howdy all,
i'm lookin for a deer sausage recipe and i'm hopin' this is the place to find it!
tried a few and nothing trips my trigger.
wild hog and venison is what i have ....sausage is what i don't have...yet
please help.

surely ,someone has a sausage recipe to share ????
come on guys , im hungry for some good sausage

This is an "OLD" recipe from the Beulah, N.D. farmland area, where this was part of thier diet. I haven't tried it in 30 years. I got it in the mid 70s just after I got married and have tried it only once about that same time. I think this recipe was derived from the German influence in the area.

I wrote it down from watching, helping, and talking to the "Sausage Master", wifes Uncle, during his preparation. The old master did NOT measure, the measurements are my estimates. It will take some experimentation to come up with the taste you want.

1 ground up venison (about 60 pounds) no tallow, membrane, or skin

Ground up fatty pork (about 40 pounds). Now days may have to include a little suet.

Approx 2/3 cup salt

1/2 as much pepper as salt

1/3 cup Myco Pickle (may be no longer available), don't know what to use as a substitute. I think it acted as a preservative. From the old label I have it contained salt, potassium nitrate (1.9%), sodium nitrate (1.5%), and destrose. I got it in the mid 70s in North Dakota.

Whole mustard seed (to taste) and whole crushed garlic (to taste) in hot water. Pour water into mixture after it cools.

Mix everything VERY well. Fry a little and check taste. Should be a little on the salty side, which should subside during the curing process. Stuff and smoke.

I used oak and hickory to smoke mine, but the wifes uncle used whatever unpreserved dry wood was around the yard or in the field to make his charcoal.

Hope this helps some. Dave

Yep, got a dandy........

Here's a couple of pics and it's as close to the Recipe as you'll ever get............

Next year we'll be smoking some of it.

ppodpearson wrote:

This is an "OLD" recipe from the Beulah, N.D. farmland area, where this was part of thier diet. I haven't tried it in 30 years. I got it in the mid 70s just after I got married and have tried it only once about that same time. I think this recipe was derived from the German influence in the area. I wrote it down from watching, helping, and talking to the "Sausage Master", wifes Uncle, during his preparation. The old master did NOT measure, the measurements are my estimates. It will take some experimentation to come up with the taste you want. 1 ground up venison (about 60 pounds) no tallow, membrane, or skin Ground up fatty pork (about 40 pounds). Now days may have to include a little suet. Approx 2/3 cup salt 1/2 as much pepper as salt 1/3 cup Myco Pickle (may be no longer available), don't know what to use as a substitute. I think it acted as a preservative. From the old label I have it contained salt, potassium nitrate (1.9%), sodium nitrate (1.5%), and destrose. I got it in the mid 70s in North Dakota. Whole mustard seed (to taste) and whole crushed garlic (to taste) in hot water. Pour water into mixture after it cools. Mix everything VERY well. Fry a little and check taste. Should be a little on the salty side, which should subside during the curing process. Stuff and smoke. I used oak and hickory to smoke mine, but the wifes uncle used whatever unpreserved dry wood was around the yard or in the field to make his charcoal. Hope this helps some. Dave

I also have an old ND recipe similar to this one, basic difference is add 3TBS paprika per 10 lbs. meat. We use Diamond Willow to smoke ours.
I've made a hundred lbs. at once. It's really a work out. Make all my recipes in 25 lb. batches now. What ever you do, keep good track of the mix you use so that you can tweek it as the years go by. tr

BREAKFAST SAUSAGE
30 LBS DEER OR ANTILOPE TRIMED
10 LBS HAMBERGER THE FATTIEST YOU CAN FIND
2 LBS OR LESS BACON THE FATTIEST YOU CAN FIND (TO YOUR TASTE)
I BOX HIGH COUNTRY POLISH SAUSAGE SEASONING

CHUNCK UP MEAT MIX IN SEASONING, LET SIT OVER NITE
1.GRIND, MIXING IN THE BACON AND HAMBERGER EVENLY
GRIND TO SUIT, 2-3 TIMES

GOOD FLAVOR, HOPE IT WORKS FOR YOU