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BREAKFAST SAUSAGE

S

SLIVER

Very Active Member
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Hey I was wondering how many of you have made your own breakfast sausage out of your deer or elk meat?? My dad tried the Cabelas kit and mixed pork fat into the deer meat and followed their recipe pretty exact, and the link sausage tasted kinda like deer meat. Not like sausage at all!!

What recipes do you guys use that has yielded good results??

Thanks
}}-SLIVER-->
 
i shot a meat buck this year for the sole purpose of turning the whole thing into breakfast sausage. i've done it with duck breast also. by far the best way to eat a duck IMO.

anyway here is what we do- soak it in salt water at least over night, then cut it 30% with strait pork fat or 40% if it's pork trimm.

one thing we noticed about the % equation:
cutting your mix 30% is NOT 10 lbs of meat and 3 lbs of fat

30% is 7 lbs of meat and 3 lbs of fat.

you end up with 10 lbs and 30% of the package is fat. at least that is what we talked are self into. it did seen to turn out better.

as far as the seasoning, you can buy it from any meat cutting place, you'll have to try a different brand each time until you find the one you like the best. and when you grinding and mixing it up, through a sample patty in the frying pan, and see if you want more fat or more seasoning.

i use all my elk meat for steaks and burger so it's nice to have a bunch of breakfast sausage to make. for ducks i cut them 50%. they are real dry.
 
I used the Hi Mountain brand that I bought at SW this fall. I also mixed 70/30 Venison to Pork. One of the guidelines on the seasoning suggested adding more if desired. I did and it turned out really good. I made 5 pounds and my son kept saying that I should make it everyday.

Make sure that your Venison is trimmed up really well. You need to get rid of as much fat, sinew, and blood as possible. That is where the "gamey" flavor comes from.

FH
 
Just made up a bunch of sausage of several types last week end. mixed our game meat almost 50/50 with pork shoulder roast (99 cents pound at wallmart) that is about 50% fat cut of meat. Used several resipes from.. Lets make sausage .com ...
breakfast,Italion,chorizo liked most all that we made wiith only a few small changes good luck good eating!!
 
We made this for the first time this year and it turned out really well, and it is super easy.

10 lbs total weight of meat clean venison and your choice of poundage of beef or pork fat, pork is best beef is easier to find and cheaper. Minimum 1.5 lbs fat
5 Tbs salt
1 Tbs white pepper
2 Tbs sage
1 tsp ginger pwdr
1 Tbs nutmeg
1 Tbs thyme
1 Tbs cayenne pepper
1 pt water
grind, mix, package, cook, eat, Don't get the order wrong !!

We make a stuffed and smoked recipe that is great too- a lot more work though.
 
We make some every year as well. Like the others have said, pork is better IMO and at the same ratios as stated above (30-33% pork/fat).
I get my seasoning from "The Sausage Source" online and get the "hot" breakfast sausage mix. Hasnt failed us yet. If you like it spicy this recipe is the bomb. If your not suited for the spice, just cut down on the seasoning and the results are great as well.
One package seasons 25 lbs. of meat. So we use approximately 17-18 lbs of deer/elk trimmings to 7-8 lbs of cut up pork shoulder/butt. Run it all through the grinder(once) adding both meats/fat (eyeballing) in equal porportions. Then add the seasoning and mixed the @!#$% out of it with your hands. Mix until you see equal amounts of the red peppers in each pound of sausage.
You should not be disappointed.
 
I have been wanting to make some breakfast sausage out of deer meet I cubed and froze for a while now and am going to give it a shot. Any extra advice? Just gotta remember to tone it down on the heat for the rest of the family!
 
If using a Boston butt or shoulder roast in place of fat the mix ratio should be 40-50% for best results. 30% would be for straight fat.

Keep the meat as cold as possible and use ice water. It really helps the process.
 
tailchasers said:
If using a Boston butt or shoulder roast in place of fat the mix ratio should be 40-50% for best results. 30% would be for straight fat.

Keep the meat as cold as possible and use ice water. It really helps the process.
Click to expand...
We put ice cubes right in the mix for best results. Also partial freezing helps out as well.
 
So I actually made some sausage over the weekend and I used Squirrel's recipe. You all should try this! It was really good. I have a lot more meat I need to grind and I am for sure going to make this. It was not too spicy, so I think I am going to do a batch with 1 or 2 Tablespoons of Red Pepper Flakes and see how that goes. Had a little over 7 pounds of deer meat and got a pork Boston butt that was just over 4 pounds. Not that anyone asked, but I think you should for sure try this out! Also, I need to get a real big bowl to mix all of the meat and seasoning in. Another tip is to make sure the pork is cubed and nearly frozen when grinding. The thawed pieces really gummed up my grinder, but the nearly frozen pieces went through just fine. And I could not believe how easy doing this was, I just needed to actually do it. It was an intimidating task that was really so easy.
 
KILLERBEE said:
i shot a meat buck this year for the sole purpose of turning the whole thing into breakfast sausage. i've done it with duck breast also. by far the best way to eat a duck IMO.

anyway here is what we do- soak it in salt water at least over night, then cut it 30% with strait pork fat or 40% if it's pork trimm.

one thing we noticed about the % equation:
cutting your mix 30% is NOT 10 lbs of meat and 3 lbs of fat

30% is 7 lbs of meat and 3 lbs of fat.

you end up with 10 lbs and 30% of the package is fat. at least that is what we talked are self into. it did seen to turn out better.

as far as the seasoning, you can buy it from any meat cutting place, you'll have to try a different brand each time until you find the one you like the best. and when you grinding and mixing it up, through a sample patty in the frying pan, and see if you want more fat or more seasoning.

i use all my elk meat for steaks and burger so it's nice to have a bunch of breakfast sausage to make. for ducks i cut them 50%. they are real dry.
Click to expand...
I don't understand how anyone would get the 30% formula wrong , unless they flunked 5th grade 3 times.
 
I always use 3.5 lbs Deer , 3.5 lbs Pork Shoulder meat with 3 lbs Pork Suet. Any decent store brand Sausage mix, or from a Butcher. PS Seasoning company has so much good stuff. I'm ready to order Mango Habenero Bratwurst seasoning from them and give it a try.
 
That sounds really good. The Cajun Seasoning made my mouth water! Would you use that for breakfast sausage or would you be making bratwursts?
 

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