Fresh Sausage
Ingredients:
- 8 lb Deer
- 2 lb Pork
- 1 Sausage Seasoning Packet for 10 lbs. of Meat
Directions:
To make fresh sausage from venison, be sure your trimmings are free of all deer fat.
Add 20% pork fat to your deer trimmings such as 8 pounds of deer trimmings and 2 pounds of pork fat.
Grind the trimmings and fat through a 3/8" grinder plate. Mix your seasonings in and regrind. You can use whatever size plate you prefer for the second grind depending on how coarse or fine a sausage you want. This is the standard way of making sausage. I prefer to grind my trimmings and fat through a 3/16" plate once. Then I mix in my seasoning.
There are many varieties of fresh sausage seasonings: bratwurst, polish and chorizo as well as our own Backwoods Regular, Hot, Hot Italian, Sweet Italian, to mention a few others. Using this method I get a medium coarser sausage.
Be sure to mix the seasoning until the mixture becomes tacky. You may want to add just a little cold water to the mixture to facilitate mixing.
Add 20% pork fat to your deer trimmings such as 8 pounds of deer trimmings and 2 pounds of pork fat.
Grind the trimmings and fat through a 3/8" grinder plate. Mix your seasonings in and regrind. You can use whatever size plate you prefer for the second grind depending on how coarse or fine a sausage you want. This is the standard way of making sausage. I prefer to grind my trimmings and fat through a 3/16" plate once. Then I mix in my seasoning.
There are many varieties of fresh sausage seasonings: bratwurst, polish and chorizo as well as our own Backwoods Regular, Hot, Hot Italian, Sweet Italian, to mention a few others. Using this method I get a medium coarser sausage.
Be sure to mix the seasoning until the mixture becomes tacky. You may want to add just a little cold water to the mixture to facilitate mixing.
