Tuesday, February 15, 2005

Venison Maple Sausage with Perfect Hash Browns

Perfect Hashbrowns.

3 Tbsp canola oil
2 teaspoons real butter, chopped
1 lb Russet baking potatoes, peeled and grated
Salt and pepper

Equipment needed:

Large frying pan (at least a 9" diameter bottom)
Potato ricer

Heat the oil on medium high heat until shimmering, NOT smoking. (do NOT turn on high at any time to try and speed up the process)

Now for the potato ricer. You do NOT want to force the potatoes through like you're going to make lefse, (which is why you have this contraption if you're half Norske as I am). You use it much like you'd use a garlic press to simply press out the moisture. If you don't have one, place the grated potato in paper towels and squeeze, repeating 2 or 3 times with fresh towels. The secret is getting rid of the moisture from the potato prior to frying. The second secret: don't be tempted to add extra oil or butter. If you do, the potatoes will "float" on the surface and will fall apart as you flip them.

When the oil is heated, add the grated potatoes and spread out. They should be no more than a half inch thick. Sprinkle with salt and pepper to taste. After a few minutes, lift up one side and see if they are browned. If so, dot with the butter and then FLIP all at once using a large spatula. If you are not at least half Norwegian and afraid of spattering grease, divide the potatoes into four sections and flip separately (wimp).

Cook until golden brown and serve immediately.

Venison Maple Sausage

3 lbs venison
2 lbs fatty pork shoulder
2 teaspoons dried thyme
1 teaspoon dried marjoram
1 tablespoons rubbed sage
1 Tablespoons salt
1 Tablespoon fine ground black pepper
1/2 cup real maple syrup
1/2 cup ice water

1.Trim the venison and pork into one inch cubes.. Use the fine (3/16") plate of your meat grinder to grind it. (my house has a Cabelas grinder which is awesome)

2.Combine the spices in a small container and mix with the 1/2 cup of ice water and the 1/2 cup real maple syrup.

3. Pour the spice, water, and syrup combination into the ground meat and mix thoroughly for at least 2 minutes. Use your hands for mixing to assure even distribution (disposable plastic gloves keep everything sanitary and make hand clean up easier).

4.Once the sausage is fully mixed, stuff it immediately into casings and cool it down. (My grinder also can stuff the sausage, more on that in another post). Freeze any sausage you aren't going to use in about 4 days. Will keep 3-4 months.

5. Cook thoroughly and serve with hashbrowns and eggs.

Fluffy Scrambled Eggs

If I have to give you directions for making scrambled eggs this is probably not the blog for you. :-)

3 comments:

Lois Evensen said...

Oh, yum! What a wonderful breakfast. I've got to make the sausage. Thanks for the recipe.

Half Norsk? My Honey, born in Norway, now a proud American, made Fårikål today. Oh, so good and no left overs. True comfort food.

On a Wing and a Whim said...

Dry the potatoes? So that's what I've bee doing wrong!

Rick Kratzke said...

I should have known better than to look at that on a empty stomach. I darn near nawed off the screen.


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