Here are a few to get you started: Poor Man's Salami 2-21/2 lb ground venison 1 cup water 1/2 tsp each garlic powder, onion powder, mustard seed 2 tbls liquid smoke 3 tbls Morton's Tender Quick salt Combine all the ingredients and form the mixture into two 8-inch long rolls. Wrap in foil with the shiny side next to the meat. Refrigerate for 24 hours. Pierce the foil in several places on the bottom side of the roll with a toothpick. Place the rolls on the oven rack over a pan containing 1/2 cup water. Bake at 225 derees for about 2 hours. Venison Breakfast Sausage 4 lbs ground venison 2 lbs ground pork 1/2 Burgundy 1tsp garlic powder 2 onions, liquified in blender 4 tsp basic smoke salt* 4 tsp marjoram 3 tbls mustard with horseradish 1 tbls pepper 2 tsp sage 1 tsp cayenne pepper 1 tsp thyme 1 tsp ground nutmeg 3/4 tsp rosemary Combine all ingredients well. Form into patties and fry. Or stuff casings to make breakfast links. *Basic Smoke Salt This is a seasoned salt mixture I devised years ago for smoking meats. It's a great general seasoning salt as well: 1 package table salt (1 lb 10 oz) 1 tbls onion salt 2 tbls celery salt 1 tbls garlic salt 2 tbls paprika 4 tbls white pepper 2 tbls dill salt 4 tbls white sugar Combine all ingredients and store in an airtight container (canning jars work great) Spicy Game Sausages 1 3/4 lb venison or other game meat, ground 1 3/4 lb pork, ground 1 tbls smoke salt 2 tsp chili powder 2 tsp black pepper 5 garlic cloves, crushed 2 tsp rubbed sage 1/4 tsp ground allspeice variations: 1 tbls curry powder 2 tsp cumin seed Combine all ingredients. Stuff into casings or make into chubs. For people with dietary restrictions forbidding pork, this next is particularly suitible. Scott Darrohn's venison sausage 4 lb venison,ground 1 lb beef fat 2 tsp salt 1 tsp black pepper 1/8 tsp cayenne 2 tsp ground sage 1/2 tsp ground allspice Combine venison, beef fat, and seasonings and pass through meat grinder. With hands, shape; meat into 4-ounce patties. The sausage can be prepared any way you like it, or frozen for later use. This next is reminescent of Boudin sausages, but actually has a totally different flavor: Venison & Potato Sausage 10 lbs ground lean venison 10 tsp salt 2 tsp pepper 10 lbs ground raw potato 3 lb ground raw onion Sausage casings Grind meat, potatoes and onions separately first, then mix all together with salt & pepper and put through meat grinder a second time. Fill sausage casings by hand or with a sausage stuffer attachment on your meat grinder. Tie off or twist sausage into individual links or leave whole. Do not pack casings too tightly or they will burst when cooked. Wrap in meal sized packages and freeze. To serve, punch a few holes in the casing to release pressure as the sausage expands while cooking. Put frozen sausage in boiling water and let simmer for 45 minutes. If preferred you can add up to 3 lbs ground pork to the mixture before stuffing the casings. BTW, if all you have is ground meat, that's fine. But if you're starting with whole cuts, it's best to spread the herbs and spices on the meat before grinding. Then double grind the meat. This assures that the herbs and spices are evenly distributed throughout.

I pretty well just do breakfast sausage....ground pork s little salt....a little brown sugar....and a goodley amount of rubbed sage and black pepper. For 2 pounds of meat....start with 1 rounded tablespoon of sage, 1 Tablespoon of brown sugar, 1 1/2 teaspoons of salt and 1 teaspoon of fresh ground black pepper....mix...put about a teaspoon on a micro safe plate and cook about 30 seconds.....taste and add more of whatever it needs....likely more sage and pepper. I don't use a recipe....my rule of thumb is 3/4 tsp of salt per pound of meat.....and from there I experiment and taste as I go. Other nice additions are a thyme and parsley and lemon zest sausage.....or marjoram and sage. Other additions include applesauce and some bread crumbs ( so it's not too sloppy with the apple sauce) and maple syrup is nice in a thyme and marjoram sausage. Then you can get into the Italian sausages....lots of garlic powder, lots of paprika and some cayenne and oregano and cumin seeds. The combinations are almost limitless.....just taste as you go and if it's flat add more seasoning and if it's too spicy add more unseasoned meat.

KT Gathering Place I do have a recipe I have had for quite some time but I have not posted it here, but in case it is the one you want here it is. Cornbread and Andouille dressings ingredients ÷ 2 teaspoons unsalted butter ÷ 1/2 pound andouille sausage, cut crosswise into 1/2-inch slices ÷ 1 1/2 cups chopped yellow onions ÷ 1 cup chopped celery ÷ 1 cup chopped green bell peppers ÷ 1 tablespoon minced garlic ÷ 3 slices white or whole-wheat bread, torn into bite-sized pieces ÷ 1/2 cup chopped green onions ÷ 1/3 cup chopped fresh parsley ÷ 2 teaspoons chopped fresh thyme ÷ 1 teaspoon salt ÷ 1/2 teaspoon freshly ground black pepper ÷ 1/8 teaspoon cayenne ÷ 2 large eggs, beaten ÷ 1 to 2 cups chicken stock, as needed ÷ BASIC CORNBREAD: ÷ 1 tablespoon plus 1/4 cup vegetable oil ÷ 1 cup yellow cornmeal ÷ 1 cup all-purpose flour ÷ 2 teaspoons baking powder ÷ 1 teaspoon salt ÷ 1/4 teaspoon cayenne ÷ 1 cup buttermilk ÷ 1 egg preparation instructions Preheat the oven to 350ðF. Generously butter a 13- x 9-inch baking dish and set aside. In a large skillet, cook the sausage until brown and the fat is rendered, about 5 minutes. Add the onions, celery, bell peppers, and garlic, and cook for 2 minutes. Remove from the heat and transfer to a large bowl to cool. Crumble the cornbread into a mixing bowl. Add the torn bread, green onions, parsley, and thyme, and mix well with your hands. Add the salt, pepper, cayenne, and eggs, and mix well with your hands or a large wooden spoon. Add enough broth, 1/2 cup at a time, to moisten the dressing, being careful not to make it mushy. Transfer the mixture to the prepared dish and cover with aluminum foil. Bake until heated through, about 25 minutes. Uncover and bake until golden brown, about 15 minutes. Makes 8 servings BASIC CORNBREAD: Preheat the oven to 400úF. Pour 1 tablespoon of vegetable oil into a 9-inch baking pan or heavy cast-iron skillet. Place the pan into the oven as it preheats, allowing it to heat for at least 10 minutes. Combine the cornmeal, flour, baking powder, salt, and cayenne in a large mixing bowl and stir with a wooden spoon. Add the buttermilk and egg to the mixture and stir well to blend. Pour the cornmeal batter into the preheated pan and bake in the oven for 25 minutes or until lightly golden brown. Remove from the oven and let cool before serving or using in the dressing. (Note: When making the dressing, make cornbread the day before.) Makes one 9-inch round

glenda_al (My Page) on Sun, Dec 9, 12 at 15:48 My version of cranberry sausage balls l pkg Maple Flavor Jimmy Dean Pork Sausage You can use mild or hot, but I like the maple flavor 2 cups all purpose baking mix 2 cups shredded sharp cheddar cheese 1 tsp ground allspice 3/4 cup or less of chopped dried sweetened cranberries 1/2 cup chopped walnuts/pecans Preheat oven to 350. Mix the baking mix, cheddar cheese and ground allspice first, then with your hands mix in the sausage, cranberries, pecans. It takes a while to work in the cranberries and pecans. Shape into 1 inch balls. Place on ungreased baking sheet, ***I use parchment paper and recommend your using. They baked in my oven 20 minutes and came out perfect. Bottoms will be browner than the rest. Note: Cheese Balls may be prepared ahead and frozen uncooked. To bake from frozen: thaw on cookie sheet 15 minutes; bake in preheated oven 20 to 25 minutes They were delicious in their unusual way. The maple sausage and the allspice is what made it extra good. In comparison with the regular sausage balls, all I can say is they are different. This post was edited by glenda_al on Wed, Dec 17, 14 at 11:03