Breakfast sausage seasoning.

[Boar]

Hey you do it yourselfers? wats a good breakfast sausage seasoning? Doing up a batch of bear sausage in the breakfast veriety an would like to know ur input? later baor

[pushbutton]

Google Penzeys spice breakfast sausage....can't vouch for how it would taste with bear though.

[reinhard1]

there are a few recipies in the cooking and recepie forum on the "venison sausage for the adventerous soul" thread. otherwise you could order pre mixed seasoning online or even get some at fleet farm. good luck.

[Cheetah]

Here is a thread I started last year with some sausage recipes that I tried.

http://www.hotspotoutdoors.com/forum/ubbthreads.php/ubb/showflat/Number/2393951

[reinhard1]

that is a good thread. some good sausage recipes and then those fatties, meatballs, and gyros ideas as well. great stuff. good luck.

[Boar]

cool,I really like the idea of smoking fatties, ahh the good ol' days, that is of course wen i use to have alot of meat smked

[Borch]

Here's one that we like for venison.

HARRY'S VENISON PLATE SAUSAGE

This recipe will make 18 lbs. of excellent breakfast sausage.

10 lbs boneless venison (well trimmed)

3-4 T. sage

8 lbs pork trimming (I like it a bit on the fatty side for this)

1 T. garlic powder

½ lb lean bacon ends

2 T. dry mustard

4 T. coarse pepper

1 tsp. nutmeg

5-6 T. salt

1 tsp. cloves

3-4 cloves garlic, minced

1T. allspice

Cut venison and pork in strips that fit your grinder. Combine

all the seasonings (except garlic) in a bowl and blend. Sprinkle

the seasonings and garlic over the meat. A large, plastic tub

works well for this. Toss the meat until it is all well coated

with seasonings. Grind once and mix thoroughly. Fry one small

patty to check the seasonings. Adjust seasonings, if necessary.

Grind the meat a second time. Again mix it well. Add about 1 cup

water during the mixing. Cover with plastic and let stand overnight

in a cool place before packaging. Package the same as you would

hamburger.

Note: Reduce the amount of spices if you prefer a milder sausage.

[charliepete]

Boar....Here is a Jimmy Dean knockoff that I've been using for years. Penzey's isn't bad either, but this is cheaper and better tasting in my opinion. This recipe is for 1 pound of meat, I like to mix my deer or bear 50/50 with ground pork shoulder. This is good cased or loose

Per pound of meat:

1 teaspoon salt

1/2 teaspoon dried parsley

1/4 teaspoon rubbed sage

1/4 teaspoon ground black pepper

1/4 teaspoon dried thyme

1/4 teaspoon crushed red pepper

1/4 teaspoon coriander

[Boar]

awsome guys thanks alot, i really like the idea of grinding with the mix cause i always tried to hand mix an I get dead spots cause my hand frezzes or get impatient, actually thought of doing this but wasnt sure if it would work. the only tough thing Im working with is the bear meat, if uve ever proccessed bear meat for hamburger grinding, PITA. Litteraly. You can have a really choice chunk of meat but once you start cutting into it ya find all kinds of hidden sinew an that mushy membrane thats just almost impossible to cut off. thanks again toall that respomded. boar

[Boar]

Sorry gota says this one more time, try using bacon ends an pieces instead of pork one time. Had a bear bacon burger in the forman grill tonight, dynomite! (jimmy walker)

[6arrows]

charliepete. is this a mild jimmy breakfeast or is it on the hotter side

[charliepete]

It's the mild one...I have the recipe for the spicy one as well...but it's too hot for the kiddies.

[TylerS]

I have to second the bacon comment. I made two fresh sausages last year: one Italian with bacon ends, the other a breakfast sausage with scrap pork. The Italian was far and away better than the breakfast, and I know it was because of the bacon more than the seasoning.

Also, what in the world is "rubbed sage?"

[charliepete]

It's fuzzy looking sage...I picked it up at Penzy's spices.

[6arrows]

Thank you that is what i was looking for mild. this weekend is planed making breakfeast sausage. and the cheese brats that i got from rienheart1 thanks guys

[6arrows]

charliepete.. Thank you for the excelent breakfeast sausage recipe it is so good. my son said next deer we shoot most of the meat is going to be that thanks again

[fr0sty]

cool,I really like the idea of smoking fatties, ahh the good ol' days, that is of course wen i use to have alot of meat smked

[6arrows]

would you mind posting the hotter breakfeast you have