Venison/Pork Sausage Recipes.

[Cheetah]

Just thought I would share some recipes that I made up last night. I did these all as 50/50 lean Venison and Pork Butt. I butcher my own deer and take the time to cut off a lot of scrap meat and clean it up nicely. Target had the Pork Butt on sale for $1.50/lb the other day. Cub Foods had it for $2.70/lb for the exact same thing. It pays to shop around for this during and right after deer season. The pork butt I ended up with was actually leaner than the meat I bought last year, but the finished sausage was excellent when I tasted it. My dad likes to check Sams Club for when they put pork on sale, he says Tuesday is sale day. With sale price meats often times I find it is because the meat is nearing the end of its shelf life, so use immediately or freeze it. Don't let it sit in the fridge more than one night or you might regret it, I've made that mistake before...

These recipes came out of the book titled "Bruce Aidells's Complete Sausage Book". If you go to Amazon you can click the link on the left to "Search inside this book" and read the majority of the recipes right there online for free.

For packing I chose to skip the hog casings and simply pack like regular burger. 1/2lb per pack, a good size for most any recipe we choose to use it for.

Some things to remember is that when it comes to spices, fresh is better. If it has been in your cupboard for a long time, it is not going to be nearly as tasty as it should be. If you have the option of buying your spices at a co-op grocery store in bulk, do it! They likely haven't had it sitting on the shelf for very long, especially the larger co-ops, we just buy small amounts in little plastic ziplog baggies. We grow our own sage and thyme in the garden each year. The sage we let dry hanging in our kitchen, the thyme I used fresh and chopped by hand. Black pepper we used whole peppercorns and I ground it in an old coffee bean grinder that we reserve for spices. Nutmeg is about the size of an acorn and easy to grind with a small grater. The other spices were pre-ground, but like I said, bulk from the co-op.

Spicy Fresh Country Sausage: 4 lb meat, 1 tbsp red pepper flakes, 2 tsp chopped thyme, 1 tsp kosher salt, 1 tsp fresh ground black pepper, 2 tsp ground sage, 1 tsp ground cayenne pepper, 1/2 cup water

I really liked this recipe, a nice amount of heat, but not so hot you'll regret it, though some midwest folks might disagree. Good as either a breakfast sausage or even on pizza or in a pasta. We like to do half Italian and half spicy sausage on our pizzas.

Kentucky Style Pork Sausage: 3 lb meat, 1 tbsp kosher salt, 2 tsp fresh ground black pepper, 2 tsp ground sage, 1 tsp ground cayenne pepper, 1 tsp ground coriander, 1/2 tsp fresh grated nutmeg, 1/2 cup water.

A nice mild breakfast sausage with spice to it. Only a touch of heat from the cayenne, nothing anyone can complain about really.

Sweet Fennel Italian Sausage: 4lb meat, 1/2 cup dry red wine, 4 pressed or chopped garlic cloves, 2 tbsp fennel seeds, 1 tbsp fresh ground black pepper, 4 tsp kosher salt, 1 tsp dried oregano, 1/2 tsp ground allspice.

This was an excellent sausage and I look forward to using it for pizza or pasta. The fennel seeds were powerful and the whole thing was very good.

[thirdeye]

We use that same ratio for pork to venison or elk. It still allows the game flavor to come through. When using wild meat, I do add a hair more ice water (or ice water and beer) than what is usually called for to insure a nice moist sausage. Then I let is sit overnight in the fridge and package the next day.

Something to think about for your bulk packaging is using the plastic tubes. You don't have to fill them all the way up, but they make a uniform package. The biggest benefit is that I like to smoke fatties. Usually I buy the store-bought ones like Jimmy Dean, but using homemade sausage makes them all the better. Smoking them whole gives them a great flavor, they reheat well and are a great thing to take to work for the guys.

[KEN W]

Looks good.....if you add garlic to sausage always add it to the water first.Smash it up and let it sit in the ice water you start mixing.Then before mixing it with the meat take out the garlic.1 cup water per 5 lbs of meat.

thirdeye .....are those fattys just 1 pkg of the sausage?How long and at what temp do you smoke them?

[thirdeye]

Yeah, one pound logs. Well, Jimmy Dean makes the 2 pound logs which work too. Just clip the plastic wrapping with scissors, season with at least black pepper and put in your smoker at 225° for about 3 hours, or until the internal is 165°. You will need to turn them a couple of times. (Be sure and use a drip pan as an incredible amount of fat will render out during the cook. I like to use a fine mesh screen too so the meat won't sink into the bars on my cooking grate.) When they are done, remove and wrap in foil and rest on the counter for 1 hour. Then slice and enjoy. In addition to the pepper, I like a BBQ rub on them too. If it's a breakfast flavored fatty I will use a spicier rub.... If it's a hot sausage fatty I use a sweeter rub.

If I'm going to reheat them the next day (like taking them fishing or to work) I pull around 160°, foil allow to cool somewhat then move into the fridge. I slice the next day and heat in a microwave. You can also heat them in a skillet on medium heat. These are good for breakfast and really good for just snacks. Often after cooking dinner I will let the pit cool down then add some flavor wood and toss on a few.

For your homemade sausage that is not stuffed in a tube, you can still roll-your-own fatties using some clear wrap. Tie a knot in one end, form the meat and twist the other end. Refrigerate them several hours or overnight, then smoke.

[Jim Almquist]

Those fatty's look great and would make for a nice hot breakfast.

[reinhard1]

good job and great information for all of us out here. thank you and good luck.

[Deitz Dittrich]

DUDE... we need a thread started just for the FATTIE!!!!

[McGurk]

You have not LIVED until you have had a smoked fatty. They are tasty little chubs of heaven sent to us mortals to munch on!

[pushbutton]

havent smoked a fatty since college .....but after looking at those pictures looks like i will have to roll one of those up this weekend thanks thirdeye!

[Dark Cloud]

Thanks Cheetah and ThirdEye! Nice thread...

Nothing I ever made but will be trying soon. I did make some medium It sausage that came out great. Think i'll take some out of the caseings and form a fatty and cook it on the grill.

Since it is a venison/pork thread. Here is a picture of about 10 dozen meatballs I made the other day. Cooked em off, cooled, vac-packed, and frozen... An instant meal at the ready...

[pushbutton]

they make pans for meatballs? how does an ordinary person get one of those? googled it but just came up with some as seen on tv wire rack thing.

[KEN W]

Good thread....thanks for the info.I've never smoked sausage that wasn't in a casing.Gotta try that method.I intend to season the meat,put it in a Hamb bag,let sit in the fridge overnight,cut out of the bag,and smoke.Or as you said.....just try Jimmy Dean.

[Dark Cloud]

Pushbutton - They are mini-muffin baking pans. They fit a 1.5oz meatball perfect! 20 minutes at 400 degrees. I stole that idea from Alton Brown...

Heres the recipie, I have been getting rave reviews. My bro in law dosnt eat pork or venison but ate these the other day. Im not to sure what he thought he was eating.

32 oz frozen chopped spinach, thawed and drained

3 cups grated parm cheese

6 eggs

3 tablespoons dried basil

3 Tbl spoons dried parsely

2 Tbl spoons garlic powder

2 Tbl spoons salt

2 Tbl spoons onion powder

1 Tbl spoon black pepper

1 Tbl spoon crushed red pepper

1 1/2 cups breadcrumbs

9 pounds of ground meat. I used 6 pounds of ground venison(it was mixed/ground with a little beef fat) and 3 pounds of ground pork butt.

Mix it all well and form into 1.5 oz balls. A good all around size, they cook even, stay moist, and fit on a sub roll if wanted...

Cook em in the pans for 20 minutes at 400. Some I rolled in bread crumbs after forming. Not sure if it changed things...

p.s. - dont be afraid of the spinach. You can not taste the spinach but it adds moisture and seems to help bind them. Between the egg, cheese, spinach, and breadcrumbs they are a firm, meaty, solid, meatball.

Maybe next time I make them i'll roll a 1pd fatty and gril it...

[pushbutton]

Pushbutton - They are mini-muffin baking pans.

so here is a 50/50 venison pork recipe for gyros

3 lbs meat

2 tbsp oregano

2 tbsp onion powder

1 tbsp salt

1 tbsp garlic powder

2 tsp cumin

2 tsp pepper

1 tsp majoram

1 tsp corriander

1 tsp tumeric

1/4 tsp cinnamon

1/4 tsp allspice

1/4 tsp cayanne

2 eggs

1/4 cup milk

3/4 cup breadcrumbs

mix all ingredients and let set up a few hours to a few day in the coldest part of the fridge. then run through the grinder/stuffer.

then lay one of the links between a piece of wax paper and roll thin. put in freezer and let set up.

sear up in an oiled pan and serve on warmed pita. for the taziki i use

12 oz yogurt or sour cream

1 tbsp oregano

1 tsp salt

1 tsp pepper

1/4 tsp cumin

juice of half lemon

1/2 cucumber fine chopped(try to remove the water in paper towels or dish cloth)

3 green onions finely chopped

this might seem a little tedious, but a great way to enjoy venison!

[Dark Cloud]

PushB - I like it! Im a huge fan of the Gyro, i'll be makeing some of that meat soon.

I work about 2 blocks from an awesome Greek restaurant. A fast, tasty, and reasonable(cheap) lunch for 4.95 with chips and a pickle.

I have made many taszki sauces but cant get it as good as thiers...

[pushbutton]

yeah, this one is not like the restaurants either...missing something..sugar,quar gum..who knows...always add some sriracha on top and that takes away the need for it to be exactly right.

[Dark Cloud]

I made some fatties tonght and they came out awesome!

I made medium italian sausage and breakfast sausage from a deer may dad got the other day. Both were made with 50% pork. I took about a pound of each and mixed em up with some Mcormick garlic and herb blend seasoning and some apple wood rub. I split them in two, rolled, and baked them in the oven at 250-275 for about 2 hours, flipping them once. I had 165-175 internal. Wow they were tasty!

I put them on a grilling rack with a pan under em but not too much dripped out. They are going to be awesome on the ice - i'll slice them up and warm on a pan over the heater and plop onto a nice roll...

[Deitz Dittrich]

OK... SOMEONE take Darkies camera away. I just ate and I am hungry again. Dude, you are the anti diet!

[Dark Cloud]

Anti Diet, lol... I love to eat but sure love cooking also.

[KeystoneLight]

I made some fatties yesterday and they came out awesome!

I used a pound of pork sausage and a pound of bear hambuger and divided it into two rolls. Seasoned one w/ good old Lawry's and the other w/ McCormicks Montreal Steak seasoning. Cooked them in the smoker at 225 for 3 hours, flipping them twice. Used a bit of cherry wood for smoking. I had 160-165 internal temp and wrapped them in tin foil after removing them. Wow they were tasty!

Can't wait to serve them at our Sportsman's Club meeting tonight.....

[Gissert]

Hey Dark Cloud -

That looks great! I think I caught one of those on Caliper on a tip up once.

[Dark Cloud]

Gissert - wasnt that salami or kielbasi? They are easier to hook, lol...