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Old 12-31-2012, 11:35 PM   #1
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Default Anyone have a breakfast sausage recipe

Have tried half venison and pork with some maple syrup but they are very dense and dry

What recipe do you use?

How much do you squash in the meat or do you leave lots of gaps?

Thanks


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Old 01-01-2013, 05:19 PM   #2
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Could be a few things:
1. Your ingredients might not be cold enough when grinding/mixing causing the sausage to lose its structure.

2. Your grind may be too fine for venison.

3. Your recipe may not have enough fat. My family likes a venison/pork mixture as well, so we use a 50% venison, 35%-40% pork butt, and 10%-15% pork fat (depending on the fat content of the pork butts).

Hope it helps.


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Old 01-02-2013, 11:11 PM   #3
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Have been using pork loin with the fat and ground venison....
It sounds like not enough fat

Thanks for the tip!
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Old 01-04-2013, 02:12 AM   #4
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I made a good Turkey sausage that was fairly simple, just ground turkey, some maple syrup sage and a healthy pinch of salt. Needed to saute with some olive oil though as it was very lean.
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Old 01-04-2013, 02:22 AM   #5
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A friend gave me some venison sausage he made recently. Not so good. It was italian, but it was too too dry.

But it was better than the greek sausage he made from wild board. Funny, my son ate that up.

Sorry, I've only had mediocre luck with my sausage-making, I am not qualified to add anything here.
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Old 01-04-2013, 02:30 AM   #6
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I love breakfast sausage. I also love bacon! I don't know what I love more, bacon or sausage.

I also love pork chops, ham, pork rinds and BBQ ribs. Wouldn't be awesome if they all came from one magical animal?
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Old 01-04-2013, 02:33 AM   #7
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So yeah....more fat.

Sage. breakfast sausage must have sage.
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Old 02-05-2013, 10:37 PM   #8
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My recipe for breakfast sausage is nothing fancy or multigenerational or anything, but it's tasty.

1/4lb diced salt pork
1lb hamburger (from the family farm, it's 90% lean hence the salt pork)
1 t kosher salt
1 t freshly ground black pepper
1 t sage
1 t thyme
2 t light brown sugar
1/4 t rosemary
1/4 t nutmeg
1/4 t cayenne pepper
1/4 t red pepper flakes

It's not dry and I like it, although I suppose you could call it pretty dense. It packs a lot of flavor, just be very careful not to add to much nutmeg or it starts tasting like it's been mixed with apple pie.
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Old 02-07-2013, 04:24 PM   #9
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Default Resource recomendation

This is a great resource for general meat and sausage deliciousness:

http://www.sausagemaker.com/71200gre...ytekkutas.aspx

I use the pork breakfast recipe and add 1 cup of Vermont maple syrup.

Hope this helps,

Mark
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Old 02-07-2013, 04:34 PM   #10
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Throwing more fat into it might not be the answer. You said you have gaps, right? You might not have established a good primary bind of the meat, and the fat you have, which is where you create a bond or an emulsification by working the meat and the fat together for a couple minutes usually with some liquid.

Have you read Michael Rulman and Brian Polcyn's charcuterie? He goes into great detail about how to achieve a good primary bind.


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