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Deer Sausage recipe question
Posted on 1/1/22 at 8:10 am
Posted on 1/1/22 at 8:10 am
I have about 10 pounds of deer meat left after we made sausage last week. We made smoked and Italian . The kids asked me about the jalapeño and cheese sausage . Any tried and true recipes that y’all have used ? I’m probably overthinking it. I may just go with my normal recipe and figure out the ratios of cheese/peppers.
I’ll be mixing the deer with Boston butt 60/40.
I’ll be mixing the deer with Boston butt 60/40.
This post was edited on 1/1/22 at 8:12 am
6
Posted on 1/1/22 at 8:15 am to pdubya76
quote:
I’m probably overthinking it.
Seems to be the case if you're familiar with making sausage and finished smoked and Italian recently.
Deer to pork sound good, then it's just a matter of how much zip you want the jalapenos to make and how much cheese is acceptable.
If me, I'd make it like I thought it would come out nice, case up a few links, cook them and see how they taste. If not enough of one thing or another, just add more to make it to your liking.
Posted on 1/1/22 at 8:15 am to pdubya76
I would suggest a "High Temp" cheese.
Posted on 1/1/22 at 8:37 am to gumbo2176
quote:
Seems to be the case if you're familiar with making sausage and finished smoked and Italian recently.
Deer to pork sound good, then it's just a matter of how much zip you want the jalapenos to make and how much cheese is acceptable.
If me, I'd make it like I thought it would come out nice, case up a few links, cook them and see how they taste. If not enough of one thing or another, just add more to make it to your liking.
That’s a lot of words to not answer his question. I mean, I’m not answering his question either, but at least I limited it to one paragraph.
Posted on 1/1/22 at 8:43 am to unclejhim
quote:
would suggest a "High Temp" cheese.
Definitely plan on doing that and dehydrated jalapeños. I’ll likely use the rebel smoked sausage seasoning like normal. Think I’ll start with a 1/2 cup of cheese per 5 pounds of meat and a couple tablespoons of the peppers for the same .
Posted on 1/1/22 at 8:44 am to MobileJosh
quote:
That’s a lot of words to not answer his question. I mean, I’m not answering his question either, but at least I limited it to one paragraph.
So, you just jump into threads to act an arse???
The man obviously knows how to make sausage since he already made 2 batches. All I did was offer up what I'd do in his situation.
Hell of a lot more advice than your post.
ETA: OH, I get it now. Your New Year's Resolution was to be an arse as much as possible. So far, so good.
This post was edited on 1/1/22 at 8:51 am
Posted on 1/1/22 at 8:50 am to pdubya76
Have you thought to try crushed tortilla chips? I was this on a meateater episode with the chef from Texas. I plan on trying it soon. Seems like it would go well with the peppers and cheese.
Posted on 1/1/22 at 8:52 am to gumbo2176
Ignore the troll
Posted on 1/1/22 at 9:17 am to pdubya76
If you want to add another twist to the experiment, add maple syrup. A buddy of mine got some made recently and it is great!
Posted on 1/1/22 at 3:34 pm to pdubya76
Make a batch, pan fry it, taste test it, then make adjustments as needed. The last batch I made, the hi-temp cheese I added made it too salty. Luckily, I tested the ratio on 1 pound before making a full batch. I was able to cut back on the seasoning (bratwurst) and it came out great.
Posted on 1/1/22 at 5:35 pm to gumbo2176
quote:
ETA: OH, I get it now. Your New Year's Resolution was to be an arse as much as possible. So far, so good
Par for the course from him.
Op, I like to use the Louisiana brand pickled diced jalapeños. I can check how many ounces the jars I use are at the store tomorrow but from experimenting 1.5 to 2 jars (drained through a sieve first) Per 5 lbs of sausage came out pretty good. My wife thought that 2 jars was too hot. Waltons website said to use 10% by meat weight of the high temp cheese. I like cheese so I added a bit more. I used a basic andouille recipe as my base.
This post was edited on 1/1/22 at 6:31 pm
Posted on 1/1/22 at 5:44 pm to Loup
Thanks buddy….that’s the info I am looking for. Will be working on it asap
Posted on 1/1/22 at 6:54 pm to pdubya76
Steer clear of the jar jalapeños. Use fresh diced. The vinegar and liquid jacks it up.
Posted on 1/1/22 at 7:37 pm to LSUballs
quote:
The vinegar and liquid jacks it up
That's why you drain em well first.
I've tried both and prefer the pickled. Fresh ain't bad, though.
This post was edited on 1/1/22 at 7:43 pm
Posted on 1/1/22 at 8:11 pm to pdubya76
Posted on 1/2/22 at 3:19 am to unclejhim
quote:
I would suggest a "High Temp" cheese.
Not to hijack the OP's thread, but what are examples of high temp cheese? I have never heard of that before.
ETA: I know, I tried Google before someone posts "Google is your friend."
This post was edited on 1/2/22 at 3:27 am
Posted on 1/2/22 at 8:21 am to LsuFan_1955
Posted on 1/7/22 at 2:49 pm to Loup
Can you get this cheese locally? I also got a meat grinder for Christmas!
Posted on 1/7/22 at 4:26 pm to LSUballs
quote:when the cheese and pepper sausage craze started I had some made. Dude used pickled japs and velveeta.
Steer clear of the jar jalapeños. Use fresh diced. The vinegar and liquid jacks it up.
What a nasty mess.
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