Anyone willing to share their recipe? I'm done paying processors for everything but linked sausage. Hopefully I can figure that out next season.

Everyone that's ever eaten it has really liked it. Good on link or patty sausage

Thanks! Do you add pork?

I grind 50/50 with the #3 sausage seasoning below. I've tried a lot of seasonings and this is what my family likes the best.
https://reospice.com/collections/sausage-jerky-seasoning

50 lbs of meat (50/50 venison/pork)
1 lb salt
8 oz #32 black pepper
2 oz fine grind black pepper
Generous sprinkle of Cayenne pepper or 2 oz jar of Bolner's Fiesta Crushed Red pepper
3 tsp Garlic powder
Handful of brown sugar
Saltpeter if making smoked and pan.

This recipe minus the "Bolner's" Crushed Red Pepper has been made by my family for over 100 years.

I've used Zach's Spices the last few years and really like it. I used both the sweet Italian and old fashioned pork this year.

https://www.zachspice.com/collections/sausage-seasonings/products/old-fashion-pork-sausage-seasoning-for-25-of-sausage

Traditional Family Recipe:
20 lb meat (40% venison/60% boston butt)
Table Salt 3.750 oz wt* **
Black Pepper 1.625 oz wt***
Garlic Powder 3.250 oz wt
Cold Water 16.00 fl oz

Maple Breakfast Sausage
20 lb meat (40% venison/60% boston butt)
Table Salt 4.000 oz wt
Black Pepper 1.000 oz wt
Ground Thyme 2.67 T
Dried Marjoram 1.33 T
Rubbed Sage 8.00 T
Maple Syrup 16.00 fl oz
Cold Water 16.00 fl oz

*Precision of weights is really just that our scale weighs by 1/8 ounce increments.
** Weight is more precise than volume for spices. We only use volume when the spices are too light for precise weight measurements at the quantity we are using.
**We buy whole peppercorns and grind them last minute.

Fiesta in your local grocery store has a good pan sausage mix.

Oh yes! We do 50/50 deer to pork shoulder with an additional 10% of the total weight of that straight pork fatback.

Jesus that's salty!

OnlyForNow said:

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Jesus that's salty!

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Sausage should be 60:1 meat:salt. So yeah a little salty, but I doubt it's throw the batch away salty.

Is there recipes that back this up or just life experience (honest question).

With my family recipe, we're at .5lb of salt per 50 lbs and it doesn't need any extra salt.

OnlyForNow said:

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Everyone that's ever eaten it has really liked it. Good on link or patty sausage

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Jeebus that is a mess of sage

agcrock2005 said:

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Anyone willing to share their recipe? I'm done paying processors for everything but linked sausage. Hopefully I can figure that out next season.

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Zach's seasonings out of Pasadena makes some damn good seasoning blends

OnlyForNow said:

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Is there recipes that back this up or just life experience (honest question).

With my family recipe, we're at .5lb of salt per 50 lbs and it doesn't need any extra salt.

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I've got a pretty solid collection of sausage centric cook books on my shelf, or books that deal heavy with it. The most scientific of them have ratios right about at 60:1, the others vary or don't use a specific enough mass but discuss volume and salt type. The lowest published ratio I see on my shelf is Julia Child at 0.5 oz to 3 lb, which is right at your ratio.

None of the above are really doing any actual preservation as those recipes should be fresh or hot smoked. You've got to go a lot higher/with other stuff for that, 5-7% plus and or nitrites/nitrates/inoculated fermentation.

It is, seems like it's taste like sage brush, but doesn't. I'm sure the salt is the same way.

Mace works well added to any breakfast sausage recipe.

Thanks everyone for the recipes. Someone gave me a package of this stuff to make a batch. If it sucks then I won't use it, but was wondering if anyone has any experience with it? Reviews online are pretty good for it.

Depends what your looking for. Most breakfast sausage recipes have some sugar in them. We used to use our own recipe, but we're trying one from Walton's this year. https://www.waltonsinc.com/114-c-pork-sausage-seasoning

schmellba99 said:

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OnlyForNow said:

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Everyone that's ever eaten it has really liked it. Good on link or patty sausage

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Jeebus that is a mess of sage

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Yeah I am certain I would not like that. Just not a big fan of sage.

I got this one long ago when searching for a knockoff Jimmy Dean Recipe.

Generally do 50/50 or 60/40 Venison/Pork.
If I do 60/40 I'll try and get a couple pounds or pork belly in there to fatten it up.

Breakfast sausage needs sage

That looks like a great Italian sausage recipe.

Just tried this recently, we made 25 lbs. First time we've made breakfast sausage.

https://www.lemproducts.com/product/backwoods-breakfast-fresh-sausage-seasoning/sausage-seasoning?gclid=Cj0KCQiAuP-OBhDqARIsAD4XHpdb3w6T4Vrz8AijWgNt9fXgIPiVqBCqktWbNOF19asitHYWPSaL0eEaAkbJEALw_wcB

Sorry for multiple posts

Sorry about multiple posts

OnlyForNow said:

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Jesus that's salty!

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We use the same recipe/batch to make dried, smoked and fresh. Usually make 50 lbs and make 10 lb pan, and split the links 3:1 dried : fresh smoked. It's not that salty tasting but to each his own.

I have used the Legg's blend number 10. I like it and usually mix 60/40, venison/pork fat. I usually go by Randals and have the butcher save the pork trimmings for a week and I get about 10 pounds. I grind that with 15 pounds of venison. The taste reminds me of Owens sausage. After grinding and mixing, I will leave half of it bulk and the other half I shoot into lamb casing and make breakfast sausage links.

I usually like to add a little more spice and will add in some more red pepper flakes. Gives it a little more kick but not bad.

City Market did my venison pan sausage this year. Best I have ever had! Don't know if they will share recipe.

Have had good luck with Legg seasonings.

Never have measured our seasonings. Do it like grandma did, and dad after her. Salt, black pepper, garlic powder, sage, and mustard seeds. 55/45 venison, pork. 50#s normally takes around half a carton of salt, half of the large tin of pepper, probably 12 0z of garlic powder, couple of handfuls o sage, and a crapton of mustard seeds.(love mustard seeds in ALL sausage) Mix it together, grind enough for several patties, fry it up, everybody sample and expound on what it needs or doesn't. adjust as necessary. Mixed so much over these years, rarely have to adjust. Best part is tasting and drinking beer.

jagsdad said:

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Never have measured our seasonings. Do it like grandma did, and dad after her. Salt, black pepper, garlic powder, sage, and mustard seeds. 55/45 venison, pork. 50#s normally takes around half a carton of salt, half of the large tin of pepper, probably 12 0z of garlic powder, couple of handfuls o sage, and a crapton of mustard seeds.(love mustard seeds in ALL sausage) Mix it together, grind enough for several patties, fry it up, everybody sample and expound on what it needs or doesn't. adjust as necessary. Mixed so much over these years, rarely have to adjust. Best part is tasting and drinking beer.

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I want to drink beer with you! We are going to do the same thing. Going to get a group of 5 or 6 of us and bring several deer together and drink some beer and experiment on breakfast sausage and hamburger. We did 3 does into hamburger a few weeks ago and did 80/20 and it's awesome. Thankfully I had a buddy that had just cooked 8 wagyu briskets and he gave me all of the trimmings and that was the 20% fat. It's really good. Looking forward to trying our luck on some breakfast sausage.

Love the idea of mixing it up and frying a little to try so that you can tweak, especially since it's our first go at it. Thanks.

HTownAg98 said:

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That looks like a great Italian sausage recipe.

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Might be a good base for it for sure. I'd add a craplaod of fennel to it if that was my intended use.

Not sweet like most breakfast sausages, but turns out very savory.

HTownAg98 said:

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That looks like a great Italian sausage recipe.

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Actually it looks like a terrible Italian sausage recipe as well as a bad breakfast sausage recipe