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Ingredients: Backwoods Sweet Italian Sausage Seasoning (follow package instructions) Natural hog casings (soaked and rinsed) Red and yellow bell peppers (sliced) Onions (sliced) Directions: 1. Prepare the Sausage Mixture: Mix ground pork or a venison-pork blend with Backwoods Sweet Italian Sausage Seasoning according to package instructions. Knead thoroughly until the mixture becomes tacky for even seasoning distribution. 2. Prepare the Casings: Rinse natural hog casings under cold water, t …

Nothing goes with a cold beer on a hot day quite like summer sausage and a hunk of cheese. Some people (including quite a few here at LEM) even add cheese to their summer sausage. But whether you like cheese on the side or cheese in your sausage, stuffing sausage is a great way to use venison. For the curious among you, we’ll touch on the history of summer sausage before stepping through a how-to on sausage making and finally, we’ll include a few of our favorite recipes.Why is it called Summer S …

There’s a right way to do things, and there’s every other way. That’s what our Dad taught us and his Dad taught him. That’s why at LEM, we know the hunt doesn’t end when the buck hits the ground; it ends when we all sit down at the table.That may sound like it’s easier said than done, but we’re going to walk you through everything you need to start processing your own game at home. We’ll start with field dressing blades and take you all the way to seasoning and stuffing your own sausage. Who nee …

Sausages were originally made by stuffing a meat mixture into the intestines of a pig, sheep or other animal. When sausage manufacturers wanted a faster, more reliable way of making a high quantity of sausage - and when the material became widely available a half century ago - they switched to collagen. A natural protein product, collagen comes from a layer of beef hide, removed and refined. The more refined the processing, the more tender the casing. Collagen casing sausages are easy to cook, a …

The Taste of ChildhoodEvery year driving up to the dove fields, I would peek in my dad’s ice chest looking for one thing, Summer Sausage. This was one of those quick snacks we'd eat after a long hot day in the field, piled high with cheddar cheese on some cracks, paired with an ice-cold coca cola. This recipe was inspired by my childhood, one I’m passing down to my kids and now, you too.What you will need Meat GrinderSausage StufferSausage CasingsGlovesSmokerIngredients 8 pounds venison 2 pound …