Sanpete Chicken/Turkey Marinade:
Pancakes: a recipe and a tip for not sticking!
Texas Beef Brisket:
|click on picture for recipe|
A little background to this recipe...I had an elk butchered a couple of years ago (at a place I will not use again!) and had a little breakfast sausage made up. While most of the other cuts of meat were great, I was not impressed with the flavor of the sausage. So, I did a little looking on the Internet, did some tweaking, and I come up with a GREAT recipe that has been a hit when I have tried it with elk, deer, or even just pork sausage. In fact, the pork has been the best, but this recipe makes the deer and elk sausage irresistible as well. This recipe is super easy...give it a try!
The recipe is for 2 pounds of ground meat, but can easily be cut in half for a pound at a time...that's how we prepare it in our home.
Ingredients: (again, for 2 pounds!)
2 teaspoons dried sage (be careful with the sage! I little goes a long way!)
2 teaspoons of salt
1 teaspoon ground black pepper
1/4 teaspoon marjoram
1 tablespoon brown sugar
1/8 teaspoon crushed red pepper flakes (I like hot sausage...I up this a little!)
1 pinch ground cloves (again, be careful...cloves go a long way!)
2 pounds ground meat