Homemade Sausages
12-22-2011, 06:49 AM
#11
Nontypical Buck
Join Date: Mar 2005
Location: Renfrew County, Ontario, Canada
Posts: 1,392
I did up 20lb of venison and 30 lbs of bear sausage this year. I did a split of Breakfast and Sweet Italian for both. The venison was done using kits from SausageMaker http://www.sausagemaker.com/seasonings-1.aspx
and the bear was done from scratch.
Both turned out nice however I have to refine my scratch recipies a bit for my tastes. I had too much garlic in the sweet italian and too much thyme in my breakfast sausage.
HA
and the bear was done from scratch.
Both turned out nice however I have to refine my scratch recipies a bit for my tastes. I had too much garlic in the sweet italian and too much thyme in my breakfast sausage.
HA
12-25-2011, 11:55 AM
#13
Giant Nontypical
Join Date: Feb 2003
Location: the woods of NJ.
Posts: 5,643
I Buy 99% of my sausage making supplies from The Sausagemaker including my Smoker and Stuffer. Never been disappointed . Great Books and Vids on any thing you need to know.
Last edited by jerseyhunter; 12-25-2011 at 11:58 AM.
12-26-2011, 03:26 PM
#14
Fork Horn
Thread Starter
Join Date: Sep 2004
Location: 10905 HARRISON ST LAVISTA NE. 68128
Posts: 144
try us out jersey hunter, you might be suprised how great our blends are. We sell alot of sausage makers stuff on our site also, he does have a few great items we re-sell. www.friscospices.com
01-03-2012, 09:30 PM
#15
Fork Horn
Join Date: Oct 2004
Posts: 182
I got a book on Sausage making for Christmas and just picked up some hog casings. Wanted to try to make sausage this winter for the first time.
I've got a couple of gallons of blueberries left over that we picked this summer. Any thoughts on making a venison sausage with blueberries in it?
I've got a couple of gallons of blueberries left over that we picked this summer. Any thoughts on making a venison sausage with blueberries in it?
