Post by jimh on Aug 25, 2005 9:48:25 GMT -5
i pulled this from a site some time back thought some might like it. if anything it will get you started.(don't ya just love copy and paste ;D )
When making sausage, you have to grind meat twice. Use coarse plate first.
Mix spices in meat then regrind through fine plate. If sausage is ground with
fine plate twice or three times, meat is too mushy. For easier mixing you may
add water (just a little bit) to help. If you don't eat your sausage very
fast you can add vinegar for a natural preservative. (1/4 cup per 10 lbs.) If
you don't have a grinder, some antique shops have old hand crank ones. Make
sure they have the coarse and fine plates to grind meat.
It is important to have enough fat in your sausage. Fat is what gives sausage
it's flavor and texture. I realize no one wants greasy meat, but too lean of
sausage is not as tasty.
On spices: Check dates on spices. Old spices lose their flavor and power and
it will take more spices to obtain flavor.
If you want sausage in links, you must have a sausage stuffer. A stuffer
looks like a funnel. It fits on the end of the grinder. Grind sausage one
time with coarse plate, add seasonings and mix. Run through grinder with fine
plate and into sausage stuffer into casings. Have casings in cool water until
needed. Get one casing out of water, slip over sausage stuffer. Tie knot or
string on end of casing. Now stuff casing. For little links, twist every 8
inches, or just twist for desired lengths. Tie knot or string at twist
points. Try to fill evenly to keep out air bubbles.
For sausage casings: Most meat markets have them or can order them. If not,
look in the phone book under meat packers and call one. This should help.
To cook sausage: For pan sausage, cook on each side until done. For links,
cover with water in saucepan. Bring to boil. Boil at least 15 minutes.
To wrap and freeze sausage: Use white freezer paper and wax paper or plastic
wrap. Place meat on wax paper or plastic wrap at one corner. Fold corner
over meat, then fold sides over meat. Roll up like a burrito and fold ends
over. Then place on white freezer paper at one corner. Fold corner over meat,
then fold sides over meat. Then continue to roll up like a burrito. Tape ends
down. Mark with permanent pen on wrapper with contents and date frozen.. This
sausage in freezer is good for 6 months. Anything that contains pork loses
flavor after 6 months in freezer.
HOMEMADE COUNTRY STYLE DEER PAN SAUSAGE
Note: Deer Meat is lean and dry, so 50/50 ratio of pork to deer is very
important.
5 lbs. deboned Deer meat
5 lbs. deboned Pork Boston Butt
1/8 c salt
1/4 c black pepper
10-oz ground sage
1-oz red pepper (if you like hot sausage)
3 T ground cumin or cumin seeds
4-oz mustard seeds
3 T white vinegar
First, grind meat through chili plate or coarse plate of grinder. This is so
grind doesn't get mushy. Add spices and mix very well with hands. (if too
sticky to mix, add a little water) Regrind meat through sausage plate on
grinder. Pack and wrap sausage in white butcher paper. Ready to cook and eat.
Freeze unused sausage. NOTE: Can be made into balls and then frozen for later
use.
Test: Fry small patty of sausage mix prior to packing or wrapping to check
spice flavor. Season to taste. Yield: approx. 10 lbs. sausage
BOUDIN (LOUISIANA) DEER SAUSAGE
5 lbs. deboned Deer meat
5 lbs. deboned Pork Boston Butt
1/8 c salt
1/4 c black pepper
10-oz ground sage
1-oz red pepper (necessary for boudan)
3 T ground cumin or cumin seeds
4-oz mustard seeds
3 T white vinegar
Cooked white or brown rice (enough cups to equal cups of ground meat
mixture-should be half cooked rice and half ground meat mixture)
2 c finely chopped green onion tops
First, grind meat through chili plate or coarse plate of grinder. This is so
grind doesn't get mushy. Add spices and mix very well with hands. (if too
sticky to mix, add a little water) Regrind meat through sausage plate on
grinder. Mix ground meat with onion tops and cooked rice. (mixture should be
half cooked rice and half ground meat mixture) Pack and wrap sausage in white
butcher paper. Ready to cook and eat. Freeze unused sausage. NOTE: Can be
made into balls and then frozen for later use.
Test: Fry small patty of sausage mix prior to packing or wrapping to check
spice flavor. Season to taste. Yield: approx. 10 lbs. sausage
HOT GERMAN DEER SAUSAGE
5 lbs. deboned Deer meat
5 lbs. deboned Pork Boston Butt
1/8 c salt
1/4 c coarse black pepper
10-oz ground sage
1/4 c cayenne pepper
1/4 c caraway seeds
3 T white vinegar
First, grind meat through chili plate or coarse plate of grinder. This is so
grind doesn't get mushy. Add spices and mix very well with hands. (if too
sticky to mix, add a little water) Regrind meat through sausage plate on
grinder. Pack and wrap sausage in white butcher paper. Ready to cook and eat.
Freeze unused sausage. NOTE: Can be made into balls and then frozen for later
use.
Test: Fry small patty of sausage mix prior to packing or wrapping to check
spice flavor. Season to taste. Yield: approx. 10 lbs. sausage
PLAIN DEER PAN SAUSAGE
5 lbs deer meat
5 lbs pork (fatty)
1/8 c salt
1/8 c sage
1/4 c black pepper
First, grind meat through chili plate or coarse plate of grinder. This is so
grind doesn't get mushy. Add spices and mix very well with hands. (if too
sticky to mix, add a little water) Regrind meat through sausage plate on
grinder. Pack and wrap sausage in white butcher paper. Ready to cook and eat.
Freeze unused sausage. NOTE: Can be made into balls and then frozen for later
use.
Test: Fry small patty of sausage mix prior to packing or wrapping to check
spice flavor. Season to taste. Yield: approx. 10 lbs. sausage
HOT DEER PAN SAUSAGE
5 lbs. deer meat
5 lbs pork ( fatty)
3 T c salt
2 tsp sage
2 T black pepper
1 tsp red pepper
First, grind meat through chili plate or coarse plate of grinder. This is so
grind doesn't get mushy. Add spices and mix very well with hands. (if too
sticky to mix, add a little water) Regrind meat through sausage plate on
grinder. Pack and wrap sausage in white butcher paper. Ready to cook and eat.
Freeze unused sausage. NOTE: Can be made into balls and then frozen for later
use.
Test: Fry small patty of sausage mix prior to packing or wrapping to check
spice flavor. Season to taste.
Yield: approx. 10 lbs. sausage
SWEET DEER PAN SAUSAGE
5 lbs deer meat
5 lbs pork (fatty)
1/4 salt
1/2 c brown sugar
2-1/2 T sage
2 tsp black pepper
2 tsp red pepper
First, grind meat through chili plate or coarse plate of grinder. This is so
grind doesn't get mushy. Add spices and mix very well with hands. (if too
sticky to mix, add a little water) Regrind meat through sausage plate on
grinder. Pack and wrap sausage in white butcher paper. Ready to cook and eat.
Freeze unused sausage. NOTE: Can be made into balls and then frozen for later
use.
Test: Fry small patty of sausage mix prior to packing or wrapping to check
spice flavor. Season to taste. Yield: approx. 10 lbs. sausage
MAPLE DEER PAN SAUSAGE
5 lbs deer meat
5 lbs pork (fatty)
1/8 c salt
1/2 c maple syrup
2-1/2 T sage
1/4 c black pepper
First, grind meat through chili plate or coarse plate of grinder. This is so
grind doesn't get mushy. Add spices and mix very well with hands. (if too
sticky to mix, add a little water) Regrind meat through sausage plate on
grinder. Pack and wrap sausage in white butcher paper. Ready to cook and eat.
Freeze unused sausage. NOTE: Can be made into balls and then frozen for later
use.
Test: Fry small patty of sausage mix prior to packing or wrapping to check
spice flavor. Season to taste. Yield: approx. 10 lbs. sausage
ITALIAN SEASONING DEER PAN SAUSAGE
5 lbs deer meat
5 lbs pork (fatty)
1/8 c salt
1/4 c italian seasonings spice
1/4 c oregano spice
1/4 c garlic powder
1/4 c basil spice
2-1/2 T sage
2 tsp black pepper
First, grind meat through chili plate or coarse plate of grinder. This is so
grind doesn't get mushy. Add spices and mix very well with hands. (if too
sticky to mix, add a little water) Regrind meat through sausage plate on
grinder. Pack and wrap sausage in white butcher paper. Ready to cook and eat.
Freeze unused sausage. NOTE: Can be made into balls and then frozen for later
use.
Test: Fry small patty of sausage mix prior to packing or wrapping to check
spice flavor. Season to taste. Yield: approx. 10 lbs. sausage
DRY SMOKED DEER SAUSAGE
Follow HOMEMADE COUNTRY STYLE DEER PAN SAUSAGE above. After grinding sausage,
stuff in casings. In smokehouse using hardwood for fire- smoke for 8-26 hours
depending on size and tightness of smokehouse. Keep smoke going, but not too
much heat. Allow for vented heat. Keep checking one link - When done, it is
dry and not raw. Ready to eat.
LOWFAT DEER SAUSAGE
Follow HOMEMADE COUNTRY STYLE DEER PAN SAUSAGE above except use only lean
Pork, no fat. Boneless Port Loins work best. This sausage is very lean.
JALAPENO DEER SAUSAGE
Follow HOMEMADE COUNTRY STYLE DEER PAN SAUSAGE above except add 6 large raw
Jalepeno peppers cut and diced to spices. Finish recipe as above.
GARLIC DEER SAUSAGE
Follow HOMEMADE COUNTRY STYLE DEER PAN SAUSAGE above except add 8 cloves of
garlic, peeled and diced to spices. Finish recipe as above.
STUFFED LINK DEER SAUSAGE
Follow HOMEMADE COUNTRY STYLE DEER PAN SAUSAGE above except omit sage from
spices. Then after final grinding, stuff in casings. Cook as is or smoke as
above in DRY SMOKED DEER SAUSAGE Recipe.
NOTE: THESE RECIPES CAN BE USED WITH STRAIGHT PORK, USING HALF LEAN PORK AND
HALF FATTY PORK, OMIT DEER MEAT.
ALSO: GROUND DEER MEAT MAKES GREAT HAMBURGER MEAT THAT IS VERY LEAN.
EXTRA: These sausage recipes can be made from any combination of meat.....
1/2 lean and 1/2 fatty
When making sausage, you have to grind meat twice. Use coarse plate first.
Mix spices in meat then regrind through fine plate. If sausage is ground with
fine plate twice or three times, meat is too mushy. For easier mixing you may
add water (just a little bit) to help. If you don't eat your sausage very
fast you can add vinegar for a natural preservative. (1/4 cup per 10 lbs.) If
you don't have a grinder, some antique shops have old hand crank ones. Make
sure they have the coarse and fine plates to grind meat.
It is important to have enough fat in your sausage. Fat is what gives sausage
it's flavor and texture. I realize no one wants greasy meat, but too lean of
sausage is not as tasty.
On spices: Check dates on spices. Old spices lose their flavor and power and
it will take more spices to obtain flavor.
If you want sausage in links, you must have a sausage stuffer. A stuffer
looks like a funnel. It fits on the end of the grinder. Grind sausage one
time with coarse plate, add seasonings and mix. Run through grinder with fine
plate and into sausage stuffer into casings. Have casings in cool water until
needed. Get one casing out of water, slip over sausage stuffer. Tie knot or
string on end of casing. Now stuff casing. For little links, twist every 8
inches, or just twist for desired lengths. Tie knot or string at twist
points. Try to fill evenly to keep out air bubbles.
For sausage casings: Most meat markets have them or can order them. If not,
look in the phone book under meat packers and call one. This should help.
To cook sausage: For pan sausage, cook on each side until done. For links,
cover with water in saucepan. Bring to boil. Boil at least 15 minutes.
To wrap and freeze sausage: Use white freezer paper and wax paper or plastic
wrap. Place meat on wax paper or plastic wrap at one corner. Fold corner
over meat, then fold sides over meat. Roll up like a burrito and fold ends
over. Then place on white freezer paper at one corner. Fold corner over meat,
then fold sides over meat. Then continue to roll up like a burrito. Tape ends
down. Mark with permanent pen on wrapper with contents and date frozen.. This
sausage in freezer is good for 6 months. Anything that contains pork loses
flavor after 6 months in freezer.
HOMEMADE COUNTRY STYLE DEER PAN SAUSAGE
Note: Deer Meat is lean and dry, so 50/50 ratio of pork to deer is very
important.
5 lbs. deboned Deer meat
5 lbs. deboned Pork Boston Butt
1/8 c salt
1/4 c black pepper
10-oz ground sage
1-oz red pepper (if you like hot sausage)
3 T ground cumin or cumin seeds
4-oz mustard seeds
3 T white vinegar
First, grind meat through chili plate or coarse plate of grinder. This is so
grind doesn't get mushy. Add spices and mix very well with hands. (if too
sticky to mix, add a little water) Regrind meat through sausage plate on
grinder. Pack and wrap sausage in white butcher paper. Ready to cook and eat.
Freeze unused sausage. NOTE: Can be made into balls and then frozen for later
use.
Test: Fry small patty of sausage mix prior to packing or wrapping to check
spice flavor. Season to taste. Yield: approx. 10 lbs. sausage
BOUDIN (LOUISIANA) DEER SAUSAGE
5 lbs. deboned Deer meat
5 lbs. deboned Pork Boston Butt
1/8 c salt
1/4 c black pepper
10-oz ground sage
1-oz red pepper (necessary for boudan)
3 T ground cumin or cumin seeds
4-oz mustard seeds
3 T white vinegar
Cooked white or brown rice (enough cups to equal cups of ground meat
mixture-should be half cooked rice and half ground meat mixture)
2 c finely chopped green onion tops
First, grind meat through chili plate or coarse plate of grinder. This is so
grind doesn't get mushy. Add spices and mix very well with hands. (if too
sticky to mix, add a little water) Regrind meat through sausage plate on
grinder. Mix ground meat with onion tops and cooked rice. (mixture should be
half cooked rice and half ground meat mixture) Pack and wrap sausage in white
butcher paper. Ready to cook and eat. Freeze unused sausage. NOTE: Can be
made into balls and then frozen for later use.
Test: Fry small patty of sausage mix prior to packing or wrapping to check
spice flavor. Season to taste. Yield: approx. 10 lbs. sausage
HOT GERMAN DEER SAUSAGE
5 lbs. deboned Deer meat
5 lbs. deboned Pork Boston Butt
1/8 c salt
1/4 c coarse black pepper
10-oz ground sage
1/4 c cayenne pepper
1/4 c caraway seeds
3 T white vinegar
First, grind meat through chili plate or coarse plate of grinder. This is so
grind doesn't get mushy. Add spices and mix very well with hands. (if too
sticky to mix, add a little water) Regrind meat through sausage plate on
grinder. Pack and wrap sausage in white butcher paper. Ready to cook and eat.
Freeze unused sausage. NOTE: Can be made into balls and then frozen for later
use.
Test: Fry small patty of sausage mix prior to packing or wrapping to check
spice flavor. Season to taste. Yield: approx. 10 lbs. sausage
PLAIN DEER PAN SAUSAGE
5 lbs deer meat
5 lbs pork (fatty)
1/8 c salt
1/8 c sage
1/4 c black pepper
First, grind meat through chili plate or coarse plate of grinder. This is so
grind doesn't get mushy. Add spices and mix very well with hands. (if too
sticky to mix, add a little water) Regrind meat through sausage plate on
grinder. Pack and wrap sausage in white butcher paper. Ready to cook and eat.
Freeze unused sausage. NOTE: Can be made into balls and then frozen for later
use.
Test: Fry small patty of sausage mix prior to packing or wrapping to check
spice flavor. Season to taste. Yield: approx. 10 lbs. sausage
HOT DEER PAN SAUSAGE
5 lbs. deer meat
5 lbs pork ( fatty)
3 T c salt
2 tsp sage
2 T black pepper
1 tsp red pepper
First, grind meat through chili plate or coarse plate of grinder. This is so
grind doesn't get mushy. Add spices and mix very well with hands. (if too
sticky to mix, add a little water) Regrind meat through sausage plate on
grinder. Pack and wrap sausage in white butcher paper. Ready to cook and eat.
Freeze unused sausage. NOTE: Can be made into balls and then frozen for later
use.
Test: Fry small patty of sausage mix prior to packing or wrapping to check
spice flavor. Season to taste.
Yield: approx. 10 lbs. sausage
SWEET DEER PAN SAUSAGE
5 lbs deer meat
5 lbs pork (fatty)
1/4 salt
1/2 c brown sugar
2-1/2 T sage
2 tsp black pepper
2 tsp red pepper
First, grind meat through chili plate or coarse plate of grinder. This is so
grind doesn't get mushy. Add spices and mix very well with hands. (if too
sticky to mix, add a little water) Regrind meat through sausage plate on
grinder. Pack and wrap sausage in white butcher paper. Ready to cook and eat.
Freeze unused sausage. NOTE: Can be made into balls and then frozen for later
use.
Test: Fry small patty of sausage mix prior to packing or wrapping to check
spice flavor. Season to taste. Yield: approx. 10 lbs. sausage
MAPLE DEER PAN SAUSAGE
5 lbs deer meat
5 lbs pork (fatty)
1/8 c salt
1/2 c maple syrup
2-1/2 T sage
1/4 c black pepper
First, grind meat through chili plate or coarse plate of grinder. This is so
grind doesn't get mushy. Add spices and mix very well with hands. (if too
sticky to mix, add a little water) Regrind meat through sausage plate on
grinder. Pack and wrap sausage in white butcher paper. Ready to cook and eat.
Freeze unused sausage. NOTE: Can be made into balls and then frozen for later
use.
Test: Fry small patty of sausage mix prior to packing or wrapping to check
spice flavor. Season to taste. Yield: approx. 10 lbs. sausage
ITALIAN SEASONING DEER PAN SAUSAGE
5 lbs deer meat
5 lbs pork (fatty)
1/8 c salt
1/4 c italian seasonings spice
1/4 c oregano spice
1/4 c garlic powder
1/4 c basil spice
2-1/2 T sage
2 tsp black pepper
First, grind meat through chili plate or coarse plate of grinder. This is so
grind doesn't get mushy. Add spices and mix very well with hands. (if too
sticky to mix, add a little water) Regrind meat through sausage plate on
grinder. Pack and wrap sausage in white butcher paper. Ready to cook and eat.
Freeze unused sausage. NOTE: Can be made into balls and then frozen for later
use.
Test: Fry small patty of sausage mix prior to packing or wrapping to check
spice flavor. Season to taste. Yield: approx. 10 lbs. sausage
DRY SMOKED DEER SAUSAGE
Follow HOMEMADE COUNTRY STYLE DEER PAN SAUSAGE above. After grinding sausage,
stuff in casings. In smokehouse using hardwood for fire- smoke for 8-26 hours
depending on size and tightness of smokehouse. Keep smoke going, but not too
much heat. Allow for vented heat. Keep checking one link - When done, it is
dry and not raw. Ready to eat.
LOWFAT DEER SAUSAGE
Follow HOMEMADE COUNTRY STYLE DEER PAN SAUSAGE above except use only lean
Pork, no fat. Boneless Port Loins work best. This sausage is very lean.
JALAPENO DEER SAUSAGE
Follow HOMEMADE COUNTRY STYLE DEER PAN SAUSAGE above except add 6 large raw
Jalepeno peppers cut and diced to spices. Finish recipe as above.
GARLIC DEER SAUSAGE
Follow HOMEMADE COUNTRY STYLE DEER PAN SAUSAGE above except add 8 cloves of
garlic, peeled and diced to spices. Finish recipe as above.
STUFFED LINK DEER SAUSAGE
Follow HOMEMADE COUNTRY STYLE DEER PAN SAUSAGE above except omit sage from
spices. Then after final grinding, stuff in casings. Cook as is or smoke as
above in DRY SMOKED DEER SAUSAGE Recipe.
NOTE: THESE RECIPES CAN BE USED WITH STRAIGHT PORK, USING HALF LEAN PORK AND
HALF FATTY PORK, OMIT DEER MEAT.
ALSO: GROUND DEER MEAT MAKES GREAT HAMBURGER MEAT THAT IS VERY LEAN.
EXTRA: These sausage recipes can be made from any combination of meat.....
1/2 lean and 1/2 fatty
..I'm going to have to shoot a bunch of deer now to try out all those recipes... 
;D
