage
« Reply #2 on: September 21, 2011, 03:04:51 PM »
I used the Hi-Country seasoning and followed the simple directions.  It was really easy and makes ~30lbs for ~$7.00.  Cheap.

Offline GoldTip

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Re: venison breakfast sausage
« Reply #3 on: September 21, 2011, 03:15:08 PM »
I used the Hi-Country seasoning and followed the simple directions.  It was really easy and makes ~30lbs for ~$7.00.  Cheap.

x2 here.  For the fat content I mix in a 3lb package of the "ends and pieces" bacon that you can buy for around 3.99.  I use one pack of that for every 10-12lbs of lean deer meat.
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Offline Buckmark

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Re: venison breakfast sausage
« Reply #4 on: September 21, 2011, 03:30:50 PM »
I make a jimmy dean style as follows (sort of)
2lbs ground venison
1lb hot italian sausage
1/2-3/4 lb bacon (good bacon, or ends etc)
I use my own spices, cummin, sage, thyme, paprika, pepper, garlic (whatever you like, smoked paprika is good also),
Freeze the bacon and then grind it up, i use a small food proccesor type choppy thingy, holds like 2 cups or less.
Get a big bowl and put the venison, italian sausage, ground up bacon and the spices/seasonings you are using all together and dive in with both hands to mix it up real well (you could get all fancy buy a hand crank meat mixer).
I then cover with plastic wrap and put it in the fridge for 1-2 days, seperate out into 1lb blocks and put in sealameal type bags, suck and freeze.
For LB she uses just regular italian sauage in hers as she does not like spicey/hot, she then can use hers for stuff like meatloaf or stuffed peppers etc.
I put hot pepper flakes in mine for even more kick over the hot italian sausage.
I just make little silver dollar patties when ready to use, fryem up yum yum.
I usually fry one up right after i make it to see if it needs more spice etc...
 
To hunt and butcher an animal is to recognize that meat is not some abstract form of protein that springs into existence tightly wrapped in cellophane and styrofoam.

Offline Elkrunner

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Re: venison breakfast sausage
« Reply #5 on: September 21, 2011, 08:13:46 PM »
Thanks for the pointers everyone!.  I can't wait to try it out. 

Offline Alan K

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Re: venison breakfast sausage
« Reply #6 on: September 21, 2011, 08:48:05 PM »
I'm planning on giving this a shot this year as well.  Looking forward to it!  :drool:

Offline Elkrunner

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Re: venison breakfast sausage
« Reply #7 on: September 21, 2011, 09:58:33 PM »
I just checked and they have a mix for geese.  Has anyone tried it?  I usually just make jerkey from my geese but since i have a new meat grinder, I may have to give it a shot.

Offline NRA4LIFE

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Re: venison breakfast sausage
« Reply #8 on: September 23, 2011, 11:10:33 AM »
We used to make a lot of different kinds of sausage from geese.  Mix in at least 50% pork butts or other fatty pork cuts.
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Offline quadrafire

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Re: venison breakfast sausage
« Reply #9 on: September 26, 2011, 06:54:31 PM »

Offline deerslyr

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Re: venison breakfast sausage
« Reply #10 on: September 26, 2011, 06:58:43 PM »
We have noticed that you really gotta kick it up with your own seasonings to get it spicy. Well worth it but it can be alot of work.
blacktail whacker, backstrap packer

Offline BOWHUNTER45

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Re: venison breakfast sausage
« Reply #11 on: September 26, 2011, 07:28:01 PM »
I just go to the grocery store and ask the butcher for a pack of pork sausage seasoning ...I add about 4 lbs of pork fat to 20 lbs of vension ... I LIKE IT A LITTLE LEANER .... then I add a little garlic powder and pepper then I top it off with pure maple syrup ...mix well and it will tear your head off  :chuckle: :chuckle: Maple syrup preferrably from my home state in Pennsylvania ... :yeah: Dang I best eat some for breakfast tomorrow  :tung:
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Offline Elkrunner

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Re: venison breakfast sausage
« Reply #12 on: October 03, 2011, 01:11:57 PM »
I ended up using the hi country pack this weekend and it tasted great.  Thanks for all of your tips!

Offline firefighter4607

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Re: venison breakfast sausage
« Reply #13 on: October 03, 2011, 01:26:37 PM »
This sounds tastey now I have something else to try this year. :tup:

Offline Elkrunner

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Re: venison breakfast sausage
« Reply #14 on: October 03, 2011, 01:28:28 PM »
Has anyone ever made brats?  I was thinking of giving it a go.

Offline The Weazle

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Re: venison breakfast sausage
« Reply #15 on: October 03, 2011, 06:44:21 PM »
I made brats once.  I screwed up a little though...I added the meat cure along with the seasoning kit, and then stuffed them, but I never smoked them, or cured them.  I just cooked them in beer on the bbq like regular brats.  they tasted fine, they were just a little different, and drier than a normal brat.
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Offline Skyvalhunter

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Re: venison breakfast sausage
« Reply #16 on: October 03, 2011, 06:52:01 PM »
I just go to the grocery store and ask the butcher for a pack of pork sausage seasoning ...I add about 4 lbs of pork fat to 20 lbs of vension ... I LIKE IT A LITTLE LEANER .... then I add a little garlic powder and pepper then I top it off with pure maple syrup ...mix well and it will tear your head off  :chuckle: :chuckle: Maple syrup preferrably from my home state in Pennsylvania ... :yeah: Dang I best eat some for breakfast tomorrow  :tung:
Sounds tasty BOWHUNTER

Offline BOWHUNTER45

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Re: venison breakfast sausage
« Reply #17 on: October 03, 2011, 06:56:46 PM »
Believe me it is ,,,, does not take much syrup ...I would say 1/2 cup to 25 lbs of meat ...Just try it once and you will see... :tup: :tup:  kinda sticky mixing it up but its all worth it ...
Honest Reliable and always finishes the job !

Offline Elkrunner

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Re: venison breakfast sausage
« Reply #18 on: October 04, 2011, 10:48:25 AM »
I made brats once.  I screwed up a little though...I added the meat cure along with the seasoning kit, and then stuffed them, but I never smoked them, or cured them.  I just cooked them in beer on the bbq like regular brats.  they tasted fine, they were just a little different, and drier than a normal brat.
Where did you get the casings?

Offline The Weazle

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Re: venison breakfast sausage
« Reply #19 on: October 04, 2011, 07:01:34 PM »
I bought a kit from Cabelas that had the seasonings and casings in it.
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Offline buck/bull

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Re: venison breakfast sausage
« Reply #20 on: October 28, 2011, 01:31:38 PM »
I alway use High Mountain Mountain Man seasoning. I use bacon ends and pieces for the fat content. Always turns out great. Kids prefer it over any store bought breakfast sausage.

 



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