Venison sausage, brats

[ImissWallyPryor]

Someone mentioned venison brats on another thread, and I thought it would be a good time for people to share their secret family recipe for venison smoked sausage, breakfast sausage or brats.

I had some good bison breakfast sausage at a restaurant once, so if anyone has a good recipe for that, I'd like to hear it.

 

[S197HQQKEM]

That was me, I used 1/2 venison and 1/2 pork butt for the meat and used the recipe from Great Sausage Recipes and Meat Curing by Rytek Kutas.

Have to go to work but I will find the recipe and type it in later.

 

[S197HQQKEM]

Here is the recipe that I used with some modifications, it's from Rytek Kutas' Great Sausage Recipes and Meat Curing.

I didn't use the milk or eggs or soy protein concentrate.

I used 1/2 venison and 1/2 deboned pork butt (boston butt) by approximate volume, If you don't have venison you could use pork loin instead to get the right fat content.

I ground the meat coarse because that is how sausage should be, emulsified is for weenies or that nasty eckrich stuff.

Ingredients for 10lb for 25lb

ice cold whole milk (I used water) 1 pint 1 quart

whole eggs (I didn't use these) 3 9

soy protein concentrate (I didn't use) 2 cups 12 oz.

ground mace 1 tbsp. 1/4 oz.
I got this at Whole Foods
Central Market might have it

ground ginger 1 tsp 1/4 oz.

ground nutmeg 1 tbsp 1/4 oz.

pickling salt (table salt works - 5 tbsp 7 oz.
don't use iodized salt)

boneless veal 2 lbs 5 lbs

fresh pork shoulders (boston butt) 5 lbs 12 1/2 lbs

lean pork trimmings 3 lbs 7 1/2 lbs


Cut the meat up into 1" to 2" chunks or however bug your grinder will take and grind all the meat through a 3/8 grinder plate mixing the meats as you grind. put it into a tub and mix up all the ingredients well, I used my hands, add enough cold water to make it kind of squishy so you can stuff it, don't worry it will firm up when you cook it. Then stuff it into a 32-35mm hog casing with whatever kind of stuffer you have or you can leave it loose and not stuff it.

To cook it, simmer it in a little water (forget the beer, that is for inferior yankee "bratwurst" like johnsonville, which tastes like dick, why do you think they call it JOHNSONville?, if you do do the beer don't forget to put on your jorts before you eat it) and then grill it in a little butter till it's golden brown on the outside and serve it with a brötchen, which is a German roll, hard on the outside and soft on the inside, and some good brown mustard and a litre of good German beer.

This makes great breakfast sausage too. You can pan fry it in patties.


Enjoy!

 

[WFLIP]

Cooked some brats this weekend.

Soaked them in Shiner Beer, worcestershire , minced garlic, salt and pepper for several hours and threw them on the pit.

 

[ImissWallyPryor]

Thanks for the recipe. I think I'll try that this fall.

I'm also going to try this recipe. It comes from Chef Sixto Alonso who is an instructor at NYC's French Culinary Institute. I just found it in Field & Stream (February 2004) while I was waiting at the doctors' office:

CHEF SIXTO'S VENISON SAUSAGE

2 lbs venison (large tough cuts like shoulder, flank or neck)
1 lb pork loin and/or shoulder
1 lb fatback and/or pork jowl
3 T kosher salt
1 T plus 1 t ground black pepper
1 t powdered garlic
1 T powdered onion
3 T gound ginger (or 1 1/2 T greshly grated ginger)
1/2 t freshly ground juniper berries (watch out... don't get carried away with the berries)
1 C egg whites
1 T arrowroot or cornstarch
fresh thyme or sage to taste (optional)
fresh hog casings, soaked in water for 10 minutes and rinsed

Coarsely chop the venison and then the pork and fat, keeping the venison separate. In a bowl, combine the pork and fat and 1 T of the salt. Using a meat grinder or food processor, process the pork mixture to the size of lentils, then set aside.

In another bowl, mix the venison with 2 T of salt and the pepper, garlic, onion, ginger and juniper berries. Process two-thirds of this mixture in the meat grinder or food processor to the size of lentils, and set aside.

Combine the remaining one-third pork mixture with half of the pork mixture, along with the egg whites and arrowroot, and pulverize in a food processor until it forms a smooth paste. Stir all the elements together, then form a small patty and fry it to check the seasonings.

Stuff and twist the casings into links. Using a skewer, puncture each link 4 or 5 times.

Poach the sausages in barely simmering water for 15 to 20 minutes, or until a meat thermometer reads 150 degrees. You can freeze them at this point. Just prior to eating, grill them over a medium fire until heated through and nicely brown. Or, you can skip the poaching if you want to eat them immediately.

Note: This chef is a yankee, so go ahead and improve on his recipe by smoking your links over your choice of wood.

He says he sometimes substitutes cranberries. I assume you'd want to increase the amount compared to juniper berries since cranberries aren't strong in flavor.

 

[S197HQQKEM]

If you're really interested in sausage making Rytek Kutas' book is the way to go, everything you might possible need to know.
The Link

 

[Beef]

There is a place in Iowa Park, Tx that makes the best Venison Brats I have ever had. I plan on taking almost a whole deer to them this year and having brats made.