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Joined: May 2003
Posts: 16,969
Campfire Ranger
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OP
Campfire Ranger
Joined: May 2003
Posts: 16,969 |
Looking for a few new ways to turn venison into things other than hamburger.
Do you have any favorite home recipient for making Breakfast sausage & Italian sausage / or even brats
(I.e. not looking for Sumer sausage )
I’ve got the mixer / grinder / stuffer setup already.
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Joined: Feb 2008
Posts: 5,735
Campfire Tracker
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Campfire Tracker
Joined: Feb 2008
Posts: 5,735 |
Sausage seasoning from A.C.Legg. I put a layer of venison 2/3 and pork 1/3 in the bottom sliced down to fit through the grinder in the bottom of a big bowl/ Then I shake on a c generous amount of the seasoning. Add another layer of meat and repeat. When I run out of meat I grind. When the grinding is done I use a large serving spoon to make tennis ball size balls that go onto a copper grilling sheet that is on a cookie sheet. The filled sheet goes into the freezer until the balls are solid. I vacuum pack in meal sized amounts and so far both the breakfast sausage and the bratwurst seasoning mixes have been outstanding. This brand of seasoning mix is used in many commercial sausage plants/shops. I have used it for years and it may cost a little more than from scratch, but it makes my life easier and my sausage good. I use the same ratio of venison to pork in my burger and would not hesitate to thaw some frozen packs of burger and season it and then make it into balls for patties or stuff it in casing for links and refreeze if I run short on sausage. I suppose a person could also just use pork shoulder alone like most sausage makers do, but the venison makes it better. I always have a couple of shoulders in the freezer, picked up when one of the local stores is selling them at a good price.
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Joined: May 2003
Posts: 16,969
Campfire Ranger
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OP
Campfire Ranger
Joined: May 2003
Posts: 16,969 |
Huh, I’ll give that a run, sounds pretty good.
Thanks
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Joined: Feb 2008
Posts: 5,735
Campfire Tracker
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Campfire Tracker
Joined: Feb 2008
Posts: 5,735 |
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Joined: Feb 2008
Posts: 5,735
Campfire Tracker
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Campfire Tracker
Joined: Feb 2008
Posts: 5,735 |
When I make Maple flavor breakfast sausage I use the A C Legg seasoning as described above and then I pour about 1/2 cup or so of real maple syrup into the bowl and mix by hand before I grind.
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Joined: Sep 2012
Posts: 18,243
Campfire Ranger
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Campfire Ranger
Joined: Sep 2012
Posts: 18,243 |
I'd be happy to send you some A. C. Legg #10 if you PM your address.
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Joined: Jul 2004
Posts: 3,127
Campfire Tracker
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Campfire Tracker
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If you find yourself in a hole....quit digging
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Joined: Nov 2010
Posts: 18,979
Campfire Ranger
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Campfire Ranger
Joined: Nov 2010
Posts: 18,979 |
Check out Rebel Butcher Supply outta pearl MS.
Several mixes.
Dave
�The man who complains about the way the ball bounces is likely to be the one who dropped it.� Lou Holtz
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Joined: May 2003
Posts: 16,969
Campfire Ranger
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OP
Campfire Ranger
Joined: May 2003
Posts: 16,969 |
Miles58 which specific type of A.C. Legg season do you use - they have a bunch of them
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Joined: Jan 2004
Posts: 11,379
Campfire Outfitter
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Campfire Outfitter
Joined: Jan 2004
Posts: 11,379 |
I'm a big fan of Waltons. I think my brother in law might single handedly keep them in business. I'm looking for a good jalapeno sausage recipe or seasoning for making fresh sausage for grilling and eating on a bun with mustard. Not bratwurst, or at least not what I have in my mind when people say 'bratwurst'. Store bought it would be Opa's Jalapeno Cheddar sausage. Everytime I'm in Texas I go to HEB and buy 4 or 5 packages of it for grilling back at home. Good stuff.
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Joined: Apr 2008
Posts: 441
Campfire Member
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Campfire Member
Joined: Apr 2008
Posts: 441 |
Check out Rebel Butcher Supply outta pearl MS.
Several mixes.
+1 They have awesome spices. Rebel Rub is the bomb
Eagle Lake, Mississippi is close to heaven.
"Everything Hipsters touch turns to chit........Period.. Whisky.....Beer.....Tobacco.....Boots....Clothing....Gear......you name it.. Good thing the fuggers don't like firearms.." Fieldgrade
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Joined: Oct 2006
Posts: 1,908
Campfire Regular
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Campfire Regular
Joined: Oct 2006
Posts: 1,908 |
Look up some recipes for South African Boerewors Sausage. Here's one. Boerewors Sausage
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Joined: Jan 2006
Posts: 5,627
Campfire Tracker
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I love venison. The only time it has close to tasting like sausage is when I use equal parts of venison and pork butts.
My biggest fear is when I die my wife will sell my guns for what I told her they cost.
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Joined: Oct 2013
Posts: 2,264
Campfire Regular
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Campfire Regular
Joined: Oct 2013
Posts: 2,264 |
Chard brand hot Italian sausages in natural casings quite good
Made boerewors last fall with my buddies moms recipe. Amazing how good it is. You should try it
They are from South Africa and know how to make it. She said if you can’t make your own crown brand seasoning was good as well
I for one do not like collagen casings, prefer natural casings.
Thespicysausage.com has a bunch of recipes
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Joined: May 2002
Posts: 6,428
Campfire Tracker
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Campfire Tracker
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The best I have ever made was a deer rump and a young wild hog rump, about equal in size, added just enough pork fat to make it breakfast sausage....added typical spices for onebatch and italian for another.
Holding onto anger is like drinking poison and expecting the other the person to die ......
"When I stand before God at the end of my life, I would hope that I would not have a single bit of talent left, and could say, "I used everything you gave me."
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Campfire Regular
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High mountain Prairie sage 1/2 deer 1/2 pork shoulder
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Joined: Nov 2019
Posts: 48
Campfire Greenhorn
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Campfire Greenhorn
Joined: Nov 2019
Posts: 48 |
Ive made a soft salami with 1\2 venison 1\2 beef that was decent. The nice thing about it is you just need ground meat from your processor, Mortons Tender Quick, and a few spices. This isnt the exact recipe (substituted venison obviously) I used, but darn close: https://www.allrecipes.com/recipe/44881/homemade-salami/Mine turned out a touch salty, but it was still tasty. If i did it again it would be small batches until I refined the taste I like. Unfortunately it doesnt keep like hard salami IME. I'd freeze any you dont want to use right away, and keep it refrigerated.
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Joined: Feb 2007
Posts: 540
Campfire Regular
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Campfire Regular
Joined: Feb 2007
Posts: 540 |
Another vote for bratwurst. Not sure of the brand, have used a commercial pre-mixed blend for local Alaska Butcher Supply that we really liked. May have to give the recipe in Jim's link a try next time.
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