I just ate some of the best sausage i have ever eaten and it was home made. The only thing i did different was to remove as much wild bore fat and replaced it with beef fat. I used the LEM breakfast Regular mix for seasoning. Did it the easy way bulk for patties. It was awesome.
So what is your favorite or best.
What was your mix ratio? fat to pork
I always just save my trimmings from deer and hog. I freeze in big bags, then make sausage when I get enough. I think mixing the 2 makes a better flavor
Matter of fact I need to do some soon
What was your mix ratio? fat to pork
I used a fat ratio of aproximatly 20 percent.
I've been using this recipe for a long time. I found it in an old Reader's Digest years ago and modified it for venison. It has a few different spices from the original. The recipe was called Indiana Farm Sausage and uses casings but I never have. I make a bunch every Christmas and it's usually gone before New Years.
Grandpa’s Old Fashion Venison Sausage
41bs Venison
1lb 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.
