Venison sausage recipe needed

[nickelmore]

I would asume that the "smoked sugar cure" is mortons. Never made a sausage with it but have used it for brining.

It is primarily used for curing hams. But I like the idea of using it in a sausage

[TasunkaWitko]

Would I replace any of that salt with the tender quick?

if you are going to smoke the sausage you need to use a curing agent. TQ works great for sausage.

IMPORTANT: for each pound of ground meat, use 1.5 TEASPOONS of TQ for sausage.

you may or may not want to add a little salt, in addition to the TQ - it's a taste preference thing. be sure to do a fry test and see how it is.

I am also interested in rich's recipe but I could not find it.

i don't remember exact details, but it is very easy and very good-looking. if you bring this thread to rich's attention, he'll be happy to share it, i am sure!

If you want an easy Brat recipe, you can't get any easier than this. Lpoli's brats.

ray, that bratwurst recipe from len poli looks great - i may give that one a try in my quest for a good, authentic german bratwurst recipe!

Never made a sausage with it but have used it for brining.

It is primarily used for curing hams. But I like the idea of using it in a sausage.

it can be used for whole cuts, jerky or sausage with excellent success!

whole cuts: 1 tbsp per pound - curing time depends on thickness of meat.

thinly sliced meats or sausage: 1.5 tsp per pound - overnight.

[Fishawn]

Personally, I like a kielbasa type sausage with venison.

Pretty versatile really, good for breakfast fried, good on a platter with cheese n crackers, etc.... Good smoke-cooked, and grilled. Just me

[Mossy]

I ended up making 5lbs of SS and just finished stuffing 5lbs of her family's "secret" lost recipe.....which happened to be found the other day. The only thing the mother in law can't remember is how the smoking process went. She remembers it was smoked with apple and of course it includes the smoked sugar cure so I guess what I'm asking is what you would do with it? Vacuum seal, freeze and hot smoke when ready to eat? I assume if I followed the steps as summer sausage then I'd get the same consistency as a summer sausage and not a brat/breakfast sausage?

[curious aardvark]

I ended up making 5lbs of SS and just finished stuffing 5lbs of her family's "secret" lost recipe.....which happened to be found the other day. The only thing the mother in law can't remember is how the smoking process went. She remembers it was smoked with apple and of course it includes the smoked sugar cure so I guess what I'm asking is what you would do with it? Vacuum seal, freeze and hot smoke when ready to eat? I assume if I followed the steps as summer sausage then I'd get the same consistency as a summer sausage and not a brat/breakfast sausage?

Is it cured ?

in which case I might be inclined to cold smoke it and then freeze.

Also it depends how you want to eat it: as a big snack sausage/cold in sarnies etc. Or fried/grilled/roasted and eaten hot.

Personally I've tried both cold smoking and hot - but not the farting about method (lol) Just cook in a smoker at 250 with fairly heavy smoke till internal is 160. Couple of hours and job done
Makes a juicier final sausage than all that gradual temp ramping up over many hours. As there's no drying out stages.

I've tried both - won't use the gradual temps method again. No real point.

The other route you can go is to poach the links in beer - I usually go for 15 minutes a batch in simmering beer. Throw some of the sausage spice in there for the first batch, thereafter it'll make it's own 'soup'
The poached sausage can be fried/grilled/baked/microwaved/smoked/eaten cold yada yada
And is pretty traditional - it was one of the ways they'd use to prolong the 'safe' life of non-cured sausage.

So what's this secret recipe ?
And what proportions venison to pork did you use ?

[Jimh]

be careful with that smoked sugar cure it gets real salty FAST!!

[Mossy]

Is it cured ?

in which case I might be inclined to cold smoke it and then freeze.

Also it depends how you want to eat it: as a big snack sausage/cold in sarnies etc. Or fried/grilled/roasted and eaten hot.

Personally I've tried both cold smoking and hot - but not the farting about method (lol) Just cook in a smoker at 250 with fairly heavy smoke till internal is 160. Couple of hours and job done
Makes a juicier final sausage than all that gradual temp ramping up over many hours. As there's no drying out stages.

I've tried both - won't use the gradual temps method again. No real point.

The other route you can go is to poach the links in beer - I usually go for 15 minutes a batch in simmering beer. Throw some of the sausage spice in there for the first batch, thereafter it'll make it's own 'soup'
The poached sausage can be fried/grilled/baked/microwaved/smoked/eaten cold yada yada
And is pretty traditional - it was one of the ways they'd use to prolong the 'safe' life of non-cured sausage.

So what's this secret recipe ?
And what proportions venison to pork did you use ?

Thanks for the info. The recipe called for Morton's Sugar Cure so it is a cured sausage. I don't think I'm going to go the cold smoked route since we aren't looking for a dried out summer sausage type.
If I were to poach or hot smoke them to 160, vacuum seal and freeze, what would I lose in the process? Would a reheat say a couple months down the road be any good or am I looking at jerky at that point?

The recipe turns out to be pretty basic and here's the catch......the spice base was purchased from her local butcher so all I was going off was a breakfast sausage mix without sage which I did eventually find. The recipe uses 2 parts pork to 1 part venison, some black pepper and mustard seed.

[Mossy]

be careful with that smoked sugar cure it gets real salty FAST!!

You are correct! We added the cure first and after a fry test, we had to use the spice mix sparingly since it contained salt.

[Mossy]

I didn't get a response so I vacuum sealed and froze. Talked to the mother in law tonight and she said they would smoke and then wrap and freeze. Then fry on the stove or boil to eat