breakfast sausage recipe.

[Jim Uran]

What is a good breakfast sausage recipe to use for my venison. I could by a commercial blend but would rather make my own. I have about 45lbs of ground meet that I ground up last night. Do I really need to add pork to it? I know it will dry with ouy it , what could be the minimum amount that I could add to it to grease it up a little.

[yendor]

5 tbs salt

1 tbs of pepper

1 tsp ground ginger

1 tbs nutmeg

2 tbs pow sugar

1 tbs sage

2 tsp modern cure

1 tbs thyme

1 pint of ice water

this is for 10 lbs of meat

IMO you can go to 50% but 25% should work

[Jim Uran]

Thanks for the reply I'll give it a shot.

[Big Julie]

vendor...

What is pow sugar?

Here is another bkfst sausage recipe I have archived:

Breakfast Sausage

2 lbs pork butt in ¼-inch pieces

½ pound fat back, diced into ¼-inch pieces

2 teaspoons kosher salt

1 ½ teaspoons freshly ground black pepper

2 teaspoons finely chopped fresh sage leaves

2 teaspoons finely chopped fresh thyme leaves

½ teaspoon finely chopped fresh rosemary leaves

1 tablespoon light brown sugar

½ teaspoon fresh grated nutmeg

½ teaspoon cayenne pepper

½ teaspoon red pepper flakes

Special equipment: meat grinder

Combine diced pork with all other ingredients and chill for 1 hour.

Using the fine blade of a grinder, grind the pork. Form into 1-inch rounds. Refrigerate and use within 1 week or freeze for up to 3 months.

For immediate use, sauté patties over medium-low heat in a non-stick pan.

Sauté until brown and cooked through, approximately 10 to 15 minutes.

[Borch]

Here's the one I use.

HARRY’S VENISON BREAKFAST SAUSAGE

This recipe will make 10 lbs. of excellent breakfast sausage.

5 lbs boneless venison (well trimmed)

1 T. sage

5 lbs pork (I use port butt roast)

2 tsp. garlic powder

½ lb. lean bacon ends

4 tsp. dry mustard

2 1/2 T. coarse pepper

1 tsp. nutmeg

4 T. salt

1/2 tsp. cloves

2 cloves garlic, minced

2 tsp. 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.

[Big Julie]

I really appreciate the recipes.

I may not use them this year, but I definitely save them for sometime.

Thanks,

bj

[blue_healer_guy]

THANK YOU BORCH!!!!! Been trying to find a recipe like that for years. I had some breakfast sausage from Zup's in Ely I beleive, and Borch yours is very close. Thanks again, Joe

[Borch]

Good to hear you liked it. I'll be making a bunch up soon myself.