Sausage

[ribka]

I have a bunch of ground deer and elk. Looking to do something with it.
Thought about making sausage. I have a smoker

Any suggestions, recipes?

[BLKBEARKLR]

any particular type of sausage or just all kinds?

[ribka]

Anything that tastes good with wildgame meat. I assume have to buy some ground pork, spices  and mix.
Seems every year have too much ground deer and elk. I usually end up making chili and burgers. Does not make the best burgers because low in fat. So any sausage ( German, Italien etc) recipes appreciated

[sako223]

I was in the same position last year and produced this highly scientific top secret blend for sausage patties. No Warranty.

Ground Whitetail meat 90% and Pork 10% mixed.

1 lb mixed meat
1 1/2 tsp. sage
1 1/2 tsp. oregano
  1/2 tsp. pepper
  1/8 tsp. garlic powder

mix thoroughly let stand and make patties.

[giddyhitch]

I made german sausage out of my Elk this year. Used 12 lbs. of pork country ribs and 12lbs. of elk. Stuffed them in hog casings. You can just make breakfast sausage if you like and you leave it as patty style. I used quite a bit of different spices. You can find alot of recipes online. Don't forget to grind your meat when it is a little frozen. If you need more help just yell.

[bowelkin]

I have gotten sausage seasonings from a place in I think New Hampshire where you can get smaller packages of seasoning.  They have packagig for 2lb. and 5lb. of meat.  My family likes breakfast, sweet italian, and hot italian the best.  Lots of resources found on the internet.
Try: The Sausage Source
www.sausagesource.com
 
Bowelkin

[robb92]

Also check out the sausgemaker.com

They sell several different kits with everything you will need minus the meat, the kits come with the casings, which are hog casings packed in salt, all you do is rinse them in warm water for at least 30 minutes. Insta-cure #1 which will kill any bacteria in the meat and make is safe to eat. the seasoning pouch, with the instructions and also liquid smoke, must have close to 20 bottles of that sitting on the self.

[carpsniperg2]

highmountain has a complete kit you can buy does 30lbs for like 18.00 that what i always use if you want summer sausage you can go to there web site and get it or i always buy mine at bi-mart

[ribka]

Thanks guys for all the help.
Will post results when I make some . I would say we should have a "sausage party"  but think this phrase has 2 meanings

[Axle]

Here are three recipes you might like. Sausage is for breakfast sausage and it tastes like Jimmy Dean sage.

Pepperoni Recipe

2 pounds ground beef or wild game meat w/fat added
3 teaspoon salt (or smoked salt)
1 ½ teaspoon ground black pepper
1 teaspoon mustard seeds
1 ½ teaspoon fennel seeds, slightly crushed
½ teaspoon crushed red pepper flakes
½ teaspoon anise seeds
½ teaspoon garlic powder
1 cup water
Combine all ingredients in a large bowl and mix into meat thoroughly. Refrigerate overnight or up to 2 days.
Form into logs about 1 foot long and about 1 1/3 inches in diameter. Bake in the oven on a broiling pan for about 1 hour at 300 degrees. Half way through the baking cycle, roll the pepperoni logs over half way to bake evenly.
This pepperoni can be eaten with cheese and crackers as a finger food, and it goes great on a pizza; however, it can become dried out on top of the pizza when baked so you may want to cover it with other ingredients like cheese.

Breakfast Sausage

5 pounds ground wild game meat at about 20 to 25% pork fat content.
5 teaspoons salt
½ teaspoon nutmeg
¾ teaspoon cayenne pepper
½ teaspoon ground cloves
½ teaspoon mace
1 tablespoon fine grind black pepper
1 ½ tablespoon sage
1 tablespoon brown sugar
1 stick butter if you don’t have enough fat added
½ cup cold water
Mix well then refrigerate for a few hours and then package it in whatever size you wish. This is patty sausage.

Corned Venison

2 to 3 quarts water
1 cup salt
1 tablespoon Italian seasoning
1 clove garlic, crushed with salt
2 teaspoons mixed pickling spice
2 teaspoons pepper
Mix all ingredients together and submerge about 6 pounds of uncooked deer or elk roasts in the liquid mixture. Meat must be totally submerged. You can use plastic Ziploc bags for each roast. What I do when I use this method is – I simmer the ingredients for a while. Once they are cooled, I dip the seasoned liquid into each bag with an uncooked roast in it and then push out all the air. Once the meat is in the liquid brine, it will need to stay there for 4 to 6 weeks refrigerated. Then bring it out, rinse it well. Bring the roast to a hard boil for 5 minutes. Pour off the water and rinse it well and then bring it back to a boil and then simmer until it starts to pull apart. This usually takes about 4 to 5 hours. You can put it in a crock pot after it has been boiled for the first 5 minutes.

These recipes are very simple to do and will make your wild game a real treat. I have experimented with them many times over the years to come up with these tasty recipes your family and friends will love.

[bow4elk]

Axle - Right on!!  Thanks for sharing your years of experience.  Got to try the corned venison recipe very soon!!

[bow4elk]

http://www.sausagemania.com/grinder.html

I have this grinder - without this great motor set up.  I've been looking to outfit my grinder with a motor so I figure somebody else may find this link worthwhile as well.

[billythekidrock]

The High Mountain kits work great for small batches. Just add a little pork and water and you are set to go. Here is a pic and brief instructions from the spring bear sausage I made a few months ago.

[MtnMuley]

Another idea is making breakfast links.  I had 20 lbs made last year by a place in Butte, MT.  I was very impressed, and havn't seen many meat shops offer this style.  Highly recommended!