Breakfast Sausage Bulk

[BearGuide]

Hello everyone -

I am looking for a Breakfast Sausage recipe for Venison.  I have found a few but thought someone would like to share their families favorite.

Thanks in advance!

BearGuide

Here is one I thought I would pattern after...
Breakfast Sausage - Makes 5 lbs.

5 lbs. ground pork
2 tbsp. table salt
1 1/2 tbsp. sage
1 1/2 tsp. thyme
1/2 tsp. ginger
3/4 tsp. nutmeg
1/2 tsp. white pepper
1/4 tsp. cayenne pepper
1/2 cup water
1.   Combine the ground meat with all ingredients, mix/knead well.  Taste test by cooking a small thin patty. Taste test by frying a small thin patty.  Add more spices if needed at this time and remix.  Taste test again if you feel it's necessary.
2.    For bulk sausage simply form sausage patties or stuff into poly meat bags.  Refrigerate fresh sausage up to a week or freeze until needed.
3.   For breakfast sausage links load the freshly mixed meat into your Dakotah Sausage Stuffer and attach the 3/8" sausage tube or attach the new jerky adaptor headcover with the snack stick insert in place.
4.   If you are using casings slide a 22-24MM strand of sheep casing or a 22-26 MM collagen sausage casing onto the sausage tube.
5.   Do not refrigerate the breakfast sausage mixture before you stuff it into the sausage casing as the meat will "set up" and put undo stress on your sausage stuffer. Stuff the seasoned meat into the sausage casing. The casing should be full but not full enough to burst when you begin to form links. The more you operate the sausage stuffer the easier it becomes to determine the proper fullness. With practice you will be stuffing sausage casings like a pro. The rule of thumb "practice makes perfect" applies here.
6.    To form breakfast sausage links press your forefinger and thumb together to make a slight indent in the casing about every six inches.  Twist 3 or 4 turns, repeat the process for the next link, only twist 3 or 4 turns in the opposite direction. Refrigerate the breakfast sausage links up to a week or freeze up to 6 months.
7.   Do not refrigerate the Italian sausage mixture before it goes through the extruding process. If you are using the jerky maker adaptor with the skinless sausage insert simply extrude the breakfast sausage links according to the Dakotah instructions.
8.   Bake, fry, grill or broil the breakfast sausage links in usual manner until they are fully cooked.

[Randy Kaar]

here is one from chef paul kirk i stold from a
bbq forum   yours looks good but ginger
doesnt sound right...
VENISON BREAKFAST SAUSAGE"

3 pounds ground fine venison
2 pounds ground fine pork butt
2 tablespoon rubbed sage
1 tablespoon black pepper
1 tablespoon sugar
2 teaspoons kosher salt
1 teaspoon ground thyme
1 teaspoon ground summer savory
1/2 teaspoon cayenne
Place the venison and pork butt in a large bowl and blend. Add the sage, pepper, sugar, salt, thyme, summer savory, and cayenne to a small bowl and blend well. Add the seasoning a third (1/3) at a time, blending well until the meat gets sticky. Form into patties or stuff as desired.
Yield 5 pounds.

randy aka bh

[BearGuide]

Thanks - that sounds great! ::cheers::