not sure if any of these are for breakfast but they sure sound good.
compliments of this site
www.bowhunting.net/susieq/sausage.htm These are some recipes that I have. SQ
Salami
3 lbs. ground venison or beef or combination
1 teaspoon pepper
1/2 teaspoon garlic salt
1/2 teaspoon mustard seed
1/2 teaspoon mustard powder
1 cup water
3 tablespoons Morton's Quick-Curing Salt
Mix ingredients well. Divide in 2 parts.
Roll in foil and boil in water for 1 hour.
Pick holes on bottom of foil for draining.
Return to refrigerator for 24 hours before cutting.
Venison Sausage
Ground venison
Ground pork fat
Morton's Sausage & Poultry Seasoning
Pork casing
Mix ground venison with ground pork fat at 2-1 ratio.
Sprinkle Morton's Sausage & Poultry Seasoning over meat and knead into the meat with fingers until seasoned at rate of 1 pkg. seasoning to 12 lbs of meat. Stuff into pork casings as links or as rope sausage.
Venison Sausage
1 lb ground venison
1/2 lb. ground beef
1/2 lb. ground pork
1 teaspoon course ground pepper
Scant tablespoon liquid smoke
1 cup water
2 tablespoon quick curing salt
1/2 teaspoon garlic powder
1/2 teaspoon marjoram
1 tablespoon mustard seed
Mix together all ingredients and refrigerate for 24 hours (covered).
From in 2 rolls and wrap tightly in foil.
Back on rack in pan for 1 hour at 350 degrees.
Cool in foil until able to handle.
Remove from foil and re-wrap. Refrigerate.
Smoked Venison Summer Sausage
8 lbs. lean elk meat or venison
2 lbs. fat pork trimmings
Mixture
1 tablespoon cracked black pepper
10 teaspoons household salt
3 tablespoons sugar
1/2 teaspoon salt peter
1 tablespoon + 1 teaspoon coriander
1 teaspoon ground ginger
1 tablespoon ground mustard
1 tablespoon garlic powder
2 cups rose wine
This recipe is calculated for 10 lbs. of sausage.
Chill meat (38 degrees is perfect). Then grind through a 3/16 in grinder plate. Place in a large plastic, wood, glass, or ceramic tub or crock.
Mix all ingredients by hand to blend spices evenly and chill in cooler for 2-3 days. Stuff into 2 3/4 x 24 in. beef middles.
These are usually available from a butcher. 3 x 28 in. fibrous casing may also be used. Make the sausages abut 1 foot long and then tie them off. Be sure they are not stuffed tightly. After stuffing, hang so they do not touch each other and dry at room temperature for 5 hours.
Transfer the hanger to smoker or smokehouse and smoke at 120 degrees with a heavy smudge for 6-8 hours or until an internal temperature of 145 degrees is reached. Smoking longer (6-8 hours) will flavor the sausage more. When smoking is completed to your satisfaction, remove and shower with tap water until an internal temperature of 120 degrees is reached. Hang at room temperature in a draft free area for 2 days. Your house will smell as delicious as the old-time meat markets did and you will have a delicious auburn summer sausage.
Venison Summer Sausage
2 lbs. ground venison
1 1/2 teaspoons liquid smoke
1 cup water
1 tablespoon mustard seed
1/2 teaspoon onion powder
1/8 teaspoon garlic powder
3 tablespoons Morton's Tender Quick Meat Cure
Use 2 lbs. ground venison (plain, we never add pork as many do, the natural small amount tallow left on the deer as we skin it is enough moisture). Mix all ingredients and then mix with ground meat.
Make into rolls of size you wish. Roll in foil with meat to shiny side. Refrigerate for 24 hours. Place on a rack over a pan to catch drippings. Insert fork through under side of foil to allow drainage as it bakes.
Bake for 1 hour and 15 minutes at 325 degrees.
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This recipe was sent to me by Butch Oneal
Summer Sausage
2 lbs of meat (moose, elk, deer, caribou)
2 TBS. of tender quick salt
1 TBS. liquid smoke
1 TBS. mustard seed
1/4 TSP. salt
1/4 TSP. pepper
1/4 TSP. garlic salt
1/4 TSP. of onion powder or onion salt
1 TSP. garlic powder
1 CUP of water
Mix all ingredients. Roll into two/three rolls and refrigerate a min of 24 hours. Ensure you have a pan on the bottom shelf to catch the fluids that will drain out. Place the rolls on the rack in an oven heated to 350 degrees for approximately 1 hour. You can also wrap the rolls in allum. foil. Punch holes in the foil to allow the fluids to escape (the foil will make softer casings). It can't get better than this!! Butch
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This recipe was sent to me by Mark McEwen
Deer Sausage
2 lbs. ground venison
1 lbs. sausage
1 tsp. salt
1 tsp. pepper
1 tsp. Thyme
2 cloves garlic, adjust to taste
1/3 cup of fine bread crumbs
1 egg beaten
Combine all ingredients, make into patties and fry!
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I am posting this recipe from Paul Edlund with his permission.
Venison Pepperoni
PEPPERONI SAUSAGE MIXTURE:
5 # Venison or Beef
1 # Pork Fat
3 Tablespoons Pickling Salt
Pepperoni Seasoning Mixture
PEPPERONI SEASONING MIXTURE:
3/4 cup Dry Powdered Milk (mix in enough water to make paste)
2 Tablespoons Sugar
1 Tablespoons Cracked Black Pepper
1 Tablespoons (fine ground) Black Pepper
3 Tablespoons Chili Powder.
1 Teaspoon Powdered Thyme
1 Teaspoon (rounded) Crushed Oregano Leaf
1 Teaspoon Whole Anise Seeds
1 Teaspoon Ground Cumin
***Mix all seasonings together***
Grind venison or beef and pork fat together. Add pickling salt, mix well. Then add the Pepperoni Seasoning Mixture, kneading well. Stuff Pepperoni Mixture into the casings & refrigerate overnight. Hang in smoker for approximately 6 hours... It is vital that Pepperoni reach an Internal 152 degrees... If it hasn't reached this temperature, finish off in conventional oven (at lowest possible setting) after smoking long enough to get desired taste. Makes about 6# 's pepperoni sausage.
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This recipe was sent to me by Larry Moyer
Moyer's Venison Sausage
(Pennsylvania Dutch Style)
3 1/2 lbs. venison - defatted and ground
1 1/2 lbs smoked bacon-ground
(can be ends/pieces or fresh ground pork)
1/2 cup brown sugar
2 tsp. salt
(add more salt if fresh pork used)
1 tsp. garlic powder
1 tsp. onion powder
1/2 tsp. coriander
2 tsp. black pepper
1/4 tsp. allspice
1/4 tsp. nutmeg
1/4 tsp. cinnamon
1/4 tsp. savory
1/8 tsp. cumin
to taste - hot sauce
Mix all together well. Shape into patties to fry. May be frozen.
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This recipe was sent to me by Rex Remington
Deer Summer Sausage
1# deer
1/2# pork fat
1/2# beef fat
2 tsp. cure
2 tsp. black pepper
2 tsp. brown sugar
1 tsp. whole pepper corns
1 tsp. mustard seed
Grind meat add spices sit for 2 days in rig.
Smoke on grill cool smoke hang eat.
Enjoy Master Smoker
Rex Remington
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This recipe was sent to me by Drjoedawg
Venison/Pork Sausage
15# venison -10# pork loin
2.5# bacon
3 tsp. garlic powder
1 tsp. sage
1.5 tsp. Chinese 5 Spice
10 tsp. Mrs. Dash
1.5 tsp. cayenne pepper
2 tbs. fennel
3 tbs. crushed red pepper
12 tbs allegro
This is added to 40 oz. of your favorite sausage mix (Astor, Old Plantation, etc.) I link it in casings and convection smoke for 2 hrs @ 250ยบ
A Sauce to me better than mustard:
1 cup Mayonnaise
3 tbs. Balsamic Vinegar
2 tbs. fresh lemon juice
1 tbs. Worcestershire
2 tbs. olive oil
1.5 tsp. garlic powder
1/4 tsp. pepper
