Italian sausage patties (venison) recipe

[babykong]

Note: I don't like a mess to clean up afterwards...and this recipe I like making for that reason....Pls. go exact with the salt... or it's going to be bland....

Italian Sausage Patties

2 lbs. ground venison
1 lb. lean ground pork
1/2 tbsp. salt
1 tbsp. fennel
1/2 tsp. ground pepper
1/8 tsp. cayenne (for Hot Italian, add 1/2 tsp. more of hot dried chili peppers)
1/2 tsp. of each oregano and thyme
4 tbsp. dried parsley
3/4 tbsp. crushed garlic or garlic paste
2 tbsp. water
Put all dry seasonings in a strong plastic bag and pound till crushed.
Put the meat and water in a large mixing bowl. With a large spoon, spoon mash until thoroughly blended, while sprinkling your seasonings and garlic, intermittently .
Place the ball of meat tightly in a plastic bag to remove air and refrigerate 24 hrs., or overnight.
Make your patties (14 approx) . Put your patties in single layers on a cookie sheet and wax paper in between layers. Freeze. Then, you can remove wax paper (opt.) and bag properly( removing air) for the freezer.
** I put the mixing bowl on my lap to mix/mash the meat, lots easier....
*** I make 14 thin patties to fit an english muffin for sausage mcmuffins or pan fry straight from the freezer with eggs and toast....
I will be making a bulk amount of link sausage ,with this recipe... when I get my stuffer ......
babykong feedbacks are welcome

[Tuc]

Kong,
Sounds like a great recipe. I think I'll try it. What kind of a stuffer do you plan on buying. I'm thinking of investing in one too. Having sausage done at the butcher is getting too expensive.
Thx for the recipe!

Thanks!!! I really need the fiancee to sign up here now

oh man that sounds so good. holy make me crave McDonalds

[Unregistered user]

An excellent on-line resource for sausage www.wedlinydomowe.com read more than just the recipes, technique, safety, links, etc. If you like Polish sausage, this is THE site and they cover most other country styles quite well.