Top Secret Recipe For Homemade Venison Breakfast Sausage

[@AuntieAnn]

Wow that recipe sounds sweet and delicious 😋❤️... Now I'm dying to try it 😀

[@3MISSISSIPPI]

It’s so yummy !

[@foxiswatching4088]

Happy weekend guys😁 I see a third channel in the making😁 syd does food, with mike on a screaming guitar in the background 😏😁 you know you did well when somebody said...." I WANT MORE" 😁👍 when did you say that sausage is being shipped to me😁 kidding!!! I got to go, I'm starving now!!😁thank you😁🍺

[@andywright3664]

Great Job on the sausage. I never/hardly ever double grind my sausage. I use the small grinder plate and it works fine after hand mixing it again while adding a little extra water/seasoning. I mix my pork and deer together a day/hours before with the dry seasoning before grinding. I make 25# batches of breakfast sausage, but I use A.C. Leggs #10 seasoning which I add extra pepper flakes etc. to it to taste. Time for Frankie to drop the hammer on a deer!

[@mikewebb8456]

Nicely done Syd. Thanks for sharing! 👍

[@gregwiegersma6288]

thanks for the canning funnel idea i will give it a try for small batches. I did invest in a 15 Lb stuffer years ago. normally process at least 4 deer. And have used over 2000 of those bags over the years the tape machine is also a must have.

[@patrickgermain3278]

Great job Syd, as usual!!

[@shaneparnell2128]

I like the basic breakfast sausage recipe. Salt, pepper, ground sage,crushed red pepper, and a little nutmeg.

[@pattymcculloch9000]

Great job

[@oleman490]

its amazing at all the recipes for making sausage;;;lol;;;heck if anybody from the city watched us make sausage on the farm they would call the federal police to come shut us down;;;;lol;;;never used liquid seasoning;;;always mixed deer and hog before grinding;;;our bathes were approximately 25 lbs at a time;;;as that would fill our pans and counter till put in rings or breakfast patties;;;we mixed the meats together before seasoning;;;run thru the grinder on coarse first time mixed a bit and rerun on the fine grind;;;our ratios wer 50x50 for pan sausage and 40x60 for ring sausage;;;dried a bunch and froze a bunch;;;we did use the formaldehyde as gramma callled it;;;with ours;;;;we butchered 1 to 2 hogs when making sausage for two families;;oh me there i go again writing a book ;;;anyway save a little for me I'm on my way to sample;;;;;lol;;; thumbs up and keep em comin;;;;

[@automaticsteve9548]

Very well explained and informative. Good job Syd!

[@dmorgan28]

That looks so good. Very neat job of packaging as well. ❤️👍

[@3MISSISSIPPI]

Thank you 🙏

[@charlenegrady8781]

We always double grind. Yum. Homemade sausage is great. Thank you for sharing🦌

[@3MISSISSIPPI]

I don’t like my meat that smooth 😂 but everyone likes different things 😀

[@WildeandFreeTN]

Mouth is watering... Had a DeerFry on Saturday but I need this for some breakfast!!

[@3MISSISSIPPI]

It’s good stuff !

[@CynBrown]

Sounds great. I love that sweater Syd

[@3MISSISSIPPI]

Thank you 🙏

[@vida22aj]

I love your system you have, Look's yummy!

[@3MISSISSIPPI]

Thank you 🙏

[@paulwalker1132]

Great video ❤️ 💙 💜 💖 💗 💘

[@donaldg2845]

Job done well with a homemade recipe.

[@davidellis4746]

we have been making it for 25 years with half pork butt .we make enuff to last all year.still taste great after a year

[@gordonbchristensen8727]

I'm sure going to make some.

[@kevinl8350]

That was an excellent video. Thank you

[@jamesjessee4064]

Sounds good looks 😋🤎👍🙋‍♂️

[@DarrenShinn]

I usually do atleast one whole deer as sausage. I am missing my Mississippi man for this!

[@DinkTank369]

Thanks for sharing

[@staggeringw2023]

This is an awesome woman!!

[@robertrichards9275]

I really like the idea about using the canning funnel to fill the sausage cases!

[@3MISSISSIPPI]

Keeps the bags clean ! So much easier 😜

[@robertrichards9275]

@@3MISSISSIPPI and it seems easier than using a large tablespoon LOL

[@3MISSISSIPPI]

Definitely!

[@robertrichards9275]

@@3MISSISSIPPI syd , one thing that does surprise me a little bit is that y'all are only figuring three deer for your amount of red meat until deer hunting season starts next year, I'm single and I have three deer in my freezer and I know it will only last me for about a year, I know by your videos that y'all are really not going to be putting any Yardbirds in your freezer or we getting very many eggs until probably fall off your property and the one thing I see that you can feel your freezer up with is deer meat I just think y'all should put at least five in the freezer for a minimum

[@3MISSISSIPPI]

We are doing a batch of chicken and I know how much meat we go through so I think with the amount of chicken and starting quail in the spring as well that about 3-4 deer depending on size of course should hold us.

[@pobarr21]

Great job on the sausage it looks really good.

[@ronaldshort9819]

Good vid you guys, would also like a grinder cleaning session? Greetings from San Pedro in Cali😊

[@SteveC38]

"Now Go Forth and Make Sausage!" 😂 Looks Awesome Syd, Nice Work 👍

[@3MISSISSIPPI]

😂 thanks !

[@IzzyEatz]

Cute sweater!!

[@rmd9032]

Cute everything! She's hot!!!

[@DinkTank369]

Recipe sounds amazing

[@3MISSISSIPPI]

It’s so yummy !

[@RidgeLife]

Yum! I need to do that.

[@3MISSISSIPPI]

It’s so good ! You would like it ! You ever come for a visit I’ll make ya some !

[@RidgeLife]

@@3MISSISSIPPI deal!

[@robertrichards9275]

Yes I would like a copy of this recipe lol yes I found the recipe and screenshot it !

[@davidtaylor6968]

Good afternoon Syd

[@michaelwells710]

Syd, what is the make and model of that grinder? Great recipe,

[@3MISSISSIPPI]

It’s linked on our Amazon store 😀

[@heidipustelniak652]

We make our own sausage… I can’t do nitrates or MSG… so easy to add spices and such to ground meat. Much better than the commercial sausage,

[@3MISSISSIPPI]

Agreed !

[@rmd9032]

Sounds delicious. Only difference I would do is use a 50/50 mix of pork shoulder and venison. 70/30 is good if you are just using pork fat instead of shoulder.

[@danielrandolph9170]

Vacuum seal is the best !!

[@timschicker6651]

I only have 1 word to say about all this!…. Sausage 😊

[@inadollard6672]

There must be a lot of trolls on social media, love your attitude (“ bite me”) I e I joy you thanks

[@3MISSISSIPPI]

Ha ha thank you 🙏

[@randycupit6003]

Ground pure deer make best burgers 1 egg yolk bread crumbs binder fry them top cheese,onions and mushrooms mayo,mustard and ketchup

[@robertrichards9275]

Have you tried adding some marjoram into your mix to see how you might like it?

[@RidgeLife]

You are bad at keeping secrets! Ha! Looks delicious.

[@3MISSISSIPPI]

😂 don’t give me the nuke codes

[@randycupit6003]

Needed 1 hind deer leg smoke hold thing,Then slice off thin ,add 2 bottle made style BBQ hot spice,honey,light brown sugar Best smoked deer BBQ eat great sandwiches for mash potatoes top eat butter beans season okar,fried okar, country style fried cream corn,potato salad yeast rolls

[@DinkTank369]

Have a great day. TGIF

[@johnoneill5812]

In addition to breakfast or burger patties, do you use the sausage in things like pasta sauce or shepherds pie???

[@3MISSISSIPPI]

Definitely, just not this breakfast one . My Italian I use in pasta, lasagna , meatballs, etc . Shepherds pie I use a plain grind since you make a roux .

[@gailfrego501]

Help me here --- we don't drink alcohol so what would be a good substitute for the whiskey? Thanks!

[@3MISSISSIPPI]

You could simply omit it . It has vinegar and salt in it so that will help preserve it. Not sure if it matters for you but the alcohol will cook out and all you’ll have left is the flavor 😉

[@55scooterdude]

I used to add add sausage to my ground venison now I add some beef fat and it's good in the freezer for a year

[@rob4263]

What diameter holes are in plate you used to grind? Thanks for your time.

[@3MISSISSIPPI]

Not sure the actual measurement but I’d say maybe 1/16 “ ( it’s the smallest attachment that came with the grinder. )

[@ronniekoehn9413]

Great job but why do you not use a vacuum sealer they may last longer in the freezer?

[@3MISSISSIPPI]

We use those for other cuts but sausage you need to eat a bit faster and I’ve never had a problem using these bags .

[@J-Tiger7]

I agree with the consistency in the grinding.. too fine ruins it for me! Had to mention this to my processor & he corrected for me 👍 the only thing I’m lacking to try to is recipe is meat 🤨 I’ve got to get busy!

[@3MISSISSIPPI]

I feel ya !

[@Daniel_Tucker]

🤙🏻

[@randycupit6003]

Ground best if cut cubes freeze on cookies sheet frozen meat work best grinder if frozen

[@3MISSISSIPPI]

You want it par frozen … not frozen solid .

[@MrMichaeldsullivan]

Looks like it would taste very good but on another note, that sweater is very distracting lol. You should wear it for Halloween as the “cereal “ killer. Hope y’all have a great day and keep up the good videos.😂

[@3MISSISSIPPI]

😂 Frankie calls it my rainbow chip frosting sweater 😂

[@MrMichaeldsullivan]

Looks more like fruity pebbles.

[@lemmykilmister873]

🙂👍🏻

[@jimcollins5440]

How long will the meat last before it gets freezer burn ?

[@3MISSISSIPPI]

Honestly, I’ve never had my bagged sausage get freezer burn . We usually finish each batch of sausage off in the first couple months because the fat will start to taste like fish between 4-6 months .

[@dewighthackney149]

That pan is called a steam table tray or pan!!

[@matthewblanscet1059]

I package all my meats in food saver bags

[@3MISSISSIPPI]

We use those for bacon and certain other cuts like chicken breast.

[@tinafriesen7115]

Get a cabelas carnivore meat grinder because it grinds faster than your

[@henrymuzgay1023]

dose mike know you are using his whisky

[@3MISSISSIPPI]

😂 🤫 😂

[@randycupit6003]

Take sausage roll out spread cream cheese over top,pineapple chunks, slice hot peppers, green leafy roll back up wrap in bacon tie up last 30 minutes being done sprinkle light brown sugar let melt roll up meat Set 20 minutes slice serve with mash potatoes, potato salad, corn extra butter green beans with pearl onions yeast rolls sweet tea with ice meal fit any table

[@dns72702]

Have you tried the same recipe but put it in pork casing to make brats? Or, do you have a other secret recipe for brats?

[@3MISSISSIPPI]

I have done cased sausage with this recipe ( and all my others ).

[@dns72702]

@@3MISSISSIPPI yummy makes me want to have a taste.

[@larrywarner9314]

Lady ive been butchering meat for 17 years and never hurd anyone say that after 3 months in a freezer your meat taste like fish , i think You've been mis informed or had a bad batch of pork!!

[@3MISSISSIPPI]

When you aren’t using chemical preservatives the meat reacts differently. This is especially true when the animal wasn’t fed a commercial diet and raised more naturally. It’s not a bad batch of pork or anything like that . Mike can explain it better because he nerds out on the science of it . After a few months the higher fatty cuts the mono- something or other start to break down and some people can taste it. It’s not harmful but can give a slight “fishy” taste. Feel free to google it.

[@typete01]

Work the meat Syd.

[@merleswanger5749]

Is this recipe for 8lbs ? Or did you break it down to 4lbs ?

[@3MISSISSIPPI]

The typed out recipe listed below in the description is for 4 pounds.

[@jeffhollingshead8299]

Need the safety police to mind their own business enjoy the video for the entertainment value

[@davidowen8632]

Sid have ull ever kill a wild hog

[@3MISSISSIPPI]

Nope . Only farm raised.

[@henrymuzgay1023]

do you vacpac

[@3MISSISSIPPI]

Some cuts we do .

[@DinkTank369]

Good afternoon Syd