Venison Bratwurst Sausage

From: Chef #361243

On Oct 9, 2006

Just what I was searching for!!! And I had been searching for the right recipe for weeks. The pork shoulders I used were a bit leaner than I would have liked and I will make sure I have fattier pork for the next batch, but the flavor was perfect. I should have known someone from "the County" would come up with this. We northern New Englanders like our venison.

From: Chef Hill

On Jul 4, 2006

I agree, one of the best sausage recipes I have tried, either on the net or from friends or relatives. I did a 60-40 pork to venison ratio and it turned out great and still lean but not too lean. I also added 2-tsp. Crushed Red Pepper Flakes; cut the salt by 1/2 tsp. and increased the Black Pepper by 1/2 tsp. I also used a dark beer instead of milk. Again, it was great and full of flavor off of the grill!! I felt like my German ancestors were smiling down at me and even envious-hehe!!

From: SLS

On Mar 6, 2004

After trying about 8 different recipe's, this was the best. I did change the meat to three pounds ground venison and 1 pound ground beef suet. The Spice mix is excellent. In one batch I added a ground hot pepper, and in one batch I used beer instead of milk. All were excellent.

From: Gitchee Gummee

On Nov 25, 2008

This is a great recipe. After reading other reviews I made sure to use fatty pork. I also added 1/2 tsp coriander and 1/4 tsp cayenne pepper. I also substituted dark beer for the milk. Once I received the raves on these brats I have tried variations using wine instead of milk, added 1 cup sharp cheddar cheese, added jalepeno peppers and horse radish in one batch. Lately I have been making a large base recipe (30 lbs) and dividing and making a number of different varieties at once.