Dutch Apple Sausage
Makes 10 pounds of Sausage
Mix together the following dry ingredients:
2 cups nonfat dry milk
3 tablespoons salt
1/3 cup brown sugar
˝ cup sugar
1 tablespoon nutmeg
1 tablespoon cinnamon
1 tablespoon allspice
˝ teaspoon ginger
Run through grinder:
3 Granny Smith apples, seeds removed
3 lbs pork
2 lbs bacon ends
5 lbs venison
Combine 2 teaspoons maple flavoring and 1˝ cups cold water. Stir in dry
ingredients and then add mixture to meat. Mix thoroughly. Stuff into
links or make into patties. Pan fry or grill.
Michigan Classic Venison Sausage - 1
5 lbs ground venison
5 teaspoon Morton® Tender Quick®
3 teaspoon garlic, chopped
5 teaspoon Course Ground Black Pepper
21/2 teaspoon mustard seeds
3-5 teaspoons Liquid Smoke
3 teaspoon crushed red pepper (optional)
Mix all ingredients in large plastic bowl. Let stand for 24 hours in
frig. Mix again and let stand another 24 hours. Stuff sausage into small
link casing or large summer sausage casing. When the casings are full
and sized, cook the sausages in the oven for 8-10 hours on 175 degrees,
with space between them. Remove from oven and let cool. Hang them to dry
in cold area or store in frig.
Missouri Venison Sausage in Foil
2 lbs Ground Venison
1 teaspoon crushed peppercorn
1 teaspoon crushed mustard seed
˝ teaspoon garlic powder
˝ teaspoon onion powder
2 tablespoons Morton® Tender Quick®
Mix all ingredients together well. Form into two rolls about 11/2 – 2
inches in diameter and wrap in aluminum foil. Roll them in the foil to
get them nice and round. Let sit over night or 12-18 hours in fridge.
Preheat oven to 300 degrees. Take sausage and poke several holes in the
bottom, through the foil. Use fork or ice pick. Next, fill a pan with
1-11/2 inches of water. Put the sausage with the holes down in the pan.
Cook for 11/2 hours. Remove from oven and rewrap with foil. Keeps for
2-3 weeks in the fridge and 9 months in the freezer.
Kebl’s Wisconsin Summer Sausage
12 pounds ground meat: 30% pork butts, 70% venison.
5 tablespoons salt
3 tablespoons brown sugar
1 tablespoon ground Celantro (Corriander)
11/4 teaspoon Cayenne Pepper
6 teaspoon garlic salt
6 teaspoon garlic powder
1 teaspoon ground ginger
1 teaspoon ground mustard
6 teaspoon whole mustard seed
2 teaspoon Insta Cure or a cure of your choice
5 oz. ice water
Grind meat once through 3/8” plate and once through 3/16” plate. Mix all
seasonings and ice water into meat thoroughly. Stuff meat into casings.
Smoke at 100 degrees with heavy smoke for 2 hours then maintain 100
degrees in smoker for 15 hours. Raise smokehouse temperature to 165
degrees for about 3 hours to reach 142 degrees internal temperature of
sausage. No hotter. Remove from smokehouse and cool in cold water until
the internal temperature of the sausage drops to 120 degrees. Air cool
to room temperature. Refrigerate and enjoy.
Todd’s Famous Sausage-Washington State
2 lbs ground venison
4 magnum sausage casings
˝ cup McCormick Taco Seasoning
Mix meat and seasoning in large bowl. Use ˝ pound meat per casing. Use a
rolling pin to cram it down in, but gently so you don’t burst the
casing. Place sausages on a BBQ grill until juices split the casing and
bubbles come out. Serve on your favorite buns.
V.C wonders if these need some bacon ends or other pork ground in to
keep from being too dry…depends on type of venison.