Breakfast sausage

Discussion in 'Game Processing, Recipes & Cooking' started by dtimm77, Nov 15, 2015.

  1. dtimm77

    dtimm77 Weekend Warrior

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    Hey guys I'm looking to make my own breakfast sausage this year. I've heard 50 /50 pork venison mix. What spices or recipes do you guys have? I'm uo to about 5 lbs or more over chuck meat. Now
     
  2. Il_public_land_hunter

    Il_public_land_hunter Weekend Warrior

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    2012111195194707.jpg

    This one is pretty good. I actually use it to make biscuits and gravy
     
  3. FriscoSpices.com

    FriscoSpices.com Newb

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    I like to use 50/50 pork and venison for breakfast sausage and Brats. We sell a couple different formulas for each I prefer the old style for a bold breakfast sausage good in biscuits and gravy and if you like your sausage with a little heat. Our Southern Style is a mild traditional seasoning, both make 25# include instructions and different ideas for use. Visit www.FriscoSpices.com to order. We have everything in stock and ship the same day in most cases. Or you can call Ben at 800 762 6689
     
  4. Captn Kirk

    Captn Kirk Weekend Warrior

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    I have made a lot over the years get pork butt for the 50% has the correct amount of fat. I just get a breakfast sausage seasoning packet from the local butcher. Frisco sounds good
     
  5. Smoke

    Smoke Weekend Warrior

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    I just use those spice packs they sell at bass pro or cabelas... 75-80% venison, the rest pork fat.. no pork meat...
     
  6. avant

    avant Weekend Warrior

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    When y'all say pork fat what are you using? I'm using bacon in my grind to make up the fat content
     
  7. Smoke

    Smoke Weekend Warrior

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    I use salt pork... its the fatty ends of the bacon, not cured to taste like bacon...
     
  8. slowpoke69

    slowpoke69 Weekend Warrior

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    I've wanted to try making some. I've heard fat back off pork.

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  9. FriscoSpices.com

    FriscoSpices.com Newb

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    The reason to use pork butt of trim is when you mix the 2 meats together with the seasonings and blend them the lean protiens are what bonds the meats together. Sure you can use pure fat but it wont blend well with the venison. It is just preference as far as taste goes probably really close to the same but the texture and look of the finished product will be real difference. We car 2 Breakfast sausage seasoning packs with very good directions printed on the bag. Old style is a mild sausage with a hint of sage and the Southern style is a very robust sausage with a great bold breakfast sausage flavor.
     
  10. elkguide

    elkguide Grizzled Veteran

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    I use bacon in my venison burger but in sausage I use pork butt.
     
  11. FriscoSpices.com

    FriscoSpices.com Newb

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    I love the bacon in venison burger.
     
  12. elkguide

    elkguide Grizzled Veteran

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    Can't think of much of anything that is better.
     
  13. mrpassthru101

    mrpassthru101 Newb

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    I go to a butcher shop and get 1 pound of pork fat to 10 pounds of meat mortons has a meatloaf and sausage seasoning I mix it like the can says it's really good


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