Vension/Pork Breakfast Sausage

Started by Caribou, December 30, 2010, 01:03:20 PM

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Caribou

December 30, 2010, 01:03:20 PM
I made a batch of breakfast sausage today :)

I used this recipe in the Venison Sausage Cookbook.

Hunter's Venison Sausage

4 lbs ground venison
4 lbs ground pork butt
2 Tbsp Salt
2 Tbsp Black Pepper
3/4 tsp ground mace
1/4 tsp ground nutmeg
1/4 tsp ground cloves
1/2 tsp ground allspice
1/2 tsp garlic powder
1/2 tsp cayenne
1/2 cup water
Sheep casings if you want links

Mix it all together then grind together once.
Stuff or make into patties
Carolyn

Sailor

#1
December 30, 2010, 01:05:03 PM
Very nice looking links.  How did they taste?


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Caribou

#2
December 30, 2010, 01:06:28 PM
Quote from: Sailor on December 30, 2010, 01:05:03 PM
Very nice looking links.  How did they taste?
Really good...we had some for lunch :)
Carolyn

FLBentRider

#3
December 30, 2010, 01:07:10 PM
Those look great, I wonder how it would be with beef / pork.
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NePaSmoKer

#4
December 30, 2010, 01:07:38 PM
Real nice Carolyn

SO THERE  ;D

Up In Smoke

#5
December 30, 2010, 01:07:55 PM
Carolyn that sausage looks great!
what is the difference between sheep and hog casings? is there a noticeable difference in flavor or is it just a size thing?
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Caribou

#6
December 30, 2010, 01:13:26 PM
Quote from: Up In Smoke on December 30, 2010, 01:07:55 PM
Carolyn that sausage looks great!
what is the difference between sheep and hog casings? is there a noticeable difference in flavor or is it just a size thing?
I would say sheep casings are about 2/3's the size of hog casings..
Carolyn

NePaSmoKer

#7
December 30, 2010, 01:14:23 PM
Quote from: Caribou on December 30, 2010, 01:13:26 PM
Quote from: Up In Smoke on December 30, 2010, 01:07:55 PM
Carolyn that sausage looks great!
what is the difference between sheep and hog casings? is there a noticeable difference in flavor or is it just a size thing?
I would say sheep casings are about 2/3's the size of hog casings..
Carolyn

17-18mm

Caribou

#8
December 30, 2010, 01:17:01 PM
Quote from: NePaSmoKer on December 30, 2010, 01:14:23 PM
Quote from: Caribou on December 30, 2010, 01:13:26 PM
Quote from: Up In Smoke on December 30, 2010, 01:07:55 PM
Carolyn that sausage looks great!
what is the difference between sheep and hog casings? is there a noticeable difference in flavor or is it just a size thing?
I would say sheep casings are about 2/3's the size of hog casings..
Carolyn

17-18mm
I mean 1/2 the size  :D :D :D

TestRocket

#9
December 30, 2010, 01:17:26 PM
Those look great! Are you going to smoke um?

Caribou

#10
December 30, 2010, 01:19:29 PM
Quote from: TestRocket on December 30, 2010, 01:17:26 PM
Those look great! Are you going to smoke um?
Thanks :)
No smoke for these guys, they are fresh sausage meant to be cooked in a pan or on the grill.
They contain no cure.
Carolyn

TestRocket

#11
December 30, 2010, 01:29:04 PM
I'd like two eggs over easy, sausage, buttered toast, a side of grits and a large OJ. Please!  ;D

OU812

#12
December 30, 2010, 01:52:43 PM
Thems some gooood lookin links!

Keymaster

#13
December 30, 2010, 02:11:18 PM
Those look very good, I'm glad you like the taste cause thats gonna be a whole lotta breakfesteses ;D

Caribou

#14
December 30, 2010, 02:38:02 PM
Our neighbor came by to purchase a dozen egg and I gave him a few links to go with them.  :D
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