The granddaughter and I made some apple venison sausage last weekend. My new summer kitchen is not done yet so had to use the wife’s kitchen.

Granddaughter slicing apples.



We add about 20% fatty beef trimmings.







Quarter-pound patties setting up in the freezer prior to vacuum-sealing.



We held some back to check the results.



Vacuum-sealed.



We ended up with about twenty-five pounds.

Mmmmmmmmmm

Are the apples the only seasonings you use?

No, I use a dry mix created by Woody Boyer back in the late-forties after he returned from service in WWII and bought this little general store & butcher shop.

I've been using that same seasoning since the 80's. I've been trying to get them to tell what's all in it that long too. LOL They won't, claim it's proprietary. I threaten to have it analyzed. The place has been through two owners since Woody died. My biggest fear is that the recipe will get lost in the shuffle.

The new owner (15 years) assures me that won't happen. All I know for sure is that there is coriander and black pepper in it.

That sausage looks some good.

Dang that looks interesting. To bad you can't get seasoning recipe. Can understand why they won't share if they have a good one.

Mac

Dang thats a good idea im gonna add apples to my next batch of Italian Sausage.

Do you do anything to the apples to keep them from browning??

No. We slice them and run them through the grinder with the beef fat and venison pretty quickly. The fat and meat are cold, partially frozen cold. Then the grind is patted and frozen soon after. They don’t really have a chance to brown.

I have heard of guys adding dried cherrys to their venison snack sticks but never apple to their sausage. That should help it stay moust when cooking as well, very cool.

I bet it is very good. You need a patty maker though for the "pretty" factor. lol