Good evening everybody........guess what, as I sit here, it's rainin out, but 3-4 good days are promised, or should I say predicted' As promised here are a couple sausage recipes:
These I use with venison, but were originally written for pork.
I trim all my stew meat, and ends of the main cuts, and trim them good....take all the fat and silver skin off the meat. Run the meat through the grinder with a medium blade. Put in the fine cutter, and run the venison through the grinder a second time.....this time adding pork fat, (3-1 meat to fat)....and spices...This mixture can be put into casings or left natural, as I do.....
BREAKFAST SAUSAGE;
4 lbs. meat and fat mixture;(for my mix, I use maple cured bacon!)
1 tsp sage
2 tsp salt
1/2 tsp savory
1 tsp ground black pepper
1tsp marjoram
Mix all together, and refrigerate or freeze immediately. Prepare by forming patties, fry or grill, and serve with your favorite eggs and sides. I personally like these done on the grill, and served with mashed potatos for supper. Also add cheese slice, and serve as cheese sausage on bun.
ITALIAN SAUSAGE;
4 lbs meat and fat mixture
1 1/2tbsp pepper
2 tsp fennel seeds (crushed)
1/2 tsp garlic powder
1 1/2 tbsp. salt
1/2 tsp red pepper
2 tsp oregano
Process is same as above, and I also prefer to leave this natural, without casing......Use in your favorite way........ Enjoy, these recipes are easy, and make some real tasty vittles. When freezing, I double wrap with freezer paper, and meat will stay fresh upwards to a year, but you''ll eat it long before that.....
Gary
