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  1. #1
    Join Date
    Jan 2003
    Location
    Kiel WI, USA
    Posts
    2,373

    Default Sausage recipe request

    Anyone have a good sausage recipe using mainly venison, pork butt and potatoes? Thanks!

  2. #2
    Join Date
    Mar 2008
    Location
    Cameron, MO
    Posts
    595

    Default Sausage

    I use packaged spice packages now days then "modify" them w/ peppers, garlic etc. I recomend "leggs" and "southern plantation" brands but there are lots I havent tried.
    I use http://www.alliedkenco.com/catalog/index.php for all my sausage making stuff. Good reliable and fast. Local butcher shops have the spice packages also. They usually make 25-50 lbs but if you have a scale you can reduce as needed. There was a real good sausage making website but I cant find it today!
    We've made sausage since I was a kid my kids are now doing the modifying now. My 17yr old son added jalepeno, beer and a little liquid smoke to his german sausage this year and it is great. We use deer and elk w/ pork fat for moisture and a little grease addition. About 6-10% fat to our recipes. We always cook a little of the made up batch before we stuff so we know what it will taste like and modify as needed. Good luck

  3. #3
    Join Date
    Sep 2004
    Location
    Devils Lake, North Dakota
    Posts
    9,183

    Default

    For breakfast bulk sausage, add a good splash or
    two of buttermilk. ummmmmmmm

  4. #4
    Join Date
    Nov 2006
    Location
    Tulsa, OK
    Posts
    3,311

    Default

    I have a recipe for venison and pork butt sausage, but it is smoked and no potatoes. Let me know if you're interested and I'll post it. (Never tried it myself but it looks good.)

  5. #5
    Join Date
    Apr 2000
    Location
    Birmingham, West Midlands, UK
    Posts
    751

    Default

    Anyone got a recipe for pork-free sausages?
    RSBrenchley@aol.com
    Birmingham UK

  6. #6
    Join Date
    Jan 2003
    Location
    Kiel WI, USA
    Posts
    2,373

    Default

    http://whitetailwoods.blogspot.com/2...e-patties.html

    I used this one, but cut it in half and used 3# pork and 2# venison, no mace or allspice, and cleaned out the grinder by running a few potatoes through it and frying it all up as a hash. Very tasty!

  7. #7
    Join Date
    Apr 2000
    Location
    Birmingham, West Midlands, UK
    Posts
    751

    Default

    Looking at that, the pork may well be there to supply fat. That's easy to get round, but the one time my wife ate pork by mistake, she had to rush to the toilet and put her fingers down her throat! She's a devout Muslim, so that's really serious.
    RSBrenchley@aol.com
    Birmingham UK

  8. #8
    Join Date
    Sep 2004
    Location
    Devils Lake, North Dakota
    Posts
    9,183

    Default

    Quote Originally Posted by Robert Brenchley View Post
    Looking at that, the pork may well be there to supply fat. That's easy to get round, but the one time my wife ate pork by mistake, she had to rush to the toilet and put her fingers down her throat! She's a devout Muslim, so that's really serious.
    Robert,

    I never use pork and any of my sausage recipes. I always
    use beef, or all venison. Pork spoils to easily and is too
    fatty.

  9. #9
    Join Date
    Dec 2007
    Location
    Ludington, Michigan
    Posts
    611

    Default

    get the book great sausage recipes and meat cureing by Rytek Kutas. It is 25 - 30.00 but is a wealth of info with many 100s of recipes. One trick you will learn from this book is to use non-fat dry milk in place of fat to keep sausage more moist.

  10. #10
    Join Date
    Apr 2005
    Location
    Worthington, Pennsylvania USA
    Posts
    1,848

    Default

    I concur with danno on this subject, excellent recipes and easy to read.
    "Younz" have a great day, I will.

  11. #11
    Join Date
    Jun 2004
    Location
    Central PA
    Posts
    144

    Default

    We've substituted freshly ground skin-on turkey thighs and boned legs in pork sausage recipes.

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