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Optional Seasoning Blend Recipes

Photo by Iamthatiam

Sausage is a classic breakfast food, but it’s also an economical source of protein that can be enjoyed at every meal. Add more flavor to any recipe that calls for ground beef by substituting homemade sausage.

The following seasoning blends work especially well with Mexican and Italian foods. However, your shepherd’s pie, meatloaf, and even hamburgers will also be more flavorful and contain less fat with this simple substitution.

Chorizo Seasoning

If you’re a fan of Mexican food, chorizo seasoning may be just what you’re looking for. Although traditional chorizo is made with pork or beef, adding this seasoning blend to venison sausage gives an authentic taste to tacos, burritos, and enchiladas, and makes a delicious addition to scrambled eggs, too.

Ingredients:

  • 2 tablespoons chile powder
  • 1 tablespoon sweet paprika
  • 2 teaspoons smoked paprika
  • 1 1/2 teaspoons oregano
  • 1 teaspoon garlic powder
  • 1/2 teaspoon cumin
  • 1/4 teaspoon cinnamon

Photo by ALLEKO

Directions:

  1. Combine all ingredients in a small bowl, and blend well.
  2. Add to sausage, and mix thoroughly to combine.

Italian Sausage Seasoning

Use this seasoning blend in sausage made for your favorite Italian dishes, such as lasagna, spaghetti, ravioli, or as a topping for made-from-scratch pizza. It’s also delicious in stuffed bell peppers and holiday stuffing.

Ingredients:

  • 2 1/2 teaspoons dried parsley
  • 2 1/4 teaspoons garlic powder
  • 2 teaspoons Italian seasoning
  • 1 teaspoon black pepper
  • 1 teaspoon dried onion flakes
  • 1/2 to 1 teaspoon crushed red pepper flakes
  • 1/2 teaspoon crushed fennel seed
  • 1/2 teaspoon smoked paprika

Photo by Alina555

Directions:

  1. Combine all ingredients in a small bowl, and mix well.
  2. Add to sausage, and blend thoroughly.

Find more information on making venison sausage, along with a recipe for Breakfast Venison Sausage, in The Art of Homemade Venison Sausage.


Jenny Flores is a regular contributor to Homestead.org and a blogger for multiple magazines, including Grit and Mother Earth Living.

The Complete Book of Butchering, Smoking, Curing, and Sausage Making

Trust The Complete Book of Butchering, Smoking, Curing, and Sausage Making to ensure you get the most out of your beef, venison, pork, lamb, poultry, and goat.

Everything you need to know about how to dress and preserve meat is right here. From slaughtering, to processing, to preserving in ways like smoking and salting, author Philip Hasheider teaches it all.

Detailed step-by-step instructions and illustrations guide you through the entire process: you’ll see how to properly secure the animal, and get right into safely and humanely transforming the meat to a feast for the family. You’ll get to know different cuts of meat and see how to process it into different products, like sausages and jerky.

Published on Jul 30, 2019

Grit Magazine

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