Moose breakfast sausage

[chola]

I just whipped up a 5 pound batch and gave it the fry test...WOW....even the wife liked it...never took any pics as I dropped my digital camera and am in search of a new one.

Anyway,here is the recipe if anyone wants to give er a go...

3 lbs lean ground..moose, elk, deer etc..
2 lbs Bulk bacon end trimmings, 5 pound box from the grocery store
1 TB salt
1 TB sage
1.5 tsp Nutmeg
1.5 tsp Thyme
1.5 tsp White Pepper
.5 tsp Ginger
1 cup Ice Water

I used the 3/16 plate to grind the bacon, the moose was previously ground with the same

Mix all spices in with the water then add to meat/bacon mixture.
Place in covered container overnight(plastic) letting the flavours meld.
Stuff into casings or you can form into patties.
I gradually added the salt until I got it to where I liked it. The bacon contains alot of salt so not much extra was needed

Try her out and let me know what ya think. This is as close as I have ever came, with a wild game breakfast sausage.

[The Survivalist]

Love moose breakfast sausage!

[Scuba_Dave]

Going to give this a shot later on tonight, I have pork fat not bacon ends I don't think...And I don't have white pepper but will try using black and just reduce to 1 tsp. Will let you know how it goes and will take pictures

[chola]

A much more simpler recipe I use now is...............

2 pounds ground pork...fattier the better
3 pounds ground game meat
Thyme, Sage, Pepper,Salt starting at a 1/2 to 1 teaspoon and adjust from there doing a fry test and then I add a pinch of cayenne for some sneaky heat

[tigrr]

Thanks for that chola. I will make a small batch to try it out. I have 150lbs of ground pork and 50 lbs of ground moose. Just need the spices your recipe calls for.
Now who has a deer pepperoni recipe?

[bridger]

Sounds delucious. Do you refrigerate over night

[chola]

I mix and fry right away....I buy collagen casings from walmart or Canadian tire...21 mm for sausage links and 32 mil for dinner sausage size...overnight is good too really brings the spices together

[chola]

Thanks for that chola. I will make a small batch to try it out. I have 150lbs of ground pork and 50 lbs of ground moose. Just need the spices your recipe calls for.
Now who has a deer pepperoni recipe?

Pepperoni


•4 lbs very well trimmed venison

•1 lb pork fat or fatty pork trimmings

•3 tablespoons kosher salt

•2 tablespoons paprika

•2 tablespoons sugar

•1 tablespoon fine ground black pepper

•1 tablespoon cayenne pepper

•1 teaspoon crushed anise seed

•1 teaspoon ground cumin seed

•1 teaspoon dried oregano

•1 teaspoon dried thyme
1 cup non-fat dry milk powder
•1 teaspoon #1 cure (prague powder or Instacure)

•1/4 cup ice water

1.Cut the venison and pork into cubes, then grind it through the medium plate of your sausage grinder.


2.Make a paste of the milk powder and ice water and mix it with the cure and all the spices in a small container.


3.Add the cure/dried milk/spice combination to the ground meat and mix it thoroughly, kneading it by hand until it is very well distributed.


4.Stuff the sausage immediately into casings (either collagen or natural sheep or pork), and refrigerate the links for 12-24 hours to let the flavors combine well.


5.After the aging, prepare your deer sausage pepperoni for the smoker, and smoke it until the internal temperature reaches 152 degrees F.

[tigrr]

chola you da man!

[Scuba_Dave]

A much more simpler recipe I use now is...............

2 pounds ground pork...fattier the better
3 pounds ground game meat
Thyme, Sage, Pepper,Salt starting at a 1/2 to 1 teaspoon and adjust from there doing a fry test and then I add a pinch of cayenne for some sneaky heat

Just finishing up stuffing your first recipe!! Smells great, going to try the test coil I did tonight. Going to start up on your second recipe later tonight. Awesome Chola thanks so much for sharing!