Homemade Fresh Venison Sausage

Ingredients:

8 lbs venison trimmings (remove all deer fat for the best flavor)
2 lbs pork fat (for moisture and texture)
1 sausage seasoning packet (for 10 lbs of meat)
Cold water (optional, for easier mixing)

Directions:

1. Prepare the Meat:

Trim all deer fat and sinew from the venison to avoid any gamey taste.
Cut venison and pork fat into small chunks for easier grinding.

2. First Grind:

Using a 3/8" grinder plate, grind the venison and pork fat together.
If you prefer a finer sausage, you can use a 3/16" plate instead.

3. Mix in Seasoning:

Add the sausage seasoning packet to the ground meat.
Mix thoroughly until the mixture becomes tacky—this ensures even seasoning distribution.
If needed, add a small amount of cold water to help with mixing.

4. Second Grind (Optional):

For a finer texture, regrind the seasoned mixture using your preferred grinder plate size.
If you like a coarser sausage, you can skip this step.

5. Final Mixing:

Knead the sausage mixture well to ensure proper seasoning absorption.

6. Cooking or Storing:

For Fresh Sausage: Cook immediately by pan-frying, grilling, or incorporating it into recipes.
For Storage: Package into portions and refrigerate for up to 3 days or freeze for up to 6 months.

Sausage Variations:

This method works well with different sausage seasoning blends, including:
? Hot Italian – Add red pepper flakes for spice.
? Sweet Italian – Enhance with fennel and garlic.
? Bratwurst – Use classic brat seasoning for a mild, savory taste.
? Polish Kielbasa – Incorporate garlic and marjoram for authentic flavor.
? Chorizo – Mix in smoked paprika and vinegar for a Spanish-style sausage.