| Community > Butchering, Cooking, Recipes |
| Making breakfast sausage |
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| BOWHUNTER45:
My recipe is soooooooooo good I can not share it :chuckle: :chuckle: I will PM you if your lucky :tup: |
| LndShrk:
Very simple but sooo sooo good.. The brown sugar and crushed peppers you can play with to your liking. 2 teaspoons dried sage 2 teaspoons salt 1 teaspoon ground black pepper 1/4 teaspoon dried marjoram 2 tablespoon brown sugar 1 teaspoon crushed red pepper flakes 1.5lbs venison .5lbs ground pork |
| Boss .300 winmag:
that one sounds good, BH45 share your recipe. :tup: |
| jrebel:
Take a look at this web site. You can buy the stuff in most hunting / outdoor stores I have been to. I use the "Country Blend / sage" and it is fantastic. I mix the flavor packet a little heavy cause I like the flavor of sage (example: if the pack says it will mix with 15 lbs of meat....I will mix it with 10-12 lbs of meat). I always do a minimum of 30% pork but and as much as 50%. If you don't the sausage will be really dry and, in my opinion, nasty. Good Luck. http://www.hicountry.com/products/fresh-sausage-seasonings/ |
| James E:
As mentioned, you can buy the mix etc. When grinding and mixing, get some shaved ice and grind with the meat and seasoning, it will help with the grinding and mixing. The meat can gum up without doing this, unless you can keep it very cold. |
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