So what are your favorite sausage/jerky recipes for wild game?

I just got my first speed goat and made half into jalapeno summer sausage and half into maple breakfast sausage and both turned out really tasty. Had to cook up a patty from each while I was stuffing the summer sausage of course . My question is, what do you like to do with what? Secret ingredients? Smoking methods? Favorite seasoning brands? Tips/tricks? Any and all are welcome!

I like to add diced pickled jalapeno into my summer sausage, really gives it a little bit of tangy kick that I like a lot.

I don't even think about sausage making, until my game freezer is full of loins, steaks, stew meat, shanks & burger !

I've just recently started making my own sausage. My favorite so far is Boudin.



Brats came out pretty good too. Better than store bought anyway but the recipe needs some tweaking.

Add two cans of rotel to every ten pounds of meat along with your seasoning. It comes in mild, original, hot and smoked chipotle. Barry

For something really good, try Swedish Potato Sausage.

Field Grade. Boudin freezes well. How soon will my first shipment be arriving ?

I assume you're talking about the Boudin....

I'll definitely try that.....thanks.



I just googled it.

That looks good, I'll be making a batch asap.....thanks.



I sent you 5#.....dam USPS must have lost it.

I just pulled some out of the freezer though.....you're welcome to stop by for lunch tomorrow.


PS....bring some Shiner Bock.

Looks good, next time you offer to kick me in the nuts in Iowa, we can grill it before hand

Rotel works with lots of seasonings. I've also added horseradish, fresh jalapeños, and peppers and onions. Applesauce in a breakfast sausage is also common. Rice and bushes spicy black beans and rotel make andouille sausage a meal. Barry

I don't remember that but you must have had it coming.

FG, is becoming the Abe Froman of the Fire.

Do I look Italian to you?

I have never tried making boudin. May have to try it here soon. And i currently DO have a freezer full... might have to get another freezer haha. I have always had good luck with brats. Have never heard of the rotella deal though.

Also excellent in deer burger soup !

Boudin's good chit....you won't regret making a batch.

I used this recipe.
https://www.homesicktexan.com/2011/01/boudin-recipe-boudain.html

The only change I made was using three cups of cooked rice instead of the two cups the recipe calls for simply because that's how much the one cup of raw rice I cooked made. I actually liked the extra rice so I'll continue to use three.
I like the Rotel idea but this recipe is already pretty spicy so I'll cut back on the red pepper. You can always serve it with some hot sauce if you want more heat but you can't take it out.

If you want to try Rotel first here's a real good recipe.

https://www.myrecipes.com/recipe/king-ranch-chicken-soup

If I couldn’t get real Italian hot sausage that’s made and sold in several local Mom and Pop grocery stores doubt that I would ever bother with sausage....

Did some brats other day, came out awesome!
Salt and pepper to taste of course...

5-lbs pork/game - fine grind
4-tsp sugar
1-tbsp ground coriander
1-tbsp ground sage
1-tsp paprika
1-tsp cayenne pepper
2-tsp dried rosemary
1-tbsp dry mustard
1-tsp Black Pepper
1-tsp nutmeg
1/2-tsp White Pepper
3 1/2-tsp kosher salt

Also used this recipe and added 2 nice sized jalapeno, 4 large cloves of garlic and about 8oz of Cheddar, smoked them. Jalapeno Cheddar brats! 👍

Today’s my first time back in a long while. Came on looking for ssg recipes. Lol. Rob P had the best recipes I’ve found. Here’s Here’s a link to 3 he shared. https://www.24hourcampfire.com/ubbt.../4652714/Venison_sausage_day#Post4652714

He also talked a lot about recipes on 3men.com. But, nether he or the website seem to be active anymore. Anyone heard the fate of either?

Eileen Clarke has a recipe in her book for one she calls Bright Eyed Breakfast Sausage. I have been making sausage for a couple a decades, eating it for a lot longer, but her BEB recipe is a game changer.

Probably the bible of sausage making. It has all the details covered.

https://www.amazon.com/gp/product/0025668609/ref=dbs_a_def_rwt_bibl_vppi_i0

Standard book with recipes from Europe.

https://www.amazon.com/Polish-Sausa...;sr=1-1&keywords=polish+sausage+book

Of the three books on Sausage making that I own this one's definitely the best.

I'll look into getting the second one too....thanks.

I just put some deer and pork brats on the grill.

First time making sausage.

I like doing everything the hard way.

Standing up, in a canoe.

Thats about right!

I guess you can buy bread and bacon already cut.......not this guy.

Hi-Line Renaissance Man.

Ground the deer

Added pork and season.

Stuffed.

grilled em up and ate the hell outta them.


It was 50/50 deer to pork butt.

I was worried it was going to be greasy.....not at all. A bit dry maybe. I might have over cooked them.


Salt, pepper, milk, egg, mace, garlic, and all spice.

Those look good Jim......now that you're in the Sausage business you definitely need to make a batch of Boudin.


I'm fixing to make a batch of Potato Sausage and some Cumberland Sausage in a couple of days.
Thanks for resurrecting this thread......I'll post pix when I'm done....stand by.

Nice job Jim!!

Ha.......I'd hardly call that Kitchen-Aid "the hard way".
Making Sausage on your shooting table with hand tools....now that's the hard way......

Get Eileen Clark's book Sausage Season. She happens to be John Barnsess wife, and has GREAT tips & beaucoup recipes.

THE Abe Froman? The sausage king of Chicago?

Someone finally got my pop culture reference.

Haha! It was so obvious I didn't think it needed elaborating.

Guess I need to be more age sensative with my references. Not.

We were packing up the band gear after our gig last night.

The drummer has a favorite rug he likes to set up on. It was his grandma's.

He wont drum without it.




The lead player was rolling it up and talking about how important it is to the drummer.


I said that the rug really tied the room together..........they just agreed.

Figured I would kill em with that one.

Funnier that they didnt understand.

I don't get it......

Charlie, it's an old gag, saw, saying. A piece of furniture, or in this case a rug completes the effect. "It ties the room together".

Lots of splainin. Bad for humor. Hope all you foodiephiles had a geeat weekend.

I know bud......that was my poor attempt at a joke about Jim's joke.......I apologize....

Just fix us up some korv



And quit trying to be a comedian........................ Don't quit your day job either.......................

Oh wait, you already did.....................like me.

Geno

Jim,

Bread comes already cut?



WTF will they think of next

Geno

PS, that was a loaf of oat bread the wife made the other day................all gone now.....

PPS but that's OK, she made some potato bread today .......think I'll go get a slice now as a matter of fact.......after I slice it that is

Funny you should say that......I'm making some Potato Sausage tomorrow.

https://www.thespruceeats.com/lithuanian-potato-sausage-vedarai-recipe-1137349

Stand by for pix.....

PS.......I peeled the 5# of potato's today......now I know how Beetle Bailey felt.

Has anyone not seen The Big Lebowski????

Charlie,

That sounds delicious. I love Eastern European foods. The all potato version would go great on a bowl of pelmeni (dumplings) with that gravy.

Dang, I'm getting hungry and it's not lunchtime yet.

Where do you get your casings? I may just have to try this sausage making thing. I've got the grinders and also we have a KitchenAide. Attachments aren't too expensive.

Geno

I posted the wrong link Geno.....I'm actually making this one.....(1/3 of a batch).....I'll make patties out of this one and use it for breakfasts.

https://www.tasteofhome.com/recipes/swedish-potato-sausage/

I'm also making a batch of Cumberland Sausage.....(1/2 batch).....I'll stuff these for Bangers and Mash.

http://allrecipes.co.uk/recipe/33513/homemade-cumberland-sausage-ring.aspx

I'm not sure which is better.....the Sausage or the Onion Gravy.

https://www.recipetineats.com/bangers-and-mash-sausage-with-onion-gravy/


I buy my casings here......I bought some of their Breakfast Sausage spices when I first started but it's more fun to experiment with your own.
I still buy casings from them though......they have good prices and lots of good information.

http://askthemeatman.com/home_pack_size_natural_hog_casin.htm


Had to run some errands today but I promise pix tomorrow.

I'll make the Lithuanian Potato Sausage next week......probably make that Roast Beef Hash I've been yapping about at the same time.....once I get everything set up I like to make a couple of items.



That "SpruceEats" web site has all kinds of Eastern European recipe's......if I spend much more time on there I'm gonna need bigger pants.
.

Thanks for the links CHarlie,

They're bookmarked for later use,

Geno

Spent the day grinding and stuffing the Potato and Cumberland sausage.

I cooked a couple of small test patties before processing......they're both excellent but the Cumberland really shined.
Matter of fact it's tied with Boudin as my favorite so far but Boudin is cooked before stuffing and then removed from the casings as you eat it and Cumberland is a regular raw link sausage so that's really apples to oranges......

The potato sausage was a bit "different" for the lack of a better word. It came out way too wet. It's no surprise that grinding potatos would produce some moisture but I had a 1/2" of water in the pan I was grinding in when I was done. I drained it of as best I could and doubled the flour binder the recipe called for but it's still really too wet to form a patty {it kind of cooked up like a hash would) so instead of making patty's I just made some bulk packages and froze em. It tastes great but I doubt that I'll make it again......at least not this version.

My deer/pork brats were a bit dry for my liking.

Going to add some sharp Tillamook Cheddar.


Apparently 10% is good.


Not going to use the high temp stuff.....

Used half a pound of Cabbot extra sharp white cheddar.

What time is supper !

Wait, just looked again.

You only made enough for the 5 of you !

Just part of dinner tonight.


Wife made some potato, bacon, corn chowder too.


Should be plenty if you hurry!

Let me know how your cheese brats cooked up. I'm curious as to whether or not the cheese makes them greasy. Thanks Barry

Heat'n er up right now!

Not greasy at all.

In fact I wonder where the cheese went.

50 50 deer and pork shoulder is dry.

They were moister than the last batch.

The cheese was shredded....maybe it should have been cubed.

That's why high temp cheese is a "thing".

Cubes will disappear, also.

Yeah, i guess so.

Not going to give up however.

I dont like the idea of the high temp stuff.

Why.

Are you concerned about why I won't melt.
Have wondered that myself. Some cheeses don't melt well,
but a fried sausage or a bologna should melt cheeses, you would think.

Its full of wax right?

Wax melts Jim !

https://www.finecooking.com/article/the-science-of-melting-cheese

Yes, I have been reading about it some.


I guess some folks like regular cheese, but keep the temp of the smoker or cooker down to compensate.

All that stuff looks great.

Now I need me a deer.

Geno

ya got a front bumper dontchya?