Venison /pork sausage question
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Follow up from previous post, I had prepared 25# of venison/pork sausage last year but didn’t stuff and decided to freeze until processing this year. Plan is to stuff into casing with this years batch of processing.
With that said, it was made using pre made seasoning from A.C. Legg which we’ve never tried before (we’ve been on a hunt for a good seasoning since we started processing ourselves several years ago). Nonetheless, we fried up a couple small patties the other day to try the flavor and found it bland. The package we tried was their most popular general sausage seasoning (Number 10). Im certainly not a cook/chef type to know by taste that it needs more “X”. With that said, what’s the best approach at this point, approach like we would plain meat and add salt, pepper, garlic, etc. until it has more flavor?
Also, it’s weird but my wife likes a little heat but doesn’t like jalapeño pieces in the sausage. Should I add red pepper flakes for heat, cayenne pepper?
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Follow up from previous post, I had prepared 25# of venison/pork sausage last year but didn’t stuff and decided to freeze until processing this year. Plan is to stuff into casing with this years batch of processing.
With that said, it was made using pre made seasoning from A.C. Legg which we’ve never tried before (we’ve been on a hunt for a good seasoning since we started processing ourselves several years ago). Nonetheless, we fried up a couple small patties the other day to try the flavor and found it bland. The package we tried was their most popular general sausage seasoning (Number 10). Im certainly not a cook/chef type to know by taste that it needs more “X”. With that said, what’s the best approach at this point, approach like we would plain meat and add salt, pepper, garlic, etc. until it has more flavor?
Also, it’s weird but my wife likes a little heat but doesn’t like jalapeño pieces in the sausage. Should I add red pepper flakes for heat, cayenne pepper?
bobfrapples assuming you don’t have any of the A.C. Legg or the salt content is already correct you can look on Legg’s website for the seasoning you used, some of them list the main spice.
If so you could add more of the featured spices
If not think of the spice you favor in sausage and add it in
Cayenne will add instant heat if you are cooking immediately while the flakes could use some time to assimilate into the mix
Good luck and let us know how it turns out -
Follow up from previous post, I had prepared 25# of venison/pork sausage last year but didn’t stuff and decided to freeze until processing this year. Plan is to stuff into casing with this years batch of processing.
With that said, it was made using pre made seasoning from A.C. Legg which we’ve never tried before (we’ve been on a hunt for a good seasoning since we started processing ourselves several years ago). Nonetheless, we fried up a couple small patties the other day to try the flavor and found it bland. The package we tried was their most popular general sausage seasoning (Number 10). Im certainly not a cook/chef type to know by taste that it needs more “X”. With that said, what’s the best approach at this point, approach like we would plain meat and add salt, pepper, garlic, etc. until it has more flavor?
Also, it’s weird but my wife likes a little heat but doesn’t like jalapeño pieces in the sausage. Should I add red pepper flakes for heat, cayenne pepper?
bobfrapples Red pepper flakes usually do the trick, if you don’t like them that big use a mortar and pestle to break them down some.
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Gochugara, fennel and garlic will fix almost anything.
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If it could still use more salt as well as seasoning flavor, you could just add more of the AC Legg seasoning if you still have some.
If the salt level is already where it needs to be, add some more black pepper or red pepper flakes. -
Follow up from previous post, I had prepared 25# of venison/pork sausage last year but didn’t stuff and decided to freeze until processing this year. Plan is to stuff into casing with this years batch of processing.
With that said, it was made using pre made seasoning from A.C. Legg which we’ve never tried before (we’ve been on a hunt for a good seasoning since we started processing ourselves several years ago). Nonetheless, we fried up a couple small patties the other day to try the flavor and found it bland. The package we tried was their most popular general sausage seasoning (Number 10). Im certainly not a cook/chef type to know by taste that it needs more “X”. With that said, what’s the best approach at this point, approach like we would plain meat and add salt, pepper, garlic, etc. until it has more flavor?
Also, it’s weird but my wife likes a little heat but doesn’t like jalapeño pieces in the sausage. Should I add red pepper flakes for heat, cayenne pepper?
-
Follow up from previous post, I had prepared 25# of venison/pork sausage last year but didn’t stuff and decided to freeze until processing this year. Plan is to stuff into casing with this years batch of processing.
With that said, it was made using pre made seasoning from A.C. Legg which we’ve never tried before (we’ve been on a hunt for a good seasoning since we started processing ourselves several years ago). Nonetheless, we fried up a couple small patties the other day to try the flavor and found it bland. The package we tried was their most popular general sausage seasoning (Number 10). Im certainly not a cook/chef type to know by taste that it needs more “X”. With that said, what’s the best approach at this point, approach like we would plain meat and add salt, pepper, garlic, etc. until it has more flavor?
Also, it’s weird but my wife likes a little heat but doesn’t like jalapeño pieces in the sausage. Should I add red pepper flakes for heat, cayenne pepper?
bobfrapples what was your venison to pork ratio? Might need more spices to overcome a strong venison flavor. The spice mix is for pork which would take on flavors easier.
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Follow up from previous post, I had prepared 25# of venison/pork sausage last year but didn’t stuff and decided to freeze until processing this year. Plan is to stuff into casing with this years batch of processing.
With that said, it was made using pre made seasoning from A.C. Legg which we’ve never tried before (we’ve been on a hunt for a good seasoning since we started processing ourselves several years ago). Nonetheless, we fried up a couple small patties the other day to try the flavor and found it bland. The package we tried was their most popular general sausage seasoning (Number 10). Im certainly not a cook/chef type to know by taste that it needs more “X”. With that said, what’s the best approach at this point, approach like we would plain meat and add salt, pepper, garlic, etc. until it has more flavor?
Also, it’s weird but my wife likes a little heat but doesn’t like jalapeño pieces in the sausage. Should I add red pepper flakes for heat, cayenne pepper?
bobfrapples Try adding more fat. The commercial sausage we are accustomed to from the store has a much higher fat content than most home processors use.
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Yeah I wondered the same thing, as in maybe it needed a higher concentration since it wasn’t 100% pork.
I don’t have any left over seasoning from the package and it was 75% pork butt and 25% venison.
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