Mild Breakfast Sausage
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I've been playing with this recipe for the past few years. I believe that this is hitting close to your store bought breakfast sausage. However, I enjoy a MILD sausage, so if you like a hotter sausage please adjust the Cayenne and Red Peppers.
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Ingredients:
2 1/4 pounds Deer Meat 3/4 pounds Pork Fat Back 2 teaspoons Salt 1 ½ teaspoons Pepper 1 teaspoon Ground Sage 1 teaspoon Ground Thyme |
½ teaspoon Rosemary Leaves
1 tablespoon Brown Sugar ½ teaspoon Grated Nutmeg ½ teaspoon Cayenne Pepper ½ teaspoon Red Pepper Flakes |
Directions:
Again, like the Deer Burger, before you even weigh your meat trim all the fat and silver skin off your Deer Meat. Weigh out the 2 ¼ pounds, and cut into small pieces to fit in your grinder. Cut your Fat Back into similar sized pieces, mix both meats together. Mix all the seasonings together in a bowl, before mixing into your meat mixture. Make sure the Meat is coated with the seasonings and let this sit at room temperature for 15 minutes, before putting your Meat mixture and the working parts of your grinder in the freezer for 30 minutes. Keeping the grinder and Meat cool will give you a better grind on your sausage. Grind your meat mixture using a 4.5mm or fine plate. Depending on your storage chooses as to how to package your Sausage.
Tip: Any time you are using a grinder, make sure the meat as well as the grinder is as cold as possible.
Again, like the Deer Burger, before you even weigh your meat trim all the fat and silver skin off your Deer Meat. Weigh out the 2 ¼ pounds, and cut into small pieces to fit in your grinder. Cut your Fat Back into similar sized pieces, mix both meats together. Mix all the seasonings together in a bowl, before mixing into your meat mixture. Make sure the Meat is coated with the seasonings and let this sit at room temperature for 15 minutes, before putting your Meat mixture and the working parts of your grinder in the freezer for 30 minutes. Keeping the grinder and Meat cool will give you a better grind on your sausage. Grind your meat mixture using a 4.5mm or fine plate. Depending on your storage chooses as to how to package your Sausage.
Tip: Any time you are using a grinder, make sure the meat as well as the grinder is as cold as possible.