Venison Sausage without the fat

[daddysprad]

They look great to me, great job. 

I made some lean german sausage this year and it was really dry.  I now boil them in beer before I grill.    

My favorite way to fix them is an old boy scout recipe called "a Train Wreck".  In a dutch oven place 2 pounds chunked sausage, 1 head of cabbage, 1 large onion, 3 lbs of spuds, a bunch of mushrooms, and some kind of hot peppers to taste.  Cover all with water (or beer), season and slow boil until spuds are soft.  You can also cook it longer and it turns into a creamed soup.  Now I'm hungry.

[WCTaxidermy]

Dale, those look good.  I'll be over in a minute to sample them. John 

[JKEEN33]

I make all our sausage without the added fat. It is drier, but I don't mind it that way. I preffer that over all the fat and grease. Try simmering in water for about 20. That's how I cook mine. Looks good to me!

[Hangfire]

In 2009 my son ask Masons, near Diamond Lk, to make pronghorn German sausage with out adding fat. They said they had to use some kind of a binder. They have a non fat binder that they used. My son looked the stuff up and felt it was not a harmfull additive and had the sausage made. They are very good either boiled or on the grill. Masons were very willing to tell him what they used.

[bearpaw]

Thanks for the advice everyone. I did a little more experiementing and came up with a couple more recipes that I liked.

One of the best ones, tastes just like a real good brat:

5 pounds course ground Venison burger
High Country - Country Seasoning  (mixed to their stronder recipe)
2 tablespoons Pepper
1 tablespoon garlic powder
Mix all ingredients, regrind with course grinder plate, stuff into hog casings, put in cool water on stove, bring to boil, boil 15 to 20 minutes.

[bearpaw]

Another easy one that we like real well was using the High Country Italian Seasoning, mixed to their recipe. I didn't remake any with the dry milk or applesauce, but may try that next time. Also next time I will boil it, that seems to keep the sausage more moist.

I did add the dry milk and applesauce to a small batch of original seasoning and it is moister. Next time I think I will try just the milk without the applesauce. The original was pretty good too.

The High Country German Seasoning tasted real good in breakfast sausage patties. Will definitely make it again. It's easy to pull out packages of hamburger and add the seasoning. Seems a little better if you let it sit overnight after mixing, its really good the next day.