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Venison Brats
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<blockquote data-quote="NodakBuckeye" data-source="post: 221621" data-attributes="member: 714"><p>Buddy and I used to make some using Cabela's seasoning, it was ok. I prefer to just leave it in bulk and freeze it and make patties and add some chopped onions before making them. Did some for Italian sausage but added diced onion and peppers. Veggies kept the meat moister. When we made links it was usually too dry, even when grinding pork back fat or shoulder in. Since I have no moral, ethical or religious concerns about pork; I prefer brats and Italian sausage made from that and save the red meat for various summer style sausages and sticks.</p></blockquote><p></p>
[QUOTE="NodakBuckeye, post: 221621, member: 714"] Buddy and I used to make some using Cabela's seasoning, it was ok. I prefer to just leave it in bulk and freeze it and make patties and add some chopped onions before making them. Did some for Italian sausage but added diced onion and peppers. Veggies kept the meat moister. When we made links it was usually too dry, even when grinding pork back fat or shoulder in. Since I have no moral, ethical or religious concerns about pork; I prefer brats and Italian sausage made from that and save the red meat for various summer style sausages and sticks. [/QUOTE]
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