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I was wondering if someone has a recipe for venison sausage. I would like to make some for the superbowl. Any help would be greatly appreciated.

Thanks, FLYDUNKER
 

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Flydunker, here's mine for Salomi;

4-5#s burger
5 rounded tea sp of meat curing salt
2.5 tea course ground black peper
2.5 tea garlic salt
2.5 mustard seed
1 tea liquid smoke

mix for three days, each day (put in frig)
on the 4th day make 4-5 rolls and place on broiler pan and bake at 175' for 8 hours
put a pan of water on the lower rack of the oven, Oh, that reminds me, I have to make another batch!!!!
It is best with a good beer, cheese and crackers!!! Also good with scambled eggs!!!

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God Bless and may your aim be true
 

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How about brat seasoning? I am thinking about getting a grinder that I can make brats with but I need to know what the seasoning mix is.

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ONE shot, ONE kill..No excuses, no exceptions EVER!!
 

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FLYDUNKER,

-VENISON SAUSAGE-
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2-3 LBS VENISON (GROUND)
1 LB. PORK SAUSAGE(BOB EVANS ETC.)
4 1/2 TBS CURING SALT (MORTONS AVAIL.AT MEIJERS)
1/4 CUP MUSTARD SEED
1/2 TSP GARLIC POWDER
1 TSP COARSE BLACK PEPPER
1 1/2 TSP ONION POWDER
3 TSP LIQUID SMOKE

I ALSO ADD CRUSHED RED PEPPER TO TASTE (I LIKE IT HOT)

1- MIX INGREDIENTS IN BOWL,COVER AND REFRIGERATE FOR (24) HRS.

2- DIVIDE INTO (4) ROLLS AND WRAP EACH IN FOIL.

3- PUNCH HOLES IN BOTTOM OF FOIL FOR DRAINAGE.

4- PUT ON BROILING RACK AND (BAKE) AT 350 DEG. FOR 1 1/2 HOURS.

ALLOW TO COOL AND ENJOY! (OR FREEZE FOR LATER USE).

I have never had anyone taste this that did not love it. You can also make it into Jerky strips or link size,just reduce oven time.
 

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Moving to wild game recipes forum.

[This message has been edited by Steve (edited 01-11-2001).]
 
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