Any great 'breakfast sausage' recipes?
10 years ago
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10 years agolast modified: 10 years ago
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RECIPE: Looking For: Ground Vinison or Venison Sausage Recipes
Comments (8)Here are a few to get you started: Poor Man's Salami 2-21/2 lb ground venison 1 cup water 1/2 tsp each garlic powder, onion powder, mustard seed 2 tbls liquid smoke 3 tbls Morton's Tender Quick salt Combine all the ingredients and form the mixture into two 8-inch long rolls. Wrap in foil with the shiny side next to the meat. Refrigerate for 24 hours. Pierce the foil in several places on the bottom side of the roll with a toothpick. Place the rolls on the oven rack over a pan containing 1/2 cup water. Bake at 225 derees for about 2 hours. Venison Breakfast Sausage 4 lbs ground venison 2 lbs ground pork 1/2 Burgundy 1tsp garlic powder 2 onions, liquified in blender 4 tsp basic smoke salt* 4 tsp marjoram 3 tbls mustard with horseradish 1 tbls pepper 2 tsp sage 1 tsp cayenne pepper 1 tsp thyme 1 tsp ground nutmeg 3/4 tsp rosemary Combine all ingredients well. Form into patties and fry. Or stuff casings to make breakfast links. *Basic Smoke Salt This is a seasoned salt mixture I devised years ago for smoking meats. It's a great general seasoning salt as well: 1 package table salt (1 lb 10 oz) 1 tbls onion salt 2 tbls celery salt 1 tbls garlic salt 2 tbls paprika 4 tbls white pepper 2 tbls dill salt 4 tbls white sugar Combine all ingredients and store in an airtight container (canning jars work great) Spicy Game Sausages 1 3/4 lb venison or other game meat, ground 1 3/4 lb pork, ground 1 tbls smoke salt 2 tsp chili powder 2 tsp black pepper 5 garlic cloves, crushed 2 tsp rubbed sage 1/4 tsp ground allspeice variations: 1 tbls curry powder 2 tsp cumin seed Combine all ingredients. Stuff into casings or make into chubs. For people with dietary restrictions forbidding pork, this next is particularly suitible. Scott Darrohn's venison sausage 4 lb venison,ground 1 lb beef fat 2 tsp salt 1 tsp black pepper 1/8 tsp cayenne 2 tsp ground sage 1/2 tsp ground allspice Combine venison, beef fat, and seasonings and pass through meat grinder. With hands, shape; meat into 4-ounce patties. The sausage can be prepared any way you like it, or frozen for later use. This next is reminescent of Boudin sausages, but actually has a totally different flavor: Venison & Potato Sausage 10 lbs ground lean venison 10 tsp salt 2 tsp pepper 10 lbs ground raw potato 3 lb ground raw onion Sausage casings Grind meat, potatoes and onions separately first, then mix all together with salt & pepper and put through meat grinder a second time. Fill sausage casings by hand or with a sausage stuffer attachment on your meat grinder. Tie off or twist sausage into individual links or leave whole. Do not pack casings too tightly or they will burst when cooked. Wrap in meal sized packages and freeze. To serve, punch a few holes in the casing to release pressure as the sausage expands while cooking. Put frozen sausage in boiling water and let simmer for 45 minutes. If preferred you can add up to 3 lbs ground pork to the mixture before stuffing the casings. BTW, if all you have is ground meat, that's fine. But if you're starting with whole cuts, it's best to spread the herbs and spices on the meat before grinding. Then double grind the meat. This assures that the herbs and spices are evenly distributed throughout....See MoreRECIPE: Any great cold pasta recipes for lunches?
Comments (13)Wow - what great pasta salad recipes! I've copied all of them. Here's one from an old recipe swap site that no longer exists, that's supposed to be the kind of pasta salad people buy in delicatessens: The Store Cold Ziti Salad with Tomato and Peppers-:Bert Green Serving Size : 8 1-1/2 tablespoons Salt 1 pound Ziti pasta 1/4 cup milk 1 red onion 2 tomatoes 6 sweet pickles 2 small green peppers -- seeded 1 large shallot 1/2 cup sour cream 1 1/2 cups mayonnaise 2 packets George Washington brown bouillon powder Freshly ground pepper 1 teaspoon wine vinegar 1 tablespoon pickle juice 1/4 cup fresh dill -- roughly chopped Salt and pepper -- to taste Bring a 4-qt saucepan of water to a boil. Add 1 Tbl salt, then add the Ziti. Boil to al dente. Drain. Rinse in cold water. Drain again. Place the cooked Ziti in a bowl. Add enough milk (about 1/4 cup) to thoroughly moisten the Ziti and toss. Chop the onion, tomatoes, pickles, and peppers into 1/4-inch cubes. Reserve a large tablespoon of each for garnish. Mince the shallot. Beat the sour cream and mayonnaise together with a whisk until creamy, and add the bouillon, 1/2 Tbl salt, and the pepper. (Thin with milk if necessary). Pour over the Ziti. Add the shallots, tomatoes, pickles, green peppers, vinegar, and pickle juice. Mix well. Garnish with the reserved vegetables. Cut fresh dill over all. Serve chilled. Posted at GailÂs Recipe Swap (now dismantled by epicurious)...See MoreRECIPE: Need sausage recipes
Comments (3)I pretty well just do breakfast sausage....ground pork s little salt....a little brown sugar....and a goodley amount of rubbed sage and black pepper. For 2 pounds of meat....start with 1 rounded tablespoon of sage, 1 Tablespoon of brown sugar, 1 1/2 teaspoons of salt and 1 teaspoon of fresh ground black pepper....mix...put about a teaspoon on a micro safe plate and cook about 30 seconds.....taste and add more of whatever it needs....likely more sage and pepper. I don't use a recipe....my rule of thumb is 3/4 tsp of salt per pound of meat.....and from there I experiment and taste as I go. Other nice additions are a thyme and parsley and lemon zest sausage.....or marjoram and sage. Other additions include applesauce and some bread crumbs ( so it's not too sloppy with the apple sauce) and maple syrup is nice in a thyme and marjoram sausage. Then you can get into the Italian sausages....lots of garlic powder, lots of paprika and some cayenne and oregano and cumin seeds. The combinations are almost limitless.....just taste as you go and if it's flat add more seasoning and if it's too spicy add more unseasoned meat....See MoreRECIPE: canning sausage meat
Comments (9)Marg, The meat spread we make is made by taking a combination of cubed beef and cubed pork (anywhere from 50-50, to 2/3 - 1/3 beef to pork). I usually use stew beef and cut up a couple pork steaks. Put the meat in a stock pot with a couple medium sized quartered onions, salt and pepper. Just cover the meat with water, bring to a simmer, covered and let simmer until meat is fork tender. We then take the meat (and some onion if you like) and run it through a meat grinder. Lately I have been using a food processor, works just as well and allot quicker. After the meat is ground/processed, I put it in a container, and pour the strained stock over the meat, stirring and letting it settle until the meat is saturated with the stock. When it's done right, you should be able to push the back of a spoon into the top of the mixture, and see a little of the stock form a pool. We then put it in the refrigerator for the stock to congeal. It becomes a great meat spread for sandwiches. We also have a condiment spread that tastes great with it. Meat Spread Sauce Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 Cup Cider vinegar 4 tablespoons Sugar 1 tablespoon Mustard 1 teaspoon Cornstarch 1 tablespoon Flour 1 teaspoon Salt 1 Egg 1. Add Vinager, Cornstarch, Salt, Sugar And Mustard To Small Sauce Pan. Heat To Low Boil And Stir Until Smooth. 2. Beat Egg In Cup, And Stir Into Vinager Mixture Slowly As It Boils To Thicken....See More- 10 years ago
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