Wednesday, November 21, 2007

Sausage Making Day

It's become a bit of a tradition for us to make sausage the day before Thanksgiving when Ed comes to visit. His suitcase always contains a few pounds of venison from the great northern woods of Wisconsin.

This year, we made a very fine Yankee Sausage out of the venison. Eat your heart out, Jimmy Dean!


Yankee Venison Sausage

5 lbs venison
2 lbs pork butt
½ pound pork fat
7 Tbsp crumbled dried sage
3 tsp kosher salt
2 Tbsp coarsely ground pepper
¼ cup ground juniper berries
½ tsp ground cayenne pepper
1 tsp red pepper flakes
½ tsp dried rosemary
½ tsp dried savory
½ tsp dried marjoram
½ tsp dried thyme
½ tsp ground ginger
¼ tsp ground cloves (or 2-6 cloves in the grinder when you do the juniper berries)

Cut all the meat and fat into one inch cubes. Combine all the meat and fat into one large bowl. Add all the seasoning to the meat and toss to coat. Grind through the coarse grinder. Take a small bit to fry up to check seasonings and taste. Adjust seasonings as desired. Form into 1-pound rolls and freeze immediately. Makes approx. seven 1-pound rolls.

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