Prep 40 mins
Cook 30 mins
Simply the best sausage recipe we have tried. Great to make and freeze.
- 2 lbs ground deer meat (ground)
- 2 lbs pork butt (ground)
- 1 large onion, minced
- 1⁄2 teaspoon sugar
- 2 1⁄2 teaspoons salt
- 1 teaspoon ground allspice
- 1 teaspoon caraway seed
- 1⁄2 teaspoon ground sage
- 1 teaspoon marjoram
- 1 teaspoon pepper
- 2⁄3 cup milk
- casing, soaked in water for two hours and rinsed thoroughly (place casing end over tap and letting water run through)
- Mix ingredients thoroughly and place meat mixture into food grinder gradually (This is better if you have two people).
- Place casing end over stuffing tube and hold.
- Turn grinder on and when casing starts to fill with air, stop machine and squeeze air out.
- Tie end off.
- Push meat thru steadily, filling casing.
- Let sausage coil as you fill.
- Gently pinch casing and twist 3-4 times.
- Grill or simmer 20-30 minutes until well done.
After trying about 8 different recipe's, this was the best. I did change the meat to three pounds ground venison and 1 pound ground beef suet. The Spice mix is excellent. In one batch I added a ground hot pepper, and in one batch I used beer instead of milk. All were excellent.
This is a great recipe. After reading other reviews I made sure to use fatty pork. I also added 1/2 tsp coriander and 1/4 tsp cayenne pepper. I also substituted dark beer for the milk. Once I received the raves on these brats I have tried variations using wine instead of milk, added 1 cup sharp cheddar cheese, added jalepeno peppers and horse radish in one batch. Lately I have been making a large base recipe (30 lbs) and dividing and making a number of different varieties at once.
Just what I was searching for!!! And I had been searching for the right recipe for weeks. The pork shoulders I used were a bit leaner than I would have liked and I will make sure I have fattier pork for the next batch, but the flavor was perfect. I should have known someone from "the County" would come up with this. We northern New Englanders like our venison.