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Author Topic: Sausage Recipe  (Read 438 times)

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Offline Chuck White

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Sausage Recipe
« on: November 26, 2019, 03:55:32 PM »
Just got my deer cut up and most of it in the freezer today!

I have 7˝ pounds of grind-meat and I'd like to add pork to it and make sausage!

Question is, I'd like to end up with "Hot Italian" sausage for patties!

Anyone have a recipe that would end up tasty and a little on the spicy side that they're willing to share?
~Chuck~
Retired USAF 1989, Retired School Bus Driver 2012, now semi-retired Mobile Sawyer
1995 Wood-Mizer LT40HDG25 Kohler - Cooks Cat Claw Sharpener and single-tooth setter, 4-foot Logrite cant hook.
Basic mechanical skills are all that's required to maintain a Wood-Mizer

Offline K-Guy

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Re: Sausage Recipe
« Reply #1 on: November 26, 2019, 04:19:28 PM »
@Raider Bill
Sounds like one for you.

Chuck
I just did a search for " Hot Italian Sausage recipe Venison" on google and got lots of response including this one.
https://www.google.com/search?q=hot+italian+sausage+recipe+venison&oq=hot+italian+sausage+made+with+venison&aqs=chrome.1.69i57j0l4.25023j0j8&sourceid=chrome&ie=UTF-8
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 the vices I admire." -Winston Churchill

Offline WV Sawmiller

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Re: Sausage Recipe
« Reply #2 on: November 26, 2019, 08:41:00 PM »
  Sounds good but I can't help with the recipe. I use a mild mix I get from a local sporting goods store. I think it is Hi Mountain brand. I think a box has 2 packs that make 12 lbs each for about $5/box. I buy cheap pork sausage and mix about 4:1 deer meat with pork sausage and we like it. I make meatballs with an ice cream scoop, we usually put 4 in a vacuum bag then squeeze them down into patties inside the bag then vacuum and seal them. I am sure you can find a good Italian recipe. Let us know how it turns out.
Howard Green
WM LT35HDG25(2015) , 2009 4wd Dodge PU, Kawasaki 650 ATV, Sthil 440 & 441, homemade logging arch (w/custom built rear log dolly), JD 750 w/4' wide Bushhog brand FEL

Dad always said "You can shear a sheep a bunch of times but you can only skin him once"

Offline Chuck White

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Re: Sausage Recipe
« Reply #3 on: November 26, 2019, 09:01:24 PM »
Looks like a bunch of good recipes!

Gives me a few ideas!

WV: Sounds like a good one that you use too!

Thanks for the response!
~Chuck~
Retired USAF 1989, Retired School Bus Driver 2012, now semi-retired Mobile Sawyer
1995 Wood-Mizer LT40HDG25 Kohler - Cooks Cat Claw Sharpener and single-tooth setter, 4-foot Logrite cant hook.
Basic mechanical skills are all that's required to maintain a Wood-Mizer

Offline joe_indi

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Re: Sausage Recipe
« Reply #4 on: November 26, 2019, 11:43:31 PM »
Simplest way is adding some Indian red chilly powder. Available in a not too spicy Kashmiri chilly powder and a more potent Andhra chilly powder
The alternative is to see if you can get Bird's Eye chilly. Tiny , but very hot especially the unripe ones. I add them during the second mincing or later if I am emulsifying.

Offline Chuck White

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Re: Sausage Recipe
« Reply #5 on: December 07, 2019, 09:55:51 PM »
Sorry I'm late responding!  :embarassed:

I went to a local "deer processing shop" and got enough mix to do what meat I had.

I stopped at the grocery store and picked up a 6 lb pork roast to cut up and mix up with the venison.

Turned out pretty good, a little too spicy for my FIL, but he said it was tasty!
~Chuck~
Retired USAF 1989, Retired School Bus Driver 2012, now semi-retired Mobile Sawyer
1995 Wood-Mizer LT40HDG25 Kohler - Cooks Cat Claw Sharpener and single-tooth setter, 4-foot Logrite cant hook.
Basic mechanical skills are all that's required to maintain a Wood-Mizer


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