Hi all, I've got some venison in my freezer just begging to be ground up and made into sausage. What are some of your favorite, fairly simple recipes? I've got one that we've done in the past that was very good, just looking to see what others have out there that don't need 50+ ingredients and 25+ of those ingredients can't be bought locally

Thanks!

I'm interested in this thread. I was thinking of making sausage an hour ago.

I buy sausage seasonings from LEM. Fresh breakfast and summer sausage are two of my favorites. Summer sausage is best if done in a smoker.

I make my own pork sausage and will grind venison if I get a deer tag. I like at least 50% pork added to venison and think 75% is better. I grind pork butts.
Per 10 lbs
5 tbsp salt ( I use 2)
1 tbsp ground white pepper
2 tbsp rubbed sage
1 tbsp nutmeg
1 tbsp thyme
1 tbsp ground red hot pepper (optional)
1 tsp ginger
1 pint of ice water. ( I never added water unless I was I am going to stuff in casings)
I also add cyanine pepper to mine. You can tweak from this. It is the basic recipe out of the book Great Sausage Recipes and Meat Curing.

50% fatty pork, 50% deer meat, ground sage, salt and pepper. Add a few red pepper flakes if you want it a little hotter. Mix it up well and fry small patties to taste until you get it seasoned to your liking. It takes a lot of ground sage, like a tablespoon per pound IMO to get it good. Makes a very good breakfast sausage. Very easy to make. Great for patties or sausage gravy over biscuits.

ADC has the recipe, you need sage in BF sausage.

I like high mountain seasoning. Made over 100 lbs of sausage this spring everything from breakfast and chorizo to German and brats. Summer sausage is great too

pork butts on their own are about the right percentage of fat vs lean, about 30% fat is what you want, so if mixing with venison, which is essentially fat free, you need more pork then a 50-50 mix.
You can use fattier pork, a higher percentage of butt, or add pork belly or jowls.

A simple recipe is salt and black pepper, then you can add garlic powder, fennel seed, pepper flakes, etc, to get the taste you want.
Theres only a jillion recipes on line

Sure, there's always the REST of the internet, but I wanted the TMAN gangs recipes! Real guys that have been around the block with this stuff a time or two and know what they're talking about. Not some latte' drinkin', Prius drivin', manicure-gettin', man-bun wearin' Joe Schmoe that just reposted someone else's recipe so they can say they have more content on their page.

Well ok.....
Can't help you, I sprinkle the spices over the ground meat by eye, but I've done this before...

I guess maybe I need to clarify - GCS - I wasn't implying you're one of those fellas I mentioned about reposting recipes. This is the type of generic web stuff I'm looking to avoid by coming to you all.

I make a few batches of sausage each year. I think I'm around 400 pounds so far this year. I can't keep up with demand with the wife's Polish community. Some are safe guarded family recipes, they take a lot of time to develop the proper flavor profile.

Kielbasa


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Snack sticks


Breakfast links.


Salameats


Grilled salameat