Kevin B
08-08-2010, 01:39 PM
Makes either fresh bulk, brat or breakfast link sausage.
5 lbs meat. 3 lbs ground venison 2 lbs ground pork shoulder.
4 granny smith apples
1 medium sweet onion
1/3 cup white wine
1/3 cup apple cider vinegar
1/3 cup water
2 tsp ginger
1/2 tsp cinnamon
1 Tbsp black pepper
1 1/2 Tbsp garlic powder
1/2 tsp cayenne pepper
4 Tbsp Brown sugar
2 Tbsp kosher salt
2 pats butter
Dice the onion and sauté in butter/oil until translucent, no crunch.
Dice the apples, I don't bother to peal them. I cut them pretty fine quarter inch by quarter inch or so. Add Apples to the onions, add all liquid ingredients, ginger, cinnamon, 1/2 tsp of the salt, 1/2 tsp of the black pepper. Use medium to low heat to simmer the mixture. Stir and simmer until the apples lose crunch about 20-25 mins. You don't want mush, just soft apples. Mixture should get a tann-ish color and not be runny when done.
You can make this a day ahead of time. You can make multiple batches worth as it will freeze just fine for future batches of sausage.
Grind pork/venison through 1/2 inch plate. Combine apple mixture and the remaining salt/pepper/cayenne/garlic/brown sugar. Thoroughly stir in stock pot until all ingredients are well distributed. Take small amount and cook on the stove to see if it needs something. Adjust salt/pepper to taste. If you find it "too-something", add additional meat until satisfied. Don't be afraid of the cayenne, in 5 lbs it's just a hint of bite I use more than the recipe.
Before freezing or eating, let the sausage set up for a day in the fridge. Links will bleed out some so place them on top of some paper towels.
If you make the links and have a smoker 1/2 hour of cold smoke at 90-100 degrees after that day in the fridge really adds a ton. Because I use no cure, there's some risk with warming the meat while smoking. Immediately after smoking, package and freeze. I prefer to immediately freeze/refrigerate product and make sure it's cooked through rather than add cures. I only like cures in cooked or dried sausage. To each his own.
Substitute fresh garlic or ginger. Add half again as much as the dried. I don't want to spend all day dicing things so I cheat with the dried spices.
Have fun!
5 lbs meat. 3 lbs ground venison 2 lbs ground pork shoulder.
4 granny smith apples
1 medium sweet onion
1/3 cup white wine
1/3 cup apple cider vinegar
1/3 cup water
2 tsp ginger
1/2 tsp cinnamon
1 Tbsp black pepper
1 1/2 Tbsp garlic powder
1/2 tsp cayenne pepper
4 Tbsp Brown sugar
2 Tbsp kosher salt
2 pats butter
Dice the onion and sauté in butter/oil until translucent, no crunch.
Dice the apples, I don't bother to peal them. I cut them pretty fine quarter inch by quarter inch or so. Add Apples to the onions, add all liquid ingredients, ginger, cinnamon, 1/2 tsp of the salt, 1/2 tsp of the black pepper. Use medium to low heat to simmer the mixture. Stir and simmer until the apples lose crunch about 20-25 mins. You don't want mush, just soft apples. Mixture should get a tann-ish color and not be runny when done.
You can make this a day ahead of time. You can make multiple batches worth as it will freeze just fine for future batches of sausage.
Grind pork/venison through 1/2 inch plate. Combine apple mixture and the remaining salt/pepper/cayenne/garlic/brown sugar. Thoroughly stir in stock pot until all ingredients are well distributed. Take small amount and cook on the stove to see if it needs something. Adjust salt/pepper to taste. If you find it "too-something", add additional meat until satisfied. Don't be afraid of the cayenne, in 5 lbs it's just a hint of bite I use more than the recipe.
Before freezing or eating, let the sausage set up for a day in the fridge. Links will bleed out some so place them on top of some paper towels.
If you make the links and have a smoker 1/2 hour of cold smoke at 90-100 degrees after that day in the fridge really adds a ton. Because I use no cure, there's some risk with warming the meat while smoking. Immediately after smoking, package and freeze. I prefer to immediately freeze/refrigerate product and make sure it's cooked through rather than add cures. I only like cures in cooked or dried sausage. To each his own.
Substitute fresh garlic or ginger. Add half again as much as the dried. I don't want to spend all day dicing things so I cheat with the dried spices.
Have fun!