Mrs. RLB’s Spicy Jalapeño Venison Breakfast Sausage
This recipe for venison sausage has some heat to it! I tried other recipes which seemed too bland and so I doctored this recipe until it was just right. Since it is deer season, I thought this would be the best time to submit it. You can make less if you like by cutting the ingredients by the same proportions. Have a glass of ice water ready to drink the first time you taste it, just in case you find it a little too hot for you. You can always adjust the spices to your suit your taste.
24 lbs ground venison
3 lbs pork fat
3 packages (0.75 oz) fresh sage (2.25 ounces total) or from your garden
6 Tbsp ground red pepper
12 Tbsp ground black pepper
2 tsp mace
2 very large bulbs of garlic (not cloves), cleaned, cloves are crushed
5 whole jalapeño peppers (minus seeds)
12 Tbsp Kosher salt
1 ½ cups cold water (or more as needed for blender)
Add water, spices, garlic, seasonings and jalapenos to blender, and blend on high until spices are very blended and smooth. In the absence of a blender, chop ingredients very fine and add to water. In a large bowl, blend the venison, fat and pour in the spice blend. If you use your hands, you may want to wear gloves due to the heat of the jalapenos. Bag and freeze in portions that are useful to you.
To cook, make into patties and fry on stovetop as you usually would with other breakfast sausage.
Chef’s Notes:
Again, you can always adjust the spices to your suit your taste.
Useful Recipe and Cooking Links:
Patrice Lewis (of the excellent Rural Revolution blog) shares her recipe and experience in making a deep dish chicken pot pie.
Dutch oven cooking expert Karl Moore has posted some great recipes.