Seasoning For Different Homemade Sausage (red wine, beer, paprika, breakfast)
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I have a lot of recipes, and most I like, but honestly this guy has some of the best recipes I have ever found- Venison Sausages with Sage
He has a TON of great recipes and great tips. I plan on making some of his recipes this fall, and I hope to set up a dry-cured sausage set-up this winter. I really want to make hard cured salami and such..
Here's my basic brat recipe-
4 lb pork (shoulder)
1 lb venison
2 Tbsp Kosher salt
1 TBSP nutmeg
2 TSP mace
1 TSP ground ginger
1 c cold whole milk
2 eggs beaten
1 c non-fat dry milk powder
This was a batch of regular and jalapeno brats. Just add diced jalapeno to your liking.
After 20 years of making basic summer sausage (venison)- this mix by Con-Yeager is simply awesome.
I'll make a quick batch of that, maybe 10lbs to have on hand for camping trips and such. Those are West Virginia ramps that I diced and added- gives the sausage a garlic/leek flavor- really good with horseradish mustard.
I use beef tallow, cheese powder and fresh Jalapenos for venison sausage. Or, I 'll use pork butt to change it up a bit for more of a summer sausage taste.
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