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Deer sausage turned out delicious. A bit strong but still delicious.
6lbs of ground deer.
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3-4 lbs of ground frozen pork fat.
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Almost 10 lbs of deer breakfast sausage. I weigh each amount of spice so it is consistent. 10.6 grains for each pound.
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The 4 test patties went down fast. I will post the recipe later. Lunch.
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Can't wait for your recipe..I got a deboned buck in the freezer right now that I will turn to sausage once I'm home...
Here's the ditills.
Hugh's Venison breakfast sausage recipe.
6lbs of ground venison(young buck)
4lbs of ground pork fat.
4 table spoon of kosher salt(recipe calls for 5)
1 tbsp of ground white pepper
2 tbsp of rubbed sage
1 tsp ground ginger
1 tbsp of nutmeg
1 tbsp of ground thyme
1 cup of water
It called for 1tbsp of ground red pepper but I added 1/8 tsp only.
Mix the meat and weigh it. I added 10.6 grams of spice for every 453 grams(1lb) of meat.
Next time I will add 8 grams of spice for every 453 grams of meat. Mix thoroughly.
I made sausages but it could just as easily be made into patties. I am buying a stand alone sausage stuffer. Cook till the internal temp reaches 165 degrees. I didn't smoke these so no nitrites added. I might do a light smoke in the future but they were delicious without smoking.
It took 3 years to fine tune this recipe.
Is Hugh's Venison recipe a commercial product or an actual recipe, and where couldI find it?
Looks great......
There are literally thousands of sausage recipes to be found. A lot of good ones as well as some not so good. After making my own sausages for decades I find you learn something helpful all the time. One thing I will no longer do is add pure pork fat to any recipe. Too hard to incorporate into the mix, even with a mixer. Most of the really good recipes always weigh all ingredients. Take time to follow the instructions to a T.
Please ignore my previous reply, I misunderstood the recipe. Got it now.