I have a metric butt ton of of deer and elk scrap, maybe 100lbs or more. I'd like to mix a good amount of it up into some breakfast sausage, and I will probably add some pork shoulder or pork butt to it so that it has some fat in it. Going to make patties, not casings links.

I'm contacting a client who is a rep for Sysco to see if he can get a line on the mix for me, but barring that, has anybody found a seasoning that approximates the regular breakfast sausage flavor that you buy in the store? I can adjust the spice from there, but I'd like to start with a known flavor profile.

Thanks.

Dogfish I buy my sausage seasonings from D&D meats in Mt Lk Terrace. I use the same ones they use in their sausage and it is GREAT. I admit I haven't done breakfast sausage because I rarely eat breakfast but their pepperoni and a couple others are perfect for my tastes.

I believe a package of seasoning does about 30-40 pounds of sausage.

Last time we made suasage we just used the wild game seasoning country blend. Turned out much better than I thought it would for something over the counter. If you dont get any other good home style recipes it will give you a final product that is seldom left on the plate.

Probably not much help but I tried the Cabelas breakfast seasoning blend and was not that impressed.

Like RVW says D&D

D&D Meats

D&D is a bit of a trip.

Believe it or not, the grocery store meat department in McCleary sells the seasoning, a mile from my house. Picked up enough to do 25lbs of breakfast sausage and 25lbs of sweet italian, $4.00 each package. Ordering 50-100lbs of pork butt, or shoulder tomorrow so I can start working on it next week.

I figure I'll start with batches of a pound, play with brown sugar and the heat to dial it in, and then go large.

I'll start out at 50/50 pork to venison, and scale it back from there.

let me know if ya need anything from DD Andy. know it well and I will be running down the next two weekends most likely.

Most butcher shops will sell you the "country blend" spice which is the basic sausage blend.

Art, if it isn't out of your way, maybe a package each of their chorizo and breakfast sausage spices would be good. Enough to do 25 or so pounds of each. I'll be around the area this weekend, and I have a half mile of rope in case you guys need some help. Vets day weekend I'll be in Idaho.

Art if your plan changes let me know. I'm also going to D&D today and going to be in the SW this weekend (isn't everybody?).
Most likely will already be stopping by Andy's to pick up some wood :-)

Looks like its on you Dave. Hope its a wack em and stack em weekend.

Heres a link to a thread I made on making sausage back in 08. It shows my old hand grinding days. I've since graduated to electric industrial grinding now. The post is about duck sausage but the process is the same for elk or deer. For breakfast sausage, the key spices are Nutmeg, Sage, Thyme, and sometimes rosemary. The rest is mainly salt and different types of pepper. The proportions I have listed are alittle heavy on salt and can be reduced by a pinch or smidge.

http://www.piscatorialpursuits.com/forum...html#Post411801

Thanks for the help J7. I remember that thread. Now I just need the time to be able to do this.

Made 50 lbs of sausage tonight. Pretty easy actually. Ground up 40 lbs of pork, shoulder and maybe 50lbs of deer scrap, keeping both separate. Mixed them
equally by weight, then mixed in the spices, gave a thorough mixing of all items and ran them through the grinder a second time on coarse. 25 lbs of breakfast sausage and 25 lbs of sweet Italian.

Thanks Bryon for the use of the grinder.

Cool...now you can give people breakfast sandwiches along with your oars if they forget again

Fish on...

Todd

Glad the grinder is getting some more use. .. . . . Hope you have some more elk to add to the mix .. . .

I am running low on chickens, so that is a good idea.

We don't use anything that is bloodshot, and I make sure that no deer fat or tendon gets in there. I also try to limit the amount of silver skin that gets in there. Quality in equals quality out.

Screw premade seasonings. The best tasting seasonings are from scratch. I follow recipes from either Charcuterie or Rytek Kutas' Great Sausage Recipes and Meat Curing.

If you're going to make your own cured meats or fresh sausage I highly suggest getting one or both of these books.

The breakfast sausage recipe from Kutas' book calls for straight pork, but I do 50% elk or venison and 50% pork. It's drier than commercial sausage but tastes great and everyone loves it.

10 lbs. meat
4 Tb. salt
1 Tb. ground white pepper
2 Tb. rubbed sage
1 Tsp. ginger (I used powdered)
1 Tb. nutmeg
1 Tb. thyme
1 Tb. ground hot red pepper (optional)
2 cups ice water.

Thanks for the recipe. Right now I just wanted to start with the basics and then flavor it up or down.

Dave brought some of the chorizo and breakfast sausage seasoning down from D&D. Turns out the breakfast seasoning is the same as what I got in McCleary.

Had some of the breakfast sausage yesterday, and it was pretty good, and we had spaghetti the Saturday night using some of the sweet Italian. That was stellar.

I'll mix up some chorizo tonight, and then try mixing in some crushed red pepper to the breakfast mix to make that a tad hotter.

The next batches I'll try experimenting with bulk seasonings.