Saturday, January 16, 2010

This is how I make venison sausage

My husband finally bagged us a deer so I thought I would share a method for making country sausage patties.
First- sanitize your grinder. Even if you did it last time- do it again. Really.
Next take around 2lb of venison chunks (about 1-2" pieces) and run through your grinder. I like to crank slow to allow gravity to drop the meat into the screw threads.

When finished pick out any sinew and hair you may see and you should be left with this:

1 lb ground pork
2 1/2 tsp salt
2 tsp sage
1 tsp pepper
1/2 tsp nutmeg
1/2 tsp brown sugar
1 tbs parsley

Blend by hand until pork fat and seasonings can be seen evenly throughout. I suggest wearing gloves as the salt can be drying.

Use a patty press (I like this one from Tupperware) to press the meat in 1/4 cup increments.

Yield: about 15 patties perfect for sandwiches or breakfast.

-- Post From My iPhone

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