Post by Ron Kulas on Oct 18, 2008 20:51:59 GMT -6
For a 10 pound batch
5 pounds of lean Venison
5 pounds of fatty pork Or ground pork
5 tbsp salt
1 tbsp cracked fennel seed
2 tsp course black pepper
1 tbsp sugar
3 tsp crushed hot pepper (more if you like)
1 tsp caraway seeds
1 tbsp coriander
2 1/2 cups ice water.
Grind both meats and mix by hand.
Mix all spices and water and pour over meat
Mix by hand again
grind meat again through a finer plate than the first grind
If you have a sausage stuffer you can make links.
If you don't have a stuffer you can make Italian patty's
there just as good but you use a hamb. bun instead.
For Bratwurst, you leave out the Fennel and the hot pepper and add 2 tsp of mustard powder
5 pounds of lean Venison
5 pounds of fatty pork Or ground pork
5 tbsp salt
1 tbsp cracked fennel seed
2 tsp course black pepper
1 tbsp sugar
3 tsp crushed hot pepper (more if you like)
1 tsp caraway seeds
1 tbsp coriander
2 1/2 cups ice water.
Grind both meats and mix by hand.
Mix all spices and water and pour over meat
Mix by hand again
grind meat again through a finer plate than the first grind
If you have a sausage stuffer you can make links.
If you don't have a stuffer you can make Italian patty's
there just as good but you use a hamb. bun instead.
For Bratwurst, you leave out the Fennel and the hot pepper and add 2 tsp of mustard powder