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Post by buckshot (Ben) on Feb 1, 2009 17:55:26 GMT -5
This recipe was sent to me by Larry Moyer Moyer's Venison Sausage (Pennsylvania Dutch Style) 3 1/2 lbs. venison - defatted and ground 1/2 lbs smoked bacon-ground (can be ends/pieces) 1 lb pork fat 1/2 cup brown sugar 2 tsp. salt (add more salt if fresh pork used) 1 tsp. garlic powder 1 tsp. onion powder 1/2 tsp. coriander 2 tsp. black pepper 1/4 tsp. allspice 1/4 tsp. nutmeg 1/4 tsp. cinnamon 1/4 tsp. savory 1/8 tsp. cumin
Grind the meat then the pork fat and bacon. Mix all the ingreadiants well then add to meat in a big bowl or tube. When mixed well run threw grinder twice more. Make into patties and wallah you got good eats. I have been eating sausage sandwiches out at my ice shanty and it is almost as good as a good deer steak. Any questions send me and email buckshoto1@verizon.net
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Post by dgordosil on Feb 25, 2009 6:54:04 GMT -5
Buckshot,
I made a batch of sausage and it tastes great. I had a trouble with the grinding until I smartened up and used the grinding blade with the larger holes.
Thanks for the recipe.
dgordosil
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Post by Champlain Islander on Jan 18, 2010 19:39:28 GMT -5
I found that same recipe on the web and ground up my 2009 ML buck front quarters and made it. I can say that it is an excellent recipe and everyone who tries it likes it. In fact we had some for supper tonight. My only problem is it is going way too fast. I have a bunch of 2009 elk burger that I might thaw out and make into Moyer's sausage.
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