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Who has a quick, easy foolproof deer patty sausage recipe?
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<blockquote data-quote="Jogeephus" data-source="post: 964723" data-attributes="member: 4362"><p>For 10 pounds - Trim all the sinew and silver skin and tallow fat off the venision as this will cause it to go rancid quicker in the freezer. Add either 30% pure pork fat to the meat or use equal parts venision to botson butt leaning heavy toward getting as much fat from the butt as possible</p><p></p><p>Breakfast sausage</p><p></p><p>2 teaspoons dried parsley </p><p>4 teaspoons rubbed sage </p><p>4 teaspoons dried thyme </p><p>1/2 teaspoon coriander </p><p>½ teaspoon garlic powder</p><p>½ teaspoon onion powder</p><p>1 teaspoon Maple Sugar, brown or turbinado sugar</p><p>*2 teaspoons cayenne pepper </p><p>*1/4 teaspoon crushed red pepper </p><p>*1 tablespoon salt </p><p>*1-½ teaspoons coarse ground pepper</p><p>**1-1/2 teaspoons Ampesphos </p><p></p><p>Get meat icey cold - stiff but not frozen. </p><p>Trim meat from fat and cube so it fits through your grinder chill again. Weigh fat and adjust fat so you have at least 30% fat. </p><p>Grind meat and fat through a 1/8th inch plate separately. Then mix together.</p><p>Mix in spices and grind again.</p><p>Stuff into small casings or roll into 2 inch meatballs and flatten into patties</p><p></p><p>* if you don't want it a little hot reduce these ingredients by about half.</p><p></p><p>** AMESPHOS helps prevent sausage from tasting dry and help as a binding agent. If you don't have AMESPHOS use 2 teaspoons of dry milk and 1/4 teaspoon of MSG instead.</p><p></p><p>This should yield you a nice moist and flavorfull sausage that is not dry and crumbly.</p><p></p><p>If you like Italian sausage for spaghetti and stuff you may like this</p><p></p><p>10 lbs again same meat ratios.</p><p></p><p>3 tablespoons Kosher or Sea Salt</p><p>2 tablespoons Black Pepper, coarsely ground</p><p>4 cloves Garlic finely minced </p><p>5 tablespoons Fennel seed </p><p>5 tablespoons Anise </p><p>1 tablespoon Paprika </p><p>2 tablespoon Crushed Red Pepper flakes </p><p>2 tablespoons Corn Sugar</p><p>2 teaspoons Citric Acid</p></blockquote><p></p>
[QUOTE="Jogeephus, post: 964723, member: 4362"] For 10 pounds - Trim all the sinew and silver skin and tallow fat off the venision as this will cause it to go rancid quicker in the freezer. Add either 30% pure pork fat to the meat or use equal parts venision to botson butt leaning heavy toward getting as much fat from the butt as possible Breakfast sausage 2 teaspoons dried parsley 4 teaspoons rubbed sage 4 teaspoons dried thyme 1/2 teaspoon coriander ½ teaspoon garlic powder ½ teaspoon onion powder 1 teaspoon Maple Sugar, brown or turbinado sugar *2 teaspoons cayenne pepper *1/4 teaspoon crushed red pepper *1 tablespoon salt *1-½ teaspoons coarse ground pepper **1-1/2 teaspoons Ampesphos Get meat icey cold - stiff but not frozen. Trim meat from fat and cube so it fits through your grinder chill again. Weigh fat and adjust fat so you have at least 30% fat. Grind meat and fat through a 1/8th inch plate separately. Then mix together. Mix in spices and grind again. Stuff into small casings or roll into 2 inch meatballs and flatten into patties * if you don't want it a little hot reduce these ingredients by about half. ** AMESPHOS helps prevent sausage from tasting dry and help as a binding agent. If you don't have AMESPHOS use 2 teaspoons of dry milk and 1/4 teaspoon of MSG instead. This should yield you a nice moist and flavorfull sausage that is not dry and crumbly. If you like Italian sausage for spaghetti and stuff you may like this 10 lbs again same meat ratios. 3 tablespoons Kosher or Sea Salt 2 tablespoons Black Pepper, coarsely ground 4 cloves Garlic finely minced 5 tablespoons Fennel seed 5 tablespoons Anise 1 tablespoon Paprika 2 tablespoon Crushed Red Pepper flakes 2 tablespoons Corn Sugar 2 teaspoons Citric Acid [/QUOTE]
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Who has a quick, easy foolproof deer patty sausage recipe?
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