Sausage making ???'s
 

I'll be making sausage out of deer for the first time. I have some recipes I think I'll like, (breakfast and linguisa!!!!!!!!) but what kind of sewit (sp?) ~fat~ should I use?

And how much?

RE: Sausage making ???'s
 

I use a 80/20 ground pork i get from the butcher, then a 50/50 venision/pork. Please post any brat/polish homemade recipes.

thanks

RE: Sausage making ???'s
 

Yes, please do. I had some moose brats this past weekend and they were to die for...

RE: Sausage making ???'s
 

We would buy a pork shoulder and bone it out to be ground with our venison, anywhere from 80/20 venison/pork to 50/50.
If you use real skins make sure you rince them out thoroughly, that brine they come in is salty!

RE: Sausage making ???'s
 

I'm just using recipes from http://www.stuffers.com/
Downloaded the whole recipe book. They have 4 Brat recipes!

Will try one for sure.

RE: Sausage making ???'s
 

Good luck!

RE: Sausage making ???'s
 

when making the breakfast sausage leave out the sage if you are going to freeze for an extended period of time.

RE: Sausage making ???'s
 

Why leave out the sage? Every recipe I've ever seen has sage in it and they say it is fine to freeze it.

Now you have me verycurious about why!!

RE: Sausage making ???'s
 

In my recipe book by the sausage maker it says it will give it a bitter taste. They don't say how long a long time is. I'm thinking over 6 months. I've made it without the sage and it came out just fine. I guess the nutmeg and ginger in the recipe is enough flavor.

RE: Sausage making ???'s
 

I'm partial to this recipe, made with natural casings:

4 pounds venison
4 pounds fat ground pork
1 tablespoon salt
1 bulb garlic peeled & chopped
5-10 hot peppers chopped fine
2 teaspoons ground cumin
2 tablespoons cider vinegar

Throw as many peppers as you think you'll need & then toss in a couple extra for good measure.

Enjoy!

RE: Sausage making ???'s
 

For breakfast sausage I mix my deer 70/30...or there abouts with pork fat.
For my smoked summer sausage I mix it 70/30 with beef suet.

RE: Sausage making ???'s
 

Well I've completed my first sausage making(s).
I went with a 4lb pork shoulder added to about 8 lbs of mulie.
Made breakfast sausage:
16 ounces ground pork
1 teaspoon salt
1/2 teaspoon cayenne pepper
1/4 teaspoon rubbed sage
1/4 teaspoon ground black pepper
1/4 teaspoon crushed red pepper
1/4 teaspoon coriander Supposed to be a copy of the hot Jimmy Dean. V-E-R-Y good!!

And a Portugese sausage called Linguisa:

[ul]2 tablespoons salt
1/2 tablespoon sugar
2 tablespoons fine chopped garlic
2 tablespoons red wine or cider vinegar
2 tablespoons paprika
2 teaspoons ground pepper
2 teaspoons marjoram or oregano
5 pounds pork butt [/ul]
OOOOOOOOO . . . I'm gonna ghet PHAT!

RE: Sausage making ???'s
 

Just remember that deer meat has a tendency to be stronger than pork -- we did not know this the first time we made sausage using deer meat and so we used the same amount of seasonings that we use for straight pork season. WOW! It was HOT and strong! For some reason it does not take as much seasoning and it gets stronger the older the sausage is.