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Posted

how about moe specific?  Italian, Polish, Breakfast , German.  There's a lot of good sites, Len Poli and  Saugemaker to mention a couple. Both sites are tried and true.

Would start with Italian sweet and breakfast sausage with casing

Posted

Breakfast Sausage

 

10 lbs of ground venison including pork fat. (usually 8 lbs meat 2 lbs fat) more or less to taste. I like more fat

5 tbls salt

1 tsp ground white pepper

1 tbls sage

1 tsp ground ginger

1 tbls ground nutmeg

2 tbls powdered dextrose

`

2 Cups Ice water

 

mix and stuff into 28-30 mm hog casings, 24-26 lamb casings or into roll and freeze into patties.

If freezing for any length of time it’s best to leave out the sage as it will turn bitter.`

 

 

Italian Sausage

 

10 lbs venison and fat as above (8&2) I like more fat.

4 tbs salt

2 cups ice water

3 tsp fennel seed

2tsp. coarse black pepper

1 tbs sugar

 

 

grind and mix, stuff into32-35 hog casings.

 

Hot Italian

 

Grind

8 lbs of meat add

2 lbs pork fat or 3 for juicier

Mix with

4 Tbls salt

2 cups ice water

31tsp fennel seed

2 tsp black pepper

1 Tbls sugar

1 Tbls crushed hot pepper seed

1Tbls caraway seed

1Tbls coriander

 

Stuff into casings or use as bulk.

  • 2 weeks later...
Posted (edited)

The next deer I get will be the first go around

 

I hope this sausage is done quicker than it's taking to dye snares...  :laughing:  :laughing:  :laughing:

I know BB got screwed up on that. Some how I didn't think you would let me forget it, sharp as a marble  :laughing:

Edited by Silver Belly62

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