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  1. #11
    One Mile Mentor tigrr's Avatar
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    So far I have found the recipes to be too strong. It is the right ingredients but too much of them. I also cut back on the salt. After the deer sausage tomorrow I will post the winning recipes.
    Deer sausage will have 6 lbs of deer, 2lbs of pork and 1 lb of bacon. And 4 spices. Going back to the basic recipe. Salt, pepper, sage and garlic. I will try one more recipe for the deer too. Having fun!
    The challenge of retirement is how to spend time without spending money.
    There is no place in an anti's head where reason can enter. from a Napoleon saying with a tweak.
    Look around is there someone you can introduce to shooting because thatís the only way we will buck the anti gun trend sweeping Canada! "tigrr 2006"

  2. The Following 5 Users Like This Post By tigrr

    2012Cvoguy (11-02-2019), Dewey Cox (10-28-2019), Hillbillyreefer (10-28-2019), kennymo (10-28-2019), road kill (10-29-2019)

  3. #12
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    Quote Originally Posted by tigrr View Post
    So far I have found the recipes to be too strong. It is the right ingredients but too much of them. I also cut back on the salt. After the deer sausage tomorrow I will post the winning recipes.
    Deer sausage will have 6 lbs of deer, 2lbs of pork and 1 lb of bacon. And 4 spices. Going back to the basic recipe. Salt, pepper, sage and garlic. I will try one more recipe for the deer too. Having fun!
    Sausage often tastes way different a day or two after itís mixed than immediately after putting it together. When trying an unproven recipe Iíll mix small batches and leave it overnight in the refrigerator to develop then fry a bit up and try it. I learned that lesson the hard way.

    If I can make one suggestion, ďkeep meticulous notesĒ. Write down all your recipes, procedures and comments, even if itís horrible. There is nothing worse than recalling something you made years ago and wanting to duplicate it but canít remember what you did.

    The kids call my sausage book ďDadís BibleĒ

  4. The Following 3 Users Like This Post By Hillbillyreefer

    2012Cvoguy (11-02-2019), road kill (10-29-2019), Stew (10-29-2019)

  5. #13
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    Indeed keep records just like your reloading records. Just don't switch up the pepper for powder.

  6. #14
    One Mile Mentor tigrr's Avatar
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    Deer sausage turned out delicious. A bit strong but still delicious.
    6lbs of ground deer.


    3-4 lbs of pork fat.


    Almost 10 lbs of deer breakfast sausage. I weigh each amount of spice so it is consistent. 10.6 grains for each pound.


    The 4 test patties went down fast. I will post the recipe later. Lunch.
    Last edited by tigrr; 11-01-2019 at 01:35 PM.
    The challenge of retirement is how to spend time without spending money.
    There is no place in an anti's head where reason can enter. from a Napoleon saying with a tweak.
    Look around is there someone you can introduce to shooting because thatís the only way we will buck the anti gun trend sweeping Canada! "tigrr 2006"

  7. The Following 6 Users Like This Post By tigrr

    2012Cvoguy (11-02-2019), Dewey Cox (11-01-2019), Hillbillyreefer (11-01-2019), road kill (11-01-2019), Rory McCanuck (11-01-2019), Stew (11-01-2019)

  8. #15
    One Mile Mentor tigrr's Avatar
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    Here's the ditills.
    Hugh's Venison breakfast sausage recipe.
    6lbs of ground venison(young buck)
    4lbs of ground pork fat.
    4 table spoons of kosher salt(recipe calls for 5)
    1 tbsp of ground white pepper
    2 tbsp of rubbed sage
    1 tsp ground ginger
    1 tbsp of nutmeg
    1 tbsp of ground thyme
    1 cup of water
    It called for 1tbsp of ground red pepper but I added 1/8 tsp only.

    Mix the meat and weigh it. I added 10.6 grams of spice for every 453 grams(1lb) of meat.
    Next time I will add 8 grams of spice for every 453 grams of meat. Mix thoroughly.
    I made sausages but it could just as easily be made into patties. I am buying a stand alone sausage stuffer. Cook till the internal temp reaches 165 degrees(no pink). I didn't smoke these so no nitrites added. I might do a light smoke in the future but they were delicious without smoking.
    Moose sausage recipe next.
    Last edited by tigrr; 11-02-2019 at 05:44 PM. Reason: cook
    The challenge of retirement is how to spend time without spending money.
    There is no place in an anti's head where reason can enter. from a Napoleon saying with a tweak.
    Look around is there someone you can introduce to shooting because thatís the only way we will buck the anti gun trend sweeping Canada! "tigrr 2006"

  9. The Following 2 Users Like This Post By tigrr

    2012Cvoguy (11-02-2019), Rory McCanuck (11-01-2019)

  10. #16
    One Mile Mentor tigrr's Avatar
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    This was the winning moose sausage recipe out of 4 that we tried. It has been posted before.
    Hugh’s Pork/Moose Pork/Bear breakfast sausage
    Ingredients
    • 1 pound lean ground pork
    • 1 pound lean moose
    • 1 teaspoon kosher salt
    • 1 teaspoon ground black pepper
    • 1 teaspoon ground thyme
    • 1 Ĺ teaspoons dried rubbed sage (ground sage)
    • 2 teaspoon light brown sugar (or dark brown sugar, packed)
    • 1/2 teaspoon ground allspice
    • 1/4 teaspoon ground nutmeg
    • 1/4 teaspoon onion powder
    • 1/4 teaspoon white pepper
    • Pinch of garlic
    • Pinch of Paprika
    • ľ teaspoon Ground Coriander
    • Ĺ teaspoon of whole coriander seed
    • Optional: 1/8 teaspoon red pepper flakes, yes I did.
    I weigh it all now.16.5 grams of spice per 453grams (1lb)of meat.
    In a bowl, combine all spices in a 1/8 cup of water and mix until well blended and salt dissolved. Grind 2 to 2 1/2 lbs of meat in a medium disc. Mix the meat and spices thoroughly. Then I put it through the grinder again. I make the 10 patties thin. They are mildly hot without the red pepper flakes.
    Stuff it into sausage casings or.
    Shape into eight (2-ounce) patties and pan-fry the patties, turning to brown both sides, for about 8 to 10 minutes, or until the internal temperature is at least 160 F on a food thermometer.

    For sage flavor, use 2 teaspoons of dried rubbed sage
    The challenge of retirement is how to spend time without spending money.
    There is no place in an anti's head where reason can enter. from a Napoleon saying with a tweak.
    Look around is there someone you can introduce to shooting because thatís the only way we will buck the anti gun trend sweeping Canada! "tigrr 2006"

  11. The Following User Liked This Post By tigrr

    2012Cvoguy (11-02-2019)

  12. #17
    One Mile Mentor tigrr's Avatar
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    The sausages above are then put in the fridge to let the spices blend till bedtime then they go in the freezer.
    The challenge of retirement is how to spend time without spending money.
    There is no place in an anti's head where reason can enter. from a Napoleon saying with a tweak.
    Look around is there someone you can introduce to shooting because thatís the only way we will buck the anti gun trend sweeping Canada! "tigrr 2006"

  13. #18
    Senior Member 2012Cvoguy's Avatar
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    Right on, I'm glad your having fun and doing it right!
    This is indeed my next step also, nice to have a real life reference point.........

  14. #19
    One Mile Mentor tigrr's Avatar
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    I just ordered a 2lb all metal horizontal sausage stuffer from amazon.
    The challenge of retirement is how to spend time without spending money.
    There is no place in an anti's head where reason can enter. from a Napoleon saying with a tweak.
    Look around is there someone you can introduce to shooting because thatís the only way we will buck the anti gun trend sweeping Canada! "tigrr 2006"

  15. #20
    Resident Combine Pilot JustBen's Avatar
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    Quote Originally Posted by tigrr View Post
    I just ordered a 2lb all metal horizontal sausage stuffer from amazon.
    Your mileage may vary, but I have had terrible luck with the horizontal stuffers.

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