Venison Sausage

[wolfers]

Hello to all. Anyone have a good venison sausage receipe and process? Links or patties welcome. Thanks

 

[DrTimboone]

For makin it or cookin it??
For makin it I let the processor do it!! :hmm:

We are having it tonight. I will soak the link in some lime jiuce for an hour or so and then sprinkle with Savor Salt and grill it. Serve with some pasta and a creamy pesto sauce... Didn't you know the longhunters all carrried powdered creamy pesto sauce and pasta?? :rotf: :rotf:

 

[Shooey]

I just buy the pre-mixed spice packets and add that to my ground venison. You can use any sausage recipe that you would use for pork sausage, it doesn't matter.

I add a little pork fat to my ground venison, but not as much as others, only about 10 %. Just look for pork butt or pork shoulder in the meat aisle.

To put it in casings you'll need a stuffer. I just make patties. HOpe this helps!

-SHOOEY!

 

[flintlockmdj]

Doc. Tim I learn somethingf from you whenever you speak but this is probably the best yet. :rotf:

 

[shmrck1]

Wolf,
I usually have my butcher/prossesor make at
least 1/2 my harvest into the smoked type summer
sausage. It keeps for a long time and is really a
hit at camp. Venison jerky is also outstanding.
snake-eyes :hmm:

 

[vinnynj]

ok hear goes iv been doin this sincei was old enough to help thank god for a italian mom start with 10 lb ground deer sholder ground corse 10 lb pork sholder ground corse 3-5 lb pork fat (depending how lean you like it )ground corse now season cosher salt 1 hand full, hot peprika 1 large hand full( not realy a big flavor more to stain the meat red) hot peper i like hot 2 hand fulls adjust acordingly you can always add more , garlic powder 1/2 hand full this is potent stuff now dump all chilled meat in tub put spices on top dump on a little wight whine drink some of said wine and mix the tub ( hint if your finger dont go numb its not cold enough ) now the trickey part get fry pan make patty cook let cool and taste for spice ad salt or peper as needed and fry anouther pice adjust as needed you get it now links ,rounds or pattys or how to stough pattys make hambergers seperate wiyh wax paper and vac seal freez - links and rounds links being 5-6 in long and a round can be 6 ft
you need hog casing ask the butcher get casing flush inside with COLD water hold open end under faucet after flushing put i bowl with water and 1 lemon squized ok now for the fun part get a ktichen funnel with a hole abought as big as a nickel oil the spout open end of casing and slide on to spout of funnel keep sliding it on till out of room or casing has ended now hold funel in week hand for me left with right put meat into funnel push through into casing with thumb repet proces squez meat forward to tighten the casing on meat link every 5-6 in for links or just keep stuffing for roundsgood luck and enjou