Pork/Venison breakfast sausage
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Been awhile since I’ve been on here. Life, Covid, has gotten in the way. Just wanted to say that the Dixie Style Pork Sausage Seasoning make a great flavored Pork/Venison breakfast sausage.
Just don’t forget to mix accordingly. I package pork butt ground in 1lb bags and all my ground venison in 1lb bags to mix when I want to make whatever. I pulled 1 each.
And promptly forgot to add enough seasoning for 2 pounds! Needless to say I mixed in more this morning!
knifemaker3 nice to see you back.
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Hard to beat fresh pork sausage.
I found that the quality goes way up if I limit the venison to a max of 50% of the total meat block. -
Been awhile since I’ve been on here. Life, Covid, has gotten in the way. Just wanted to say that the Dixie Style Pork Sausage Seasoning make a great flavored Pork/Venison breakfast sausage.
Just don’t forget to mix accordingly. I package pork butt ground in 1lb bags and all my ground venison in 1lb bags to mix when I want to make whatever. I pulled 1 each.
And promptly forgot to add enough seasoning for 2 pounds! Needless to say I mixed in more this morning!
knifemaker3 Welcome back, that is a good idea to package grinds in 1 lb packages. Next time I think I will do the same.
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knifemaker3 Glad to see you back, I always wonder what happens when a consistent poster “goes dark” but 2020 was a weird one and 2021 looks to be strange as well!
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knifemaker3 Glad to see you back, I always wonder what happens when a consistent poster “goes dark” but 2020 was a weird one and 2021 looks to be strange as well!
Jonathon said in Pork/Venison breakfast sausage:
knifemaker3 Glad to see you back, I always wonder what happens when a consistent poster “goes dark” but 2020 was a weird one and 2021 looks to be strange as well!
Thanks Jonathon. Yeah, I used to be here more but Covid has kept me busy! I own a firearms store and do gunsmithing plus sell fishing supplies and since I didn’t get shut down in the lockdowns and Missouri was telling everyone to go fishing, I’ve been BUSY! Not complaining, just haven’t had time to do much meat processing other than the normal yearly deer kills. Plus, the wife and I got Covid back at Christmas time and it took her a long time to get better. I actually have an employee in the hospital right now, both him and his wife, with Covid. She’s had it a second time now.
Hope to get back on here more in the near future. I’ve always enjoyed it.
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I wish you and your family the best in recovering from this
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craigrice
Thanks.
My wife and I are both over it and vaccinated. My employee and his wife I worried about. -
This sausage is killer in biscuit and gravy! I have enough for 3 more days of breakfast!
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Hard to beat fresh pork sausage.
I found that the quality goes way up if I limit the venison to a max of 50% of the total meat block.processhead
Actually, I kinda like the 50/50. It makes a drier/firmer sausage but it’s grown on me to where I like it that way.Definitely have to add a little fat of some kind when cooking, ie bacon grease, olive oil, etc.
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processhead
Actually, I kinda like the 50/50. It makes a drier/firmer sausage but it’s grown on me to where I like it that way.Definitely have to add a little fat of some kind when cooking, ie bacon grease, olive oil, etc.
knifemaker3 I’ve tried the 50/50 in the past, but I really didn’t care for how lean it was. I have moved into the 65/35 ratio, I just like my breakfast sausage to have some fat in it.
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knifemaker3 I’ve tried the 50/50 in the past, but I really didn’t care for how lean it was. I have moved into the 65/35 ratio, I just like my breakfast sausage to have some fat in it.
HerbcoFood said in Pork/Venison breakfast sausage:
knifemaker3 I’ve tried the 50/50 in the past, but I really didn’t care for how lean it was. I have moved into the 65/35 ratio, I just like my breakfast sausage to have some fat in it.
That’s how my taste for breakfast sausage runs too. I have been making it
roughly 50/25/25 venison, pork butt and pork fat to get it how I like it.Paul
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HerbcoFood said in Pork/Venison breakfast sausage:
knifemaker3 I’ve tried the 50/50 in the past, but I really didn’t care for how lean it was. I have moved into the 65/35 ratio, I just like my breakfast sausage to have some fat in it.
That’s how my taste for breakfast sausage runs too. I have been making it
roughly 50/25/25 venison, pork butt and pork fat to get it how I like it.processhead I really don’t count the pork fat its self, I just cut up the pork butt and added in how much was necessary for my liking. I did add in some bacon this year and we like the results.
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