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#1 MeOmYo

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Posted 15 June 2011 - 03:48 PM

Had 2 prok butts in the freezer from 1/2 a pig I bought late winter so I ground and stuffed about 5 lbs of bratwurst and about 3 lbs of andouille last night. Bratwurst is pork and venison, andouille is pork.

Brats

2 1/2 lbs. pork butt
2 1/2 lbs. venison
2 tbls salt
1 tbls ground nutmeg
3 tsp ground mace
1 tsp ground ginger
1 cup milk
3 beaten eggs

Andouille

3-lbs ground pork
2-tbsp finely minced garlic
1-tbsp salt
1/2-tsp freshly ground black pepper
1/2-tsp cayenne
1/2-tsp chili powder
pinch-mace
pinch-allspice
1/4-tsp dried thyme
1/2-tbsp paprika
pinch-ground bay leaf
pinch-sage
1 1/2-tbsp liquid smoke
1/2-cup beer

Cooked up the andouille leftovers from the grinder and it was awesome. Used natural pig casings. First time I've made links like that. Have made lots of breakfast sausage both venison and pork but never links. Ground the meat 2 times and then used a kitchenaid to mix everything.

#2 TakeAStepBack

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Posted 15 June 2011 - 03:56 PM

:jamguy:

MMMMM....prok butts.....

A venison and prok Brat sounds like something I would like to try.....:clapping:

#3 MeOmYo

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Posted 15 June 2011 - 05:43 PM

:lol:

Brats went first so no leftovers as I just started the andouille and had a few "hybrids". They smelled, well, like brats. :lol:

The andouille was kinda dry in a pan but it had no casing. They may be a little short on the fat but we'll see. When making venison burger or breakfast sausage I trim everything and then sorta measure the amount of prok fat added. With the prok butts I just trimmed them up a bit and ground it without adding any more fat. We'll see. Vacuum sealed and in the freezer as I won't have a chance to grill any until this weekend.

First time though. Learned a lot. Mostly, a few ways to not make eleventy billion things to wash afterwards.

#4 Java Time

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Posted 15 June 2011 - 05:48 PM

Pork and venison sausage :drool:

Ever try venison sausage w/pork fat? Awesome! :Phishfolk:

#5 deadheadskier

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Posted 15 June 2011 - 06:04 PM

I find that even with the fattiest pork butts, it's still not enough fat.

Most charcuterie pros I work with always order Back Fat in addition to Butts

#6 MeOmYo

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Posted 15 June 2011 - 08:37 PM

I find that even with the fattiest pork butts, it's still not enough fat.

Most charcuterie pros I work with always order Back Fat in addition to Butts


Yeah, I think they may be a bit lean. I'd rather start out lean and know to add fat next time than end up with 'em too greasy.

With venison burger I usually make a couple different ratios and mark them. ~15% for grilling and less than 10% for baking (meatloaf, goulash etc.)

#7 MeOmYo

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Posted 27 June 2011 - 01:56 PM

tried the brats this weekend. pan fried and grilled. grilled were a lil dry but good. pan fried were perfect.

don't think I'm gonna change them next time. I'd rather 'em a bit lean.

#8 deadheadskier

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Posted 27 June 2011 - 02:04 PM

Beer in the pan or just straight fried?

#9 MeOmYo

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Posted 27 June 2011 - 02:42 PM

straight fried with a cover

I got side tracked while grilling and they were pretty overcooked. still edible though.

#10 MeOmYo

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Posted 28 December 2011 - 06:51 PM

made 4 kinds of venison sausage this year

10 lbs breakfast
10 lbs apple
7 lbs garlic & cheddar
5 lbs sweet & spicy

all came out excellent except for the sweet & spicy. was good, just used too much fat. I also made breakfast links this year which I've never done before, annnnd will never do again. those little casings are a PITA.

#11 JBetty

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Posted 28 December 2011 - 06:55 PM

Garlic & cheddar venison sausage sounds :drool:

#12 TakeAStepBack

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Posted 28 December 2011 - 06:56 PM

MMMMM....prok butts.....

:jamguy: