Well did half a deer last night and one hog. Most of the hog is being cured right now. I even put the back strap in the bacon cure this time. Onlu thing not in curing solution is the ribs and tenderloins.
Have mostly venison to grind - shoulder neck bellie meat, some pork.
So i thinking polish susage with cheeze.??????
Italian - breakfeast or franks ??????
I cant make up my mind
Ok, I'm letting you in on a family secret recipe...don't let ANYONE see it! This stuff is amazing!
Grandpa’s Old Fashion Venison Sausage
4 lbs Venison
1 lb Pork Fat
2 Cloves of Garlic, Minced
2 Tsp Black Pepper
2 Tsp Chili Powder
2 Tsp Cayenne
2 Tsp Marjoram
2 Tsp Thyme
2 Tsp Basil
4 Tsp Salt
2 Tbsp Sage
Cut meat and fat into chunks, add seasonings, and grind with a medium cutting plate. If desired you may a add 6 Tbsp of ice water to the meat to give a soft consistency and stuff into hog casings. Otherwise store sausage in quart sized Ziploc freezer bags. Serve by making small patties and frying them up in a skillet. Great with eggs and pancakes! Or to use in chili, spaghetti, casseroles, etc.
Any thing commercial to compare or any combination say it like bacon and steak strips rolled together dipped in BBQ sauce and grilled?
Some thing to give me more of what your recipe is like?
Well I haven't really found anything commercial to compare. All I know is that my kids and family have loved it ever since I started making it back inthe 80's. I usually make a bunch up for Christmas morning breakfast with the family. Even my daughters who don't like venison will eat it up. I like it because you can control the amount of fat you add to the mix. The store bought stuff usually has too much fat for my taste. It really is good. I'll use it in chili or spaghetti sauce too. You could even make bigger patties and grill it like a burger if you wanted.
If you're not sure, just cut the recipe in half or thirds and try it out. I've used bacon instead of the pork fat too and that adds more flavor. :chef
Bacon added to a bumper of a Buick would be good! I get the bacon ends&pieces at Winn Dixie to mix with venison. Adds just enough fat and flavor
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