Deer sausage is a hit.

[tigrr]

Deer sausage turned out delicious. A bit strong but still delicious.
6lbs of ground deer.
https://i.postimg.cc/4NbdxWXD/IMG-3280.jpg (https://postimg.cc/pprx0YhC)

3-4 lbs of ground frozen pork fat.
https://i.postimg.cc/jSxjwy5L/IMG-3281.jpg (https://postimg.cc/N5ntZ9Rc)

Almost 10 lbs of deer breakfast sausage. I weigh each amount of spice so it is consistent. 10.6 grains for each pound.
https://i.postimg.cc/Gh1tRWnP/IMG-3282.jpg (https://postimg.cc/LhN2B0Xh)

The 4 test patties went down fast. I will post the recipe later. Lunch.
https://i.postimg.cc/ht2t9hzM/IMG-3283.jpg (https://postimg.cc/VJbwwfFb)

[HarryToolips]

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...

[tigrr]

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.

[BCBill]

Is Hugh's Venison recipe a commercial product or an actual recipe, and where couldI find it?

[HarryToolips]

Looks great......

[lowball]

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.

[BCBill]

Please ignore my previous reply, I misunderstood the recipe. Got it now.