Venison Bratwurst Sausage

Aroostook's Note:

Simply the best sausage recipe we have tried. Great to make and freeze.

• Total Time: 1 hrs 10 mins
• Prep Time: 40 mins
• Cook Time: 30 mins

Ingredients:

Servings: 40

• 2 lbs ground deer meat (ground)
• 2 lbs pork butt (ground)
• 1 large onion , minced
• ½ teaspoon sugar
• 2 ½ teaspoons salt
• 1 teaspoon ground allspice
• 1 teaspoon caraway seed
• ½ 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)

Directions:

1. Mix ingredients thoroughly and place meat mixture into food grinder gradually (This is better if you have two people).
2. Place casing end over stuffing tube and hold.
3. Turn grinder on and when casing starts to fill with air, stop machine and squeeze air out.
4. Tie end off.
5. Push meat thru steadily, filling casing.
6. Let sausage coil as you fill.
7. Gently pinch casing and twist 3-4 times.
8. Grill or simmer 20-30 minutes until well done.

Reviews

[SLS]

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.

[Gitchee Gummee]

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.

[Chef #361243]

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.