In loving memory of Kenis D. Keathley 6/4/81 - 3/27/22 Loving father, husband, brother, friend and firewood hoarder Rest in peace, Dexterday

Made some venison sausage today

Discussion in 'The Smokehouse' started by mike bayerl, Mar 6, 2021.

  1. mike bayerl

    mike bayerl

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  2. MikeInMa

    MikeInMa

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  3. MikeyB

    MikeyB

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    That looks awesome. I am fortunate enough to have a good friend who always has venison on hand for the bbq when we go there.
     
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  4. BHags

    BHags

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    A friend of mine has a lot of venison, and I have a really good fresh kielbasa recipe. I have used it with pork sausage, smoking some, and cooking some fresh. What spices did you use?
     
  5. T.Jeff Veal

    T.Jeff Veal

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    Looks good. Nice job
     
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  6. mike bayerl

    mike bayerl

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    Honestly, I forgot/lost the recipe. I got started earlier in the week and just finished up stuffing last night. It was something very generic like garlic, sage, thyme, etc.
     
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  7. Greenstick

    Greenstick

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    Just did 100 lbs of sausage about a month ago. Did 80 lbs of the tried and true, then did an experiment recipe on 20 lbs of breakfast style. Liked the breakfast blend enough I got 10 lbs of ground pork and mixed up just some bulk for pattying or crumble. Father in law claims my tried and true recipe is one of the top 2 sausages he has ever had, the other is made a 2 hour drive away so he is glad he has a source nearby.
     
  8. wildwest

    wildwest Moderator

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    I like breakfast blend too (antelope). Cool FIL says it's on the top of his list!
     
  9. mike bayerl

    mike bayerl

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    You gonna share your tried-and-true recipe? BTW, the Alton Brown recipe for breakfast sausage is awesome, especially if you can use fresh spices. https://www.foodnetwork.com/recipes/alton-brown/breakfast-sausage-recipe-2103185
     
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  10. Greenstick

    Greenstick

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    This is the tried and true. Her dad started the recipe years ago. We tweaked it a little since he passed away to fit our tastes a little more. We don't use the micropickle and upped the high temperature pepper Jack cheese so it is about 1 lb of cheese to 10 lb of meat. Not on the recipe but the last couple years I put in about 1/3 cup of whole mustard seed and we really like that. 20210131_080038.jpg
     
  11. Greenstick

    Greenstick

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    I stole the breakfast blend from a book that my uncle bought years ago that was required when he took a meats and sausage class. I followed it spot on but added high temp pepper jack cheese and stuffed/smoked some and love it. Then made it in 20210131_080005.jpg bulk minus the cheese and water and it is reminiscent of little sizzler links if you ever bought those.
     
    Last edited: Mar 17, 2021
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  12. jrider

    jrider

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    Never made italian sausage...living not for from Philly, I don't think I could ever match what is made there. We do however make breakfast sausage. No casings, just crumble and I love to mix it with fried onions and peppers.
     
  13. wildwest

    wildwest Moderator

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    Gathering some spices to have for when we make this (pork is here), is rubbed sage the same as ground sage?
     
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  14. wildwest

    wildwest Moderator

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    Borrowed your comment and printed off a recipe for Italian too, thanks.
     
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  15. mike bayerl

    mike bayerl

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    If you can get fresh sage and chop it yourself that's best, but if not you can sub dried ground sage. I'd assume less of the dried ground if you go that way.
     
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  16. wildwest

    wildwest Moderator

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    Thank you Mike, I'll buy some fresh or rubbed:) The ground here in my cabinet is likely way past it's potency now that I think about it anyway.
     
  17. Greenstick

    Greenstick

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    I would guess it is but not positive???
     
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  18. T.Jeff Veal

    T.Jeff Veal

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    Daddy used rhe rubbed sage. And it doesn't take a whole lot. Daddy would mix all his seasoning into the sausage, grind it 1 time and cook a patty or 2. If it needed anything, he could then add it, before final process, whether leaving it bulk or making links. He was a butcher...when I was little, he was butchering 4-5 hogs every week or so.
     
  19. buzz-saw

    buzz-saw

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    I have a recipe that has cheese too.
    It is a spinach and provolone Italian sausage. It is great cooked on the grill.

    Have not done a batch in quite some, probably should work on taking care of that.
     
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  20. mike bayerl

    mike bayerl

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    Yes. This is the preferred way to flavor sausage, for sure.
     
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