Tim getting ready to grind up venison and a pork roast that has some fat on it!
Tim takes and cubes up the cleaned venison, and the pork roast. Grinding together.
Tim then places combined meat into a large bowl.
In a seperate bowl Tim places:
1/2 cup of salt
1/2 cup of red pepper
1/2 cup of sage
1/2 cup of sugar
1/2 cup of black pepper
Mix well.
Next use a regular mixing spoon, and add one spoonful of spices to the meat mixture, and mix well. Usually 4-5 spoonfuls is the right combination. The best thing to do is after 2-3 spoonful of spices, cook up a few patties, and taste. Then you will be able to decided how much spice you like best! Any spices that is left over place in a container and save! Once the meat is well combined with spices, put back through the grinder for the last time.
In a seperate bowl Tim places:
1/2 cup of salt
1/2 cup of red pepper
1/2 cup of sage
1/2 cup of sugar
1/2 cup of black pepper
Mix well.
Next use a regular mixing spoon, and add one spoonful of spices to the meat mixture, and mix well. Usually 4-5 spoonfuls is the right combination. The best thing to do is after 2-3 spoonful of spices, cook up a few patties, and taste. Then you will be able to decided how much spice you like best! Any spices that is left over place in a container and save! Once the meat is well combined with spices, put back through the grinder for the last time.
I cover my sausage twice with saran wrap, then I place into freezer bags. Just take out how much sausage you need the night before and place in refridgerator, and you are ready to go the next morning! Hint: The spices are adjustable, you can use less salt, sugar, add any spice you like!
Enjoy!
That's What's Cooking On The Farm!
Enjoy!
That's What's Cooking On The Farm!
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