Spicy Sausage recipe??? - The HuntingPA.com Outdoor Community
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post #1 of 3 (permalink) Old 08-31-2017, 09:08 AM Thread Starter
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Spicy Sausage recipe???

When I butcher my deer I generally make 25lbs of maple deer sausage. I liken it to eating a meat pancake haha. I took some this past weekend to a college friends bachelor party and made 3lbs of it in the morning for kegs and eggs. Almost everyone there was from one city or another so no hunters and they all were amazed that it was deer meat.

I'd like to try and make some spicy sausage. Not exactly hot but more peppery I think with some kick. Almost like the sausage on a sheetz breakfast sandwich but spicier. Does anyone have any good recipes or mix suggestions for me to try out? My freezer is starting to run low on deer meat and its almost that time to fill it back up.

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post #2 of 3 (permalink) Old 09-01-2017, 10:06 AM
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Look on-line, there are places you can buy al types of different spice mixes for making you own sausage. My brother's fav is a mix called "southern breakfast" sausage but they have lots of different ones to choose from.
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post #3 of 3 (permalink) Old 09-19-2017, 02:15 PM
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I have these two. One is for Italian & the other Chorizo which is spicy.

Italian Sausage

2 pounds burger
1 teaspoon salt
1 teaspoon sugar
1/2 teaspoon garlic powder
1/2 teaspoon fennel seed
1/2 teaspoon lemon pepper
1/2 teaspoon paprika
1/4 teaspoon celery salt
1/4 teaspoon dried crushed sage
1/8 teaspoon cayenne pepper
1 tablespoon soy sauce
1/2 teaspoon Worcestershire

Mix ingredients EXCEPT soy and Worcestershire. Mix well. Then add liquid ingredients and mix well again. Cover and refrigerate at least 8 hours overnight is better. Fry and use for pizza topping, meatballs, patties, etc. Can be frozen.

Chorizo Sausage

2 pounds burger
2 tablespoons paprika
1 tablespoon salt
1 tablespoon pepper
2 teaspoons crushed red pepper flakes
1 teaspoon sugar
1 teaspoon garlic powder
1/2 teaspoon dried oregano
1/4 teaspoon cumin (ground or seed - if you use seed toast it first for better flavor.)
1/4 cup white vinegar

Mix ingredients EXCEPT vinegar. Mix well. Then add vinegar and mix well again. Cover and refrigerate at least 1 hours overnight is better. Brown for use. Use for tacos, chili, etc. Can be frozen uncooked.
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