Welcome to the Quilting Board!

Already a member? Login above
loginabove
OR
To post questions, help other quilters and reduce advertising (like the one on your left), join our quilting community. It's free!

Page 1 of 2 1 2 LastLast
Results 1 to 10 of 14

Thread: home made breakfast sausage

  1. #1
    Super Member sewNso's Avatar
    Join Date
    Nov 2009
    Location
    S C michigan
    Posts
    1,806
    Blog Entries
    1
    has anyone ever made any home made breakfast sausage? i have some ground venison i would like to use to make 'bulk' breakfast sausage. the kind that you form the patties yourself. like jimmy deans. can anyone help me out?

  2. #2
    tmw
    tmw is offline
    Senior Member
    Join Date
    Jul 2010
    Location
    in the begining, Md, now Az.
    Posts
    534
    i have made some with ground pork, i would just add salt, pepper, ground sage, a few red hot pepper flakes, depending on how hot and spicy you like it. you can freeze it in bulk or premake the patties and freeze. in the serving size you like, its not that hard to do, good luck.

  3. #3
    Super Member luv-e's Avatar
    Join Date
    Feb 2010
    Location
    Southeast Ohio
    Posts
    2,498
    There is a mix you can buy.
    Ask your meat Mgr about it.....
    I can't remember the name of it and I need some too....

  4. #4
    Junior Member JanetP's Avatar
    Join Date
    Jul 2011
    Location
    Olean, MO
    Posts
    181
    If you come up with a good recipe, please post it. We used to make our own venison sausage many years ago, but somehow lost the recipe. I do remember that you will have to add pork fat to the venison, but don't remember the amount. Ours also had sage in it. The sausage was awesome. Wish we had not lost that recipe.

  5. #5
    Member Quiltlove's Avatar
    Join Date
    Mar 2011
    Location
    Maine
    Posts
    96
    Breakfast Sausage Patties

    1/4 cup water 1/2 tsp ground nutmeg
    2 tsp salt 1/4 tsp cayenne pepper
    2 tsp rubbed sage 1/8 tsp ground ginger
    1 tsp pepper 2 pounds lean ground pork

    In a large bowl, combine water and seasonings. Crumble over pork and mix well. I use rubber gloves and mix by hand. Shape into 1" - 1 1/3" balls. Wet gloves to prevent sticking, this also helps brown patties during cooking.

    Cook on electric grill at 300 degrees for 1 minutes. Turn with a wet spatula and flatten into patties. Continue cooking for 5-6 minutes until browned. Flip and cook other side til brown. It is helpful to cover with a sheet of foil during cooking.

    I make these on a regular basis. My family won't eat anything else. Sometimes I substitue turkey for on of the pounds of meat. Vension could probably work also. Good luck and enjoy.

  6. #6
    Super Member sewNso's Avatar
    Join Date
    Nov 2009
    Location
    S C michigan
    Posts
    1,806
    Blog Entries
    1
    thanks ladies. i usually get a deer myself, with a 410. yes, i know, i'm a wussy. but i don't like the kick. my husband says if i hit it, he can track it. but usually i just drop them.
    then i have several fella's that hunt our farms, and i always get l apiece from them. just gave away a shopping bag full yest to my cleaning lady. and my girls usually get venison along. i use it as much as i can, and use other meat for variety.
    one of the fella's gave us some yr old breakfast sausage he had made, and it was soooooo goood. he said he would take one in and get it made up for me., and i thought , heck i can make it.

  7. #7
    Power Poster blueangel's Avatar
    Join Date
    Dec 2010
    Location
    Kansas
    Posts
    20,475
    Thanks

  8. #8

    Join Date
    Dec 2010
    Location
    Evansville, Wyoming
    Posts
    34
    I use the packaged sausage seasonings from Leggs (Sausage Seasoning Blend #10). This says it is good for 25 pounds of meat but I only use it on 20 pounds. My husband adds pepper flakes to make it hotter. I also use beef fat instead of pork. DO NOT add too much pork or it will taste like pork sausage and not wild game sausage. We usually mix it, fry a piece, and then doctor it up if we think that it's missing something. If I have too much meat in the freezer, then I can the burger, steaks, hot dogs, bacon, etc. That way when I come home from work, I just open a jar and have an instant supper.
    There is a magazine that I get a lot of my canning ideals from. It is the Backwoods Home Magazine and Jackie Clay is the canner. Here is a link to some of her meat canning articles: http://www.backwoodshome.com/articles2/clay105.html
    I'll be busy canning next week on my vacation to clean out my freezers (turkey, burger, broth, jelly, etc.).
    Good luck with your sausage making. Don't give up on the first try, just keep trying till it tastes like you want it. Be sure to write down what you try so that your recipe will be how you want it and you'll won't forget it next time you make it!

  9. #9
    Super Member oldswimmer's Avatar
    Join Date
    Oct 2009
    Location
    Nebraska
    Posts
    1,235
    We have made venison breakfast sausage and we got the spice mix from Penzeys spices. We did several actually. We made one up with their Bratwurst seasoning and like that alot. We have grilled "bratuwurst burgers" and load them with onions, peppers, etc. So much easier than trying to find casings. Penzeys have stores, but also sell spice mix online. We also made a batch from a recipe that we googled...and then tweaked it a little to our taste....so I really like the idea of frying up a little sample when you are making it to adjust the flavor if needed. We didnt do huge bathces, so the purchased seasoning mix was not too expensive, but if you do alot, it might be better to make your own seasoning mix. Best of luck to you! Oh, and one of my favorite ways to use our venison breakfast sausage is in "scrambles" and also in many overnight dishes with bread /cheese, etc. that you let set over night and cook in the morning.

  10. #10

    Join Date
    Dec 2010
    Location
    Evansville, Wyoming
    Posts
    34
    Here is another link where Jackie Clay gives her recipe for wild boar sausage: http://www.backwoodshome.com/advice/ajo070103.html
    Just scroll down, it has a recipe for 10 pounds of meat and one for Italian sausage.
    Teresa

Page 1 of 2 1 2 LastLast

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •  

SEO by vBSEO ©2011, Crawlability, Inc.