i found this recipe on line and decided to give it a try, it turned out really good so i thought i would share
venison breakfast with maple.
3lbs deer
2lbs pork
2 teaspoons thyme
1 teaspoon majoram
2 tablespoons kosher salt
2 tablespoons sage (i used about 1 1/2)
1 tablespoon black pepper
1/2 cup real maple syrup 1/2 cup ice water
i used lambe casings for the first time. size is perfect buut they are quite delicate, i had way too many bursts. any suggestions on how not to break the casing?
I haven't tried them yet.
Kinda scared to.
I have a heavy cranking hand. ;D
Any Pictures?
Quote from: khicks on January 25, 2011, 03:05:01 PM
i used lambe casings for the first time. size is perfect buut they are quite delicate, i had way too many bursts. any suggestions on how not to break the casing?
Check this out, nothing says you have to use casings. ;D
http://forum.bradleysmoker.com/index.php?topic=19832.0
What size tube and what size casings. I found i had a lot of blow outs when i did not have the right stuffing tube.
I don't use casings on breakfast sausage.
Venison Breakfast Sausage Recipe
« on: March 17, 2010, 09:12:57 am » Reply Quote Modify Remove
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Hi
Here is a recipe I have made for Venison Breakfast Sausage
7 pounds lean venison, 3 pounds pork fat,
one-third cup salt,
one half cup brown surgar,
1 1/2 tablespoons sage,
2 teaspoons pepper
and 2 teaspoons red pepper
directions:cut venison and fat into half-inch cubes mix ingredients and stir with meat
Run through sausage grinder.Make into half-inch patties and fry as need. makes 10# of sausage
I have cook it out on the grill and put on a hard roll they are real good.
Ketch