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.

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.

Huh, I’ll give that a run, sounds pretty good.

Thanks

aclegg.com

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.

https://greatvenisoncooking.com/homemade-venison-bratwurst-recipe/


We will add sharp cheddar to this as well.



Everyone likes it, going to make some more and smoke them soon.



I typically use butts at 50-50.

I'd be happy to send you some A. C. Legg #10 if you PM your address.

https://www.waltonsinc.com/seasonings/summer-sausage-seasoning

Jalapeno and cheddar summer sausage.

Check out Rebel Butcher Supply outta pearl MS.

Several mixes.

been party of this forum for years and here is a little bit of info here https://www.smokingmeatforums.com/threads/venison-sausages.49713/

Miles58 which specific type of A.C. Legg season do you use - they have a bunch of them

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.

+1 They have awesome spices. Rebel Rub is the bomb

Look up some recipes for South African Boerewors Sausage. Here's one. Boerewors Sausage

I love venison. The only time it has close to tasting like sausage is when I use equal parts of venison and pork butts.

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

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.

High mountain Prairie sage 1/2 deer 1/2 pork shoulder

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.

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.

Had a good portion of this year's deer made into Italian sausage. Used it for this recipe