Posted By: RobertY
Step By Step Guide: Venison/Pork Breakfast Sausage w/photos. - 12/31/09 03:27 PM
Sausage Making 101:
I've seen several requests for instruction on sausage recipes, breakfast sausage and sausage making. So, I've done some in depth work to create a full photo and instructional
break down of how to do these things. Several people have many methods of making sausage, the methods I'm using are from family experience, passed down through our polish
roots.
Quick Notes:
We will be making 30 pounds of breakfast sausage, using TWELVE pounds of venison to EIGHTEEN pounds of pork.
I'm using a LEM brand .33 hp Model 779 grinder with a MEDIUM grind plate.
The pork is Boston Butt, avalible at any local grocery store or meat market.
Cut the bone out of the pork first. Then Remove the thick layer of fat from the back of the butt and discard.
Cut the butt in half longways, then into 2 inch thick strips for grinding.
The venison is de-boned, fat removed, tendions removed, and cut into grindable portions.
The venision was previously frozen and defrosted shortly before grinding. The colder the meat, the easier the grind.
Boston Butts:
De-boned and cut:
Venison and Pork (note: I will have extra pork left over):
First, clean EVERYTHING: Your hands, the counter-top, your knives and remove any loose clothing.
Place all of the de-boned pork and venision together on your clean counter-top.
Next we will season and blend the entire pile. I feel like blending seasonings BEFORE grinding really helps the season get deep into the meat, once you pass the meat
through the grinder. I've had better results this way, than blending after the grind. For some reason if you season after the grind, the meat tastes a bit powdery with seasoning.
Here is my family recipe for breakfast sausage with 30 pounds of meat:
1/2 Cup of Black Pepper
1/2 Cup of Iodized Salt
3 tbsp of garlic powder
3 tbsp of crushed red pepper
2 tbsp of rubbed sage
2 tbsp of crushed corriander
1/2 TSP of all spice
Pour all seasonings on to pile of meat and blend by hand thouroughly. Make sure spices become evenly distributed.
Now its time to grind.
Things to have handy:
Bowl of ice with water in the bottom
2-3 dry dish towels
a bourbon and coke
Start up your grinder and begin grinding. Every 5 or 6 chunks of meat, toss in a little bit of water and an ice cube every 10 chunks of meat.
Once you've ground all of your meat, clean your grinder by passing a handful of ice through the grinder:
After grinding, hand blend the meat again to combine into one nice pile.
I've seen several requests for instruction on sausage recipes, breakfast sausage and sausage making. So, I've done some in depth work to create a full photo and instructional
break down of how to do these things. Several people have many methods of making sausage, the methods I'm using are from family experience, passed down through our polish
roots.
Quick Notes:
We will be making 30 pounds of breakfast sausage, using TWELVE pounds of venison to EIGHTEEN pounds of pork.
I'm using a LEM brand .33 hp Model 779 grinder with a MEDIUM grind plate.
The pork is Boston Butt, avalible at any local grocery store or meat market.
Cut the bone out of the pork first. Then Remove the thick layer of fat from the back of the butt and discard.
Cut the butt in half longways, then into 2 inch thick strips for grinding.
The venison is de-boned, fat removed, tendions removed, and cut into grindable portions.
The venision was previously frozen and defrosted shortly before grinding. The colder the meat, the easier the grind.
Boston Butts:
De-boned and cut:
Venison and Pork (note: I will have extra pork left over):
First, clean EVERYTHING: Your hands, the counter-top, your knives and remove any loose clothing.
Place all of the de-boned pork and venision together on your clean counter-top.
Next we will season and blend the entire pile. I feel like blending seasonings BEFORE grinding really helps the season get deep into the meat, once you pass the meat
through the grinder. I've had better results this way, than blending after the grind. For some reason if you season after the grind, the meat tastes a bit powdery with seasoning.
Here is my family recipe for breakfast sausage with 30 pounds of meat:
1/2 Cup of Black Pepper
1/2 Cup of Iodized Salt
3 tbsp of garlic powder
3 tbsp of crushed red pepper
2 tbsp of rubbed sage
2 tbsp of crushed corriander
1/2 TSP of all spice
Pour all seasonings on to pile of meat and blend by hand thouroughly. Make sure spices become evenly distributed.
Now its time to grind.
Things to have handy:
Bowl of ice with water in the bottom
2-3 dry dish towels
a bourbon and coke
Start up your grinder and begin grinding. Every 5 or 6 chunks of meat, toss in a little bit of water and an ice cube every 10 chunks of meat.
Once you've ground all of your meat, clean your grinder by passing a handful of ice through the grinder:
After grinding, hand blend the meat again to combine into one nice pile.
