Discussion in 'The Smokehouse' started by mike bayerl, Mar 6, 2021.
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.
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?
Looks good. Nice job
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.
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.
I like breakfast blend too (antelope). Cool FIL says it's on the top of his list!
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
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.
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
bulk minus the cheese and water and it is reminiscent of little sizzler links if you ever bought those.
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.