This one turned out pretty good. I substitute red wine for the water, and don't add the cure. Added a little more red pepper flakes. Not to spicy for the kids, and is really good!
#'s oz's.
Pork butt 11.75 188.00
venison 11.75 188.00
Garlic Powder 0.05 0.72
Paprika 0.13 2.00
Whole Fennel 0.05 0.80
Salt 0.45 7.20
Ground Cori. 0.03 0.48
Sugar 0.13 2.00
Black Pepper 0.06 1.00
Water 0.88 14.00
Crush Red Pep 0.03 0.40
Cure 0.04 0.60
And this breakfast sausage one is probably the best breakfast sausage I have ever had!!
1.) 15 lbs. ground deer (fine grind plate)
2.) 15 lbs. ground pork shoulder
3.) 9 tblsp. table salt
4.) 4.5 tblsp. ground thyme
5.) 4.5 tblsp. marjoram
6.) 9 tblsp. rubbed sage
7.) 9 tblsp. table grind black pepper
8.) 1 quart of buttermilk
#'s oz's.
Pork butt 11.75 188.00
venison 11.75 188.00
Garlic Powder 0.05 0.72
Paprika 0.13 2.00
Whole Fennel 0.05 0.80
Salt 0.45 7.20
Ground Cori. 0.03 0.48
Sugar 0.13 2.00
Black Pepper 0.06 1.00
Water 0.88 14.00
Crush Red Pep 0.03 0.40
Cure 0.04 0.60
And this breakfast sausage one is probably the best breakfast sausage I have ever had!!
1.) 15 lbs. ground deer (fine grind plate)
2.) 15 lbs. ground pork shoulder
3.) 9 tblsp. table salt
4.) 4.5 tblsp. ground thyme
5.) 4.5 tblsp. marjoram
6.) 9 tblsp. rubbed sage
7.) 9 tblsp. table grind black pepper
8.) 1 quart of buttermilk