scott's ravings: Sausage Day

Some may call it Black Friday, but for us, the Friday after Thanksgiving is Sausage Day.

Luke was a big help this year. He helped cut and season the meat, and helped push it through the grinder. He's becoming quite the little sous-chef.

This year, Ed brought down about two pounds of frozen venison. I decided to create my own recipe for breakfast sausage, since I was tired of all the old ones I've been making.

This time I just used the meat and spices I had on hand:

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Scott's Venison Breakfast Sausage

2 lbs. venison
1 lb. ground beef
12 oz. pork ham fat
1 tsp. sage
1 tsp. juniper berries (secret weapon to cut gaminess of wild meat--SHHH! Don't tell anyone!)
1/2 tsp. thyme
1/2 tsp. marjoram
1/2 tsp. rosemary
1/2 tsp. coriander
1/2 tsp. black peppercorns
2 whole red chile peppers (like Serrano), or 1/2 tsp. red pepper flakes
1/4 tsp. mace
salt to taste

Slice all the meat and fat into one inch cubes. Set aside. Place all the spices (sage through mace) into a spice grinder and grind until it is a coarse powder. Rub the seasonings into the meat and grind through a coarse disk. Form one patty and fry to taste the seasonings. Add salt to taste. Grind the meat again through a fine disk. Form into one pound loaves, wrapping each with wax paper, and freeze until ready to cook.

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1. Chop the meat with a sharp cleaver or butcher knife.

2. Place all the meat in a large bowl.

3. For lean game meats like venison, you will need at least a little added fat. This is cured ham fat, so watch the salt when using this stuff. It's pretty salty already.