any one make game sausage smokies ?

[acts238]

I have a big grinder & stuffer & a smoker
& I can make smokies that are -ok-
well edible ...
if anyone has a recipe that is better than -ok-
please share
thanks

 

[Sean the Nailer]

Are you wanting regular smokies like 'Bavarian' or cheese, or jalapeno, or bratwurst.......?

 

[acts238]

I use venison- cheddar -beef fat -salt -pepper -sage
its ok
there's a guy in town who makes them for 4.00 a lb plus your meat
they are awesome!
I'm looking for diff recipes to try -till I find one close to his

 

[tansinator]

$4 a pound plus your own meat. That is highway robbery. You can buy it cheaper. Just my opinion. Here it is about $2.50 a lb. and I think that is high.

Eddie

 

[acts238]

highway robbery -agreed
You can buy it cheaper - agreed
pork or beef smokies -
but his venison smokies are so awesome
people are willing pay it
that's why I'm looking for a recipe that's close to his in taste

 

[acts238]

delete duplicate post

 

[Sean the Nailer]

Is there any chance at all, that you could tell us a little bit more about what it is you're trying to replicate? Can you describe at all, what makes this sausage stand out so much? Not to be obtuse, but it's sorta like saying "my neighbor has a great new car... can anyone tell me what kind of car it is" And then only adding that the 4 tires are black.

Oh yeah... and whatever you do, don't watch that movie called "Hotel Hell". Nope, stay away from that one..... HA.

 

[acts238]

I'll be having him make me some again this season
but ...
if you have a smokie recipe you think
TASTE GREAT
please share
thanks

 

[Changed]

Pork fat would taste a hell of a lot better than beef. Try substituting that.

 

[Rhyno]

Pork fat is what we use in all our sausage.

If you can get liver fat it's even better, but most places make you buy that.

 

[Burglecutt]

It may be cheating....but...I'll take the store bought mixes and use them as a base, then I add all the stuff that I like more of. Last batch of elk I added roasted jalapenos with 50/50 seeded for some heat because there idea of spicy is black pepper....BOOOO! Elk you dont need as much fat unless you just like that fatty goodness (I'm with ya on that one) Deer on the other hand I'll do 60/40 deer to pork shoulder, the more fat the better. I like the herbs oregano, rosemary, sage and usually add some cummin, fresh garlic, wanklechester sauce. This all varies on what flavor I'm going for. Smoked with cherry and alder.

 

[el gordo2]

What is a "smokie"? Please enlighten me......

 

[acts238]

wild game sausage that has been -smoked-

 

[dbowhunter]

I've made this smoked sausage recipe with good success...

Polish Homemade Venison Sausage Recipe

Very good.

I make all my venison with apx. 35% pork fat, I get the trimmings from the local grocery store.

I might as well share my fresh italian sausage recipe that I just love and get no complaints on.

5lbs total -> apx 35% pork fat/65% ground venison

5 tsp -> Kosher Salt
5 tsp -> Black Pepper
5 tsp -> Fennel Seeds ground with mortar/pestle
3 tsp -> Oregano (optional)
3 tsp -> Red Papper flakes (optional - for spicy sausage)
1-2 tsp>Cayenne Pepper (optional - for spicy italian)

1 cup ice water. mix and stuff (or not)

And I usually make them like this -> Sausage, Peppers, and Onions Recipe | Simply Recipes

Damn Good.

Yum. I'm hungry.

 

[el gordo2]

What is a "smokie"? Please enlighten me......

wild game sausage that has been -smoked-

Copy

 

[Burglecutt]

And the drooling begins! Dam those look good, I swear I could live off of smoked/cured meats...Love'em.

 

[AussieShooter]

My GF is Italian, owns a continental deli and folks make there own Italian sausages.

At the local show I tried dried chilli kangaroo sausages (better than the cold ones you cook)

I have been meaning to try and replicate them as the meat is lean, not bad at all for the heart and tastes out of this world with pasta with a red sauce.

It won't be for a while but I'll report back when I have a decent mix recipe.

 

[flounderv2]

Hey guys, Please post your recipes.. Would love to hear them.

 

[AfghanDM]

I started some sausage by grinding up 100lbs of venison tonight, tomorrow will mix, season, stuff and smoke.

El G2,

What grinder are you using? Do you like it???

 

[Sean the Nailer]

Ok, so..... maybe we can swing this thread back towards the original intend. I myself have to say "Thank You" to a number of you contributors, for adding some absolutely excellent photo's and information.
Here's a package:

Here's an example of the contents:

And here's a close-up of one sliced in half. This way, you can see the fines, the coarse's, and some spices. Should give you an idea:

Possible recipe(s) to follow.