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Mar 25th, 2012
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Venison sausage recipe #6992682
12/12/17 02:56 AM
12/12/17 02:56 AM
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kikabaila Offline OP
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Any family venison sausage recipe? Been using store bought mixes and wanting to try something new this year. Thanks!

Re: Venison sausage recipe [Re: kikabaila] #6993361
12/12/17 06:01 PM
12/12/17 06:01 PM
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PMK Offline
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are you looking for pan sausage or link sausage recipes? Shooting from memory on pan ...

6 lbs trimmed venison
5 lbs pork butt
3 TBS rubbed sage
2 TBS crushed red pepper flakes (adjust depending on how hot you like)
3 TBS kosher salt
4 TBS medium ground black pepper (fresh is better)
1 TBS garlic powder
1 TBS onion powder
2 cups ice water

cut meat into ~1 inch cubes, grind through medium plate (works best if partially frozen), combine spices with ice water, pour the spice water into ground meat and thoroughly mix using hands, then place in plastic bags.


"everyone that lives dies but not everyone who dies lived..."

~PMK~
Re: Venison sausage recipe [Re: kikabaila] #6993655
12/12/17 09:23 PM
12/12/17 09:23 PM
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redchevy Offline
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Had a little meat and wanted to try something new, I was in heb and noticed Fiesta had a venison sausage seasoning container is good for 50 lbs of meat and was $5-$6, will be giving it a try soon.


It's hell eatin em live
Re: Venison sausage recipe [Re: kikabaila] #6993703
12/12/17 09:55 PM
12/12/17 09:55 PM
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PMK Offline
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I have heard on one of my sausage making groups on Facebook that the Fiesta sausage seasoning is very good ... never tried it personally though


"everyone that lives dies but not everyone who dies lived..."

~PMK~
Re: Venison sausage recipe [Re: PMK] #6994588
12/13/17 02:49 PM
12/13/17 02:49 PM
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redchevy Offline
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Originally Posted By: PMK
I have heard on one of my sausage making groups on Facebook that the Fiesta sausage seasoning is very good ... never tried it personally though


Great, I look forward to trying it. Surpisingly it looks very similar to what our normal recipe is and the ingredient list appears to be as well.

I wish they would give a breakdown like use a cup per 10 lbs of meat or something though, the pack of seasoning is for 50 lbs and I have 34 lbs of meat oh well ill break out the kitchen scale and figure it out.


It's hell eatin em live
Re: Venison sausage recipe [Re: redchevy] #6994652
12/13/17 03:38 PM
12/13/17 03:38 PM
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newbraunfelsraider Offline
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For 34 lbs, use 17 oz.

Re: Venison sausage recipe [Re: newbraunfelsraider] #6994666
12/13/17 03:51 PM
12/13/17 03:51 PM
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Originally Posted By: newbraunfelsraider
For 34 lbs, use 17 oz.


Thanks. Would you mind sharing any insight on how you came to this amount?

Are you affiliated with the company or just used it a lot? or?


It's hell eatin em live
Re: Venison sausage recipe [Re: redchevy] #6994741
12/13/17 04:44 PM
12/13/17 04:44 PM
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MacDaddy21 Offline
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Originally Posted By: redchevy
Originally Posted By: newbraunfelsraider
For 34 lbs, use 17 oz.


Thanks. Would you mind sharing any insight on how you came to this amount?

Are you affiliated with the company or just used it a lot? or?


I'd assume he just used a simple proportion. Fiesta's website says 24 oz of venison sausage seasoning for 50 lbs of meat.
24oz/50lb = Xoz/34lb, X=16.32 oz. and rounding it up to 17 oz. wouldn't hurt a thing.

Re: Venison sausage recipe [Re: kikabaila] #6994856
12/13/17 06:30 PM
12/13/17 06:30 PM
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Katy-Fulshear
bill oxner Offline
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I'd use al least sixty percent pork.


Quail hunting is like walking into, and out of a beautiful painting all day long. Gene Hill







Re: Venison sausage recipe [Re: MacDaddy21] #6994916
12/13/17 07:37 PM
12/13/17 07:37 PM
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redchevy Offline
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Originally Posted By: MacDaddy21
Originally Posted By: redchevy
Originally Posted By: newbraunfelsraider
For 34 lbs, use 17 oz.


Thanks. Would you mind sharing any insight on how you came to this amount?

Are you affiliated with the company or just used it a lot? or?


I'd assume he just used a simple proportion. Fiesta's website says 24 oz of venison sausage seasoning for 50 lbs of meat.
24oz/50lb = Xoz/34lb, X=16.32 oz. and rounding it up to 17 oz. wouldn't hurt a thing.


Well that is what I was going to do, but I have the container on my countertop and didn't know how many ounces it had in it was wondering if he had some info I didn't or an affiliation.


It's hell eatin em live
Re: Venison sausage recipe [Re: redchevy] #6995046
12/13/17 09:17 PM
12/13/17 09:17 PM
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MacDaddy21 Offline
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Originally Posted By: redchevy
Originally Posted By: MacDaddy21
Originally Posted By: redchevy
Originally Posted By: newbraunfelsraider
For 34 lbs, use 17 oz.


Thanks. Would you mind sharing any insight on how you came to this amount?

Are you affiliated with the company or just used it a lot? or?


I'd assume he just used a simple proportion. Fiesta's website says 24 oz of venison sausage seasoning for 50 lbs of meat.
24oz/50lb = Xoz/34lb, X=16.32 oz. and rounding it up to 17 oz. wouldn't hurt a thing.


Well that is what I was going to do, but I have the container on my countertop and didn't know how many ounces it had in it was wondering if he had some info I didn't or an affiliation.


Gotcha. I just googled fiesta venison sausage seasoning and saw they made a 12oz bottle for 25 lbs and a 24 oz bottle for 50lbs so I figured you had the 24 oz bottle.

Re: Venison sausage recipe [Re: MacDaddy21] #6995834
12/14/17 02:08 PM
12/14/17 02:08 PM
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Sorry, work & family got me distracted. Yes, I looked on their website and noticed that it was basically the pounds of meat divided by 2 to get how many ounces to use. I have never used their sausage seasoning, but I have friends that are friends of the Bolners and have had many of their spices. They are all top notch. If you don't have one, ask Santa to bring you a small digital scale. Never thought I would use it, and I didn't for about a year until I really needed it. Now I use it all the time.

Re: Venison sausage recipe [Re: kikabaila] #6995847
12/14/17 02:15 PM
12/14/17 02:15 PM
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Thanks, no digital, but I do have a good kitchen scale. Ill post up how it turns out... if I ever get to make it, dang the wife and kiddo got me busy too!


It's hell eatin em live
Re: Venison sausage recipe [Re: kikabaila] #6996094
12/14/17 04:57 PM
12/14/17 04:57 PM
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Been a few years since I posted this on another forum or used these but they were pretty good. Mostly just use Leggs still.

Quote:
Any time I've turned sausage, I've gone with Legg's Old Plantation Seasoning. Stuff's pretty good, Mom and Dad have been using it for years. I plugged a few deer this year and a buddy who's into cooking brought me these recipes for sausage. His grandparents immigrated from Germany and he translated them out of his their cookbook. We stayed up til about 1 AM mixing it all and stuffing it into hog casings, and they're pretty f'n good. Figured I'd pass them along.


We substituted deer for the veal/beef, wild hog for pork, and pork fat from the butcher instead of bacon ends. Also, Hefeweizen instead of water:D.

Weisswurst:bow: - I thought this was the best, even my wife will eat it.
2lbs pork
2lbs veal
1lb pork jowl
1 T ground mustard seed
3.5 oz non-fat dry milk
1 t celery seeds
3.5 T salt
1 tsp mace
2 T powdered sugar
1 T dry parsley
2 T lemon zest(we cut up a lemon and tossed in the grinder with the fat)

grind, combine and stuff. To cook these, you boil a pot of water, take it off the heat, then drop them in for about 12 minutes, then you can take them out and brown if you want. the Krauts say your supposed to take them out of the casing to eat, I can't see that it makes any difference.

Knackwurst

2.5 lbs lean beef
2.5lbs lean pork
1lb bacon fatty ends
4 cloves garlic, crushed
1/2 cup minced onion
1 T coriander
1 t mace
2 1/2 T salt
2 t sugar
1 cup water

combine, grind stuff. boil then brown.


Bratwurst

3lbs pork
2lbs veal
1 t white pepper
1 t marjoram
1 t parsley
1/2 t nutmeg
1/2 t celery seed
dash of ginger, mace, and cardamom
2 oz red wine


grind, combine, stuff. boil in beer, then brown or grill.


Concho "I know enough to post here in redneck pot smoking bunker......that's for sure."
Re: Venison sausage recipe [Re: kikabaila] #6997124
12/15/17 04:55 AM
12/15/17 04:55 AM
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Posts: 23,847
Texas
kmon1 Offline
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I have used a lot of Leggs Old Plantation always used some extra with some red pepper added. Cut the meat up and mix seasoning on it then grind for years that was with a hand grinder. once ground fry up a big patty then we would taste it for seasoning, if not right mix in more before stuffing and hanging to smoke. We would stuff and smoke about 80% if it leaving some for pan sausage. Later when we started killing deer used it with either pork fat, Boston butts, or bacon ends and make the sausage the same as above. Helped to have large smokehouse to cure and smoke all that in. Plenty of hickory trees for smoking wood on the place

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