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Venison Sausage recipes


cyount2009 Reg. Apr 2012	Posted 2015-09-21 1:50 PM Subject: Venison Sausage recipes
Expert Posts: 1898	I got my buck yesterday so now the real work starts. I want to make some yummy Italian and breakfast sausage but don't have any good recipes. Would anyone mind sharing?
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hoofs_in_motion Reg. Apr 2011	Posted 2015-09-21 2:10 PM Subject: RE: Venison Sausage recipes
Undercover Amish Mafia Member Posts: 9992 Location: Kansas	I have a yummy maple sausage recipe. If you want it, I can post it ETA: Are you mixing pork fat with your deer? The recipes we have, all call for pork fat. Edited by hoofs_in_motion 2015-09-21 2:12 PM
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streakysox Reg. Jul 2008	Posted 2015-09-21 2:12 PM Subject: RE: Venison Sausage recipes
Take a Picture Posts: 12842	Check the SAUSAGEMAKER. They have spices already mixed up. Supplies too.
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cyount2009 Reg. Apr 2012	Posted 2015-09-21 2:14 PM Subject: RE: Venison Sausage recipes
Expert Posts: 1898	hoofs_in_motion - 2015-09-21 2:10 PM I have a yummy maple sausage recipe. If you want it, I can post it ETA: Are you mixing pork fat with your deer? The recipes we have, all call for pork fat. I would love it! We use pork fat in some of it and beef fat in others. My dad doesn't eat pork so we have the beef fat on hand for him.
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hoofs_in_motion Reg. Apr 2011	Posted 2015-09-21 2:25 PM Subject: RE: Venison Sausage recipes
Undercover Amish Mafia Member Posts: 9992 Location: Kansas	3lbs venison 2lbs pork fat 2 tsp. dried thyme 1 tsp. marjoram 2 tbsp. salt 2 tbsp. sage 1 tbsp. black pepper 8 tbsp. or 1/2 cup of maple syrup 1/2 cup of ice water cut venison and pork into 1 inch cubes and grind through the fine plate of your meat grinder. Combine the spices into a small container and mix with the ice water and maple syrup. Pour everything into the ground meat and mix throughly using hands for even distribution. Once fully mixed, stuff into casings.
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TrailGirl Reg. Jan 2014	Posted 2015-09-22 7:36 AM Subject: RE: Venison Sausage recipes
Elite Veteran Posts: 1182 Location: Do I hear Banjos?	Our bow season opens Saturday...so thanks for this recipe!
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