Comments on: Venison Sausage Recipe

By: Mark Kolling

Mark Kolling — Sat, 17 Dec 2011 18:59:47 +0000

What does non-fat milk powder do for country style sausage?
Is it for texture, taste, preservation or what?
Thanks!!

By: admin

admin — Wed, 20 Apr 2011 16:04:22 +0000

Yessir

By: herb duncan

herb duncan — Mon, 18 Apr 2011 02:26:52 +0000

can you use fresh onions or celery when making smoked sausage?

By: Robert

Robert — Wed, 05 Jan 2011 03:11:28 +0000

We made sausage last week. 100 pounds approx 60% deer and 40
5 pork. We bought a pre-made seasoning but sure if it had a preservative in it. Smoked the sausage at 80 degrees for about 2 hours with pecan. Do you think this sausage is safe to eat?

By: Mike

Mike — Sun, 22 Aug 2010 03:34:16 +0000

I’ve made the brats and breakfast sausage before but never made the country style.

I’ve seen the recipe with the meatloaf seasoning mentioned before and everyone feels the same way as you so I guess it must be pretty good.

Next time I end up with some venison I’ll give it a shot. Thanks for that tip with the garlic and water. I’ll try that out tomorrow.

Mike

By: Kenny

Kenny — Sat, 12 Jun 2010 06:36:47 +0000

we have made some venison orange and fennel sausage latley band my buddy left too much pith on the orange wedges causibg a bitter taste what would you suggest to correct this without compromising the overall taste of the sausage?

By: admin

admin — Mon, 07 Dec 2009 22:34:25 +0000

I found this link to their site:

http://www.mortonsalt.com/products/foodsalts/Meat_loaf.htm

You may find it online cheaper if it’s not available at your local store.

Good luck

By: Virgil Holden

Virgil Holden — Mon, 07 Dec 2009 22:19:29 +0000

I keep seeing Mortons sausage seasoning listed in receipes but hav found no place to buy it.
Could you point me in the right direction.
Thanks
Virgil P Holden