el unit
Well-known member
Easy, tasty, and very few ingredients. A great way to utilize some of this year's archery mule deer!
Deer or Elk Breakfast Sausage
5 lbs ground Deer or Elk
5 lbs ground pork (shoulder or butt roast)
4 T Salt
4 tsp Black Pepper
3 tsp Bells Seasoning (small, yellow box found near spices/seasonings at grocery store)
1/2 tsp Red Pepper Flakes
5 tsp sugar
Mix all ingredients thoroughly, then separate into individual packages for bulk sausage, or stuff into casings. Keep mixed sausage refrigerated for at least a few hours before cooking or freezing for better flavor. Of course, you must test a small amount before waiting three hours- no one can wait that long to try fresh sausage!
TIPS:
-I prefer natural casings vs collagen casings. Collagen casings are much easier to get, but natural casings provide a better "snap" and look. And they are Natural- not man made.
-Sheep or Lamb casings are smaller in diameter and are great for small breakfast sausage links and snack stix. They are delicate though, and I recommend a sausage stuffer press vs a powerful grinder with a stuffing attachment. The press will result in less casing breaks. Be sure to rinse natural casings thoroughly before use as they are usually packaged heavily in salt.
-inspect stuffed sausages before cooking and freezing. Poke any air bubbles with a small needle or pin.
Refs:
Recipe- Maine Street Meats Rockland, ME
Casings- Syracuse Casing Company, Syracuse, NY
Grinder/Stuffer- Weston, www.westonsupply.com
Enjoy!
Deer or Elk Breakfast Sausage
5 lbs ground Deer or Elk
5 lbs ground pork (shoulder or butt roast)
4 T Salt
4 tsp Black Pepper
3 tsp Bells Seasoning (small, yellow box found near spices/seasonings at grocery store)
1/2 tsp Red Pepper Flakes
5 tsp sugar
Mix all ingredients thoroughly, then separate into individual packages for bulk sausage, or stuff into casings. Keep mixed sausage refrigerated for at least a few hours before cooking or freezing for better flavor. Of course, you must test a small amount before waiting three hours- no one can wait that long to try fresh sausage!
TIPS:
-I prefer natural casings vs collagen casings. Collagen casings are much easier to get, but natural casings provide a better "snap" and look. And they are Natural- not man made.
-Sheep or Lamb casings are smaller in diameter and are great for small breakfast sausage links and snack stix. They are delicate though, and I recommend a sausage stuffer press vs a powerful grinder with a stuffing attachment. The press will result in less casing breaks. Be sure to rinse natural casings thoroughly before use as they are usually packaged heavily in salt.
-inspect stuffed sausages before cooking and freezing. Poke any air bubbles with a small needle or pin.
Refs:
Recipe- Maine Street Meats Rockland, ME
Casings- Syracuse Casing Company, Syracuse, NY
Grinder/Stuffer- Weston, www.westonsupply.com
Enjoy!
