FRESH BREAKFAST SAUSAGE - 10# Batch

      Ingredients

8 Pounds - - - - - - - Venison Trimmings
2 Pounds - - - - - - - Beef Fat
4 tbsp.  - - - - - - - - -Salt
1 pint - - - - - - - - - -Ice Water
1 tbsp. - - - - - - - - - ground white pepper
2 tbsp. - - - - - - - - - rubbed sage
1 tbsp. - - - - - - - - - thyme
1/4 oz - - - - - - - - - -ground hot red pepper (optional)
1 tbsp.- - - - - - - - - -granulated sugar

It is best to keep all ingredients, spices and meat, in the refrigerator overnight to keep it good and cold.
Cut the meat and fat into workable size pieces to put through your grinder. Grind meat and fat together using a 3/16" plate. Add and mix in all the spices and ice water thoroughly. This may be used as is or stuffed into hog casings of about 28-30mm or 22-24mm lamb casings.
Be sure that the meat is kept cold. Remove all blood clots, chords, etc. Do not let sausage warm up any more than necessary necessary during processing. Package and freeze as soon as possible.