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Post by deputydon on Dec 1, 2007 18:34:10 GMT -5
Anyone care to share they're own tried and true HOME recipes for deer sausage ? I know there's dozens on the Internet and some are on my "will have to make some" list. But I'm looking for your "special" recipes or maybe some unusual deer sausage recipes. GOOD EATING is what its all about!!!!! Any takers ?
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bounce
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Post by bounce on Dec 1, 2007 20:02:30 GMT -5
Had a good one in my early years of deer hunting. But sorry to say I have forgoten it!! But maybe someone will know? you just take ground deer and mix in the spices? this is what I forgot and were to get it? but you just mix it well with the ground deer & make roles of it on a cookiesheet. put it in the oven [for got the time] till ready. It was very good. So spices and were to get them and cooking time is all thats needed DD LOL. But it was easy and as good as any!!!!
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bounce
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Post by bounce on Dec 1, 2007 20:07:33 GMT -5
A clue to the spices as soon as mixed it gave the meat a ham type colour and when baked was a summer type sausage.
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bounce
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Post by bounce on Dec 2, 2007 9:20:42 GMT -5
Was talking to DD last night. He and i taked about this and it seems he at one time may have had the resipe allso? He talked of liquid smoke and musterd seed and this sounds right to me allso. so we are still looking for what we have lost and forgoten. I remeber when I made mine it did not last long as it was very good.
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Post by deputydon on Dec 2, 2007 16:48:25 GMT -5
8-)One of you guys must have made this scratch recipe before??? I'm sure Bounce and I had the same recipe. And he's right it don't stay around long.  |
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Post by klsm54 on Dec 2, 2007 18:28:59 GMT -5
I've made my own sausage quite a few times, but like most everything I cook, I never use a recipe...  I've used lot's of different spices depending on what kind of sausage I wanted. Two seasonings that go into about every sausage I make are garlic and fennel seed. Then I use sage, allspice, nutmeg, ginger, cayenne pepper, mustard seed, thyme, oregano, basil, red pepper flakes, black pepper, liquid smoke, paprika, or marjoram in some combination. I know I'm not much help...  I thought maybe if I threw those spices out there it might ring a bell. |
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bounce
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Post by bounce on Dec 3, 2007 13:03:16 GMT -5
We maybe getting close now? I saw DD in town for a little bit. And he found a resipi that sounds about right? Hopeing he will post it.......smiles...... You Think? LOL. The ol boy was a hurting just a little as he found out how it feels to be an old, large, fat man and fall down on the Ice. Had one hand all rapped up sooooo it maybe he will be a little slow at posting for a while. LOL.
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Post by deputydon on Dec 3, 2007 13:15:11 GMT -5
Kiss my a$$ Bounce.... ;D ;D ;D Yes I think I found it. I sat out some deer to thaw than I'll make some. We'll let Bounce and 2M's be the judge of its wortheness!!!
P.S. I can still type I'm just slow. But I can't get out in the icy hills cause if I fall again I might not be able to get home.
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Post by deputydon on Dec 3, 2007 23:02:31 GMT -5
I'm not gonna post the recipe just yet. I made a 5 pound batch tonight. It has to sit for three days in the icebox, getting mixed at least once a day. then the slooooowww bake process (10 hours). If it pass'es the taste test of me, 2M's, and Bounce I'll post it.
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Post by klsm54 on Dec 3, 2007 23:55:47 GMT -5
I've never made cooked sausage. I always make stuff like Sweet Italian, Hot Italian, Breakfast sausage, Polish sausage and the likes. If it comes out good I'll have to try a batch.
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Post by deputydon on Dec 5, 2007 8:20:26 GMT -5
It's smelling very very good as it cures in the icebox !!!! One more day till I throw it in the oven. Then weather permitting I'll get Bounce and 2M's opion of it. And hopefully I'll be ready to share it w/ the world.
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Post by Bill on Dec 5, 2007 8:46:54 GMT -5
Take a look online at the Cabela's grinders and other meat handling products. Pretty awsome lineup. The have a sausage mixer that you put the sausage and spices into then crank it. It has a stainless steel tub that it mixes it in saving a whole lot of work. If your making very much it sure saves on labor.
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Post by deputydon on Dec 5, 2007 9:39:30 GMT -5
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Post by Jack on Dec 5, 2007 10:21:14 GMT -5
I have to say I agree with Bill. Cabela's does have a great selection of processing tools as well as the cures, spice mixes, etc.
I've been making jerky with a Cabela's jerky shooter and some of their jerky cure.
My only complaint is that a whole deer disappears in about a day when everyone gets a taste.
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Post by klsm54 on Dec 5, 2007 10:54:34 GMT -5
Hey DD! Cabela's sausage making supplies. There ought to be a gift idea there, somewhere. Or maybe, since it is for the kitchen, you could find a gift there for the missus...   ;D ;D |
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I've used lot's of different spices depending on what kind of sausage I wanted. 
I thought maybe if I threw those spices out there it might ring a bell.
;D ;D