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#2975614 - 10/10/12 11:04 AM deer sausage
william martin
4 Point


Registered: 04/20/12
Posts: 248
Loc: va

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anybody got any good recipes for patty or link sausage all help appreciated thanks
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keep the kids in the woods its the only hope we have

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#2975731 - 10/10/12 12:33 PM Re: deer sausage [Re: william martin]
thetoolman
8 Point


Registered: 08/23/05
Posts: 1474
Loc: Charlotte, Tennessee

Offline
2.5lbs of pork fat to 7.5lbs of deer meat. Grind it and usually use Legg's sausage seasoning, sometimes other local blends. Mix it by hand and make a small patty to throw in the skillet, I do this till I get it like I want it. And if I want it hot, I add a little extra cayenne or crushed red pepper to it.

Before I package it, I let it set over night in the fridge with the seasoning mixed in.
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Sophisticated people have retirement plans, rednecks play the lottery. - Jeff Foxworthy

"Vegetarian" old Indian word for Bad Hunter

http://www.completepctherapy.com

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#2975749 - 10/10/12 12:49 PM Re: deer sausage [Re: thetoolman]
Poser
Mud Dauber
16 Point


Registered: 07/28/10
Posts: 12881
Loc: Tennessee

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Toasted Fennel is a nice touch. I just eyeball my fat to meat ratio at ~1 to 3
As Toolman said, just cook and sample to taste. Note: Use fresh seasonings, don't use seasonings that have been sitting on your shelf for 3 years. It makes a big difference.
_________________________
It doesn't have to be fun to be fun.

Wild & crazy, can't be stopped. Only the strong will survive.

Keep your knife sharp and your skillet greasy.

http://www.GoCarnivore.com

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#2975801 - 10/10/12 01:29 PM Re: deer sausage [Re: Poser]
TAFKAP
14 Point


Registered: 11/06/09
Posts: 9546
Loc: Memphis

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 Originally Posted By: Poser
Toasted Fennel is a nice touch. I just eyeball my fat to meat ratio at ~1 to 3
As Toolman said, just cook and sample to taste. Note: Use fresh seasonings, don't use seasonings that have been sitting on your shelf for 3 years. It makes a big difference.


If you REALLY want to make a big difference, visit http://www.penzeys.com

Or if you're in Memphis, Penzey's has a store next door to Swanky's Taco Shop at Poplar & Kirby.
_________________________
Everything important in life was learned from Mary Jo Kopechne.

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#2975919 - 10/10/12 02:52 PM Re: deer sausage [Re: TAFKAP]
Poser
Mud Dauber
16 Point


Registered: 07/28/10
Posts: 12881
Loc: Tennessee

Offline
 Originally Posted By: TAFKAP
 Originally Posted By: Poser
Toasted Fennel is a nice touch. I just eyeball my fat to meat ratio at ~1 to 3
As Toolman said, just cook and sample to taste. Note: Use fresh seasonings, don't use seasonings that have been sitting on your shelf for 3 years. It makes a big difference.


If you REALLY want to make a big difference, visit http://www.penzeys.com

Or if you're in Memphis, Penzey's has a store next door to Swanky's Taco Shop at Poplar & Kirby.


I'll go there next time I have $400 to spend on spices... Haha (no really, I wish I did have $400 to spend there)
_________________________
It doesn't have to be fun to be fun.

Wild & crazy, can't be stopped. Only the strong will survive.

Keep your knife sharp and your skillet greasy.

http://www.GoCarnivore.com

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#2975950 - 10/10/12 03:07 PM Re: deer sausage [Re: Poser]
FULLDRAWXX75
12 Point


Registered: 01/29/07
Posts: 6238
Loc: Adirondack Mtns, NY

Offline
I normally mix 2:1 venison to pork scrap cuts(these are pork trimmings I get from my local butcher shop)Then add my seasonings pending on what type of sausage I want.

I found a product that is fabulous breakfast sausage, it is High Mtns/Western Legends authentic Wyoming recipe breakfast sausage mix. Got is at Bass Pro Shop, $4.99 and it makes 24lbs of sausage. Best seasoning I have ever tasted for breakfast sausage.

I have an entire book of sausage recipes, some with rather exotic spice lists, sometimes it is easier/cost effective to purchase ready made sausage kits from places like LEMS or the Sausage Maker. They have a wide variety to choose from.

FDXX75
_________________________
“Two things are infinite: the universe and human stupidity; and I'm not sure about the universe.”
― Albert Einstein


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#2978728 - 10/12/12 11:05 AM Re: deer sausage [Re: Poser]
TAFKAP
14 Point


Registered: 11/06/09
Posts: 9546
Loc: Memphis

Offline
 Originally Posted By: Poser
 Originally Posted By: TAFKAP
 Originally Posted By: Poser
Toasted Fennel is a nice touch. I just eyeball my fat to meat ratio at ~1 to 3
As Toolman said, just cook and sample to taste. Note: Use fresh seasonings, don't use seasonings that have been sitting on your shelf for 3 years. It makes a big difference.


If you REALLY want to make a big difference, visit http://www.penzeys.com

Or if you're in Memphis, Penzey's has a store next door to Swanky's Taco Shop at Poplar & Kirby.


I'll go there next time I have $400 to spend on spices... Haha (no really, I wish I did have $400 to spend there)


Some peoples' wives have shoe addictions. Others, have clothes addictions. I dread looking at the bank account the day my wife marauds Penzeys. Usually, she goes in there for stuff we need, and comes out with a couple additional bottles of stuff she decides we need while she's in there. If you subscribe to their newsletter, they send out catalogs about every quarter or so with a coupon for a free spice to try.

Here's our "must have" list of Penzeys stuff:
1) Black & Red: a mix of black pepper and cayenne
2) Penzey's Mural: 'muricanized version of Herbs de Provence, with some additional twist
3) Herbs de Provence
4) 4S Seasoned Salt
5) Onion & garlic powders
6) Penzey's Cinnamon

If we are out of any of the above, a new Penzey's run is required. But we have many others that get special nod as well. Any of their Indian flavors, cocoa powders, various European styled seasonings, and herbs. I partially credit Penzey's with my great placement in the MiM Exotic category. Their herbs and seasonings were a large part of my flavor profile.
_________________________
Everything important in life was learned from Mary Jo Kopechne.

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#2980636 - 10/14/12 08:19 AM Re: deer sausage [Re: TAFKAP]
FULLDRAWXX75
12 Point


Registered: 01/29/07
Posts: 6238
Loc: Adirondack Mtns, NY

Offline
I was requested to post a recipe and was looking through my cookbook collection and looky what I found............275 pages of prepping, cooking, smoking, etc SAUSAGE!!!!!!!!


Where should I start gentlemen? LOL

FDXX75


Edited by FULLDRAWXX75 (10/14/12 08:20 AM)
_________________________
“Two things are infinite: the universe and human stupidity; and I'm not sure about the universe.”
― Albert Einstein


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#2981378 - 10/14/12 06:27 PM Re: deer sausage [Re: FULLDRAWXX75]
william martin
4 Point


Registered: 04/20/12
Posts: 248
Loc: va

Offline
id say you could prob find a couple in there
_________________________
keep the kids in the woods its the only hope we have

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#2982336 - 10/15/12 10:44 AM Re: deer sausage [Re: william martin]
FULLDRAWXX75
12 Point


Registered: 01/29/07
Posts: 6238
Loc: Adirondack Mtns, NY

Offline
If anyone would like me to send them any mixture recipes, just holla at me..................

FDXX75
_________________________
“Two things are infinite: the universe and human stupidity; and I'm not sure about the universe.”
― Albert Einstein


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