Hey lug, you got a recipe for that sausage?
Yeah, but it won’t do you any good. The seasoning mix I’ve been getting for 20-plus years is proprietary. The butcher who sells it to me is a friend and he won’t even tell me what’s in it.
It’s ground venison with 20% fatty pork mixed in and about one apple per pound of venison/pork mix. And the seasoning mix.
The apples get washed, cored and sliced then run through the grinder with a course plate and mixed thoroughly with the meat. We actually run everything through the grinder at once into big, stainless steel pans then thoroughly mix by hand before patting up 1/4 pound patties. Lots and lots of patties (hundreds). I used to stuff about half of it into casing for regular sausage but everybody prefers the patties so we don’t use casing anymore. Real pig gut got expensive anyhow thanks to new PA Dept. of Ag. regs. a few years ago.