Fresh Italian plus Breakfast sausage

[Kicken Asphalt]

Well gun deer season is in the books. Some how a deer ran into the path of my bullet.
My wife gave me a honey tado list with some venison. She loves Italian sausage plus Breakfast sausage (jimmy deans clone).

So I gave Michael Ruhlman & Brian Polcyn Italian sausage recipe a try here it is:

41/2 lbs pork butt
8 oz. back fat
3 TB Kosir salt
2 TB sugar
2 TB fennel seeds, toasted
1 TB coriander seeds, toasted
3 TB Hungarian paprika
1/2 tsp cayenne pepper
4 TB fresh oregano leaves
4 TB fresh basil leaves
2 TB red pepper flakes
2 tsp GBP
3/4 cup ice water
1/4 cup red wine vinegar, chilled

Since I didn't use fresh oregano and basil, I used dry: 4 tsp oregano and 4 tsp basil.
I did use 50/50 pork/veny
Plus I held back on the red pepper flakes I used 1 TB per 5lbs.

I stuffed into 35/38 hog casings


Linked up 10lbs. Italians



All said an done:
10lbs. Italian sausage,
5lbs. Italian patties,
10lbs. Breakfast sausage (jimmy dean clone),


Enjoy

[BBQ Engineer]

Very nice. You are gonna eat good for a while.

[Rgold01]

that looks great, well done

[Fishawn]

Very nice!

[MossyMO]

Excellent looking sausage!

[barkonbutts]

There ya go! Those will not last long!!

[driedstick]

Dang it man thems look mighty fine!! sure the hell beats tag soup!! I am a soup conisour this yr so far.

A full smoker is a happy smoker

DS

[curious aardvark]

looks great

But where does the venison come into it ?

[Kicken Asphalt]

looks great

But where does the venison come into it ?

I used 50% pork trimming 50% venison on both Italians and breakfast sausage.

[c farmer]

Looks great