Venison Maple Rope Sausage

[ThunderLund78]

 

If I'm fortunate to down a deer this year, I'm going to try and do my own processing.  One of my favorite things is Smoked Maple Sausage.  There's a place here in my town that makes phenomenal maple rope sausage.  I took my last deer there and had some made, along with some sticks and brats.  In hindsight, I wish I had the entire thing made into the maple.  I usually get a little tired of the same product after awhile, but I ate that stuff almost daily until it was gone and am just craving it more.  It will be tough to not just have them process it again this year, as good as it is, but I'd like to try an make my own.  I've looked at a couple of homemade sausage suppliers and can't quite find what I'm looking for.  Does anyone have a receipe or a good mix the've used for smoked venison maple sausage?

 

[reinhard1]

I have made some before but only for breakfast sausage {fresh}.  Here is the recipe I used:

 

1 pound pork butt ground

1 tsp sage

1 tsp poultry seasoning

1 tsp kosher salt

2 tsp black pepper

2 T real maple syrup  [yes it is more expensive but it will give you the best results]

good luck.

[reinhard1]

Thunder you can take any recipe on my blog for example or any seasoning you have used before for your favorite sticks or sausage and add the 2 tablespoons per pound of meat and you will have that maple flavor you want.  For example, my ring bologna recipe, add the maple and you have Maple ring bologna.  The only way it might not work if you add pure maple to a seasoning that has maple flavoring in it [which would screw up the ratio].  good luck.

Edited November 2, 2015 by reinhard1

[ThunderLund78]

Thanks Reinhard!  That's good advice - If I can't find anything in a mix, I will probably try a 10 lb batch - doing just what you said and see how it turns out.

[delcecchi]

Buy grade B maple syrup.  It has more maple flavor.  

[Boar]

OhhhGod..... please stop, pllleeeeeeeeeaaase stop this madness, MAPLE SAUSAGE, PROSSECCING OWN...........GRINDING.......MIXING.....SMOKING........EATING...........MAPLE SAUSAGE........BOLOGNA.........STICK.......THIS IS TO MUCH.......MELTDOWN..BBBBEEEEEEEOOOOOPPP.SSSSSSSSSSSSSSSSS POP.!

[leechlake]

funny you posted this.  Of all the stuff I had processed over the years the maple sticks were the only one that we ate all year.  While I undertstand a butcher isn't going to make small batches it stinks you end up choosing  two things with your trimmings and end up bringing home 50 pounds of stuff that tastes good but you have no chance of eating unless you have 12 person family.  DIY is fun and the way to go.  Take the slow Winter months and do some small batchess.

 

[reinhard1]

Good advise with the small batches when first trying out something new.  I think a one pound batch is too small to try but I always go with at least 5 pounds.  Mix it well and let it set overnight for the flavors to meld in.  You can't tell the full flavor is you make it and use it right away.  It may be ok , but it will be so much better the next day for bulk or links to check for the results.  I still make small batches with new stuff all the time before I invest the meat I use for larger batches.  good luck.

[KEN W]

You might want to try PS Seasonings out of Wisconsin. They have 4-5 different Maple seasonings.....both fresh and smoked.I have been getting all my seasonings from them. Example......they have over 40 different Brat seasonings.Just about every flavor possible.All the ones I have tried are excellent.I just made Ring Bologna,Bacon cheeseburger brats,butter garlic brats,Willies snack sticks,Pepperoni sticks, smoked breakfast sausage and summer sausage this past weekend.

Edited November 3, 2015 by KEN W

[Boar]

 cool, that stuff sounds awsome, one of the most unique and down right wierd but awsome tasting was one that a local shope in mcintosh make is blue berry brautworst.

[ThunderLund78]

I will check them out, Ken, THANKS!