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    #1

    Sausage question, beef instead of pork.

    This year I made my first batch of deer sausage with about a 60/40 spilt of deer to pork. Next year I was thinking of doing a 60/40 or 70/30 spilt but instead use the fat end of a brisket. Would this make good sausage? This will be smoked link sausage.

    Thanks

    Brandon
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    #2
    No one has used beef instead of pork for link sausage?

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      #3
      Haven't tried it, but if the the fat content is on should be good. Might try it myself.

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        #4
        Texture of fat isn't same. I don't think I would try it, but I do not know. I do think some beef with pork fat and deer would be great

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          #5
          I usually will do 50 % deer, 25% pork and 25 % brisket fat that I have trimmed and saved throughout the year....I think it gives it a much better flavor

          Sent from my SAMSUNG-SM-N900A using Tapatalk

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            #6
            Just make a small test batch. I think it would be pretty good.

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              #7
              I've used brisket several times and it makes great sausage, a slightly different taste from the pork but it comes out great, You'll like it.

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                #8
                I use the cheap hamburger from HEB all the time and it is great. I mix 50/50 but 60/40 venison to burger would be fine too. I also use it to mix with my ground lamb for burgers and sausage. I use pork for my breakfast sausage but beef has been better for the smoked links and dried sausage.

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                  #9
                  I use a mix of 50% venison, 25% beef and 25% pork for my sausage. I think it is the best.

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                    #10
                    Brisket will work. Any cut of beef will make sausage and is better for dried sausage in my opinion. It just depends on watch you want, even chicken or turkey can be used and I have made good links with using less than 10% poultry.

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                      #11
                      I mixed brisket this year in my ground deer and sausage will do that moving forward. It was great

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                        #12
                        Never used brisket but I almost exclusively use beef to mix when making sausage. I've found Pork changes flavor a little after 4-6 months in the freezer and Im not about that

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                          #13
                          Originally posted by bm22 View Post
                          No one has used beef instead of pork for link sausage?
                          i would sub the deer with beef before the pork..... Should be illegal to make sausage with no pork in it.....

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                            #14
                            Originally posted by bm22 View Post
                            No one has used beef instead of pork for link sausage?
                            When it comes to sausage... pork is King! I am pretty sure I read that sausage was pretty much a thing that was inspired by a pig. Probably made up... but maybe not.

                            You can make sausage using just a pig. You are essentially stuffing it up its own butt.

                            Most other animals don't render themselves to that capability as easily... except maybe sheep.

                            Pork is also cheap and has the right fat content you are looking for.

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                              #15
                              I like beef sausage .

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