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Joined: Oct 2013
Posts: 3,240
10 point
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10 point
Joined: Oct 2013
Posts: 3,240 |
Looking for a recipe. I want to try my hand at some patty sausage. I tried to just wing it last night with a little. Used 2 lbs ground deer, 1 lb ground bacon, a little sage, garlic, onion, ginger, and black pepper. Turned out OK considering I was firing from the hip, but would like an easily replicated and consistent recipe to follow.
"The tree of liberty must be refreshed from time to time with the blood of patriots and tyrants." - Thomas Jefferson
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Joined: Dec 2011
Posts: 342
4 point
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4 point
Joined: Dec 2011
Posts: 342 |
try old platation sausage seasoning its great
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Joined: Dec 2013
Posts: 1,806 Likes: 3
8 point
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8 point
Joined: Dec 2013
Posts: 1,806 Likes: 3 |
Not yet. Made one batch of pork sausage so as not to ruin deer meat. I like the LEM seasoning since it doesn't have msg. I get a lot of my stuff from LEM.
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Joined: Jan 2014
Posts: 4,494
10 point
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10 point
Joined: Jan 2014
Posts: 4,494 |
LEGGS OLD PLANTATION SEASONING
1 pkg does 25 lbs of meat
Will take roughly 40-50 % pork to make it hold together well and not shrivel up to nothing
Ground up Boston butt will get you a long ways, although you might need some extra fat to get where you need to be
Add sage and crushed red pepper to taste
And be sure to fry up a piece or 2 to test fry for final seasoning
Illusion
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Joined: Dec 2013
Posts: 1,806 Likes: 3
8 point
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8 point
Joined: Dec 2013
Posts: 1,806 Likes: 3 |
Not yet. Made one batch of pork sausage so as not to ruin deer meat. I like the LEM seasoning since it doesn't have msg. I get a lot of my stuff from LEM. btw - I/we/the boys like it spicier than the mixes. Next batch will def add a good bit of red pepper. ymmv
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Joined: Dec 2012
Posts: 9,661
14 point
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14 point
Joined: Dec 2012
Posts: 9,661 |
This is my recipe after trial and error. This how I've been making a while now and the kids and wife like it.
2lbs ground venison mixed with pork fat
2 Tbs sage
2 Tbs parsley
2 Tbs basil
2 Tbs black pepper
1 Tbs red pepper flakes
1 Tbs salt
Good stuff.
Eli, Eli, lama sabachthani?
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Joined: Oct 2013
Posts: 3,240
10 point
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10 point
Joined: Oct 2013
Posts: 3,240 |
BBB - I didn't see your recipe until too late. I tinkered with some spices and ended up with something that was pretty dang good. It went something like this:
14 lbs ground deer
6 lbs ground bacon tips & ends
3 Tbs rubbed sage
3 Tbs ground ginger
3 Tbs black pepper
2 Tbs Salt
2 Tbs Red Pepper Flakes
1 Tbs Onion Powder
1 Tbs Garlic Powder
Mixed my dry ingredients into my UNGROUND meat, then sent it all through the grinder with the biggest holes. Turned around and sent it back through the fine grinding plate and did some final mixing by hand. Bagged it up and ready to go.
"The tree of liberty must be refreshed from time to time with the blood of patriots and tyrants." - Thomas Jefferson
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Joined: Dec 2012
Posts: 9,661
14 point
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14 point
Joined: Dec 2012
Posts: 9,661 |
Eli, Eli, lama sabachthani?
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Joined: Dec 2006
Posts: 18,299 Likes: 71
Old Mossy Horns
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Old Mossy Horns
Joined: Dec 2006
Posts: 18,299 Likes: 71 |
Go to Gander Mountain, maybe walmart, academy sports and get the LEM or Eastman sausage seansoning kits. It's a packet of seasoning rated for 5 lbs meat. I take 4#s of deer meat and mix with 1# of cheap pork sausage from the store and mix it with the seasoning mix. Spread the seasoning mix on the deer burger 1st and then add the sausage and mix. We like the "breakfast sausage" flavor the best.
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