venison sausage ?

[Bking]

I am getting ready to make venison sausage for the first time and need some tips on what casings to use ? I want to make something similar to hot itailan sausage to start off. I have a waring pro grinder with sausage attachments. This is my first time so any tips or adivse would be greatly appreciated.

Thanks in advance,

Brian

[weekender]

we use 1 pound of pork trimmings (fat) to 3 lbs of deer meat. We don't use casings, just make patties when we cook it. Usually freeze it 1 lb logs.

[Thin Blue Line]

I make a lot of sausage, both venison and pork. I use hog casings, stay away from the collagen ones.

I think off the the top of my head it's 32 mm casings for italian style sausage.

I also use pork fat when I make venison sausage. Make sure it its cold when you grind it or it become a slimy mess and will jam up your grinder. Don't use beef suet, it's nasty.

The best sausages I make have sea salt, coarse black pepper, red pepper flakes..which I grind in a coffee mill or spice grinder, and paprika. If the mix looks dry I use a splash of red wine.

When I make up a batch I always make a small patty after its mixed and toss it in the fry pan to sample. If I dont like the taste I adjust the seasonings. It's easier to fry it and try it as a patty then put it in the casings. One more thing, if you use casings, make your sausages and let them sit in the casing in the fridge for 24 hrs so the flavors meld together before freezing.

Sorry for the long reply, PM me any other questions. I make a ton of sausage every year.

[Bking]

thanks a lot guys i, I appreciate the tips. I am gonna try a batch as soon as I get the hog casings, hopefully after some trial and error I'll get the result im looking for.

[Buckeye]

You can get casings from most chain stores that have a meatcutter. They may have to order them. I buy pork shoulders (pork butts) I put one to one and a halg per deer. Season with sage,black pepper,ground fennel, and brown sugar, I do not add salt because it messes up the freezing and it won't keep as long. seasond first corse grind mix very good and then grind again. I push mine into castings right out of the grinder.
I am eating them as I write.

[fatbaby2]

BKING,...
We use 50/50 venison to pork,....Boston Butts,...
I buy all my seasonings and such from Allied Kentco,....check them out on the web,....there Old #3 seasoning is good for both pork and venison,.....they also sell the "Wild Game" bags for packaging,....

[crappiekrazy]

My good friend and fishing buddy Gary Kunes (aka. rawtalent on this site) makes some of the best venison sausage I've ever put in my mouth. Box can vouch for his BBQ and ribs! I'll give him a call and get back to you.

[rawtalent]

Either go 80% venison/20% pork fat or, a minimum 50/50 venison /pork butt. Even better is 30% venison 70% butt. 32-35mm hog casings work really well. That's the size of Italian sausage. When I lived in Pa most supermarkets sold that size in the meat dept. I remember Giant Eagle had them. Cut the meat in cubes that will drop thru the grinder throat and mix with the spices. Grind (Italian is a coarse grind) then mix in 1 cup of ice water per 5lbs meat just before stuffing. I make this Italian sausage at a butcher shop and it sells out every week.

5lbs meat
2 1/2 Tbl salt
1/2 Tbl black pepper
1 Tbl sugar
1 1/4 Tbl ground fennel seed
1 tsp garlic powder
1 tsp onion powder
1 Tbl crushed red pepper
1 Tbl dry oregano

If you get some cure #1 (Allied Kenko has it) you can make smoked hot links which Box had on the last trip.

[Bking]

Thanks a lot guys for the tips! I am making a second batch this week. The first batch was ok but needs more work.