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.
I agree, one of the best sausage recipes I have tried, either on the net or from friends or relatives. I did a 60-40 pork to venison ratio and it turned out great and still lean but not too lean. I also added 2-tsp. Crushed Red Pepper Flakes; cut the salt by 1/2 tsp. and increased the Black Pepper by 1/2 tsp. I also used a dark beer instead of milk. Again, it was great and full of flavor off of the grill!! I felt like my German ancestors were smiling down at me and even envious-hehe!!
Tasty indeed. I used beer in place of the milk as suggested by another reviewer and liked the results. I found that the 50/50 mix of venison and pork made a sausage a little too lean for my tastes. Next time I'll make it only 30% to 40% venison.
Perfect! Making sausage is so much work that you hate to end up with a dud recipe (our recipe last year was a dud.) This one was great, very flavorful, delish! thanks!
I added beer instead of milk as a few other reviewers suggested. I found this rather bland and not the best sausage recipe. I tried the Hot Italian Sausage "venison" Hot Italian Sausage "venison" and everyone likes that spice combination better.
Being from the Southeast I was expecting something with a bit more kick, flavor, and jucier. Following this recipe as listed yielded brats that were (according to my taste buds and the majority of guests that tried it) bland and dry. I know what constitutes good & bad in food is very subjective, and while I'm sure many will like this recipe, I did not.